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Articles by Steve Charters
British consumer perspectives on terroir in cheese
To read this content please select one of the options below: Please note you do not have access to teaching notes (CEREN EA 7477, School of Wine & Spirits Business, Burgundy School of Business, Dijon, France) (CEREN EA 7477, School of Wine & Spirits Business, Burgundy School of Business, Dijon, France) Keywords Food Terroir United Kingdom Cheese Authenticity Citation Charters, S. and Agnoli, L. (2024), "British consumer perspectives on terroir in cheese", British Food Journal, Vol. 126 No. 10, pp.
Ce que le Covid-19 révèle des cultures de consommation de vin dans le monde
La presse a beaucoup insisté sur l’idée que pendant la crise du Covid-19, le monde buvait plus qu’avant. Ainsi a-t-on lu dans le Sydney Morning Herald que les ventes en ligne en Australie d’un détaillant avaient augmenté de 50 à 75 %.
Old world assessment of new world provenance cues: An Italian perspective
Discussion of terroir emerged from "Old World" producers explaining their wines' provenance and special nature and consumers wondering why one wine's flavor differs from another's despite no apparent difference in winemaking.
Start golf season with easy strokes before booming the driver
Editor’s note: Steve Charters is in his 15th year as a pro at Twin Pines Golf Course. Born and raised in Cedar Rapids, Charters competed at Central College in Pella and has been a pro for 22 years in Dubuque and Cedar Rapids. CEDAR RAPIDS — A new season is upon us early this year. And while you’re itching to get the driver out to start blasting away on the range, I challenge you to take a different approach to getting back at it. One that focuses your attention to the center of the clubface.
Trends in Burgundian Wine: Going Back to the Future
What are some of the new trends in Burgundy? This was a question posted to over 20 top Domains in Burgundy, and the results suggest that Burgundian wineries are looking to the past for inspiration. Five major trends emerged from the interviews, but the two strongest were healthy vineyards, with more adoption of organic/biodynamic farming, and an increased focus on direct-to-consumer sales. “We seem to be going back to the future,” said one domain director.
Status or fun? A cross-cultural examination of young consumers’ responses to images of champagne and sparkling wine
Abstract Purpose The purpose of this paper is to test Luna and Gupta’s (2001) investigative framework on the interaction of cultural values and consumer behaviour by conducting a cross-cultural comparison of young wine consumers’ interpretation of images of champagne and sparkling wine. The research examined consumer responses to the images through the prism of the relationship between symbolism, ritual and myth, as well as other related values.
Consumers' expectations of food and alcohol pairing
To read this content please select one of the options below: Please note you do not have access to teaching notes (Graduate School of Management, University of Western Australia, Crawley, Australia) (Faculty of Business and Law, Edith Cowan University, Joondalup, Australia) Keywords Food products Alcoholic drinks Wines Beer Australia Citation Pettigrew, S. and Charters, S. (2006), "Consumers' expectations of food and alcohol pairing", British Food Journal, Vol. 108 No. 3, pp. 169-180.
What is the problem with sauvignon blanc? An investigation of expert dislike of an aesthetic product
Abstract There is substantial anecdotal evidence that, whilst popular in current international consumer markets, the grape variety sauvignon blanc is viewed ambivalently by some wine industry professionals. This study examines evidence for that anecdotal perspective. It reports first the findings from a qualitative research project that provided some support for the proposition that wine industry attitudes to the grape variety are ambivalent.
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