La place du vin en entreprise

The notion of wine in business makes managers and HR managers more and more cautious because there is, behind the wine, the word alcohol and the fear of being responsible for a certain overflow due to abuse.

Can wine in business have its place?

This position is commendable but in this case, we must distinguish in the consumption of wine, the negative and positive notion. Indeed, it is negative when it refers to the abuse of alcoholic beverages and is positive when it refers to pleasure tasting and knowledge of wine in its most prestigious aspects. Of course, the latter being the most acceptable condition, we are going to demonstrate that the wine approached in a structured framework such as during a company evening event opens up knowledge and shared pleasure and can be a means of cultural conviviality allowing employees responsible for creating moments of exchange. 

So, how can wine have its place in business within a regulated framework while controlling the notion of alcohol abuse?

Do not mix all alcohols: is wine an alcohol like any other?

Decree no. 2014-754 of July 1, 2014 amending article R. 4228-20 of the labor code states that the employer may authorize alcohol in the workplace, but only certain alcohols and under certain conditions. He can also prohibit all alcohol in the company, for safety reasons.

The consumption of the following alcohols: wine, beer, cider, perry is authorized by the employer in the company restaurant or on a special occasion (starting drink, end-of-year party, etc.). No other so-called strong alcohol can be authorized.

The employer can also decide to limit or prohibit, for the safety of its employees, any consumption of alcohol in the workplace. These measures are intended to limit the risk of accident, and must be proportionate to the safety goal sought. It is certain that the presence of wine for delivery drivers is to be banned.

This is how the most alcoholic drinks lose ground during the famous company pots, in favor of wines and champagnes. This is the conclusion of a recent study carried out by the IFOP for the PSRE association (Promotion and monitoring of road safety in companies).

The consumption of strong and digestive alcohols served in company drinks has fallen sharply since 2008, while wine and champagne are featured in 93% of internal events.

But, all the same, 40% of employees in France are no longer offered alcoholic beverages at company drinks and nearly 70% of managers take steps to stop using them.

The cultural aspect of wine, especially in business, must prevail

So how can we reconcile wine with business and reassure business leaders to offer wine in a responsible setting? 

The solutions: firstly, the quality of the wine served must be given priority, because when the wine is good, the notion of tasting takes place over the notion of consumption. Secondly, we must make wine playful and cultural, namely, put it at the heart of a team building or incentive event, for example. The notion of consumption will thus be inhibited by the ludic and cultural notion. 

The wine used as a means of creating exchanges and conviviality within the framework of the company is the business of Cinerea International which, with its distributors, provides nearly 1,000 services per year to all audiences, from 10 to 1,000 people in average, and has been for 19 years. That’s a lot of people who have experienced our so-called « wine fun » events. All of these activities took place within the framework of a seminar, directly in-house or during a corporate client evening.

And, we affirm today loud and clear, for nearly twenty years, we have had no overflow. And why ? The answer is supervision and animation, which is the opposite of the Open bar and all-you-can-eat service. 

The recipe for successful corporate tastings.

Three main reasons emerge from this conclusive finding:

1/ Emphasis on tasting and not consumption : The very object of our events is tasting, not consumption. The very construction of our activities reinforces tasting and listening to our senses. Nevertheless, there is always something playful and cultural in all the scenarios and stagings offered. Thus, wine, seen in a more « intellectual » aspect, loses its notion of a product containing only alcohol. We want proof of this that even certain publics hostile to alcohol, and therefore to wine,   for all the   reasons  of the world got caught up in the game, because the cultural and the approach of the animations invited to the discovery, therefore to the tasting. After discussion, they had not had the impression of breaking any rules because the cultural aspects of discovery and self-knowledge had taken precedence.

2/ Animations limited in time: The animations proposed   often take place before or during dinner where the accompaniment with gastronomy proves to be necessary. A strong moment of animation around wine where everyone exchanges, pushes for moderation all the more so as it is recommended by the wine animator. He alone knows how to distill with competence, responsible consumption first of all by the reasoned service in the glass but above all by the contribution of self-knowledge by tasting and cultural knowledge by the small stories of the great history of wine. 

Thus with Vini Vegas ®, Le Casino du vin , the participants certainly taste the wine but are invited to bet after the geographical, historical and fun clues of the host. There are also games around wine in team building such as Wine Making Academy ®. The principle is to produce a blended wine, a label and a marketing plan, which   creates an awareness of quality among participants and therefore has the effect of moderating their consumption. The participants remain with the aim to be achieved which is to make a good marketing product that will appeal to a chosen consumer audience. It becomes a team building on taste with a strong product in culture. 

The quality of the wines also encourages moderation. In the Trendy Tastings , themed wine bars, the discovery and choice of numerous wine references present on the bars invite tasting, and therefore moderation. Everyone wants to taste as much wine as possible and therefore limits their consumption. And this action makes the participants friendly but still in control of their actions and their emotions.

3/ The experience of our facilitators: The attention paid to each person is also a determining factor in avoiding any overflow. Creating genuine conviviality is a profession that Cinerea International has made a specialty of. A professional wine animator will be able to lead his animation to raise awareness and create friendly exchanges without pushing consumption.

So, think of CINÉRÉA International  to bring oenological conviviality, discovery and fun, as the saying goes “Without worry, without apprehension and without hesitation” .

Thus, experiencing wine in a playful way will make the moments of meetings or business seminars more pleasant and will make employees say that the flexibility of their business is present and that it is not limited, anti – social, even anti – friendly. It’s nice when a company invites its employees to become responsible. Parenting them can often make them much more irresponsible in the end.

And between us, a small glass of wine disinhibits behavior and often makes it easier to say the important things. This gently helps to defuse situations that could grow unsaid. 

And then, for the irreducible leaders, CINÉRÉA International also offers fun and original entertainment without wine but with delicious vintage Chocolates from around the World, Cheeses, Fruit Juice Cocktails….

Partager :

Le Réseau Cinéréa
N°1 des Événements Œnoludiques

Tél. +33 (0)6 61 76 34 12

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