Issue link: http://winesandvines.uberflip.com/i/70680
CO VER S T OR Y $300 an hour, it could have been a very costly mistake," he said. "On the upside to glass from offshore locations," he added, "quality seems to be improving." For labels, Davis said, "We have come to prefer plastic backs. Paper backing is more subject to tears. We have had a fair share of die-cuts being too deep: The la- bel won't peel off the way it should; the backing breaks and breaks and breaks. All this can eat up time splicing the labels back together." Koenig concurred: "On tricky die-cut labels, make sure the label is able to re- lease from the web," he urged. Bill Huey, a wine label specialist at Labeltronix in Orange, Calif., cautioned, "Watch for cuts/nicks in liner paper." He added, "Consider the bottle and wine temperature at time of bottling, then select label material accordingly." Paula Sugarman of Sugarman Design Group, Fair Oaks, Calif., advises her clients to always "work with a trusted printer to plan the project." This will Highlights • A smooth bottling run requires intense advance planning. Coordinating label design and materials with your bottler will save time and money. • Larger labels may seem more impact- ful on the drawing board, but they can wreak havoc on the bottling line, espe- cially when using bargain bottles. • Proof everything carefully: Do test runs of new packages and make sure your labels are approved and 100% correct before you print. help achieve the desired look, get the best quality for the money and plan a realistic budget. To save time and money, look for an existing die-cut rather than creating an original, she suggested. "Choose a printer who does scuff tests," Sugarman added. "You don't want the package looking shopworn before it gets the shelf." To avoid scuffing, she said, "Always include a protective varnish." Early in the process, Sugarman rec- ommended, "Connect the printer with the bottling line manager to coordinate guidelines and specifications for label application. Together, they will work to assure that things like roll diameter, label size and rewind position are correct." "Consider roll configuration using single or multi-roll layouts depending upon bottling line," Huey said. sticky issues Oughterson said he suggests several ap- proved label companies and then contacts the selected vendor to work out which label, adhesive and backing paper will work for the application. "Use proven wine label stock so you A full complement of packaging and label papers, available in a variety of colors and unique finishes, all offering superior performance. Neenah Packaging Solutions™ Contact your Neenah Paper sales representative for more information about our Premium Label Papers. www.neenahpaper.com/LabelSolution ® Registered Trademark and ™ Trademark of Neenah Paper, Inc. © 2011 NPI. All rights reserved. 32 Wines & Vines MAY 201 1 don't have adhering problems," said Patti Britton of Britton Design, Sonoma. "The adhesive for pressure-sensitive labels needs to be what works for the bottling line." Adhesives must remain appropriate af- ter they reach consumers. "If your varietal is going to be in an ice bucket, make sure label stock is wet-strength," Britton said. "Specify wet-strength stock for white and sparkling wines," Sugarman con- curred. "This means the label will still (Continued on page 35)