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The Drinks Business Podcast
Webinar: How AI can transform the wine and spirits trade
Panellists include Danny Cooper, chief information and digital officer at Virgin Wines; Rachel Wilson, general manager of Napa Valley Marriott; and Patrick Comiskey, Master of Fine Arts, wine writer and critic.
As AI capabilities evolve at speed – enabling increasingly sophisticated product recommendations, targeted communications and data-driven insights – drinks businesses face a particular challenge: applying these tools in a category defined by complexity and deeply subjective consumer preferences.
This session examines how AI-powered personalisation can be deployed effectively across retail, e-commerce and hospitality, and what a specialist, drinks-focused approach looks like in practice.
Hosted in partnership with Preferabli, which provides recommendation solutions tailored specifically to the drinks sector, the webinar will bring together voices from across the trade — spanning digital retail, hospitality and wine criticism — to assess both the opportunities and practical realities of AI implementation.
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37. Nadine Fau: How to be green and premium in Provence
55:44||Season 1, Ep. 37Château Galoupet managing director Nadine Fau tells Patrick Schmitt MW about the steps needed to produce wine sustainably in Provence and why premium rosé packaging doesn’t have to come at the expense of the environment.36. Eric LeVine: 'Dry January does not exist'
36:30||Season 1, Ep. 36According to CellarTracker founder Eric LeVine, “Dry January does not exist” – at least among his audience – though drinkers are exploring far more wine regions than in the past. He tells Patrick Schmitt MW about the trends from his 'Year in Review'.35. David Furnish: Why Elton John launched an alcohol-free fizz
26:41||Season 1, Ep. 35Patrick Schmitt MW hears from David Furnish why he and his husband decided to enter the drinks sector with an alcohol-free alternative to Champagne called Elton John Zero Blanc de Blancs34. UK drinking trends and the wines of the Centre Loire
57:38||Season 1, Ep. 34A look at the state of the UK drinks market and where the wines of the Centre Loire could fit in, as well as why, and with what. As an umbrella region, the Centre Loire encompasses eight appellations, most famously Sancerre and Pouilly-Fumé, as well as gems such as Quincy and Menetou Salon, along with two IGPs – one of them the wonderfully named Côtes de la Charité.33. Julian Braithwaite: Does the science support ‘Dry January’?
26:54||Season 1, Ep. 33Patrick Schmitt MW speaks with Julian Braithwaite, chief executive of the International Alliance for Responsible Drinking (IARD), to find out whether scientific research really supports the idea that a month without beer, wine or spirits is good for our health.32. Charles Taverner: Champagnes & Chateaux UK's new MD on building sales of fine fizz and Bordeaux in GB
40:25||Season 1, Ep. 32Following his appointment as MD at Champagnes & Chateaux UK in September last year, Charles Taverner tells Patrick Schmitt MW how he intends to raise awareness and ramp up distribution for Bordeaux and Champagne Canard-Dûchene in GB's competitive market for fine wine and fizz.31. Desert Island Drinks - Eran Pick MW
54:01||Season 1, Ep. 31What eight drinks, book and sole luxury would you take if cast away to a desert island? Patrick Schmitt MW speaks with Eran Pick, Israel’s first Master of Wine, who divides his time between managing the cellars at Tzora Vineyards in the Judean Hills and Château Tour du Haut Moulin in Bordeaux, which he purchased with two friends in 2024.30. Laura Diaz Munoz: How Robert Mondavi Winery is modernising to remain relevant for a new generation of drinkers
30:27||Season 1, Ep. 30Patrick Schmitt MW talks to Robert Mondavi Winery's Laura Diaz Munoz, who has held the role of winemaker at the famous Napa wine producer for the last two years. Born in Spain, and now settled in Santa Rosa with her family, Laura opens up about promoting the brand worldwide, converting to organics, dealing with a warming climate in California, and developing wine tourism to entice a new generation of drinkers.