Relatório

Mercado: Estados Unidos da América

Comitiva de Restaurantes EUA 2016

DATA: 13 a 19 de Novembro, 2016

SUMÁRIO EXECUTIVO DO EVENTO

GESTÃO DO PROJECTO

Agência: Full Circle Wine Solutions, Inc.

Gestor de Projecto da agência: Limeng Stroh

Equipa alocada ao projecto: Andrea Dlugos

Gestor de Projecto da ViniPortugal: Filipa Anunciação, Joana Carmo, Eugénio Jardim

BREVE DESCRIÇÃO

Organização de uma comitiva especialmente desenhada para um grupo de sommeliers da restauração e hotelaria

americanos. O grupo foi recebido em Portugal entre 13 e 19 de Novembro. Ao longo de 18 provas e refeições, cada uma

representando um aspecto diferente de cada região, as visitas conseguiram evidenciar o terroir de cada região ao mesmo

tempo que promoveram a marca Portugal e o potencial de vendas dos vinhos portugueses. Todos os convidados mostraram

grande vontade de comprar vinhos portugueses num futuro próximo, como mostram os 4,6 pontos em 5 pontos possíveis

no questionário de avaliação. Além disso, todos concordaram que o programa melhorou os seus conhecimentos das regiões

e vinhos de Portugal e que recomendariam este programa a outros, tal como se pode ver na cotação unânime de 5 pontos

em ambas as questões. Todos os convidados receberam um formulário de sales leads no final da viagem, que fechou com

um número record de 726 sales leads (média de 66 por pessoa). Foram enviados e-mails com estas notas de interesse aos

produtores.

A comitiva teve muita actividade nas redes sociais do Instagram e Twitter, gerando 38,484 impressões e alcançando mais de

8,853 contas no Twitter com o #PortugalRocks. No final do documento está um relatório com toda a actividade do Twitter.

Também estão incluídos exemplos de posts, e para além disso, o MS Peter Granoff incluiu mais de 300 fotos no seu site:

http://petergranoff.photoshelter.com/gallery/Wines-of-Portugal-2016/G00004r.Urr0Z_L8/.

Localização: Portugal

Local: Vários

Público-alvo: Escanções de contas de restaurantes

http://petergranoff.photoshelter.com/gallery/Wines-of-Portugal-2016/G00004r.Urr0Z_L8/

ORÇAMENTO

Taxa de pagamento dos produtores: 550€ para AE Anfitrião

250€ para AE Convidado

ESTATÍSTICAS PRINCIPAIS

Número de Produtores: 36

Número de trade: 11 sommeliers

Número de Outros: 1 representante da agência

ANÁLISE GERAL DO EVENTO

PROMOÇÃO

Os convidados foram contactados antes da sua partida para garantir que os voos eram marcados correctamente e que as

alergias alimentares eram tidas em conta, além de responder perguntas colocadas. O itinerário e informação adicional foi

enviado uma semana antes, com o itinerário finalíssimo a ser enviado 2 dias antes da partida.

MONTAGEM

Os escanções Americanos chegaram a Portugal entre 12 e 13 de Novembro, para visitar diferentes produtores de 6 regiões,

ao longo de 6 dias. A viagem terminou no dia 19 de Novembro para todos os elementos do grupo, à excepção daqueles que

escolheram prolongar a sua viagem.

Todos os vinhos que seriam provados em cada visita foram confirmados previamente, para que essa listagem pudesse ser

organizada num documento de sales leads; documento esse que foi distribuído por todos os elementos do grupo. No final

da viagem, todos devolveram o documento com notas de interesse nos vinhos indicados.

Foi criado um catálogo com o itinerário, a informação de cada produtor, hotel, biografias dos convidados e todos os vinhos

confirmados para as provas genéricas, tendo sido distribuído um exemplar por cada convidado.

O Grupo foi acompanhado por um elemento da agência e pelo Embaixador Wines of Portugal.

*O hotel na 5ª feira, dia 17 de Novembro, está errado; o grupo ficou na Quinta do Cidrô nessa noite.

Lista Final de Vinhos e Produtores

Abaixo está a lista de vinhos enviada antes da viagem. Muitos produtores mostraram vinhos diferentes dos que foram

confirmados.

DATA PRODUTOR VINHO

Domingo,

Novembro 13

CASCA WINES

BOTE VINHO VERDE DOC (WHITE)

MONTE CASCAS COLHEITA DOURO DOC WHITE 2015 (WHITE)

MONTE CASCAS VINHA DA PADILHA FERNÃO PIRES TEJO DOC 2011 (WHITE)

MONTE CASCAS RESERVA REGIONAL ALENTEJANO 2013 (RED)

MONTE CASCAS GRANDE RESERVA DOURO DOC 2011 (RED)

TERRAS DE ALTER

TERRA D’ALTER 2015 (WHITE)

TERRA D’ALTER 2015 (RED)

TERRA D’ALTER ALICANTE BOUSCHET 2014 (RED)

TERRA D’ALTER RESERVA 2013 (RED)

TERRA D’ALTER RESERVA 2014 (WHITE)

Segunda-feira,

Novembro 14 ESPORÃO

ESPORÃO 2 CASTAS 2015 (WHITE)

ESPORÃO RESERVA 2015 (WHITE)

ESPORÃO “T” TRINCADEIRA 2015 (RED)

ESPORÃO COLHEITA ORGÂNICO 2015 (RED)

QDM RESERVA 2011 (RED)

FITA PRETA

BRANCO DE TALHA 2014 (WHITE)

FITAPRETA 2015 (WHITE)

ARINTO DOS AÇORES 2015 (WHITE)

VERDELHO O ORIGINAL 2015 (WHITE)

FITAPRETA 2014 (RED)

REYNOLDS WINE

GROWERS

CARLOS REYNOLDS 2013 (RED)

JULIAN REYNOLDS RESERVA 2009 (RED)

JULIAN REYNOLDS GRANDE RESERVA 2007 (RED)

GLORIA REYNOLDS 2007 (RED)

ROBERT REYNOLDS 2005 (FORTIFIED)

CARMIM

REGIA RESERVA (WHITE)

REGUENGOS (RED)

MONSARAZ RESERVA (RED)

REGUENGOS GARRAFEIRA SÓCIOS (RED)

MONSARAZ PREMIUM (RED)

JOÃO PORTUGAL

RAMOS

ALVARINHO 2015 (WHITE)

QUINTA FOZ DE AROUCE 2012 (RED)

VILA SANTA RESERVA 2013 (RED)

MARQUÊS DE BORBA 2015 (RED)

DUORUM COLHEITA 2014 (RED)

Terça-feira,

Novembro 15

JULIO BASTOS - DONA

MARIA

DONA MARIA 2015 (WHITE)

DONA MARIA AMANTIS RESERVA 2013 (WHITE)

DONA MARIA AMANTIS RESERVA 2012 (RED)

DONA MARIA 2013 (RED)

DONA MARIA GRANDE RESERVA 2011 (RED)

QUINTA DE

CHOCAPALHA

QUINTA DE CHOCAPALHA ARINTO 2015 (WHITE)

QUINTA DE CHOCAPALHA CASTELÃO 2014 (RED)

QUINTA DE CHOCAPALHA 2012 (RED)

CHOCAPALHA VINHA MÃE 2012 (RED)

CH BY CHOCAPALHA 2013 (RED)

QUINTA DE

SANT'ANNA

QUINTA DE SANT'ANA 2015 (WHITE)

ALVARINHO 2015 (WHITE)

PINOT NOIR 2015 (RED)

QUINTA DE SANT'ANA 2014 (RED)

QUINTA DE SANT'ANA RESERVA 2013 (RED)

MONDE D'OIRO

LYBRA BRANCO 2015 (WHITE)

MADRIGAL 2015 (WHITE)

LYBRA TINTO 2013 (RED)

QUINTA DO MONTE D'OIRO RESERVA 2012 (RED)

AURIUS 2011 (RED)

COMPANHIA

AGRICOLA DO

SANGUINHAL

SOTTAL 2015 (WHITE)

CEREJEIRAS 2015 (RED)

QUINTA DE S. FRANCISCO 2014 (RED)

SANGUINHAL TOURIGA NACIONAL 2014 (RED)

QUINTA DAS CEREJEIRAS RESERVA 2011 (RED)

VADIO VADIO BRANCO 2015 (WHITE)

VADIO ESPUMANTE NV (WHITE)

GRANDE VADIO 2012 (RED)

VADIO 2013 (RED)

VADIO 2006 (RED)

CASA CADAVAL

PADRE PEDRO RESERVA 2013 (WHITE)

CASA CADAVAL TRINCADEIRA PRETA VINHAS VELHAS 2011 (RED)

MARQUESA DE CADAVAL 2012 (RED)

VINHA PADRE PEDRO COLHEITA SELECCIONADA 2012 (RED)

CASA AGRICOLA

ALEXANDRE RELVAS

HERDADE SÃO MIGUEL COLHEITA SELECCIONADA 2015 (WHITE)

ART.TERRA AMPHORA 2015 (RED)

HERDADE DA PIMENTA 2014 (RED)

HERDADE DA PIMENTA GRANDE ESCOLHA 2013 (RED)

HERDADE SÃO MIGUEL RESERVA 2013 (RED)

Quarta-feira,

Novembro 16

CAMINHOS

CRUZADOS

TITULAR ENCRUZADO 2015 (WHITE)

TITULAR COLHEITA 2015 (WHITE)

TITULAR ROSÉ 2015 (ROSÉ)

TITULAR COLHEITA 2013 (RED)

TITULAR RESERVA 2013 (RED)

QUINTA DO PERDIGÃO

WHITE ENCRUZADO 2014 (WHITE)

ROSÉ 2015 (ROSÉ)

JAEN (MENCIA) (RESERVE) 2010 (RED)

ALFROCHEIRO (RESERVE) 2010 (RED)

TOURIGA-NACIONAL (RESERVE) 2009 (RED)

SOITO SOITO 2015 (WHITE)

SOITO 2015 (ROSÉ)

SOITO DOC DÃO 2014 (RED)

SOITO DOC DÃO RESERVA (RED)

JULIA KEMPER

JK ELPENOR 2014 (ROSÉ)

JK ELPENOR 2010 (RED)

JULIA KEMPER 2015 (WHITE)

JULIA KEMPER RESERVA 2010 (RED)

JULIA KEMPER CURIOSITY 2012 (RED)

F ALBANO

CORPORATION

SEGREDOS DO CHATEAU VINHO VERDE 2015 (WHITE)

SEGREDOS DO CHATEAU 2015 (WHITE)

SEGREDOS DO CHATEAU 2015 (RED)

CASA DE MOURAZ

(ANTÓNIO LOPES

RIBEIRO)

CASA DE MOURAZ DÃO DOC 2013 (WHITE)

CASA DE MOURAZ ENCRUZADO DÃO DOC 2014 (WHITE)

CASA DE MOURAZ DÃO DOC 2012 (RED)

CASA DE MOURAZ ELFA DÃO DOC 2013 (RED)

CASA DE MOURAZ PRIVATE SELECTION TINTO DÃO DOC 2013 (RED)

QUINTA DO VALLADO

VALLADO DOURO 2014 (RED)

VALLADO DOURO SUPERIOR 'ORGANIC VINEYARDS' 2014 (RED)

VALLADO TOURIGA NACIONAL 2014 (RED)

VALLADO RESERVA FIELD BLEND 2014 (RED)

VALLADO PORTO TAWNY 10 ANOS (PORT)

CAVES ARCOS DO REI

DÃO VASCO DAS GAMA 2013 (RED)

DÃO VALMONTE 2013 (RED)

BAIRRADA VASCO DA GAMA 2013 (RED)

DOURO VASCO DA GAMA RESERVA 2011 (RED)

ESPUMANTE VASCO DA GAMA (SPARKLING)

NIEPOORT

REDOMA 2015 (WHITE)

REDOMA RESERVA 2015 (WHITE)

VERTENTE 2014 (RED)

REDOMA 2014 (RED)

BATUTA 2014 (RED)

Quinta-feira,

Novembro 17

RAMOS PINTO

DUAS QUINTAS 2015 (WHITE)

DUAS QUINTAS 2014 (RED)

DUAS QUINTAS RESERVA 2013 (RED)

LBV 2011 (PORT)

RP10 (PORT)

LUIS SEABRA

XISTO CRU BRANCO 2014 (WHITE)

GRANITO CRU ALVARINHO (WHITE)

XISTO ILIMITADO 2014 (RED)

XISTO CRU 2013 (RED)

QUINTA DO FOJO

VINHA DO FOJO 1999 (RED)

VINHA DO FOJO 2001 (RED)

WINE & SOUL

GURU 2015 (WHITE)

MANOELLA 2014 (RED)

QUINTA DA MANOELLA VV 2014 (RED)

PINTAS CHARACTER 2014 (RED)

PINTAS 2014 (RED)

REAL COMPANHIA

VELHA

DELAFORCE ALVARINHO 2015 (WHITE)

DELAFORCE TOURIGA NACIONAL 2013 (RED)

PORCA DE MURÇA 2013 (RED)

QUINTA DOS ACIPRESTES 2014 (RED)

ROYAL OPORTO 20 YRS OLD PORT (PORT)

SOGRAPE

QUINTA DE AZEVEDO DRY WHITE 2015 (WHITE)

HERDADE DO PESO TRINCA BOLOTAS ALENTEJO 2015 (RED)

CASA FERREIRINHA PAPA FIGOS DOURO 2015 (RED)

CASA FERREIRINHA CALLABRIGA DOURO 2014 (RED)

SANDEMAN 20 Y.O. TAWNY (PORT)

Sexta-feira,

Novembro 18

QUINTA DO CRASTO

CRASTO DOURO 2015 (RED)

CRASTO DOURO 2015 (WHITE)

CRASTO SUPERIOR 2014 (RED)

QUINTA DO CRASTO RESERVA OLD VINES 2013 (RED)

QUINTA DO CRASTO COLHEITA PORTO 1997 (PORT)

QUINTA DE COVELA

COVELA EDIÇÃO AVESSO 2015 (WHITE)

COVELA ROSÉ 2015 (ROSÉ)

FLOR DAS TECEDEIRAS 2014 (RED)

QUINTA DAS TECEDEIRAS RESERVA 2014 (RED)

BOAVISTA RESERVA 2013 (RED)

VINUSOALLEIROS

SOALHEIRO ALLO 2015 (WHITE)

SOALHEIRO 2015 (WHITE)

SOALHEIRO RESERVA 2014 (WHITE)

SOALHEIRO PRIMEIRAS VINHAS 2015 (WHITE)

SOALHEIRO GRANIT 2015 (WHITE)

LAVRADORES DE

FEITORIA

LAVRADORES DE FEITORIA 2015 (WHITE)

MERUGE 2014 (WHITE)

TRÊS BAGOS 2014 (RED)

MERUGE 2014 (RED)

QUINTA DA COSTA 2013 (RED)

QUINTA DA RAZA

RAZA 2015 (WHITE)

DOM DIOGO AZAL 2015 (WHITE)

DOM DIOGO ARINTO 2015 (WHITE)

QUINTA DA RAZA - ALVARINHO/ TRAJADURA 2015 (WHITE)

QUINTA DA RAZA - AVESSO/ALVARINHO 2015 (WHITE)

Quem esteve no evento?

Charlie Berg, Eleven Madison Park (NYC) Born in Austin, Texas, Charlie Berg spent his childhood in the foothills of Southwestern Virginia. Early proponents of sustainable homesteading, Charlie's parents made sure he milked Violet, a little tawny colored Jersey, each Manhã, and hauled wood in every winter. After attending Emory and Henry College, wanderlust lead him through Eastern Europe and Russia. Returning to Virginia, Charlie began working in fine dining, became head sommelier at the Troutdale Dining Room in Tennessee, and received his Certified Sommelier certificate. Four years later, he joined John and Karen Shields to create the award winning wine list for their auberge-style restaurant, Town House, in Chilhowie, Virginia, and went on to earn his Advanced Sommelier accreditation. While attending the International Culinary Center's

Restaurant Management Program in 2012, Charlie became part of Michael Mina Bourbon Steak's management team in Washington, D.C. Charlie joined Blue Hill at Stone Barns in the spring of 2013, and just recently has joined the team at Eleven Madison Park. He lives in Pleasantville, New York, with his wife, Anastasia. Sam Bogue, NE Timeas Group (SF)

Samuel Bogue is the Wine Director for the Ne Timeas Restaurant Group in San Francisco, CA. A Colorado transplant he got his start at the sommelier breeding ground, Frasca Food & Wine in Boulder. Now, charged with the curation of five distinct, regional wine lists, he is a Zagat 30 under 30 honoree and lover of all things wine. The Ne Timeas Restaurant Group, a collaboration between chef Thomas McNaughton, restaurateurs David Steele and David White, currently includes projects: Flour + Water, Central Kitchen, Salumeria, Aatxe, and Café Du Nord as well as the bar Trick Dog.

Kelly Coggins, Strip T’s (Boston)

Kelly Coggins is an accomplished manager and beverage director. The former sommelier at Rialto in Cambridge and Bistro du Midi in Boston, he also was the assistant general manager/beverage director at Woods Hill Table in Concord. A true geek for all things imbibable, Coggins is frequently educating himself on the various aspects of the industry and sharing his knowledge with others; his class on terrior cocktails was an elective at the most recent Bar Institute program in Austin, TX. Coggins also currently serves as the treasurer for the Boston chapter of the U.S. Bartenders Guild and is the General Manager and Beverage Director of James Beard service award semi-finalist restaurant Strip T's in Watertown, MA.

Cara De Lavallade, Barking Frog at Willow’s Lodge (Seattle)

At home in the cellar, Cara has managed top wine lists locally, abroad, and on the high seas. In Mendoza, Argentina, she was fortunate to work alongside Chef Pablo Renea at Restaurante Azafran while maintaining an extensive list of Argentinian producers. As part of the sommelier team for Silversea Cruises, Cara worked with top wines from around the world while sailing the Mediterranean. Here in Seattle, she feels privileged to have worked with James Beard Award-winning chef Tamara Murphy, directing the wine program at Terra Plata. Currently managing one of the most comprehensive collections of Washington wines in the area at Barking Frog in Woodinville, Cara recently passed the Advanced Examination with the Court of Master Sommeliers.

Jhonel Faelnar, NoMad (NYC)

Jhonel is currently a sommelier at the NoMad Restaurant and is also starting to consult on wine lists in Asia. He got into wine via a rather odd turn of events. Originally a graduate from business school back in the Philippines, Jhonel ended up in New York after living and working in Japan. He decided the corporate life was not for him and started at the very bottom of a small NYC restaurant back in 2013. While bar tending a few months in, he had the opportunity to work with the Wine & Spirits Magazine team and at the same time was awarded two James Beard scholarships to study wine. He joined the Sommelier program at the International Culinary Center where he met his first mentor, Scott Carney, MS and graduated class valedictorian. This eventually led to his introduction to Roger Dagorn, MS who allowed him to run and eventually creatively lead a few beverage programs under his umbrella in Union

Square in 2014. Jhonel amicably parted ways and joined the NoMad team May of 2015, and soon after passed the Advanced sommelier exam. Peter Granoff MS, Ferry Plaza Wine Merchant/Oxbow Wine & Cheese (SF/Napa)

In his more than 30 years in the wine business, Master Sommelier Peter Granoff has worn lots of hats. From schlepping boxes and busing tables to receiving the "Sommelier of the Year" award from the James Beard Foundation and launching Virtual Vineyards (the first U.S. entity to sell wine on the internet), Peter has traveled the world to immerse himself in almost all facets of the wine industry. He is an adjunct member of the faculty at the Culinary Institute of America's new Professional Wine Studies program, and is internationally known as a speaker, wine educator, wine competition judge, and provider of free wine insulting. His goofy sense of humor and unconventional approach to the business of wine bring a refreshing change of pace to San Francisco's wine shops.

David Keck MS, Camerata at Paulie’s (Houston)

David began his career in the service industry at the age of 18 in his home state of Vermont, bartending and waiting tables in an Irish Pub. From Vermont, David moved to New York to pursue his Undergraduate studies at Columbia University in English, then Diploma studies at Juilliard in Opera Performance, and after singing professionally for a few years and receiving his Master of Music degree from Rice University’s Shepherd School of Music, he moved from one itinerant career to another. Following his passion for fine wine, he worked as a wine buyer for several different establishments in Houston, then for a short stint in wine distribution with Prestige Wine Cellars, and most recently was the Beverage Director for the prestigious Uchi Restaurant Group. In July of 2013, David opened a wine bar in Houston called The Camerata at Paulie’s with Paul Petronella of Paulie’s Restaurant. Camerata has quickly risen to local as well

as national recognition, appearing in Time Out’s list of ‘Best Wine Bars in America’ as well as Texas Monthly, the Wall Street Journal and Forbes Travel Guide, among others. David achieved his Advanced Sommelier certification in October of 2012, in which he also won the Rudd Scholarship for top honors. In 2012 he was first runner up in the TEXSOM Texas’ Best Sommelier Competition, and in 2013 he won Third Place in the national finals of the Guild of Sommeliers’ TOP|SOMM competition. He has been named “Best Sommelier” by Houston Press, “Best Sommelier/Beverage Director” by CultureMap as well as being listed as one of Food and Wine magazine’s Sommeliers of the Year 2016. In 2016 he passed his Master Sommelier exam making him the 149th American Master Sommelier and the 233rd in the world. Augustus Miller, Wild Ginger (Seattle)

For as long as I can remember I have wanted to be a Sommelier. This fascination started when I turned 21, while serving at a mom and pop restaurant in Chino California, named Owen’s Bistro. It was here that the owners inspired me to strive for me dreams and encouraged my passion to devoting my life to the hospitality industry. By my mid twenties I became a regional Wine Director and General Manager for a restaurant company in Los Angeles, California. It was around this time that Fred Dame M.S. recommended me to Charlie Palmer for his restaurant in Costa Mesa, California. In 2013 I became the Wine Director for Charlie Palmer at Bloomingdale’s, this included running the corporate wine shop, Next Vintage. Towards the end of last year after traveling with my wife through Europe and writing for Orange Coast Magazine’s - Booze Blog, we decided to move to Seattle to pursue our goal of living in the Northwest. I am currently a

sommelier at Wild Ginger restaurant where I help manage and operate a Wine Spectator “Grand Award” winning winelist and also manage the sales for my friend and fellow Sommelier Jeff Lindsay-Thorsen at W.T. Vintners. When I am not studying for my Master Sommelier Diploma you can find me coaching other Sommeliers every Segunda-feira Manhã at our local restaurant. Brandon Rastok, Osteria La Spiga (Seattle)

I have been in the restaurant industry for over 20 years working at various fine dining restaurants. Whether French American, Pacific Northwest, Italian or classic steak houses, restaurants have always been a fascinating work environment for me. In the beginning, wine was a scary mystery, the dreaded question from every prospective employer: “What do you know about wine?” I soon realized that to progress and improve as a restaurant professional I must broaden my knowledge about wine, just as I had with food. Little did I know that this amazing challenge was to become the focal point for my career. Years of study followed and I have continued this crazy endeavor chasing the Master Sommelier diploma. Currently, I am an Advanced Sommelier with the Court of Master Sommeliers, but despite all of the geeky study and minutia to be learned, one thought has become very clear to me: “It is hard not to be

romantic about wine. Wine’s essence tells a story of a place and time. Each bottle is a miniature time capsule; a snapshot of the lives of hundreds of people’s work and creativity. It is a window into another world; sometimes thousands of miles away and sometimes in your own backyard. Wine is consumable art, the definition of ‘living in the moment’. One moment your glass is full, the next it is not, and all that remains is the memory of the pleasure you experienced and the desire to share another bottle with your friends.” Andrew Stover, BOE Restaurant/SEI Restaurant/SAX Lounge/Ankara (Washington, DC)

A native of Grand Rapids, Michigan, Stover dove into the hospitality and tourism fields after he graduated from George Washington University. Post-graduation he spent eight years at WHERE Magazine as an advertising consultant, familiarizing himself with the restaurant scene in the Nation’s Capitol. Local Virginia vineyards, however, are where Stover found his true calling. Stover has traveled around the USA and across the glove to engulf himself in various cultures, cuisines and carafes. His travels have taken him to such great wine-producing areas as Argentina, Australia, Brazil, Chile, France, Germany, New Zealand, South Africa, Spain, Turkey and even the UK. After holding a part-time job at the Prova room at Breaux Vineyards in Hillsboro, Virginia, Stover enrolled in the Certified Sommelier program with the International Sommelier Guild and landed at DC’s OYA Restaurant & Lounge as Wine Director. Stover’s overhaul of the wine menu at OYA gained him attention from not only DC area media, but the Wine industry as well. OYA has received the coveted Wine Spectator Award of Excellence and consecutive nominations for Wine and Beverage Program of the Year from the Restaurant

Association of Metropolitan Washington. In 2015, he was named one of America’s 40 Under 40 Tastemakers by Wine Enthusiast Magazine. Today, Stover manages the wine programs for 4 restaurants in Washington, D.C—BOE Restaurant & Bar (the new remake of the OYA Restaurant space), SEI Restaurant & Lounge (a modern Asian restaurant), SAX Lounge (a high end French-inspired restaurant lounge) and Ankara Restaurant (a contemporary Turkish restaurant focused on promoting indigenous grape varieties from Turkey and the Republic of Georgia). Jennifer Ziskin, Heritage of Sherborn & La Morra (Boston)

Jennifer is the Executive Director and co-owner of La Morra and Heritage of Sherborn with her husband Josh. Jen was initiated into the restaurant business when she was fifteen years old and is familiar with all aspects of the industry—from bussing tables, serving food, bartending, marketing, to managing the consummate customer experience in the front of the house. She has worked at many of Boston's finest restaurants including Maison Robert, Chez Henri, Eight Holyoke and Aigo Bistro. Jen and Josh opened La Morra in 2003, named after the small village they lived and trained in after they were married. La Morra, Boston Magazine’s Best Italian Restaurant in 2015, has earned a well-deserved

reputation in Greater Boston for authentic Northern Italian cuisine. In 2015, Jen’s dreams became a reality with the creation of Heritage of Sherborn. Taking everything she loves about the hospitality business and putting it all under one roof, Jen has designed the perfect space to host weddings, functions, and wine Jantars. Jen is known for her personal relationships with small family-owned and operated vineyards all over the world. She recently received a certification as an Italian Wine Specialist from the North American Sommelier Association. Her expertise in wine will also be put to good use in the property’s wine store. Jen works with her beverage director hand-selects the wine list at both La Morra and Heritage and is constantly revising it with wines from small producers she has personal connections with.

RESULTADOS DOS QUESTIONÁRIOS

Questões do Formulário Pontuação Sistema de Pontuações: 5 = Concordo fortemente, 4 = Concordo, 3 = Neutro, 2 = Discordo 1 = Discordo totalmente Q1. Sábado, Novembro 12: Jantar no Restaurante Carmo (opcional para quem chegou mais cedo) foi agradável e útil.

4.7

Q2. Domingo, Novembro 13 (Tarde): Visita, Prova e Almoço com a Casca Wines foi agradável e útil. 5.0

Q3. Domingo, Novembro 13 (Noite): Visita, Prova e Jantar em Terras de Alter foi agradável e útil. 4.3

Q4. Segunda-feira, Novembro 14 (Manhã): Visita, Prova e Almoço no Esporão foi agradável e útil.

4.7

Q5. Segunda-feira, Novembro 14 (Tarde): Visita, Prova e Jantar na CARMIM foi agradável e útil.

3.1

Q6. Segunda-feira, Novembro 14 (Noite): Visita, Prova e Jantar no João Portugal Ramos foi agradável e útil.

4.4

Q7. Terça-feira, Novembro 15 (Manhã): Visita e Prova no Júlio Bastos - Dona Maria foi agradável e útil. 4.0

Q8. Terça-feira, Novembro 15 (Tarde): Visita, Prova e Almoço na Quinta de Chocapalha foi agradável e útil.

5.0

Q9. Terça-feira, Novembro 15 (Noite): Visita, Prova e Jantar no Sanguinhal foi agradável e útil. 4.6

Q10. Quarta-feira, Novembro 16 (Manhã): Visita, Prova e "light snack" na CVR Dão foi agradável e útil.

4.4

Q11. Quarta-feira, Novembro 16 (Tarde): Visita, Prova e Almoço na Quinta do Vallado foi agradável e útil.

5.0

Q12. Quarta-feira, Novembro 16 (Noite): Visita, Prova e Jantar no Niepoort (Quinta de Nápoles) foi agradável e útil.

3.1

Q13. Quinta-feira, Novembro 17 (Manhã): Visita, Prova e Almoço no Ramos Pinto (Quinta do Bom Retiro) foi agradável e útil.

4.8

Q14. Quinta-feira, Novembro 17 (Tarde): Visita e Prova na Wine & Soul foi agradável e útil. 5.0

Q15. Quinta-feira, Novembro 17 (Tarde): Visita e Prova na Sogrape (Quinta do Seixo) foi agradável e útil.

3.7

Q16. Quinta-feira, Novembro 17 (Noite): Visita, Prova, e Jantar com a Real Companhia Velha foi agradável e útil.

3.2

Q17. Sexta-feira, Novembro 18 (Manhã): Tour das Vinhas da Real Companhia Velha na Quinta do Cidro foi agradável e útil.

3.2

Q18. Sexta-feira, Novembro 18 (Manhã): Visita, Prova e Almoço na Quinta do Crasto foi agradável e útil. 4.8

Q19. Sexta-feira, Novembro 18 (Tarde): Visita e Prova na Quinta da Covela foi agradável e útil. 4.5

Q20. Sexta-feira, Novembro 18 (Noite): Visita, Prova e Jantar na Quinta da Raza foi agradável e útil. 4.6

Q21. O programa melhorou o meu conhecimento sobre Portugal e as suas regiões.

5.0

Q22. Os vinhos portugueses já estão bem representados na minha loja ou na minha conta. 2.3

Q23. Estou interessado em comprar mais vinhos portugueses para a minha loja ou vou recomendar a outros nos próximos 12 meses.

4.6

Q24. A qualidade do transporte e a quantidade de viagens em Portugal foi adequada e agradável. 4.1

Q25. A duração da viagem foi adequada. 4.8

Q26. A qualidade das refeições e dos hotéis foi alta e agradável. 4.8

Q27. O nível de planeamento da viagem antes da partida dos EUA foi satisfatório. 4.3

Q28. A organização e execução da viagem ao longo da semana foi satisfatória. 4.7

Q29. Eu recomendaria este programa a outras pessoas. 5.0

Comentários dos Participantes

Sobre os anfitriões, Eugénio Jardim e Andrea Dlugos

o Andrea and Eugenio were amazing hosts and tour guides to such a wonderful country.

o Andrea, thank you for arranging all of the details and creating a comfortable environment for

all of us.

o Andrea and EJ were wonderful, we could not have asked for better hosts and guides.

o I thought everything was so well organized and travelling under the leadership of Andrea and

Eugenio was amazing.

o Andrea and Eugenio are exceptional and made this trip a joy. They were well organized and prepared.

o Eugenio is amazing and an asset to the overall learning experience.

o #AndreaAndEugenioROCK!

Alojamento & Viagem

o The only reason I commented on the amount of travel within the week was that it might have been easier to

enjoy certain aspects and have a little more breathing room if we stayed in the same hotel at least once or twice

during the week. Totally understand how difficult it is to cover so much ground,

but finding something central in the Douro would have helped.

o Would have loved a little more time in the Dão-- such an interesting diversity of wines and that Manhã was a

little too short to wrap our heads around it.

o THANK YOU for having wifi available on the bus! This is so helpful for keeping up with work emails

throughout the week, as well as letting us post about our adventures frequently!

Refeições

o I would have liked to learn more about typical cuisine of each region also to use that information in wine

pairings and future events.

About the Trip Overall

o Thank you for allowing me to join you on this life-changing trip. Being introduced to the families and regions

of Portugal was an eye opening experience. From the cutting edge wines of the Douro to the sacred vines of

Colares, this trip was organized flawlessly. I will be spreading the word of how precious and beautiful the

wines of Portugal are within my community. – Augustus Miller, Wild Ginger

o Thank you for the amazing trip to Portugal. You put together a great list of Sommeliers and I learned as much

from them as I did from the Visitas. While I am speaking of the Visitas, just wow. What an eclectic and lovely

group of producers and wine we were introduced to. I returned to Boston with a list of stellar wines to work

with and great stories to tell about them. It truly was a pleasure to get to experience the country the way we

did.- Kelly Coggins, Strip T’s

o Thank you for such an amazing trip!

o I thoroughly enjoyed my trip to Portugal and found it to be extremely educational and inspirational. I dislike

putting too many 5's for fear of not sounding genuine, however I can't say enough good things about my

week. The days were long, but time flew by fast. The group itself was also extremely enjoyable and I feel like I

have made some lifetime friends.

o I had a wonderful time. Perfectly executed and extremely educational. Thank you Wines of Portugal and Full

Circle!

o Absolutely fantastic experience! Thank you. Distribution/importer information for the varied US markets

would be very helpful. I would like to add quite a few of these wines to our lists but distribution and availability

information is limited.

o I would recommend fewer guest wineries at each winery or sticking to a limit of five wines per producer. It's

hard to give proper attention and respect to the producers when feeling rushed. I would also recommend

having cold brew coffee on the bus or some similar source of caffeine.

o More time spent in vineyards or participating in learning activities rather than winery tours –

we've all seen tanks and barrels and bottling lines. More opportunities for physical activity overall. In all an

amazing trip that I will never forget. The Visita with Wine and Soul was particularly memorable.

o I do believe the trip moved almost too quickly. At many Visitas, it was almost impossible to really concentrate

on the wines being tasted and the material covered by each winery. Perhaps extending the trip 1-2 days

would allow for a slightly slower pace to really understand each region.

Recomenda-se continuar as comitivas de compradores com grupos seleccionados. Todos os convidados expressaram

elevado interesse em comprar vinhos Portugueses num futuro próximo, com a cotação de 4.6 em 5 pontos no questionário.

Todos os convidados preencheram o formulário de sales leads que entregaram no final da viagem com um número record

de 726 sales leads (media de 66 por pessoa) recolhidas. Serão enviadas winery letters a cada um dos produtores em que os

convidados expressaram interesse.

Exemplos de Posts de Social Media:

AVALIAÇÃO DO EVENTO

AVALIAÇÃO

Pontos fortes:

Grupo de 11 sommeliers altamente influentes de São Francisco, Houston, Nova Iorque, Seattle, Boston e

Washington DC; voltaram da viagem com uma enorme paixão por Portugal e com o desejo de partilhar as suas

descobertas com as suas equipas e clientes.

Houve um record de 726 sales leads recolhidas que foram partilhadas com cada produtor através de winery

letters individuais com a indicação do(s) interesse(s) dos convidados.

Todos os convidados concordaram que o programa melhorou os seus conhecimentos das regiões e vinhos de

Portugal e que o recomendariam a outros, como ficou reflectido na cotação de 5 em 5 pontos possíveis.

Todos os convidados foram bastante activos nas redes sociais ao longo da semana, gerando 38,484 impressões e

alcançando mais de 8,853 contas no Twitter com o #PortugalRocks e muitos outros no Instagram.

A maioria das Visitas recebeu uma pontuação de 4.3 ou superior.

RECOMENDAÇÕES & APRENDIZAGENS

O que aprendemos com este evento?

Garantir que o formulário de sales leads é o mais exaustivo possível antes da viagem.

Tentar que os convidados posam ficar no mesmo hotel 2 noites. O grupo tinha gostado bastante de ficar no mesmo

hotel no Douro nas noites de quarta e quinta.

Todas as viagens devem ser revistas com a companhia de transporte com antecedência para garantir que todos os

trajectos foram calculados correctamente tendo em conta o tamanho do veículo. Prever tempo extra de viagem para

garantir que problemas em encontrar os produtores não causem atrasos. Devem ser dadas moradas correctas e não

coordenadas de GPS.

O que pode ser melhorado?

Contactar cada produtor alguns dias antes das Visitas para garantir que todos percebem as limitações no número

de vinhos a apresentar tendo em conta a duração da prova e se estão alinhados com os produtores convidados.

Muitos produtores não se cingiram ao número de vinhos parametrizado e alguns pareciam nem saber que havia um

limite de vinhos.

Sempre que possível, fazer check-in no hotel antes do jantar para que o grupo tenha tempo de relaxar e descansar

antes do jantar.

As Visitas a produtores deviam focar-se mais em mostrar a vinhas e o terroir em vez de linhas de montagem e

adegas – estas visitas podem ser drasticamente reduzidos para que se mostrem apenas os aspectos da produção

que são únicos em Portugal e na sua historia. As Visitas tornam-se repetitivas durante a semana. Passeios a pé na

vinha também são uteis para ajudar os convidados a digerir todas as refeições deliciosas que vão ingerindo ao longo

da semana.

Quais as recomendações para futuros projectos?

Recomenda-se um máximo de 3 Visitas por dia para garantir que os convidados estão bem em todas – o dia com 4

Visitas foi demasiado longo.

Sempre que possível, o número de viagens longas (mais de 01H30/02H) devia ser limitado em cada dia para que

haja apenas uma única viagem grande por dia para manter o grupo bem e a chegada a hotéis a uma hora razoável.

Ficar em propriedades históricas e únicas é encorajado, desde que estas propriedades estejam equipadas para

receber os grupos e ter condições e instalações modernas.

Cada produtor deve ter informação de distribuição para cada Mercado dos convidados do grupo – esta informação é

crucial para que os compradores possam avaliar o potencial de compra para as suas contas. Muitos produtores dão

esta informação em pessoa, mas ter uma folha com informação é valioso para o grupo.

AVALIAÇÃO QUANTITATIVA (1-5): 3

20% ABAIXO DOS OBJECTIVOS

10% ABAIXO DOS OBJECTIVOS

40% OBJECTIVOS ATINGIDOS

10% ACIMA DOS OBJECTIVOS

20% ACIMA DOS OBJECTIVOS

AVALIAÇÃO QUALITATIVA (FRACO-BOM-EXCELENTE): 1

-1 UNIT SCORE GOOD= +0.5 UNIT SCORE =+1 UNIT SCORE

AVALIAÇÃO GERAL: 4

AVALIAÇÃO QUANTITATIVA + AVALIAÇÃO QUALITATIVA