{"id":9193,"date":"2021-05-23T06:08:27","date_gmt":"2021-05-23T13:08:27","guid":{"rendered":"https:\/\/seamless.partners\/global-winery-sunday-summary-05-23-2021\/"},"modified":"2021-05-23T06:08:27","modified_gmt":"2021-05-23T13:08:27","slug":"global-winery-sunday-summary-05-23-2021","status":"publish","type":"post","link":"https:\/\/wp.pixie.digital\/seamless-partners\/global-winery-sunday-summary-05-23-2021\/","title":{"rendered":"Global Winery Sunday Summary – 05\/23\/2021"},"content":{"rendered":"\n
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From 5\/9\/21 to 5\/23\/21<\/h5>\n \n \n

We follow the social marketing habits of an ever-growing number of Global Winery companies. The information included in this report shows social marketing usage along with the specific information to help our clients market better.<\/p>\n \n <\/div>\n \n \n

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Links<\/h5>\n \n \n \n \n \n \n \n \n
\n Global Wineries Sunday Summary Archive<\/a>\n <\/td>\n <\/tr>\n \n
\n Global Wineries Archive<\/a>\n <\/td>\n <\/tr>\n \n
\n Social Analytics Archive<\/a>\n <\/td>\n <\/tr>\n \n <\/tbody>\n <\/table>\n \n <\/div>\n \n<\/div>\n\n\n
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At Seamless.Partners, we work hard to make sure our information is valuable to you and your colleagues. \n If you can think of something we should change or add, please let us know. \n \n Get in Touch\n <\/a>\n <\/p><\/div>\n\n\n

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Global Winery Social Account Usage<\/h4>\n\n\n

The chart below shows the percentage of Global Winery companies that utilize each of the most popular social channels.<\/p>\n\n\n

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\n \n \n \"5\/23\/21\n <\/a>\n \n <\/div>\n \n \n
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Social Account Usage Among Global Winery<\/h5>\n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n
\n Type\n <\/th>\n \n Percent\n <\/th>\n <\/tr>\n <\/thead>\n
\n \n facebook\n \n <\/td>\n \n 98%\n <\/td>\n <\/tr>\n \n
\n \n instagram\n \n <\/td>\n \n 52%\n <\/td>\n <\/tr>\n \n
\n \n twitter\n \n <\/td>\n \n 49%\n <\/td>\n <\/tr>\n \n
\n \n youtube\n \n <\/td>\n \n 27%\n <\/td>\n <\/tr>\n \n
\n \n pinterest\n \n <\/td>\n \n 19%\n <\/td>\n <\/tr>\n \n
\n \n tripadvisor\n \n <\/td>\n \n 15%\n <\/td>\n <\/tr>\n \n
\n \n linkedin\n \n <\/td>\n \n 11%\n <\/td>\n <\/tr>\n \n
\n \n yelp\n \n <\/td>\n \n 9%\n <\/td>\n <\/tr>\n \n
\n \n tumblr\n \n <\/td>\n \n 2%\n <\/td>\n <\/tr>\n \n
\n \n foursquare\n \n <\/td>\n \n 1%\n <\/td>\n <\/tr>\n \n <\/tbody>\n <\/table>\n \n \n <\/div>\n \n<\/div>\n\n\n
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Facebook Frequency and Top Posters<\/h4>\n\n\n

This section shows the percentage of Global Winery companies that posted a quantity of articles during this time period. As you can see, a large percentage posted 0 articles, while a small percentage posted over 10 times The table shows which companies posted the most number of times.<\/p>\n\n\n

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\n \n \n \"Top\n <\/a>\n \n <\/div>\n \n \n
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Top Facebook Posters This Week<\/h5>\n \n \n \n \n \n \n \n \n \n \n \n \n \n
\n Company\n <\/th>\n \n Posts\n <\/th>\n <\/tr>\n <\/thead>\n
\n \n SanluisRC.com<\/a>\n \n <\/td>\n \n 60\n <\/td>\n <\/tr>\n \n
\n \n Wyldewood Cellars Winery<\/a>\n \n <\/td>\n \n 52\n <\/td>\n <\/tr>\n \n
\n \n Spring Gate Vineyard<\/a>\n \n <\/td>\n \n 49\n <\/td>\n <\/tr>\n \n
\n \n Lanthier Winery<\/a>\n \n <\/td>\n \n 38\n <\/td>\n <\/tr>\n \n
\n \n Cantina Giuseppe Sedilesu<\/a>\n \n <\/td>\n \n 37\n <\/td>\n <\/tr>\n \n <\/tbody>\n <\/table>\n \n \n <\/div>\n \n<\/div>\n\n\n
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Facebook Biggest Movers<\/h4>\n\n\n

The information in this section shows which facebook posters had the largest change in the number of page likes over the last month and quarter. This information is highly correlated with the number and quality of their posts.<\/p>\n\n\n

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Top Facebook Pages With The Biggest Change In Likes This Quarter<\/h5>\n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n
\n Company\n <\/th>\n \n Change\n <\/th>\n <\/tr>\n <\/thead>\n
\n \n Weingut Zweytick<\/a>\n \n <\/td>\n \n +161%\n <\/td>\n <\/tr>\n \n
\n \n Groote Post Vineyards<\/a>\n \n <\/td>\n \n +84%\n <\/td>\n <\/tr>\n \n
\n \n Vina\u0159stv\u00ed Josef Ko\u0159\u00ednek<\/a>\n \n <\/td>\n \n +66%\n <\/td>\n <\/tr>\n \n
\n \n Kracher Weinlaubenhof<\/a>\n \n <\/td>\n \n +57%\n <\/td>\n <\/tr>\n \n
\n \n Traverse Wine Coast<\/a>\n \n <\/td>\n \n +56%\n <\/td>\n <\/tr>\n \n
\n \n Weingut Hellmer<\/a>\n \n <\/td>\n \n +54%\n <\/td>\n <\/tr>\n \n
\n \n Blaauwklippen Market<\/a>\n \n <\/td>\n \n +47%\n <\/td>\n <\/tr>\n \n
\n \n Pegasus Bay Winery, Vineyard, and Restaurant<\/a>\n \n <\/td>\n \n +47%\n <\/td>\n <\/tr>\n \n
\n \n Fulvia Tombolini – Vigne e vini dal 1921<\/a>\n \n <\/td>\n \n +44%\n <\/td>\n <\/tr>\n \n
\n \n TRE Secoli sca – Viticoltori in Piemonte dal 1887<\/a>\n \n <\/td>\n \n +43%\n <\/td>\n <\/tr>\n \n <\/tbody>\n <\/table>\n \n \n <\/div>\n \n \n
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Top Facebook Pages With The Biggest Change In Likes This Month<\/h5>\n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n
\n Company\n <\/th>\n \n Change\n <\/th>\n <\/tr>\n <\/thead>\n
\n \n Weingut Zweytick<\/a>\n \n <\/td>\n \n +150%\n <\/td>\n <\/tr>\n \n
\n \n Groote Post Vineyards<\/a>\n \n <\/td>\n \n +80%\n <\/td>\n <\/tr>\n \n
\n \n Elkhorn Peak Cellars<\/a>\n \n <\/td>\n \n +30%\n <\/td>\n <\/tr>\n \n
\n \n Fulvia Tombolini – Vigne e vini dal 1921<\/a>\n \n <\/td>\n \n +28%\n <\/td>\n <\/tr>\n \n
\n \n Cantina il Poggio<\/a>\n \n <\/td>\n \n +25%\n <\/td>\n <\/tr>\n \n
\n \n Traverse Wine Coast<\/a>\n \n <\/td>\n \n +23%\n <\/td>\n <\/tr>\n \n
\n \n Bunker Hill Vineyard & Winery<\/a>\n \n <\/td>\n \n +21%\n <\/td>\n <\/tr>\n \n
\n \n Cavallotto Tenuta Bricco Boschis<\/a>\n \n <\/td>\n \n +21%\n <\/td>\n <\/tr>\n \n
\n \n Bagley's Winery<\/a>\n \n <\/td>\n \n +20%\n <\/td>\n <\/tr>\n \n
\n \n Favalora Vineyards Winery\n \n <\/td>\n \n +19%\n <\/td>\n <\/tr>\n \n <\/tbody>\n <\/table>\n \n \n <\/div>\n \n<\/div>\n\n\n
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Facebook Post Days<\/h4>\n\n\n

This chart displays how many Global Winery posts happened on each day of the week. It shows the most popular days of posting compared to the end users propensity to like a post.<\/p>\n\n\n\n \"5\/23\/21\n<\/a>\n\n\n

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Facebook Post Hours<\/h4>\n\n\n

This chart displays how many Global Winery posts happened on each hour of the day. It shows the most popular hours of posting compared to the end users propensity to like a post. Hours are in pacific time.<\/p>\n\n\n\n \"5\/23\/21\n<\/a>\n\n\n

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Top 5 Facebook Posts<\/h4>\n\n\n

These are the facebook posts that received the most likes relative to their corporate page likes.<\/p>\n\n\n

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\n \n \n \"Accent\n <\/a>\n \n <\/div>\n \n \n
\n \n \n \n \n \n \n \n \n \n
Company:<\/td>\n Accent Cellars<\/td>\n <\/tr>\n
Company Likes:<\/td>\n 2223<\/td>\n <\/tr>\n
Post Likes:<\/td>\n 425<\/td>\n <\/tr>\n
Post Shares:<\/td>\n 0<\/td>\n <\/tr>\n
Post Comments:<\/td>\n 30<\/td>\n <\/tr>\n
Message:<\/td>\n Wine tasting at Accent Cellars with the winemaker. Owned by an art teacher friend of mine \ud83d\ude0d<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n \n <\/div>\n \n<\/div>\n\n\n
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\n \n \n \"Weingut\n <\/a>\n \n <\/div>\n \n \n
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Company:<\/td>\n Weingut Markus Heid<\/td>\n <\/tr>\n
Company Likes:<\/td>\n 695<\/td>\n <\/tr>\n
Post Likes:<\/td>\n 130<\/td>\n <\/tr>\n
Post Shares:<\/td>\n 5<\/td>\n <\/tr>\n
Post Comments:<\/td>\n 3<\/td>\n <\/tr>\n
Message:<\/td>\n Die Renaissance des modernen Wirtshauses und die FINE DINING MACK CHALLENGE!\nDie Garbe, eine Institution am Exotischen und Botanischen Garten am Hohenheimer Schloss.\nMarius Tim Schlatter, Chef der Garbe, definiert, \u201ewir kredenzen eine modern\ninterpretierte regionale K\u00fcche im Wirtshausstil.\u201c \nIch erg\u00e4nze \u201edas entspricht ganz dem wunderbaren, weltweiten und willkommenen Trend zum Casual Fine Dining!\u201c\nRenaissance steht in dem Fall aber nicht nur f\u00fcr einen Start der Wirtshauskultur in eine Neuzeit, \nsondern auch f\u00fcr die R\u00fcckbesinnung auf die Werte, die erhaltenswert sind und die wir zu sch\u00e4tzen wissen! \nDer gerade mal 30-j\u00e4hrige Marius ist eine Benchmark f\u00fcr diese \u201eneue Wirtshaus-Bewegung\u201c, in welcher bestens ausgebildete Spitzenk\u00f6che und K\u00fcchenmeister, sich ganz bewusst und gezielt f\u00fcr das Wirtshaus entscheiden, anstatt in die sogenannte \u201eSpitzengastronomie\u201c zu gehen! \nDiese Wirtshaus-Renaissance kann als Nachfolge-Bewegung der \u201eBistronomie\u201c, aus der Wiege der Kulinarik, n\u00e4mlich aus Paris, betrachtet werden. Hier ein kurzer Exkurs zur Bistronomie: Neuen Schwung in die Pariser Gastronomie brachten vor allem junge, bestens ausgebildete K\u00f6che, die sich nach Lehrjahren an den Luxusherden der \u201egrands chefs\u201c selbstst\u00e4ndig machten und antraten, das Bistro bzw. die Brasserie neu zu erfinden. Der inzwischen weltweite Trend des Casual Fine Dining verbindet anspruchsvolle Gourmetk\u00fcche mit betont entspanntem Ambiente, was mit der Pariser \u00bbBistronomie\u00ab seinen Anfang nahm.\nMarius feiert das Mack \nMit Marius im Mack einzukaufen ist eine wahre Freude, weil dieser junge Spitzenkoch einen st\u00e4ndig auf Hochtouren laufenden Motivations-Antrieb zu haben scheint. Er ist begeistert durch den Remstalmarkt \u201egeflogen\u201c und staunte \u00fcber das hochwertige Sortiment, in egal welchem Genre. \u201eEgal, ob bei \u00d6len, Essigen, Salzen, Fonds, Gew\u00fcrzen, etc., hier findet man \u00fcberall super Qualit\u00e4ten zu fairen Preisen! Das ist auf diesem Niveau absolut einmalig!\u201c, erkl\u00e4rte Marius w\u00e4hrend unseres Einkaufs.\nGeschichte der \u201eGARBE\u201c light\nAus dem Jahr 1781 stammt das Geb\u00e4ude am der Universit\u00e4t Hohenheim, am Hohenheimer Schloss, auch in Nachbarschaft zur Speisemeisterei. \nDas Geb\u00e4ude wurde 1780 – 82 von Herzog Carl Eugen auf einem zu dem\nSchlossgut Hohenheim zugekauften Grundst\u00fcck erbaut.\nVorher stand an dieser Stelle das Meiereigeb\u00e4ude "Garbenhof", das schon im 17. Jahrhundert in ein\nWirtshaus mit Tanzboden umgewandelt wurde. Der Name "Garbe" geht auf den ehemaligen\nkaiserlichen Kammerjuwelier und Proviantkommissar Emanuel Garb zur\u00fcck, der 1676 Hohenheim\nvon dem E\u00dflinger Spital f\u00fcr 3.600 Gulden erwarb. Bis 1960 war die "Garbe" ein vielbesuchtes Ausflugslokal,\nanschlie\u00dfend wurde es von der Universit\u00e4t Hohenheim genutzt. Nach einer vollst\u00e4ndigen Restaurierung wurde das unter Denkmalsschutz stehende Geb\u00e4ude am 9.7.1982 als Restaurant mit schw\u00e4bischen Spezialit\u00e4ten wiederer\u00f6ffnet.\n2010 kaufte es dann Robert Ruthenberg, seines Zeichens Herzblut-Gastronom und Partner von Marius Tim Schlatter. \nNach dem Erwerb wurde das Geb\u00e4ude wurde entkernt und komplett renoviert. \nEntstanden sind drei Gastr\u00e4ume auf zwei Ebenen mit mehr als 90 Pl\u00e4tzen und einer der besten Bierg\u00e4rten im Gro\u00dfraum Stuttgart. \nInspiriert von Schweizer Almh\u00fctten sind B\u00f6den, Decken und teilweise die W\u00e4nde mit Holz\nausgestaltet worden. Trotz rustikaler Materialien wirkt das Ganze modern und leicht. \nF\u00fcr die Tradition und die Urigkeit wurde sehr wertvolles 150 Jahre altes Eichenholz verbaut.\nZum Januar 2019 hat Marius Tim Schlatter die Leitung \u00fcbernommen und f\u00fchrt die Garbe mit modern\ninterpretierter regionaler K\u00fcche im Wirtshausstil. Die gro\u00dfe Gastfreundschaft von Marius begr\u00fcndete das Motto \u201ejederzeit herzlich\u201c, welches G\u00e4ste zu Freunden werden l\u00e4sst und das Motivations-Triebwerk von Marius arbeitet mit Leidenschaft, laufend an Perfektion, Qualit\u00e4t und Innovationen.\nSteckbrief von Marius Tim Schlatter:\n08\/2007- 06\/2010 Paul-Kerschensteiner-Schule\nLandesberufsschule f\u00fcr das Hotel- und Gastst\u00e4ttengewerbe in Bad \u00dcberkingen\n08\/2007- 07\/2010 Koch im Gasthof Lamm Schlat bei G\u00f6ppingen\n08\/2010-12\/2010 Chef de Partie Tournant Gasthof Lamm in Schlat\n01\/2011- 03\/2012 Chef de Partie Entremetier\/Demichef de Partie Patisserie\nRelais & Ch\u00e2teaux Hotel Villino Lindau\n05\/2012- 04\/2013 Demichef de Partie Gardemanger\nGourmetrestaurant \u201eBernhard Diers\u201c Stuttgart\n04\/2012- 05\/2012 Demichef de Partie Gardemanger\n\u201eZirbelstube\u201c Stuttgart \n05\/2013- 04\/2014 Chef de Partie Gardemanger\/Chef de Partie Patisserie\nThe Restaurant by Heiko Nieder im Dolder Grand Z\u00fcrich\n04\/2014-08\/2018 K\u00fcchenchef\nGasthof Lamm in Schlat\/Manufaktur J\u00f6rg Geiger\n08\/2018-12\/2018 Kulinarischer Projektleiter\nBeets&Roots in Teilzeit\/parallel zum Schulbesuch\n01\/2019-aktuell Selbstst\u00e4ndiger Gesch\u00e4ftsf\u00fchrer\nWirtshaus Garbe\/Stuttgart Plieningen\nMarius ist vielfach ausgezeichnet, wird in Printmedien \u201egefeiert\u201c und wird laufend als Gastkoch eingeladen, mitunter auch im TV. \nMichaela Geiger (Sommeli\u00e8re) ist an der Seite von Marius Tim Schlatter seine rechte Hand, die Seele und das Herz der Garbe. \nDeshalb m\u00f6chte ich auch Ihren Steckbrief hier herausstellen und auch deswegen, weil ihre Qualifikationen beeindruckend sind. \nSeit 01\/2019 bis HEUTE\nRestaurantleiterin & Sommeli\u00e8re, Serviceleitung\nWirtshaus Garbe \/ Ruthenberg & Schlatter GbR\nStuttgart\/Plieningen\n03\/2018 bis 12\/2018\nRestaurantleiterin & Sommeli\u00e8re\nZeltinger Hof \u2013 Gasthaus des Rieslings,\nZeltingen\/Rachtig (Mosel)\n01\/2016 \u2013 02\/2018\nRestaurantleiterin \/ Sommeli\u00e8re\nGasthof Lamm J\u00f6rg Geiger, Schlat\n03\/2013 \u2013 12\/2016\nAssistentin der Gesch\u00e4ftsleitung\nManufaktur J\u00f6rg Geiger GmbH, Schlat\n07\/2007 \u2013 04\/2013\nStellvertretende Restaurantleiterin\nGasthof Lamm, Schlat\n08\/2002 \u2013 06\/2007\nRestaurantfachfrau\nGasthof Lamm, Schlat\nEine weitere Spezialit\u00e4t der Garbe: Die alkoholfreien Essensbegleiter von der Manufaktur J\u00f6rg Geiger in Schlat.\nVon der Streuobstwiese in die Flasche! \u201eDie Streuobstwiese ist ein Lebensraum von derart vielen Lebewesen, \ndie es letzten Endes erst m\u00f6glich machen, solch gutes Obst und daraus diese tollen Produkte zu erzeugen\u201c, erkl\u00e4rt J\u00f6rg Geiger. \nDie Ideen gehen ihm wirklich nie aus. So befl\u00fcgelten ihn Kr\u00e4uter mit ihrer Duftigkeit, Beeren\nmit ihrer Fruchtigkeit; und inspirierten ihn schlie\u00dflich zu alkoholfreien stillen Essensbegleitern, \ndie inzwischen zu einer Benchmark in diesem Segment in der Spitzengastronomie avancierten.\nSo macht ein Men\u00fc alkoholfrei begleitet, viel Spa\u00df und bietet dem Genie\u00dfer, vielseitig,\neinen ganzen Strau\u00df an Aromen und Geschm\u00e4ckern. Da Michaela sowie Marius ein riesiges Know-How aus ihrer Arbeit dort in Schlat \naufgebaut haben, war es sehr \u00fcberzeugend und beeindruckend, wie passend die Essensbegleitung mit diesen besonderen Getr\u00e4nken war. \nZu J\u00f6rg Geiger werde ich noch ausf\u00fchrlicher berichten und auch eine Veranstaltung bzgl. alkoholfreier Essensbegleitung planen! \nHier das spezielle Garbe-Wirtshaus-Men\u00fc f\u00fcr die FINE DINING MACK CHALLENGE:\nVier G\u00e4nge Food Pairing mit der Manufaktur J\u00f6rg Geiger (alkoholfrei)\nZum Einstimmen und auch w\u00e4hrend dem Kochen :\nDie Champagner-Bratbirne, alkoholfrei\nElegant, leicht und typisch Champagnerbratbirne\nI Gang\nForellen- und Bachsaiblings Carpaccio I Gartenkr\u00e4uter I Petersilien \u00d6l\n\u2022 Forellen- \/Bachsaiblings Carpaccio\n\u2022 Senfvinaigrette\n\u2022 Eingekochte Senfk\u00f6rner\n\u2022 Petersilien \u00d6l\n\u2022 Gartenkr\u00e4uter\n\u2022 Vollkornbrotchips\nIm Pairing mit:\nPriSecco Cuv\u00e9e 28\nApfel Emmer Kr\u00e4uter\nII Gang\nKartoffelp\u00fcree I Zwiebelchips I eingelegter Apfel I schw\u00e4bische Blutwurst\n\u2022 Kartoffelp\u00fcree\n\u2022 Rotes Zwiebel Chutney\n\u2022 Frittierte Zwiebelringe\n\u2022 Rote Zwiebelchips (gesalzen\/getrocknet)\n\u2022 Eingelegte Apfelkugeln\n\u2022 Reduzierter Rinderfond\nIm Pairing mit:\nPriSecco Cuv\u00e9e Nr. 13\nRote Bete Zweigelt Lemberger\nOder hier \ndie 4.7\nTraube I Chili\nIII Gang\nWurzelgem\u00fcse I gr\u00fcner Spargel I B\u00e4rlauch I Vegetarische Jus\n\u2022 Geschmorter Sellerie\n\u2022 Geschmorte Karotte\n\u2022 Selleriep\u00fcree\n\u2022 Sellerietasche\n\u2022 Karottenchips\n\u2022 Karotten – Sellerieragout\n\u2022 Selleriechips\n\u2022 Gebratener Gr\u00fcner Spargel\n\u2022 Vegetarische Bratensauce\n\u2022 B\u00e4rlauch Butter\nIm Pairing mit:\nPriSecco Inspiration 4.4\nGr\u00fcne Jagdbirne Wei\u00dfdorn Holz\nOder hier die Nr. 11\nUnreifer Apfel Eichenlaub\nIV Gang\nFalsche Beeren I Frischk\u00e4se I Basilikum\n\u2022 Falsche Beeren\n\u2022 Quarkmousse\n\u2022 Balsilikum Sud\n\u2022 Schokoladen\u00e4ste\n\u2022 Junge Minze\/ Junger Basilikum\nIm Pairing mit:\nPriSecco Fr\u00fchlingsduft\nErdbeere Holunderbl\u00fcte Waldmeister\nLiebe Michaela, lieber Marius, die Renaissance-Feier in Eurem Wirtshaus der Zukunft, mit Euch Zwei, \u00fcber beide Ohren motivierten Vorreiter dieser neuen, modernen Wirtshaus-Bewegung, war es mir ein \u00fcberragendes Vergn\u00fcgen die FINE DINING MACK CHALLENGE mit Euch zu zelebrieren! Hoffentlich sehen wir uns bald in Eurem sensationellen Biergarten! \nHerzlichen Dank! \nEuer Zolt\u00e1n.\nProduced by Smart Circle\nGraphik: Anja Grenz\nLinks:\nWirtshaus Garbe\nManufaktur J\u00f6rg Geiger\nJRE-Deutschland\nJRE-Genussnetz\nMeistervereinigung Gastronom Baden-W\u00fcrttemberg e.V.\nDEHOGA Bundesverband\nDEHOGA Baden-W\u00fcrttemberg\ndick-messer.de\nDick Messer\nKeltenhof Frischprodukte GmbH\nWeingut Seyffer\nWeingut Maier\nFriedrich Zimmerle\nWeingut Zimmerle\nWeingut Rainer Schnaitmann\nWeingut Aldinger\nWeingut Gold\nWeingut Albrecht Schwegler\nYvonne Ellwanger\nWeingut Ellwanger\nWeingut J\u00fcrgen Ellwanger\nWEINGUT ESCHER\nWeingut Markus Heid\nWeingut Karl Haidle\nJochen Beurer\nWeingut Mayerle\nWeingut Doreas\nWeingut Immich-Batterieberg\nMack Remstalmarkt\nRocco Capurso\nStaiger GmbH\nCulture Circle\n#mack #remstalmarktmack #smartcircle \n#garbestuttgart #garbehohenheim #garbe #mariustimschlatter \n#michaelageiger #j\u00f6rggeiger #robertruthenberg #zoltanbagamery #lifestyle\n#gastronomie #restaurants\n#finedining<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n \n <\/div>\n \n<\/div>\n\n\n
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\n \n \n \"Westwood\n <\/a>\n \n <\/div>\n \n \n
\n \n \n \n \n \n \n \n \n \n
Company:<\/td>\n Westwood Estate Wines<\/td>\n <\/tr>\n
Company Likes:<\/td>\n 2402<\/td>\n <\/tr>\n
Post Likes:<\/td>\n 453<\/td>\n <\/tr>\n
Post Shares:<\/td>\n 5<\/td>\n <\/tr>\n
Post Comments:<\/td>\n 6<\/td>\n <\/tr>\n
Message:<\/td>\n Enhance your Westwood experience by becoming a club member!\nYou'll gain immediate club-exclusive perks, like first access to our limited production wines, member pricing, shipping benefits, and you always get to select the exact wines you want for each shipment.\nIn our eyes, you can never have too much family! Learn more about membership options: https:\/\/bit.ly\/3uni7mA<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n \n <\/div>\n \n<\/div>\n\n\n
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\n \n \n \"Westwood\n <\/a>\n \n <\/div>\n \n \n
\n \n \n \n \n \n \n \n \n \n
Company:<\/td>\n Westwood Estate Wines<\/td>\n <\/tr>\n
Company Likes:<\/td>\n 2402<\/td>\n <\/tr>\n
Post Likes:<\/td>\n 460<\/td>\n <\/tr>\n
Post Shares:<\/td>\n 10<\/td>\n <\/tr>\n
Post Comments:<\/td>\n 13<\/td>\n <\/tr>\n
Message:<\/td>\n Wood-fired pizza with wild mushroom mozzarella, creamy b\u00e9chamel, and truffle oil paired with handcrafted wine\u2014dare we go on?\nWe invite you to come along for an incredible food and wine journey guided by our Estate Director and Sommelier! This elevated tasting experience at Brasswood will satisfy all your senses. \nLearn more and book your experience now: https:\/\/bit.ly\/3b4cbY0<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n \n <\/div>\n \n<\/div>\n\n\n
\n \n
\n \n \n \"Weingut\n <\/a>\n \n <\/div>\n \n \n
\n \n \n \n \n \n \n \n \n \n
Company:<\/td>\n Weingut Philipp Kuhn<\/td>\n <\/tr>\n
Company Likes:<\/td>\n 1675<\/td>\n <\/tr>\n
Post Likes:<\/td>\n 302<\/td>\n <\/tr>\n
Post Shares:<\/td>\n 70<\/td>\n <\/tr>\n
Post Comments:<\/td>\n 196<\/td>\n <\/tr>\n
Message:<\/td>\n \ud83c\udf47Morgen gibts #Wein aus der #Pfalz vom Weingut Philipp Kuhn\ud83c\udf47 \nPhilipp Kuhn ist zu Gast bei #h\u00f6rmalwein: Samstag von 11-12 bei RPR1. \nUnter allen die mir auf meiner Seite folgen, hier liken, teilen oder kommentieren, verlose ich die Weine vom Weingut\nAGB: https:\/\/bit.ly\/2XQEPaw\nDatenschutz: https:\/\/bit.ly\/2V82IVr\nAuslosung: 19.05.21,10 Uhr.#kunzekanns<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n \n <\/div>\n \n<\/div>\n\n\n
\n\n\n

Twitter Frequency and Top Tweeters<\/h4>\n\n\n

This section shows the percentage of Global Winery companies that tweeted a quantity of articles this week. As you can see, a large percentage tweeted 0 articles, while a small percentage tweeted over 10 times The table shows which companies tweeted the most number of times.<\/p>\n\n\n

\n \n
\n \n \n \"Top\n <\/a>\n \n <\/div>\n \n \n
\n \n
Top Twitter Tweeters This Week<\/h5>\n \n \n \n \n \n \n \n \n \n \n \n \n \n
\n Company\n <\/th>\n \n Tweets\n <\/th>\n <\/tr>\n <\/thead>\n
\n \n Adega Maziero<\/a>\n \n <\/td>\n \n 103\n <\/td>\n <\/tr>\n \n
\n \n 4R Ranch Vineyards and Winery<\/a>\n \n <\/td>\n \n 97\n <\/td>\n <\/tr>\n \n
\n \n St Huberts<\/a>\n \n <\/td>\n \n 67\n <\/td>\n <\/tr>\n \n
\n \n Wyldewood Cellars Winery<\/a>\n \n <\/td>\n \n 65\n <\/td>\n <\/tr>\n \n
\n \n Spring Gate Vineyard<\/a>\n \n <\/td>\n \n 60\n <\/td>\n <\/tr>\n \n <\/tbody>\n <\/table>\n \n \n <\/div>\n \n<\/div>\n\n\n
\n\n\n

Twitter Biggest Movers<\/h4>\n\n\n

The information in this section shows which twitter tweeters had the largest change in the number of page likes over the last month and quarter. This information is highly correlated with the number and quality of their tweets.<\/p>\n\n\n

\n \n
\n \n
Top Twitter Pages With The Biggest Change In Likes This Quarter<\/h5>\n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n
\n Company\n <\/th>\n \n Change\n <\/th>\n <\/tr>\n <\/thead>\n
\n \n Chateau Carsin<\/a>\n \n <\/td>\n \n +58.6%\n <\/td>\n <\/tr>\n \n
\n \n Wayne Gretzky Estates Winery & Distillery<\/a>\n \n <\/td>\n \n +32.7%\n <\/td>\n <\/tr>\n \n
\n \n Calona Wines<\/a>\n \n <\/td>\n \n +32.7%\n <\/td>\n <\/tr>\n \n
\n \n Soci\u00e9t\u00e9 des Grands Crus de l'Ouest<\/a>\n \n <\/td>\n \n +16.2%\n <\/td>\n <\/tr>\n \n
\n \n Lavender Oak Vineyard<\/a>\n \n <\/td>\n \n +16.2%\n <\/td>\n <\/tr>\n \n
\n \n Ch\u00e2teau La Louvi\u00e8re<\/a>\n \n <\/td>\n \n +15.9%\n <\/td>\n <\/tr>\n \n
\n \n Usana<\/a>\n \n <\/td>\n \n +13%\n <\/td>\n <\/tr>\n \n
\n \n Mo\u00ebt Hennessy<\/a>\n \n <\/td>\n \n +11.7%\n <\/td>\n <\/tr>\n \n
\n \n Grupo Pe\u00f1aflor Carreras<\/a>\n \n <\/td>\n \n +11%\n <\/td>\n <\/tr>\n \n
\n \n the JackaL<\/a>\n \n <\/td>\n \n +9.9%\n <\/td>\n <\/tr>\n \n <\/tbody>\n <\/table>\n \n \n <\/div>\n \n \n
\n \n
Top Twitter Pages With The Biggest Change In Likes This Month<\/h5>\n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n
\n Company\n <\/th>\n \n Change\n <\/th>\n <\/tr>\n <\/thead>\n
\n \n Wayne Gretzky Estates Winery & Distillery<\/a>\n \n <\/td>\n \n +32.7%\n <\/td>\n <\/tr>\n \n
\n \n Calona Wines<\/a>\n \n <\/td>\n \n +32.7%\n <\/td>\n <\/tr>\n \n
\n \n Soci\u00e9t\u00e9 des Grands Crus de l'Ouest<\/a>\n \n <\/td>\n \n +16.2%\n <\/td>\n <\/tr>\n \n
\n \n Mo\u00ebt Hennessy<\/a>\n \n <\/td>\n \n +11.7%\n <\/td>\n <\/tr>\n \n
\n \n Arcadia Ba\u011flar\u0131<\/a>\n \n <\/td>\n \n +7.1%\n <\/td>\n <\/tr>\n \n
\n \n Chateau Carsin<\/a>\n \n <\/td>\n \n +5.3%\n <\/td>\n <\/tr>\n \n
\n \n Lavender Oak Vineyard<\/a>\n \n <\/td>\n \n +4.8%\n <\/td>\n <\/tr>\n \n
\n \n The Wine Press<\/a>\n \n <\/td>\n \n +4.7%\n <\/td>\n <\/tr>\n \n
\n \n Anthonij Rupert Wyne<\/a>\n \n <\/td>\n \n +4.1%\n <\/td>\n <\/tr>\n \n
\n \n CC Viva Villavicencio<\/a>\n \n <\/td>\n \n +3.6%\n <\/td>\n <\/tr>\n \n <\/tbody>\n <\/table>\n \n \n <\/div>\n \n<\/div>\n\n\n
\n\n\n

Twitter Tweet Days<\/h4>\n\n\n

This chart displays how many Global Winery tweets happened on each day of the week. It shows the most popular days of tweeting compared to the end users propensity to like a tweet.<\/p>\n\n\n\n \"5\/23\/21\n<\/a>\n\n\n

\n\n\n

Twitter Tweet Hours<\/h4>\n\n\n

This chart displays how many Global Winery tweets happened on each hour of the day. It shows the most popular hours of tweeting compared to the end users propensity to like a tweet. Hours are in pacific time.<\/p>\n\n\n\n \"5\/23\/21\n<\/a>\n\n\n

\n\n\n

Top 5 Tweets<\/h4>\n\n\n

These are the tweets that received the most likes relative to their corporate page likes.<\/p>\n\n\n

\n\n\n\n \n \n \n \n \n \n
\n Company:<\/span>\n <\/td>\n \n Weingut Regele<\/span>\n <\/td>\n <\/tr>\n
\n Company Followers:<\/span>\n <\/td>\n \n 55902<\/span>\n <\/td>\n <\/tr>\n
\n Retweets:<\/span>\n <\/td>\n \n 2146<\/span>\n <\/td>\n <\/tr>\n \n
\n Description:<\/span>\n <\/td>\n \n Activista por naturaleza, defensora del ambiente y del patrimonio natural @activistaco @Sapiens #RTVdH #Ambiente #Sostenibilidad<\/span>\n <\/td>\n <\/tr>\n \n
\n Tweet Text:<\/span>\n <\/td>\n \n @julymed08 Que pena… Irresponsables por doquier.\nDentro de unos d\u00edas los hospitales otra vez al borde, y no podr\u00e1 https:\/\/t.co\/2X9Hdwmfbd<\/span>\n <\/td>\n <\/tr>\n <\/tbody>\n<\/table>\n\n\n
\n\n\n\n \n \n \n \n \n \n
\n Company:<\/span>\n <\/td>\n \n Weingut Buschenschank Schneeberger<\/span>\n <\/td>\n <\/tr>\n
\n Company Followers:<\/span>\n <\/td>\n \n 725<\/span>\n <\/td>\n <\/tr>\n
\n Retweets:<\/span>\n <\/td>\n \n 386<\/span>\n <\/td>\n <\/tr>\n \n
\n Description:<\/span>\n <\/td>\n \n https:\/\/t.co\/LL1U5auExm<\/span>\n <\/td>\n <\/tr>\n \n
\n Tweet Text:<\/span>\n <\/td>\n \n me falta poco para cumplir cien d\u00edas con binnie, estoy feliz porque lo amo mucho y de verdad que es un rayito de luz en mi vida :[<\/span>\n <\/td>\n <\/tr>\n <\/tbody>\n<\/table>\n\n\n
\n\n\n\n \n \n \n \n \n \n
\n Company:<\/span>\n <\/td>\n \n Warwick Winery & Vineyard – Warwick, NY<\/span>\n <\/td>\n <\/tr>\n
\n Company Followers:<\/span>\n <\/td>\n \n 77885<\/span>\n <\/td>\n <\/tr>\n
\n Retweets:<\/span>\n <\/td>\n \n 142<\/span>\n <\/td>\n <\/tr>\n \n
\n Description:<\/span>\n <\/td>\n \n 22 ( ) <\/span>\n <\/td>\n <\/tr>\n \n
\n Tweet Text:<\/span>\n <\/td>\n \n https:\/\/t.co\/rabKuMlL4P<\/span>\n <\/td>\n <\/tr>\n <\/tbody>\n<\/table>\n\n\n
\n\n\n\n \n \n \n \n \n \n
\n Company:<\/span>\n <\/td>\n \n Twomey Winery<\/span>\n <\/td>\n <\/tr>\n
\n Company Followers:<\/span>\n <\/td>\n \n 92882<\/span>\n <\/td>\n <\/tr>\n
\n Retweets:<\/span>\n <\/td>\n \n 130<\/span>\n <\/td>\n <\/tr>\n \n
\n Description:<\/span>\n <\/td>\n \n Chelsea & more for @TheAthleticUK. Online\/video\/radio\/podcasts . DMs open. Views my own. Email: ltwomey@theathletic.com<\/span>\n <\/td>\n <\/tr>\n \n
\n Tweet Text:<\/span>\n <\/td>\n \n Tuchel says Kovacic is available again and he has a full Chelsea squad to pick from #CFC<\/span>\n <\/td>\n <\/tr>\n <\/tbody>\n<\/table>\n\n\n
\n\n\n\n \n \n \n \n \n \n
\n Company:<\/span>\n <\/td>\n \n Warwick Winery & Vineyard – Warwick, NY<\/span>\n <\/td>\n <\/tr>\n
\n Company Followers:<\/span>\n <\/td>\n \n 77885<\/span>\n <\/td>\n <\/tr>\n
\n Retweets:<\/span>\n <\/td>\n \n 81<\/span>\n <\/td>\n <\/tr>\n \n
\n Description:<\/span>\n <\/td>\n \n 22 ( ) <\/span>\n <\/td>\n <\/tr>\n \n
\n Tweet Text:<\/span>\n <\/td>\n \n https:\/\/t.co\/9A41JIWihY<\/span>\n <\/td>\n <\/tr>\n <\/tbody>\n<\/table>\n\n\n
\n\n\n
\n \n
\n \n \n Home\n <\/a>\n \n <\/div>\n \n \n
\n \n \n Thoughts\n <\/a>\n \n <\/div>\n \n \n
\n \n \n Stories\n <\/a>\n \n <\/div>\n \n \n
\n \n \n Analytics\n <\/a>\n \n <\/div>\n \n \n
\n \n \n Clients\n <\/a>\n \n <\/div>\n \n \n
\n \n \n About\n <\/a>\n \n <\/div>\n \n \n
\n \n \n Get in Touch\n <\/a>\n \n <\/div>\n \n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

From 5\/9\/21 to 5\/23\/21 We follow the social marketing habits of an ever-growing number of Global Winery companies. The information included in this report shows social marketing usage along with the specific information to help our clients market better. Links Global Wineries Sunday Summary Archive Global Wineries Archive Social Analytics Archive At Seamless.Partners, we work hard to make sure our … <\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_molongui_main_author":["user-2"],"_molongui_author":["user-2"]},"categories":[169,174,142],"tags":[],"featured_image_src":null,"author_info":{"display_name":"Dave Kearney","author_link":"https:\/\/wp.pixie.digital\/seamless-partners\/author\/keoka-io\/"},"yoast_head":"\nGlobal Winery Sunday Summary - 05\/23\/2021 - Seamless.Partners<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wp.pixie.digital\/seamless-partners\/global-winery-sunday-summary-05-23-2021\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Global Winery Sunday Summary - 05\/23\/2021 - Seamless.Partners\" \/>\n<meta property=\"og:description\" content=\"From 5\/9\/21 to 5\/23\/21 We follow the social marketing habits of an ever-growing number of Global Winery companies. 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