Purpose This study aims to characterize the socio-technical agencing in the craft beer market based on its practices that construct market differentiation. Design/methodology/approach This is a multiple-case study involving nine craft breweries; the data were collected through in-depth interviews and analyzed using content analysis techniques and nonparticipant observation. Findings Four guiding classes of craft beer practices were identified: i) inputs and quality (high value and cost); ii) marketing channels (points of sale and website); iii) types of events and public that frequents them; iv) harmonization and representation of beer with food (sensory issues). These classes group 19 craft practices, and the results demonstrate the heterogeneity of their diffusion among market actors; however, a direct intention of the actors is perceived in agencing practices that construct differentiation of the craft beer market in relation to the mass-produced market. Originality/value This study is valuable in describing the multiplicity in the agencing of craft and the socio-technical nonhomogeneity in the craft beer market. In addition, the study is original in identifying craft practices and their roles in the socio-technical agencing of the craft beer market.

Purpose This paper aims to investigate the relationship between expert and consumer wine ratings and their association with wine prices. Using a unique longitudinal data set of an informal wine club, it explores whether these two forms of evaluation align or diverge and how each group perceived wine quality via price premiums. Design/methodology/approach The analysis, spanning 1987–2024, is based on 693 paired ratings from two distinct sources: expert evaluations as published in Platter’s South African Wine Guide, and consumer evaluations from an informal but experienced private South African wine club. Agreement between these two rating sources is tested using Cohen’s weighted kappa statistic. A Bayesian regression model is used to assess how each rating source relates to real (consumer price index-deflated) retail wine prices. Findings Although the expert and wine club scores show very low agreement, both independently predict wine prices. Expert ratings have a stronger effect, but consumer ratings also show significant predictive power. This relationship hold across both red and white wines. Practical implications Wine producers and marketers can benefit from displaying both expert and consumer scores, as each appeals to different segments of the market. The data set also underscores the value of long-term consumer panels in understanding price sensitivity. Originality/value This study presents a novel data set that enables the examination of nearly four decades of matched expert and enthusiast wine evaluations in South Africa. It demonstrates how different evaluative perspectives coexist in shaping price premiums, even in the face of diverging views on quality.

Purpose Consumer behaviour has changed dramatically with the digital revolution, especially in the alcoholic beverage industry, in which the online alcohol purchase (OAP) platforms become very popular. This study aims to examine the app-based antecedents (smartphone satisfaction, app usefulness and app aesthetics) on continuance intention, with the impact of harmonious and obsessive passion and the mediating role of satisfaction and habit in this relationship. Design/methodology/approach The investigation integrates the dual theory of passion and continuity theory. Data were collected from an online survey of 351 OAP users in West Bengal and Odisha, India. Structural equation modelling was used to test relationships among passion, satisfaction, habit and app-based factors. Findings Harmonious passion positively relates to users’ attitudes towards OAP platforms, while obsessive passion has no significant effect. Continuance intention is driven through satisfaction and habit, which mediate. User satisfaction is significantly predicted by the website’s security and interactivity; however, customisation and social factors do not directly have any impact. Research limitations/implications Businesses should create genuine user interest and enjoyment and seamless and satisfying experiences. In addition, they must invest into good security and extendable capabilities. These plans are able to make users more satisfied, make them want to use the app as a habit and foster long term loyalty. Originality/value The study examines the relationship between passion, satisfaction, habit and app-related variables in online alcohol purchase. It adds to the existing body of literature on e-commerce and consumer behaviour as well as gives a macro picture of the effect OAP platforms have on user involvement and retention.

Purpose This study aims to examine how restaurant features, particularly wine list elements like prices and origins, influence ratings for Michelin Guide restaurants. Design/methodology/approach Data from 555 Italian Michelin Guide restaurants were collected from the Michelin Guide website, TripAdvisor and online wine lists. Ordinary least squares regression was used to evaluate the impact of restaurant attributes on ratings. Findings Customers assign higher ratings to restaurants with specific features. A positive correlation exists between food menu prices and ratings, except for extremely high-priced restaurants, which show a negative effect. Online exposition shows a positive effect on rating. Restaurants with higher price ranges and more Michelin stars (1, 2 or 3) also receive better ratings. Notably, establishments with lower median wine list prices tend to achieve higher ratings, except for top-tier price restaurants, where the effect on ratings is positive. Furthermore, restaurants offering too many local wines may see a decline in ratings. Research limitations/implications The analysis focuses on Italian Michelin Guide restaurants and excludes specific location or sales data. Practical implications Insights into wine list pricing and diversity can help managers refine offerings and pricing strategies to enhance customer satisfaction and improve ratings. Originality/value This study highlights how wine list characteristics impact customer ratings and uncovers a non-linear relationship between food and wine prices and customer preferences.

Purpose This study aims to systematically examine the evolving literature on experiences in wine tourism and hospitality and seeks to provide scholars with avenues to extend this research. Design/methodology/approach The study uses bibliometric analysis to conduct performance analysis and science mapping of 1,181 wine business studies published between 2004 and 2025 in the Scopus database. The authors underscore the importance of experiences in wine tourism and hospitality at the junction of the wine business literature to shed light on potential research avenues. Findings The findings indicate the need for expanding research pertaining to wine tourism and hospitality, specifically in the area of social media, virtual reality (VR) and big data analytics. Sustainable tourism models and inclusive wine tourism also emerge as avenues for future research. Originality/value The study performs a comprehensive evaluation of the extant literature on experiences in wine tourism and hospitality to highlight potential research gaps and help identify research pathways for wine scholars. The findings from the study seeks to initiate conversations on how influencer marketing, VR, big data analytics, sustainable tourism models and inclusive tourism could serve as strategic tools to highlight and communicate the tourists’ experiences in the context of wine tourism and hospitality.

Purpose This study aims to develop a nuanced understanding of wine festival attendees in South Africa by segmenting visitors based on their motivations, perceived contributions to the festival, behavioural intentions and self-assessed wine knowledge. Design/methodology/approach An a posteriori segmentation approach was applied using factor and cluster analysis on data collected from 144 fully completed questionnaires during a South African wine festival in 2024. The questionnaire incorporated socio-demographic, psychographic and behavioural measures grounded in the literature on wine tourism and consumer behaviour. Findings Four distinct segments emerged: Cultural experience seekers, Wine expertise seekers, Casual leisure seekers and Social entertainment seekers. Segments varied significantly in wine knowledge, spending, loyalty and motivations. Subjective knowledge and identity alignment played key roles in differentiating behaviours and expectations. Practical implications Findings offer actionable insights for festival organisers and destination marketers to tailor experiences, educational content and marketing strategies to diverse visitor segments. Integrating wine knowledge, terroir and local culture can enhance engagement and loyalty. Originality/value This study contributes to the wine tourism literature by offering a context-sensitive, multidimensional segmentation model that reflects the evolving complexity of wine festival audiences in the Global South.

Purpose In recent decades, the adoption of sustainability practices in the wine industry has steadily increased. Indeed, sustainability has become an important focus for producers because of growing awareness of the environmental, social and economic impacts on the surrounding ecosystem. However, the literature shows that sustainability is often understood primarily as the preservation of natural resources, and as a result, wineries’ efforts have largely concentrated on environmental dimensions, followed by economic measures, with social practices being addressed more recently but receiving comparatively less attention. This study aims to examine wineries’ views and actions on sustainability, including their perceptions of consumer attention on winery responsibility on sustainability issues and the barriers to sustainability practices adoption. Design/methodology/approach Data were collected through a self-reported survey of 130 Italian wineries. The questionnaire investigated the adoption of sustainability practices and included open and closed questions on winery details, perceptions of sustainability, barriers and evaluation of consumer opinion. The analysis focuses on the environmental, economic and social dimensions of sustainability. Findings Results indicate that the adoption of sustainability practices is associated with the wineries’ size (number of employees) and the value that companies attribute to the three dimensions of sustainability. Analysis shows that wineries predominantly associate sustainability with environmental aspects. However, although not explicitly linked to sustainability by the wineries, the actions they undertake in the social dimension hold considerable significance. Practical implications These findings highlight the potential benefits of improving wineries’ understanding of the multifaceted nature of sustainability. The perceived barriers (high certification costs, financial burden of personnel and lack of specific skills) show the difficulties wineries face in accessing the support and information needed for a fully integrated approach. These obstacles could be reduced if institutions, industry associations and certification bodies provided simplified, affordable and harmonized certification schemes, alongside training and capacity-building initiatives. At the same time, better communication from wineries to consumers could add value, enhance competitiveness and resilience and increase market opportunities by engaging diverse consumer segments. Originality/value Although previous studies have analyzed different dimensions of sustainability or wineries’ perceptions, the link between what companies believe and the actions they actually take has so far received relatively little attention. The originality of this paper lies in examining wineries’ perceptions not only in terms of what they think about sustainability, but also in relation to what they actually do and what they believe consumers are attentive to. Moreover, a large set of practices enables a more precise analysis of their distribution across environmental, economic and social dimensions, highlighting potential differences. This approach enables the identification of discrepancies, barriers and opportunities, offering a more comprehensive understanding of how wineries translate sustainability concepts into effective operational practices.

Purpose The cellar door experience, integral to wine tourism, is also a profitable direct-to-customer sales opportunity for many winery businesses. Beyond conventional features, it establishes crucial brand attachment. This study aims to investigate the influence of customer expectations, mood, emotion and personality on purchasing decisions and loyalty behaviour during a cellar door experience. Design/methodology/approach A Bayesian Network was created from 136 responses to a questionnaire completed during a cellar door tasting experience in seven Australian wine regions. The network provided a graphical representation of the joint probability outcomes of the 42 measured variables. Findings Interpretation of the influence of variables on five outcome variables, measuring purchase and loyalty behaviours, reveals that purchases are maximised when expectations are exceeded; and that individual mood and personality have a moderating influence. Practical implications Crafting experiences that surpass expectations is crucial. This has implications for cellar door management and staff, who must tailor experiences and recognise the nuanced role of individual states and traits in shaping purchasing and loyalty behaviours. Understanding and leveraging these dynamics in a competitive market is vital for maximising sales and building lasting brand connections. Originality/value The use of a Bayesian network provides a different approach to understanding the dyadic relationship co-created by staff and customers during the cellar door experience. A more nuanced appreciation of the essential elements to create successful experiences provides direction for staff, management and future research.

Purpose Wine tourism contributes to the advancement of viticultural practices through increased awareness of sustainability issues. Despite its significance, the carbon footprint of wine tourism remains relatively unexplored. The purpose of this study is to focus on estimating the carbon footprint associated with wine tourism activities in Bordeaux region in France. Design/methodology/approach This study aims to provide a methodology for estimating the carbon footprint generated by various activities, such as visiting rural wine regions, attending wine festivals or tasting wine in urban bars. A systematic analysis of the variations among these different types of wine tourism activities is based on several different data sources provided by the Tourist Office of Bordeaux, Gironde Tourism Agency and the Open Doors wineries events’ organizers. Findings Among the preferences of wine tourists, cars and hotels emerge as popular choices with the highest carbon footprint, while internet usage stands out for its relatively lower environmental impact. Notably, cars produce more greenhouse gas emissions than buses; hotels have a larger carbon footprint than camping facilities; and visits contribute more to environmental impact than events like the Wine Festival. Practical implications Destinations should promote eco-friendly options, mainly for transportation and accommodation providing incentives for tourism agencies, wineries and visitors to choose sustainable alternatives. Prioritizing the local economy and embracing concepts like smart living should guide these decisions. Several examples of the original innovative solutions illustrate the implications of this study. Originality/value Although the environmental impact of the tourism sector has gained increased attention from researchers, minimal focus was on understanding the carbon footprint generated by wine tourists. In the broader management literature, the carbon footprint impact is commonly linked to vine growing practices such as soil fertilization and equipment transportation in vineyards or fermentation. This study proposes a methodology for assessing the carbon footprint resulting from wine tourism activities.