Wine Tourism Around the World is therefore an invaluable text for both students and practitioners alike and provides: * The first comprehensive introduction to ...

The development of wine tourism has been shown to have a possible positive effect for growers in wine producing areas. Examples of areas where studies have demonstrated this effect include Texas and Rioja. It is believed that the English wine producers, for the most part, are not organized to derive the maximum benefit from wine tourism. At present English vineyards are suffering from the general depression in British agriculture and vineyard owners would benefit from any additional income such as that which could be generated by tourist expenditure. A qualitative study conducted by the authors in 2001 and 2002 shows vineyard proprietors' attitudes to wine tourism and identify ways in which they think wine tourism in the UK can be encouraged and organized to the benefit of the wine producers. This paper will present findings of the study and, using secondary data, notably from the Texas Wine Marketing Research Institute, wine tourism practices in the UK will be compared with those in other wine producing regions. Preliminary findings show growing polarization in the UK wine production world between a small number of large producers, selling wine to major supermarkets, airlines and for export, and small life-style proprietors, becoming heavily dependent on cellar door sales. Findings also show a continuing lack of joint vineyard promotional activity whether organized by the producer, by central government, local government or by tourist authorities.

It is not often that one comes across an academic textbook that one reads for pleasure, but this is one of those. The text is targeted at higher-level undergraduate and postgraduate students studying wine marketing, tourism, hospitality, leisure or oenology but anyone who enjoys wine and who already has a reasonable knowledge of wines, wine making and the different wine-producing regions in the world will find this book interesting to read and easy to comprehend.

The aim of this study is to understand the diverse ways in which gastronomy and heritage are related and how this specifically applies to tourism in the city of Tainan, Taiwan and their traditional snack food. Interviews conducted with local food commodity experts in Taiwan generated in-depth insights into distinctive cultural traditions and particular historical circumstances well beyond the immediate producers and consumers. Four issues emerged from these interviews: the concept of what constitutes traditional food, modi. cations in the method of food production, the role of traditional food within society, and historical inheritance through mass media promotion. The drive toward innovation, when opposed by the force of tradition, can indirectly sustain the configuration of cultural heritage which can be expressed through food as the art of gastronomy.

Summary Summary This paper aims to present the outcome of research into French public sector management of wine tourism, undertaken in 2001. The sample for the research consisted of those working in an executive position within the Comites Departemental or Regional de Tourisme in wine areas. Although smaller wine regions were contacted it was found that only in the big wine regions did this function exist. In addition to the wine regions two other government institutions (Maison de la France and AFIT, l'Association Francaise d'Ingenieurie Touristique) were interviewed for the study, with partial success. The main conclusions of the study are that: insufficient research into data have been collected for the national strategy, especially of wine tourist profiles; the French public sector is composed of many bodies working at different levels-national, regional, local, which, despite having a clear definition to their responsibilities and duties seem to have difficulties in working together towards collective goals; research into wine tourism operation and goals was not undertaken with or in all wine regions, draft objectives show priorities of some regions but not others; and communications between involved parties is often slow due to differing political loyalties. Key Words: Wine tourismpublic sectorFrance

E‐Business channels are presenting novel opportunities for small vineyards to target new online market segments, to communicate directly with the customer and side‐step the main wine distributors who have traditionally blocked access to substantially wider markets. In the UK, where the majority of wine producers is heavily reliant on direct sales, understanding the role that eBusiness channels can play in the buyer behaviour process could be critical for building effective customer relationships and sales. This paper investigates how competitive advantage can be achieved through B2C channels.

This paper addresses the principal theoretical issues informing the significance of wine consumption as social practice and, within this, the significance of tourism to wine consumption. While recognising the work of Mike Hall and others, particularly in developing and applying Bourdieu's theory of distinction, the paper offers an alternative perspective. Drawing on the everyday experiences of serious leisure, the paper argues that distinction is attached to bodily rather than social practices — that people ‘become by doing’, rather than ‘doing to become’. In the case of wine, the ‘becoming’ is connected to entry to a ‘social world’ inhabited exclusively by those knowledgeable about wine. Others — tourists — are allowed access to some elements of this social world, such as drinking wine and visiting vineyards. This access serves only to convince them of how little they know, thus legitimising the prestige of the ‘full members’ of the social world. The paper thus offers a development of theory that links established work on ‘connoisseur skills’ and social distinctiveness to new understandings of tourism as an embodied journey around the self. This linkage is assisted by the growing body of literature on learning and the learning function, as portrayed in Elias's ‘back stage’, where people are able to develop their understanding and appreciation of wines away from the gaze of their home communities. The paper concludes by calling for a new research agenda that is driven by a deeper understanding of the significance to tourism of (wine) consumption as a bodily practice.

The main thrust of this text is to acknowledge the relationship between gastronomy and heritage as a key motivator for travel. Gastronomy, as a central part of culture, and its influence on other aspects of culture has received scant recognition from the academic world generated by tourism. Gastronomy, heritage and tourism are old friends; the relationship between them is mutually parasitic. Gastronomy's role as a cultural force in developing and sustaining heritage tourism is addressed, as is its increasing role as a catalyst in enhancing the quality of the tourist experience. Today's consumers' search for an individual lifestyle is changing tourism and the 'new tourist' is using the holiday for acquiring insight into other cultures. Recent research and current market trends are examined to reveal the increasing significance of gastronomy to holiday choice. It is argued that gastronomy brings culture and cultures together. Place and setting enhance the food experience and arguably vice‐versa. Heritage and gastronomy combined make for an excellent marriage of tourist resources. The text argues that this combination is both used and viewed by the tourist. As such the tourist becomes engaged in cultural heritage to a deeper level.

On the initiative of Professor Ross Dowling (Edith Cowan University, W. Australia) and in cooperation with the Western Australian Tourism Commission and the Augusta‐Margaret River Tourism Association, a conference on wine tourism was held in May 1998. Both the tourism and the wine industries were very well represented at this first conference to be held on the subject of wine tourism; around 250 visitors from Australia as well as from other parts of the world met in Margaret River on the magnificent premises of Leeuwin Estate Winery, well known for its al fresco concerts.

In this era of rapid changes consumers have become less brand loyal and are always looking for the new “in” product As the result of these changing preferences chances for new products are steadily rising. The range of aperitifs has remained unchanged for at least twenty years, sales of products like Sherry and Vermouth are steadily in decline. This article investigates the chances of a hitherto little known product in the UK, namely Pineau des Charentes. It also reports on research carried out amongst producers in the Pineau producing area into factors that could influence the success of Pineau.

Examines the changing trends in world Cognac sales, and the potential of emergent markets — particularly China — as trade and tariff restrictions change and world politics make these alternatives more receptive to the West.

This paper examines publicans' response to the growing UK market in pub wine sales. It considers the findings of recent market surveys relating to wine sales across‐the‐bar, looks at the breweries' commitment to wine sales (research, training, consumer interest) and considers the potential of sales in this field for the breweries and independent landlords. Despite the rapid rise in popularity of wine, evidence suggests that the brewers, as yet, have still to make a full response to market growth. It appears that across‐the‐bar wine sales have been influenced little by the increase in UK wine imports and sales or changing public interests and demands. Trends indicate that there should be a significant market for wine in pubs, yet currently wine sales account for only 4% of all across‐the‐bar sales; as such this section of the pub beverage market offers brewers and publicans real potential to develop their wine sales strategies thereby increasing their sales and improving the appeal of their pubs.