Auteur(s) : Freyermuth Pierre, Garcia Esteban Elena, Sheng Zhiya
Directeur : Haller Coralie
Composante : EMS
Date de création : 30-06-2018

Description : Wine Management and Tourism, The aim of this study come from a common will from professionals and the Conseil Interprofessionnel des Vins d’Alsace (CIVA) to change customers perception about Alsace still wine in order to upgrade the image of Alsace wines by presenting them as gastronomic wines sold in restaurants while decreasing the market shares sold in supermarkets. This project was designed to study and analyze how Alsace wine is perceived by customers in restaurants and thus suggest a series of recommendations with the objective of increasing sales of wine in the restaurants. This case study has been carried out through the collection of information through a questionnaire reaching several sommeliers with experience in the restauration. The data was collected and organized into six topical principals. The results show how Alsace wine, despite having a great potential affirmed by the sommeliers, is not perceived by the consumers as such and this leads to a low percentage of sales in restauration. The recommendations proposed at the end of this document can help to improve the image of Alsace wine, to reach the regional and national consumer and consequently increase their integration and sale in restaurants.
Mots-clés libres : Vin d'Alsace Thèses et écrits académiques, Alsace ; still wine ; restoration ; sommelier ; sales ; recommendations, 650
Couverture : FR