Gary Vaynerchuk Quotes
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I definitely think there's some way to understand how people emotionally feel about somebody, but I don't think data collects it. They're not going to click your bit.ly link or click your TweetMeme retweet every time.
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I'm a big fan of Mashable and TechCrunch and other outlets like that, but TechMeme obviously does an amazing job of aggregating.
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You cannot underestimate people's ability to spot a soulless, bureaucratic tactic a million miles away. It's a big reason why so many companies that have dipped a toe in social media waters have failed miserably.
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The reason I was able to grow my business was that every day, after producing 30 minutes of wine television, I spent 15 hours a day replying to every single person's e-mail and every single person's Twitter @ reply.
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I'm not afraid to call a wine that tastes like Skittles or green peppers mixed with orange marmalade. I'll say, 'It tastes like chicken.' I mean, that's not what people think of when they think of wine, but that's what it tastes like to me and it hits home.
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I'm a storyteller. I love to tell stories about brands. I love to tell stories, period. I like painting pictures through the words, and that's what I do.
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It's insane to me to ask anybody to be what they're not. Know what you know the best, love the most. That's always going to be the answer to the thing that you have the best shot at winning at.
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Too many companies think they want to do a video blog to sell merchandise, but if you turn your site into QVC, you lose. I have an audience that trusts me. It's about building a global brand - not selling four more bottles of Pinot Grigio.
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Best wine if you're stranded on a deserted island? 1982 Salon Champagne.
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Eighty-five per cent of the crowd is going to fall in love with me - they're going to feel it, wow. But fifteen per cent are going to think, 'This guy is obnoxious.' I spend enormous time with them - every negative review of 'Crush It!' on Amazon has a response from me - and I can probably bring back ten of the fifteen.
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I want to sit with 80- and 90-year-old people more than anyone. They have played this game before. Not one of them has told me, 'I wish I had more money.'
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I find it fascinating that a lot of business books that do well are from people who've never made any money in business.
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Okay, let's talk about cartoon labels for half a second - some people think anything with a dog or a car or a colorful alien is garbage, which is not true. Look at Big Moose Red. It's, like, a $6 wine with a cheesy label, and it's actually a solid wine.
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I hate recording all the shows for the week in one day, because I want to be able to mention current events and pop culture. If Madonna punches Britney in the face today, I want to reference that on 'Wine Library TV' tomorrow. Monday's episode is always the best, because it's hot off the press.
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The first thing I ever invested in was Twitter. Blaine Cook, former CTO, was leaving the company and asked me if I wanted to buy his stock.
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I am wired like a CEO and care a great deal about the bottom line, but I care about my customers even more than that. That's always been my competitive advantage.
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As much as I love crisp, clean whites, there's always a time for rich but balanced Chardonnays with oak, especially at Thanksgiving.
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I'm pretty good at sticking to what I know. You don't see me social commentating on health-care or presidential debates. I talk about what I know because I'm petrified of being wrong.
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2006, I started 'WineLibrary TV.' To build 'WineLibrary TV,' I started using Facebook, Tumblr, and Twitter in 2008.
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When I was 17 or 18 I wanted to become a wine expert, and my parents wouldn't let me drink. So I was devastated. All I could do was read, and I read and I read. And I'd read something like, you know, 'Subtle hints of cassis.'
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Winelibrary.tv was about building personal brand equity. It was a business move. Now, it was totally surrounded by a passion for wine, but I very much gave a lot of thought to doing a sports-video blog instead.
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The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.
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One of my biggest flaws is I don't take advice.
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I have Internet fame. Real fame is more intense.