It’s all starting. The environmentalists have so much energy and knowledge, and now they have the all-important swagger. The surety within that they’ve been longing for to go to the politicians and have their way with them. They’re going to get what they want because as the planet heals, the (eco)nomy will heal, and people will heal. Disease will dissipate, spirit will be connected, and cashflow will become circular. Capitalism will die and ecolism will be concentrically born through the power of each person’s advocacy.

Something that excites me more than anything is the youth of the world. The interconnected spiritual nature that we all feel… the connection to each other and the connection to our world. The essence of the millennial generation.

Take a look at all the involvement and care that school sustainability programs are advocating. Every little clean up, recycling, or education program is huge now that everybody feels the impact. The critical mass needed to clean up the mess and make real change is here… for the human effort to surpass the industrial decay. The next few years are going to be unprecedented in global awareness, connectedness, debate, warfare, and ultimate renewal. We are going to reach the brink, the vesica piscis as I like to say, and then we’re going to bloom.  Thank you to everyone who has worked so hard for so many years to help bring about environmental awareness.

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There’s an interesting phenomenon happening in apartments and homes of young millennial students and professionals, as well as other generations alike. People are keeping empty wine bottles and displaying them on counters, cabinets, and shelves in their homes. You pay $10-15 for a bottle, enjoy the juice, and then display the bottles you like as an addition to your ever evolving home artistry. In this sense the value becomes much more than what you paid. Wine bottles and liquor bottles are the norm because their labels and packaging tend to have unique designs and artistic expression. Most people I see line the bottles on top of their kitchen cabinets, while others put them on a bookshelf or something similar in the living room. The picture above is a Christmas decoration that someone created using old wine bottles. Here’s some other ideas.

Ever think about using an enclume pot rack? May seem a little out there, but I thought it would be cool to walk into a kitchen and see a variety of bottles on a hanging display. Other items at that website, like the sideboard, could be a nice substitute to the enclume pot racks. Another idea is the obvious wine rack… love the Regatta. Yet that may be more for your unopened fine wine collection.

Whichever method you choose, use wine as a subjective expression of your taste. Hopefully, this trend will continue to grow as wine products differentiate themselves more and more in taste and packaging, and people continue trying new things and putting bottles they like up for show.

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I like to buy a whole Angus fillet and cook it first before cutting it into fillet steaks, this way you can keep the juices and really preserve a lot of the flavour. It also presents a perfect opportunity to do what any male wine millennial, or any male for that matter – likes most… marinade. Like making hot-sauce, there is perhaps no time more satisfying to a man than when given the chances to marinade something. There’s a certain feeling of alchemy in preparing the meat that really doesn’t come with other pre-preparation chores like peeling potatoes or rolling pastry flat.

The ingredients for getting a steak ready are quite simple: rock salt, English mustard, lemons, pepper, red wine, olive oil, chopped garlic and mixed spices. Adding lemon juice helps seal the steak and within minutes the pinkish colour will disappear and the fillet will start to gain a more cooked sort of colour. At this point I roll the fillet in a bed of rock-salt before smothering it in a healthy dose of English mustard mixed with spice and crushed garlic. Once done, leave it to soak in a pool of red wine on top of a bed of diced onions allowing the blood and fermented juice to comingle.

At this point it’s time to pour yourself a glass of wine and get down to preparing a simple salad (feta, tomato, cucumber, rocket, red lettuce and sesame seeds with a balsamic glaze always goes down well) together with some baked vegetables (onions, courgettes, egg-plant and butternut are perfect.)

After about 3 hours of marinating or so – once the guests arrive; you can chat and get the barbecue going for about half an hour. The veg will take about an hour to cook and the meat will take 15 minutes (if you like it burnt and bloody); 20 minutes if you want it medium rare… so stick the veg in in a pocket of tin-foil – and half an hour later gather people around as it’s always a bit of excitement to watch the meat go on.

Generally if the steak is sealed – leaving it on one side should do fine; and at a medium temperature it should cook through. At this stage you can heat the marinade up, add a lamb stock cube and a cup of water along with some diced mushrooms and pepper and you have a great red wine and mushroom gravy.

The perfect wine for steak on a summer’s day is a Shiraz Viognier – especially if you’ve used mustard, and garlic as they really complement and bring out the spice flavour. Some people would argue cab – but I think that that would more be for an evening event if there’s a chill in the air.

For our Angus Fillet I chose the Graham Beck Joshua 2003 – which turned out to be a perfect accompaniment. It may not have been March 14th, but any chance for steak and red wine is something to smile about.

Cheerz!

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Red Wine is a perfect libation for festivals – primarily because it doesn’t need to be kept cold; it doesn’t lose its fizz and if you’re drinking wine locally produced its dirt cheap and super-good. Within minutes of popping the cork however I’d managed to spill the Rioja on my new pants and was questioning the merits of wine in a situation where a shower is hard to find… when suddenly, with a splash of from my water bottle – the wine was gone. Brilliant! Wine proof pants – what more could a young millennial wine-lover at a music festival wish for? I reckon marketing the pants specifically as wine-proof and selling it at Bonnaroo could be a good gig.

Festivals have become huge in the UK – and I guess the States is now picking up. Winemakers have a huge opportunity to sponsor music festivals – because the combination of music, nature, art and alcohol are what festivals are all about. Festivals have re-invented themselves since the days of Woodstock and are a perfect platform for not only entertaining people, but many organisations use them to spread awareness and raise money.

The Green Man Festival coming up next week is one of the most prominent indie festivals – where, much like the Big Chill – and both less commercially than Glastonbury, it promotes organic food, green living, sustainability etc. There’s a huge oppotunity in this concept and I’d really like to see some of the Oregon wineries putting on some music festivals and promoting their wines together with bands from Washington State and around. Many vineyards have acres of land and there’s plenty scope to host festivals on the vineyard grounds themselves. Once millennials cotton onto the benefits of wine and the contribution of viticulturalists to the environment and to local communities – it’ll certainly be the final push needed.

Now that I’ve found a pair of wine-proof pants; and have finally sprung for a decent festival tent whilst having fallen in love with festivals on the first night of Benicassim in a monent of sitting with my wife and two close friends, Will and Anin, drinking Rioja as a pre-game at the campsite with Sigur Ros about to play… I think it’ll be hard to go back to taking normal holidays.

Hopefully next year the Grapethinking team can bring some of the fabulous Tastevine collection to Bonnaroo and some of the other festivals in the US, and one day to the UK – we’ll provide a tent, picnic blankets and a selection of some of the best and most affordable wines from around the world… we’ll leave the music to the musicians though. Don’t forget to bring wine-proof pants…

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Step 1 - What are you promoting? – Login to Facebook, then go to the Create Ad page and enter the url you want your traffic to go to. (For our clients, we customize a landing page for each ad in an effort to better convert the traffic).

Step 2 – Select your demographic – I love the functionality here. As you are selecting your audience, and using the auto-suggest for keywords, watch the top of the page. You will see it is construction a paragraph that explains your target audience, and displays the approximate market size for that demographic. I do wish there was a feature so you could choose all BUT high school students.

Step 3 - Create your Ad-Copy. Here are Facebook’s guidelines for ad copy. Keep in mind what you are trying to accomplish. If you just write something crazy in an effort to get traffic, your conversion rates will be low. If you are specific, and enticing, visitors to your site will know why they are there, and will be more like to join your site, or purchase your products. They will even let you upload a photo to attach to the ad. Your logo, or an image of the product works best here.. but mind the size, you don’t want a distorted image.

You can also specify social actions that relate to your ad here. If you are a member of a group, or have an application, Facebook will enhance your ad with associations to the actions of those groups or apps.

Step 4 - How Much Do you Want to Spend – The first choice you have to make is whether you want to pay based on the number of views (cost-per-impression) or on the number of actual clicks your ad receives. The cost per impression (CPM) is a good idea if you are just trying to spread awareness, as it carries an overall lesser cost. Keep in mind though, your ad can receive a lot of impressions on a site like Facebook, and just because it is loading on the page, doesn’t mean that eager eyes waiting to see your ad.

A good portion of Facebook users are going to be blind to advertising. This is why I generally recommend taking the cost-per-click (CPC) route, as you truly “get what you pay for”. Facebook will recomend a CPC price based on what others are suggesting, and as a general rule, put the most you are willing to pay for a click to ensure you get the best positioning.

You have a final option to specify if you want the ad to run continuously starting upon approval (Facebook does check the ads before they go live) or if you would rather the ad run only during a specified time. This is in case you only want to test out the service for weekdays, weekends, holidays, or special events.

Step 5 - Review and Pay – Alright… now just review the ad to make sure everything looks in order, enter your credit card information (if it isn’t already stored), and click Place Order. Facebook will review your ad, and unless you did something bad, like advertise for porn or ignore their guidlines, you’re ad will soon be sending traffic to your site.

You might also be interested in Millennial Marketing and Facebook Ads

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You can only narrow your targeted advertising down so far when using some of the traditional online advertising strategies. Google Adwords allows you to target specific keywords (a proven method), and they will use IP addresses to geo-target your ads to people in specific areas. You can roughly determine the demographics of a particular website for your CPM (cost-per-impression) advertising based on content..e.g. the most frequent visitors of dating sites are single males between 30 and 45 years of age, and they are interested in …

Like many advertising services, Facebook offers you the option to pay on a CPC (cost-per-click) basis, which means exactly that. You only pay when someone clicks on the ad. You can also choose the CPM method, which can save you money and offer more overall exposure for your $. They launched the program in November, and have received both positive and negative criticisms.

The real (and almost only) benefits at this point are the advanced targeting which can narrow down a demographic well enough that you are almost ensured a great conversion rate from the advertising. Obviously, the more advanced your targeting, the less amount of impressions, but if your conversion rate is up.. who cares? There are also some creative marketing techniques to using Facebook as a market research tool, and tapping into the opinions of the Millennial Generation.

To get a feel for what kind of information Facebook has in relation to a particular demographic, login, go to your network page, and click network stats. Here you can view the stats for Raleigh/Durham (one of my networks)

On Monday, I’ll post the simple walkthrough for creating facebook ads.

It has been an exciting experience watching the reaction of Facebook users as they integrated the advertising into the site. I’m really curious to see how the recent decision to make SocialAds (another feature they had launched) opt-out.

A couple of great links for more reading on this topic:

Red Orbit – A 101 Course on Facebook, just in case you’re still trying to figure out “what the Facebook fuss is all about”.

Facebook Business – This page sums up quite well all of the solutions that facebook offers for businesses looking to gain exposure to their rapidly growing user base.

Read Write Web – This is an opposing view to Facebook advertising. Though I agree with Alex at RWW on a couple of points relating to Facebook needing to spruce the algorithm to better consider contextual placement, I tend to feel that he has grossly underestimated the potential, and failed to recognize the possibility that the advertisers he mentioned may have chosen a broad and even unrelated demographic for the sake of additional exposure.

We have a really interesting article coming up soon relating to Facebook, as we announce an application we have been developing for a client. If you need help with your marketing efforts, we would be glad to assist you.

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For more reading see: Champagne – A New Year Tradition

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We highly recommend the book for anyone who wants to become a multimillionaire entrepreneur. If there’s ever a book that has the potential to be life changing, Zero to One Million is it. Ryan is trying to reach a lifetime goal and get to #1 on Amazon.com today and has created a compelling reason to buy the book today.

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You have to check out these Champagne Onion recipes we found over at The Gilded Fork. I’m going to make them tomorrow, and have a good idea at the different flavors I can create by using different combinations of sparkling wine and onions. I figured we would make these 3

• “Sweet Vidalia Champagne Onions” – This recipe will make a great chip dip. We’ll cook the onions and some freshly minced garlic in Andre Blush Pink Champagne (a $4 bottle of delicious sparkling rose), and then add sour cream, chives, fresh ground pepper, and some sour cream and onion dip mix.
• “Purple Champagne Onions” – We’ll cook the onions with Hardys or Leasingham (both are a sweet sparkling Shiraz from Australia) or Leasingham then mix with cream cheese, and maybe a little roasted red pepper for spice. Put some sun-dried tomatoes and smoked salmon on a piece of toasted baguette along with a dollop of our extremely colorful sauce, maybe even garnish with a sprinkle of green onion.
• “Champagne Braised Cipollini Onions” – This recipe got me thinking about an entrée , like this beef tenderloin. We’ll cook the onions using Freixenet Spumante (a fruity, dry Cava from Spain) or Mionetto Prosecco Brut (a light Italian Prosecco), then slice them thinly and pour the reduced sauce over them. We’ll either cook a small tenderloin, or grill a filet, then thinly slice it; make sure you let it for 5-10 min. before slicing so it stays tender and moist. On each slice, place some onion sauce and horseradish cream (horseradish and sour cream). If I have a hard time finding Cipollini Onions, I’m sure the Vidalias would also work great.

Most people will go out this holiday season and buy bottles of Andre and Cook’s, both from California, which are a great and inexpensive way to bring in the New Year. The Cava, Prosecco, and Sparkling Shiraz mentioned in the recipes are also great imported wines for toasting a New Year, plus I don’t think any of them are over $20.

So go out during the Holidays and buy any bottle of Champagne or Sparkling White Wine, pop the cork if you feel the need because whatever you find enjoyable whether it be a loud or soft pop, is your preference. If hanging out with a cultured crowd the flamboyant procedure might not be advised. Sit back and let the bubbles tickle your throat and get jazzed about a healthy and prosperous New Year!

Quick Lesson: Champagne is a wine region in France located about 100 miles east of Paris. It is legally divided into 5 wine producing ‘districts’: the Aube, Côte des Blancs, Côte de Sézanne, Montagne de Reims, and Vallée de la Marne. Champagne/Sparkling Wine is generally marked as Extra Brut, Brut, Extra dry, Sec and Demi-sec, depending on how sweet they are. Extra bruit is extremely dry, while demi-sec is the sweetest.

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