I hate those recipes where it says: add some salt. What measure is “some” at all? Does it equal ten grains or a tablespoon?
When I approach wineries at different industry events and ask them if they work with someone who provides translation of their material, I see the same question in their eyes: what is material? Is it my passport? Is it the tasting note for tasting events?
Well, as there is no person who can define the measure of “some”, there is no person to define what is meant by “your material”. It depends on your winery and your plans.
I show you a typical scenario to help you get a feel for when you might want to contact us for translation.
“Elephant-winery” from Cabot Cove, Maine.
Mr. and Mrs. Elephant recently had in their B&B a German guy, who turned out to be a restaurant owner and insisted on taking some bottles to his restaurant to “see how it’s going”. The guy just emailed to confirm that people seem to love the wine, so he will order regularly fifty bottles a month. Mr. Elephant is happier than ever, he knew that his father’s instruction to keep the wine in the barrel ten months longer than those of Mr. Tiger made the necessary difference.
Mr. Elephant only thinks about how he could get other German restaurants to order another twenty bottles of his wine.
This is a typical situation, where you should be alarmed that you need translation.
The German restaurant owner might or might not be able to sell your wine, so you – who knows the wine better than anyone else in the world – should make sure they have everything they need – and even more – to get you known in their town.
I suggest to start translating the label. To get more information place a QR-code on it, which brings to a website where the person can find, for example:
where your products are available for purchase
your contact information, such as email address, telephone number
the dates when you will be in a wine-fair in Germany
the technical wine data sheets
You should send with the next order your translated brochures, which can be placed into the hall of the restaurant, so people waiting for a table can grab it and read on it.
Make sure to personalize the brochure so it gets to the reader’s heart.
Wine is passion, wine is love, you don’t want to annoy the reader with some mediocre story about how many hectares you work on, do you?
Write about your products which are not available in the restaurant, about the unique taste due to the ten additional months in the barrel, and how your father insisted on this decision, put pictures of your B&B and announce the next harvest, which people can enjoy with you!
Once you are in someone’s restaurant, you have a foot in the door. Wait a couple of months to see how it is going, stay in contact with the owner, get his feedback, then go ahead and see the place for yourself!
Organize a tasting one evening, ask a German sommelier to do it for you and send information about your region, possibilities of wine-tourism to your B&B, look for travel agencies in the town, call up the in-flight magazine office of the airline arriving closest to your place to ask if you can advertise your place and wine events in their magazine and let us write an article about you.
One idea stitches into the other. You could have a YouTube channel with subtitles, contracts to translate, Season’s greetings, a poll about how your guests stayed at your place, a website, e-shop…
If you have one idea, your business will grow! Make sure we will be your speaker in your target market. We could have the next “ten months more in the barrel” idea for your wine’s words.