What's in a Label?

Thoughts on the importance of label design.

That wine which we label, by any other label would taste as sweet... right? My apologies for the rip-off Mr. Shakespeare. The answer is, probably. But seeing as how many people choose a wine by its label, an unfamiliar wine might never get the chance to be tasted if the label doesn't compel a person to buy it.

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Why Does it Have to be so Hard?

Helpful tips on getting COLAs from the TTB and Registered TMs from the USPTO.

Dealing with the TTB and USPTO can be very similar to dealing with the DMV, but imagine there are thousands of people waiting in the digital queue ahead of you. As with the DMV (seriously Federal Government, what's with the acronyms?), you're a nervous wreck because you're worried that when you finally get to the window, you will discover you completed the forms wrong…

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To Judge or Not to Judge?

Suggestions on when and how to judge a wine by its label.

When I tell people I design for the wine industry, many proudly state (or sheepishly confess) that they purchase wines based on their labels; to which I respond, "So do I". However, I've come to realize that my profession has influenced the way I judge a label and it's typically a bit different than most consumers. Here are several things I consider when selecting an unknown wine from the shelf.

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Big Ideas on a Small Scale

How small producers can use their size to their design advantage.

I got my start in the wine industry designing labels for custom crush facilities. Most of the clients I worked with made one to three barrels of wine (25-75 cases), either as a hobby project with their spouse or as an affordable way to start their own wine brand. The goals of these clients might have varied, but there was one thing all my clients had in common; they wanted their label to be unique and reflect themselves... their story.

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