When I traveled to Italy the first time years ago, my traveling companions and I found wine juice boxes for sale at the market. These little beauties were sold in 3-packs, wrapped in plastic, with straw attached to each box, and didn’t require a corkscrew or glasses. We bought a few red and few white, threw them in our backpacks and took off sightseeing for the day. What fun!

Back then, the U.S. wine industry was just starting to see screwcaps go mainstream on premium wine. There was backlash and a huge learning curve. It took a lot of marketing and education to convince people that it was OK, and sometimes even better, to drink wine from a bottle with an alternate closure.

Fast forward to today. Alternative packaging for wine is everywhere. The shelf space it gets in the wine section is rapidly growing. Even top brands are offering some alternative options to the traditional bottle. Why? I believe it’s in response to consumer lifestyles. People are getting out and doing things. These non-glass alternatives allow for much more portability of wine. It can now go where we go! Also, no corkscrew or other tools required. Just open the package, and enjoy! Plus, there is nothing intimidating or pretentious about wine in a box or can. Go ahead. Tailgate and travel away.

With the growth in this category cannot be ignored, so I wondered…. Does the wine in the box, can or aluminum bottle taste the same? Is it even the same product? I searched my grocery store for a few options that were labeled the same and packaged differently. That in itself proved challenging. Most of the bottles had different names or classifications than the alternatives from the same brands.

I did find two. I purchased a bottle and a Tetra Pak® of Barefoot Pinot Grigio labeled the same way. Then I selected a 14 Hands Hot to Trot Red Blend, which came in 2018 vintage in a bottle and non-vintage in a can. My tasting was set.

First, I examined the packaging, then I blind tasted the wine. Here’s what I found:

Barefoot Pinot Grigio bottle with screw cap

· non-vintage

· tasting note

· offers a food pairing

· serving size not offered

· same alc. as box

Barefoot Pinot Grigio Tetra Pak

· non-vintage

· tasting note

· marketed as wine-to-go

· tells you how many glasses are in the box

· same alc. as bottle

14 Hands Hot to Trot Red Blend 2018 bottle with cork

· vintage

· classier label (This is their new branding. I like it.)

· traditional marketing

· tasting note (slightly different than can)

· no serving size information

· same alc. as can

14 Hands Hot to Trop Red Blend can

· non-vintage

· fun packaging (This can shows the previous branding, but their website shows that the new can branding is still a little different than the label being used on the bottled options)

· marketed as wine for adventure

· tasting note (slightly different than bottle)

· tells you how many cans make a bottle

· same alc. as bottle

My tasting revealed some variations. The Barefoot Pinot Grigio (bottle) offered nice citrus on the nose and more acidity on the palate. It was a light-bodied white with citrus and some stone fruit. The fruit was balanced and bright.

The Barefoot Pinot Grigio (Tetra Pak) was sweeter on the nose, with ripe stone fruit and blossom. I didn’t pick up much citrus here at all. The mouthfeel was fuller bodied and the wine had less acidity. This option did not seem as well balanced with fruit feeling a bit one-note, but it was enjoyable to drink nonetheless. I’m not sure I could have said blind that this was a Pinot Grigio.

14 Hands Hot to Trot Red (can) offered a ton of fruit on the nose. There were notes of blackberry, black cherry and plum. Hints of smoke backed the fruit, but fruit was definitely out in front. On the palate, this wine was an easy drinker, with lots of plum and luscious berry notes. Smoke and earth provided a backbone, and the finish was medium in length, and very acceptable for the price of the wine.

14 Hand Hot to Trot Red (bottle) presented smoke and spice on the nose, with only hints of dark fruit. On the palate, this wine delivered a more complex experience, but with the fruit taking a back seat to the earthy spice notes and smoke. I’m wondering if this wine will become more fruit forward over time. It was enjoyable and would pair well with food off the grill. A nice option for the price!

It’s clear to me that the wines in the bottles did not taste the same as the wines in the alternative packaging, but I have no idea if that’s related to the actual product inside or other factors such as package aging, standard vs smaller format, or other influences from the package or packaging process.

Alternative packaging is here to stay, and just perfect for wine-on-the-go. Take it to the beach, a concert, a hike or a picnic. There is certainly a place for these in the lives of today’s wine-lovers, but not in replacement of the traditional. We all like options after all!

The World has become an new and unusual place these last few months as we all remain at home trying to cling to some sense of normalcy, awaiting the "all-clear" from COVID-19. At which time, I imagine everyone will vivaciously spring from their domiciles with a new enthusiasm for life and things we've all taken for granted. Be ready for the biggest party, and EVERYONE is invited!

While some see the "lock down" as a negative, I chose to focus on the positive - things like conference calls with friends I hadn't spoken to in a while; extended family time; getting in the kitchen with my kids; experiencing school with them a whole new way (If I hadn't chosen PR, I would have been a teacher); sleeping in; hanging out in my PJs; creating beautiful meals at home, and trying my hand at making foods I've never made before - like Risotto and coconut cheesecake. And, let's not forget, having my favorite wines delivered to my door. It's easy to justify shipping fees for personal consumption when there are extenuating circumstances.

I maintain a pretty extensive wine cellar in our basement - nothing fancy in appearance, but a formidable selection of vino to please the palate. Bottles range in age, value, story and varietal. Just a short time into the stay at home order, my white wine selections were starting to deplete, and I was wishing I had some new release Rosés to enjoy. Bogati to the rescue - a favorite Virginia winery. My club order was ready! I had it delivered to my door. This time, I got Rosé and Viognier. This might be the first time I've tried Viognier from this winery. It was beautiful and crisp with citrus and tropical fruit notes, nice acidity too.

My kids have jumped in the kitchen with me quite a bit, which has been fun. My kitchen may even survive it. So far, we've lost a blender to the preteen making Brazilian Limeade she saw online. So far that's the only casualty. From churros and brownies to smoothie bowls, virgin cocktails and breakfast quesadillas with cinnamon scones, she has made it all. We've slowed things down in the mornings too. What used to be healthy, grab-in-go, breakfast has become more of a brunch style feast. The kids are getting pretty spoiled requesting french toast, pancakes, waffles, omelettes, breakfast wraps and more. Secretly, I kind of love it.

Like so many, I'm living a double life, as a PR pro, a teacher and a lunch lady - wait, that's a triple life!! There have been many fun requests for cafeteria fare. The most popular of which is the good old fashioned pizza bagel. My kids love picking their toppings, and little pizzas are ready in a flash. I toast the bagels first to crisp them. Then add the toppings - I've never used so much jarred pasta sauce in my life. Once the sauce is on, it's cheese and toppings - then into a 350 degree oven for just about five minutes. So easy!

In addition to these lunchtime concoctions, I've tried to mix up the dinner menu a bit when I can. Just this week, we had a lovely shrimp and vegetable skillet. It was healthy, colorful and full of flavor. I quartered and slices an giant zucchini I had gotten from Imperfect Foods, and cut a red bell pepper into squares of about the same size. I sliced an onion as well. I simply sauteed all the veggies on the stove in olive oil, adding cumin, paprika, oregano, salt and coriander. Once they were starting to soften, I set them aside. In the same pan, I heated some butter with chopped garlic. Once the garlic was fragrant, I added the shrimp (also from Imperfect) and a little red pepper flake and salt, cooking that until the shrimp were done. Then, simply merge the veggies back into the pan with the shrimp and warm through. That's it! Dinner done in under 30 minutes. A shout out to my husband, who actually did most of the chopping, under my close supervision of course.

I could honestly ramble forever about the food and drink experiences we've had these last 6, 8 or 85 weeks, but I'll stop for now. We're all ready for the world to get back to normal, but we'll all remember these days - hopefully the good will stand out over the bad. Take care, eat well and stay healthy.

If you have kids, you know how hard it is to get them to try a new food. You've worked hard to cook a healthy dinner, and little Susie takes one look at an unfamiliar plate and declares, "Ewww, I'm not eating that!" You set off on your normal routine of negotiating and coaxing her to just take one bite.

"Just try it," you say. "You might like it."

Some nights you likely emerge victorious, and other nights, not so much. Win or lose, it's a good representation of the fear of trying something new. As someone with a love of all things food, wine and adventure, I'm always willing to take the first bite. Bring it on. As a PR professional, however, I'm more cautious. How will what I say impact my client? How will what I say portray my client? These are just a few of the many questions that surface. Experience guides me in these situations so I make the best decision I can.

It's oftentimes necessary to try something new in your PR approach. Maybe this means being more transparent with staff. Maybe it means reorganizing your website. Maybe it's taking a more creative approach with a news story, or the media to whom that story is pitched. These are the places slight tweaks may make all the difference. For example, 10 years ago in the wine industry, it was considered "risky" for a wine company to have a social media presence. Now, it's the norm.

It was a novel idea to pitch wine and food articles to non-wine or non-food publications/journalists. There was really no risk associated with this, it was just a new and different idea. We did it anyway, and it paid off. The benefits of possible publication far outweighed the fear of it being something new and out of the ordinary.

I'm not suggesting you throw caution to the wind and serve your kids liver and onions for dinner. I am, however, urging you to think outside the box. Consider suggestions that seem more creative and a little scary. At least give them a little mind share before 86ing them completely. Not every new idea is a good idea - that's for sure. But, who knows you might find a whole new audience or the next big ambassador for your brand. Go ahead, I dare you, take just one little bite!

At the onset of our contracts, the majority of my clients have very little interest in traditional PR. In fact, most of them aren’t even quite sure what traditional PR is. When I say, “the media” for example, they usually respond with, “You mean social media.” No, I didn’t mean social media. I meant the good old fashioned press, and no, it’s not obsolete. It’s still very important to a well-rounded communications plan.

Sure, the vehicle may have changed some, with people getting news from electronic devices such as smart phones and tablets, but they’re still reading articles written by someone. Therefore reporters, in the traditional sense still exist, and PR in the traditional sense exists too. Whether in print, online or in someone’s inbox, scoring a mention in an article with a news outlet carries a lot of weight with the target audience. And, please don’t underestimate the power of the blogger. Popular bloggers have taken on the role of talented reporters. Their names often appear on media lists and their influence is undeniable. Many of these self-made journalists are watched by thousands, even millions, and carry a lot of weight with their audience.

PR is an ever-changing vehicle, and therefore, many of the traditional methods have taken on a more modern spin. For example, the way PR practitioners engage their media contacts has changed – making use of social media platforms and email. Despite that, the phone call or in-person meeting is still very effective.

Newsletters have taken on two lives – the print version and the digital replica. The practice of writing a newsletter is about as traditional as it gets. Many clients still choose to produce a print version, but many more are utilizing email blast technology, websites and blogs to share their stories. Writing this important piece of marketing communication with consistency and authority is necessary to be seen as a resource and an expert. The good news is it’s a viable source of information across many platforms.

The list of traditional functions goes on: Fact Sheets, Brochures, News Advisories, News Releases, Media Relationships, Public Service Announcements, etc.

While this post is about traditional PR and the importance of it, please don’t misunderstand. The modern world has many new avenues through which to build and maintain relationships with the desired publics. These same tools are there to spread company news and interact directly. No PR plan would be complete without including things such as social media, blogs, and other electronic media.

I recently received some unexpected news, news that would be, in some ways, life changing. At the time it was delivered I would've considered it to be bad news, and I'm sure the deliverer saw it that way as well. Immediately upon receiving the phone call, I knew I was not going to like what I was about to hear. Still I listened intently for the message. The conversation was rather brief, but informative.

Upon hanging up the phone, I felt somewhat shocked about what I had just heard (door closed). It had all come out of left field. However, upon allowing the information to settle, I realized this bad news is possibly a blessing, an opportunity, a kick in the rear to make some changes (window opened). Now, I'm feeling optimistic and energized. Because of the somewhat sensitive nature of the message, a portion of my conversation dealt with what could and could not be discussed and what timelines needed to be considered.

Now, I have to be sure to carefully get the message out to others for my own benefit. While respecting the guidelines I was given, I must spread the word. This could be a tricky game in communication, but it's important. With honest words and careful sentiment, I have begun passing the word along and reaching out to those best suited. I will be thoroughly honest, carefully critical, completely respectful, totally tactful and fully invested. It's the way it has to be. I'm waiting to see where this next chapter will take me, but one thing is for sure... through carefully crafted, thoughtful and considerate communication I'm heading for that open window full-throttle and do not plan on looking back at the closed door.

I knew when I started the blog for this site, that keeping up with it would be a difficult task. That has proven to be true. In any case, I'm striving to do a better job this year and block out some time to keep it current.

That fact, is really not important when it comes to the topic at hand - proofreading. So often I'm visiting a favorite establishment or reading some kind of document, whether professional or otherwise, when I'm briefly distracted by a typo, a grammatical error or just a simple mistake - likely resulting from the author's misunderstanding.

When this happens it typically causes a chuckle or a pause. Unfortunately, it also causes me to question why it happened. Did it happen because the piece was rushed out the door without an extra set of eyes? Did it happen because the author didn't want to pay a proofreader? Did it happen because the author's first language is not English? I mean let's face it, English is not the easiest of languages. and many of the rules and words seem plain silly - think silent "g" for example, and how many forms of "there" and "to" do we really need? It's no wonder people make mistakes.

With such an unclear path to navigate, every author can benefit from a proofreader - even if the text is short and sweet. Outsourcing this function can bring truly fresh eyes to a piece. Having a completely impartial person do the proofing may offer insight beyond the written word - perhaps something is unclear to the general population. Catching such things in addition to finding any English language issues make this person an invaluable resource.

For those who prefer not to pay someone for this service, find someone inside the organization to look over the piece. it doesn't have to be someone who's particularly advancing in English (although it wouldn't hurt), it just has to be someone who is looking at the document without having read it multiple times previously.

There is, of course, no guarantee that every mistake will be found, but running a piece by a proofreader first will only help. Companies work hard on their messaging, and to have a reader distracted from that messaging because of English language missteps is a disappointing reality. Oftentimes, a reader only has a few seconds to read something, understand and retain it. It's important their progress is not roadblocked by too many or too few commas, incorrect word usage or confusing sentence structure. Go ahead - get a proofreader. Everyone's doing it, or at least they should be.

I am constantly surprised by people lack of attention to detail when it comes to communication. This especially holds true in situations of customer service - something about which I feel very strongly. The other day I was with my family dining at a local sports bar. There were several football games going on and many fans in the establishment watching the game. The service at this particular location is always friendly and fast. The food is good too. This particular time however, we witnessed something that made us go huh?!

Many patrons were arriving at the restaurant dressed in the fan ware of their favorite teams. They would request a table from the server and the server would take them to a table right away. This happened time and time again. Each time, we watched and laughed as the hostess directed the patrons to a table WITHOUT a view of their preferred team's game. The patrons of course reseated themselves each and every time. Not only was this a comical situation analysis for me, but it was also a fantastic example of poor communication as a result of non-verbal communication.

The hostesses working at a sports bar on a game day should know instinctively (or because they've been trained) that patrons arriving wearing certain colors need to be seated in front of certain games. These sames hostesses should also know to ask patrons (who are not dressed in favor of a team) if there is a specific game they would like to watch. I mean it isn't rocket science and it truly would improve the initial experience of the restaurant guests.

These observation skills play a key roll in successful communication and the power of such skills cannot be underestimated. Next time your communicating with someone about anything, look for the non-verbal signals. It's amazing the amount of information that can be gained this way and the positive effect that information can have on the outcome of the communication at hand.

HAPPY NEW YEAR! Before I begin, I want to thank all of the wonderful clients I had the pleasure of working with in 2010. The year brought many wonderful opportunities, fantastic relationships, and stories of success, welcome challenge and a wealth of valuable experiences. I look forward to continuing each of these relationships and further building business with each unique story and message. Please join me in looking ahead with enthusiasm to a fabulous 2011. Cheers!

The launch of this blog is a new outlet, a new creative source, a new tool of communication, a way to express myself and to hear the expression of others, a way to share, chat and examine. I am encountered every day by experiences of communication – we all are. Some are wildly successful, some – not so much. Occasionally the message is subtle or even hidden. Perhaps, it’s not even intentional. Sometimes it’s blunt, rude or unfounded. Then, there are times, when it’s perfect, beautiful, clean and clear. Through the daily adventures of life, my passion and commitment for not only the art of communication, but things such as food and wine, family, friends and customer service, I look forward to telling these tales while always being careful to read between the lines.