HeyJaredRoger Morris
- Indexed articles, last 90 days
- 3
- Latest publication
- Sep 8, 2026
- Outlet visibility, for The Drinks Business
- Top 500K sites
- Earliest in this view
- Jul 15, 2026
Latest articles
Are you hitting the target with your wine comms? (opens the original)
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It may sound obvious but wine producers should be tailoring specific messages for different audiences. And it’s easier than you think to miss the mark, writes Roger Morris. No matter where they are based, winegrowers are increasingly being asked to communicate key marketing messages with various audiences across many venues – in their tasting rooms, during group visits to their wineries, at walk-around tastings, via Zoom in virtual sessions, as guests during podcasts, and in pitches and press re
Check out my gravel pit: why The Rocks is on the ascent (opens the original)
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The Rocks AVA in Oregon has managed to keep a relatively low profile, at least internationally, but its unique terroir, made entirely of basalt cobblestones, is producing first-rate wines with a hint of Côte Rotie. Roger Morris reports. Wine critics favourably compare its Syrahs with those of Côte Rotie. Its terroir is a dead ringer for the galets roulés of Châteauneuf-du-Pape. But nailing its identity can be as confusing as cataloguing an unrecorded California field blend. The Rocks – or, more
What is 'back sweetening' and why does it matter? (opens the original)
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Wines by the glass in the US are becoming sweeter as a global trend for ‘friendlier’ table wines begins to take hold. And European regions including Bordeaux and the Rhône are considering adapting legislation to follow suit, reports Roger Morris. Most wine drinkers, even those working in the wine trade, may not have heard of the term “back sweetening”. Yet the increasing use of that process in making table wines is driving the most seismic shift in wine styles since Robert Parker and Michel Roll
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Top 500K sites
For The Drinks Business, the outlet · Measured Aug 1, 2026
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