Implementing a Competitive Structure on Wine Tourism Experiences (original) (raw)

Empirical investigation on gastronomy and wine tourism

2014

Preparation and consumption of food and wine is part of the culture, which emphasizes their importance to be included in all aspects of human life. In this line, the food does not reflect the intrinsic nature, but cultural ‚exercise‛ as well. Moreover, the way people prepare the food and wine can be considered as evidence of civilization since there are cultural differences in applying the basic ingredients. The paper presents an overview on the inevitable relationship between food and tourism, putting an accent on the gastronomy tourism. It describes the specific motivation of the gastronomic tourists and wine tourists by clarifying their consumption and experiences. Additionally, the paper investigates the case of Macedonia by elaborating the Macedonian cuisine and wine. Finally, it concludes that Macedonia is rich on exceptionally well produced food products and wine.

GASTRONOMY AND WINE TOURISM AS A VARIETY OF SPECIAL INTEREST TOURISM: THRACIAN VINEYARD ROUTE

Having an increasing tendency towards a combined consuming habits, modern humans tend towards different types of special interest tourism in order to increase their life standards, to add " surplus value " to their lives and to have different experiences. Gastronomy and wine tourism, within this context, have an increasing attractiveness. This study is carried out to identify the enterprises taking part in Thracian Vineyard Route (TVR) project, to reveal how TVR entrepreneurs and proprietors perceive Thracian vineyard route as a tourism product, to find out their ideas on future and to propound some offers on existing TVR project. In this study, total of nine people, who were either owner or the managers of eight out of all 12 TVR enterprises, have been interviewed in detail by using a qualitative analysis method and the data obtained have been evaluated by descriptive analysis method. Written documents regarding the study has also been examined. In consideration of the data obtained in this study, it has been revealed that unpopular destinations within the scope of tourism could be revived by theming if sufficient infrastructure and superstructure, and human resources are provided. Especially the latest legislative regulations has urged TVR enterprises to develop alternative sales strategies for entering into market and delivering their products to end users. TVR enterprises have proven that they have the potential to become a role model for various projects planned to be realized in the future apart from being a profit for the region they are located. STRUCTURED ABSTRACT Special interest tourists tend to actively seek for connections in cultural and physical environment. Pursuit of innovation and change, continuous learning and self-realization are some of the most significant motivations of special interest tourists (Hanrich 2008). Since they give value and experience to the tourists, gastronomy and wine tourism are among the increasingly-popularizing types of special interest tourism. Within this context, wine tourism has been discussed on the basis of  Bu makale Crosscheck sistemi tarafından taranmış ve bu sistem sonuçlarına göre orijinal bir makale olduğu tespit edilmiştir.

Wine and culinary tourism: Preferences of experiential consumers

BIO Web of Conferences

We explore the key components of consumer demand for the development of a successful wine and culinary tourism segment. In particular, we investigate the demand preferences that are important to consumers interested in a wine and culinary related hotel stay in South Tyrol. Conceptually, we utilize the 4E-Model of experiential consumption by Pine & Gilmore [1, 2] and propose that the four realms of an experience (i.e., entertainment, education, escapist, and aesthetic relate to the principal components of consumer preferences. We survey potential tourists to gain a better understanding of their demand preferences for culinary and wine related hotel stays. Using an exploratory factor analysis, we identify the principal components of consumer demand preferences. The most preferred demand feature of a culinary wine experience relates to informative entertainment. The second feature relates to social-cultural activities that are educating. The third are escapist wine and food-specific activities and the forth relates to the aesthetics of accommodation traits and style in the culinary and wine domain. Moreover, we study the current supply attributes of wine and culinary related hotel offer in South Tyrol and their pricing using a hedonic model. Attributes that provide an entertainment experience form the basis of any offer in the wine and culinary domain. Attributes that provide an educational experience are highly relevant and add will a significant price premium. Matching demand preferences and supply conditions is crucial in developing a successful culinary and wine related tourism segment.

Wine Festivals as a Vehicle of Promotion of a Tourist Destination

Mediterranean Journal of Social Sciences, 2015

Gastronomic and wine festivals are becoming a vehicle to promote the gastronomic products of certain tourist destinations, some of them characterized by an important cultural identity. This paper presents an investigation into the wine festival with the Designation of Origin Montilla-Moriles in Spain, which consists in enterprises, mostly characterized by small farmer cooperatives undergoing hardships in the marketing of the product. The research presents the sociodemographic profile, the motivation of tourists attending the event and the satisfaction with such festivals. The main results of this research point to the significant educational level of visitors, their high level of income, the possibility of using these festivals either as a means of promotion or as a means of marketing and the need to strengthen the advertising campaigns of this type of wine . 575 reference to wine tourism and wine festivals; a third section presents an analysis of wine tourism in Spain and, more specifically, of the official Montilla-Moriles wine route; in the fourth section, the methodology used in the research is analysed; the fifth section shows the results of the research and its discussion. And finally, the sixth and seventh sections show the conclusions and references used.

Wine Tourism and Cultural Heritage

Based on the understanding that tourism is an activity of great growth around the world, it's possible to see its impact in places where it has developed haphazardly and without a sustainable management. In this case we can see the mass tourism, generally characterized by broad dissemination and little concern for infrastructure, protection of natural and cultural resources and with outcomes for local people. Contrary to this, some tourist segments for their own goals and profiles of tourists can generate benefits in a sustainable way for the receiver core. As an example we can mention the wine tourism. It may be noted that one of the main goals of wine tourism is to experience the local reality. Tourism activities linked to wine production for many countries are now alternatives for regional development. explain that "the wine tourism, coupled with a marketing strategy, will have as primary objective the promotion of regional development in a perspective economic, social, cultural and environmental" Thus, this study intends to discuss wine tourism as a way innovative preservation of cultural heritage to be developed in destinations where you have the winemaking. To achieve the objective of this research literature searches were made in books, websites, scientific journals, in order to perform an initial exploratory study, which will continue in a doctoral program. The concept used in this paper for cultural heritage is that of Boyd (2002, p. 213) for presenting the entire breadth of the term, considering that "heritage should be divided into: natural (places of extraordinary beauty), culture (customs), industrial and personal (issues that have meaning to a person or group of persons) and also proposes that the forms of recreational tourism practiced within a heritage property, whether natural or cultural, are classified as cultural tourism. " The wine tourism, according to Hall and Sharples (2003), can be defined as the visit to the wineries, the wine festivals, the shows, in order to taste the wines produced in these regions visited. Costa (2009) adds that these activities, as the experience of watching the manufacture of wine, try out the different types of wines produced in a given region, taste the local cuisine and learn about the customs regionally is a special form of direct contact with the culture. According to Inácio and Cavaco (2010), "wine tourism has emerged after the Second World War, with visits to cellars and wineries, but only in the nineties, the phenomenon appears to be autonomous". Tourism has been divided into several segments and niches in order to meet consumer expectations. As a result of this division, has been the emergence of various tourism products that will not only adapting to the demand, but also the characteristics of the local, which has enabled the implementation of tourism activities in various locations, not just in large urban centers or in places of sun and sea. Regions before, from the point of view of mass tourism, without any tourist attraction have become highly attractive for tourism, after the definition of tourist segments. According to Oliveira (2003) the specificity of wine tourism lies in rural areas, especially in less developed regions, their place of development, since these areas retain their original features. The wine tourism to arouse interest in local heritage

From Wine Production to Wine Tourism Experience: The Case of Italy

2009

Typical products, mainly local food and wine, are considered suitable features to characterise the tourist supply of a destination and in many cases they are a major attraction of a territory. These products contain a strong reference to the territory in which they are produced. They simultaneously represent on the market a geographic area, its traditions and its cultural heritage, they identify a local community and its identity as well. Therefore typical products can be defined as ‘territorial intensive products’ (TIPs). Wine tourism represents the most innovative phenomenon of the more general tourism supply created around a TIP and certainly the most evident. The paper considers the importance of quality wine in Italy in helping to create the tourist supply of different territories through the creation of the Wine and Food Routes (WFRs) that represent a particular kind of tourist thematic itineraries. The paper confirms that quality wines are the ‘driver’ of WFRs creating a mode...

GASTRONOMIC HERITAGE: A CONTRIBUTOR TO SUSTAINABLE LOCAL TOURISM DEVELOPMENT

GeoJournal of Tourism and Geosites, 2022

Gastronomic heritage is undergoing significant developments, creating a need for competitive strategies to develop food tourism in certain regions. The research explores food culture and tourism in three case studies of Latvia, Romania, and Italy. The article focuses on the information about gastronomic heritage that food lovers request, and the critical components required at a destination for food tourism to flourish. A survey of people involved in gastronomic tourism (151 in Romania, 112 in Italy, 126 in Latvia) using a simple random sample. Based primarily on respondent observations, descriptive and qualitative analysis and nonparametric method are used to explain the phenomenon. SPSS software (26 version) was used to analyze the statistical data. The findings show that people need of information and a new kind of interaction between tourist/consumers and home producers that they can trust. Many of the information are hidden and there is a lack of voice about the gastronomic heritage specially on home producers. The promotion of home producers could be successful if emphasis is placed on attracting tourists and on their visits to home producers, as well as on attracting tourists from abroad. In different countries does not actively promote the opportunity to experience at home producers. A digital food resource and the role of home-organized markets is encouraged in destinations that is promoted to focus the lens on the gastronomic heritage and all its experiences.

An Enquiry into the Conceptual Identity of Wine Tourism -A Theoretical Synthesis

Atna Journal of Tourism Studies, 2019

Many studies focussing on origin, growth and development of wine tourism in various parts of the world have shed light of facets that are unique to wine tourism. Through this research paper, the author aims to understand the variations presented in defining select terminologies in contemporary research in the domain, so as to be able to establish interlinkages with wine tourism. This theoretical synthesis is exploratory in nature and is based on review of extensive literature in the field of food tourism, culinary tourism, gastronomy tourism and wine tourism. The results of this study may be particularly useful to policy makers, industry practitioners of tourism promotion as well as academicians and researchers in the field of food and drink based tourism.