We live in a troubled
world – appalling acts of violence relentlessly haunt the headlines and it is
hard not to wonder whether 24/7 media coverage encourages copycat behaviour,
adding to the problem. Recent atrocities include:
- o A video of a frightened boy in Syria and another, shared on social media, showing the desperate plight of some of the Nigerian school girls abducted in April 2014 by the Islamist group Boko Haram;
- o Bombs concealed in plant pots, which maimed and killed in tourist areas in Thailand;
- o Dozens of lawyers slaughtered in a suicide attack at a hospital in Quetta, Pakistan;
- o Stabbings and machete assaults in Belgium, the UK and Japan;
- o Mass deaths and appalling experiences in Syria;
- o Violence in Kashmir, Afghanistan and Turkey;
- o Political killings in South Africa;
- o The murder of an elderly priest at the altar of his church in France; and
- o 84 slaughtered in the most horrific manner in Nice on Bastille Day, with a further 121 severely injured, 18 of whom are still in intensive care.
I was in France with my
family at the time of the Nice attack, although not in Nice itself. Journalists approached us for comments. I don’t wish to
dwell on the horror and reasons as to why anyone would decide to massacre so
many – the driver in Nice knowingly slaughtered happy people, of all ages,
races and religions, out celebrating La Fête Nationale Française. They were looking forward to watching
the firework display on the seafront – I remain aghast aghast that a lorry
should become a weapon of choice – my son treasured little lorries, they were his
favourite toys when a child, always carrying at least one around in his pocket;
until last month lorries held for me an innocent charm.
Despite the ghastly news
in the press, we had a brilliant family holiday in France and I would like to
write a gentle post that touches on the French and their traditional way of
life. As many of you know, France is a delightful country.
For our holiday we
drove down the west coast, including stopping off at some of the most famous
fine wine producing regions of the world – Bordeaux and the Loire. We had a
wonderful time – glorious sunshine, excellent food, some superb family outings
and memories, beautiful views, and a glass or two of very fine wine. France is
famous for its food and drink; both take time and effort to prepare. So, in
respect to the French, in this post I’ve decided to share some thoughts on the
similarities between running a business and caring for its people, and the
traditions of viniculture.
Wine brings to light the hidden secrets of the soul, gives being to our hopes, bids the coward flight, drives dull care away, and teaches new means for the accomplishment of our wishes. ~ Horace
So, this is the first half of
a two part series on things that we in non-oenological businesses can learn
from the making of fine wine:
Firstly - You need the right environment in order to thrive - the soil in which a
vine grows is important. Some grape types like limestone (for example
Chardonnay or Malbec); others prefer clay (such as Gewürztraminer and Merlot) - the circle of blue, compact clay
around Petrus, on the north east corner of the Pomerol plateau in Bordeaux,
results in the most extraordinary rich and concentrated fine red wine; certain varieties grow
better in chalk (Cabernet Franc and Sauvignon Blanc); or gravel (Cabernet
Sauvignon and Shiraz).
 |
| Old Cabernet Sauvignon vines in gravel |
 |
| Sancerre soil |
Odd though it may sound, it makes sense not to have things
too easy -
rich, damp soil does not produce the finest wines, as the grapes grown in lush
conditions become plump but are usually tasteless – a harsher, stony
environment, often set on a hillside, one which forces the vine to develop deep
roots through which to gather a wider variety of nutrients, usually results in
a finer wine.
It was interesting when visiting Remy Martin in Cognac – we were shown a comparison of the soil strata for the fine champagne and champagne areas – the fine champagne had less topsoil. The terroir (as the soil around a vineyard is known) is best when it is apparently inhospitable – often dry and stony. It is notable that a good wine is often produced from a vine that has been deprived of water early in the season, as this encourages the production of grapes rather than leaves. People are the same – often when individuals are asked to describe roles where they have been successful and achieved their best work they describe situations where they have had to overcome obstacles and challenges. In our knowledge-based work environments, research shows that people enjoy roles that demand a degree of effort on their part and where their actions can be seen to produce results, rather than being expected to undertake easy but repetitive tasks that soon lead to boredom. This has proven to be a challenge in the Legal profession where certain client requirements are very similar and can be commoditised. Bright young lawyers become demoralised when asked repeatedly to undertake the same or very similar tasks – there is a place for robots to undertake some of the more mundane aspects of legal drafting. People benefit from a sense of achievement – as spotted by Murray when he defined his system of needs in his Explorations in Personality in 1938.
It was interesting when visiting Remy Martin in Cognac – we were shown a comparison of the soil strata for the fine champagne and champagne areas – the fine champagne had less topsoil. The terroir (as the soil around a vineyard is known) is best when it is apparently inhospitable – often dry and stony. It is notable that a good wine is often produced from a vine that has been deprived of water early in the season, as this encourages the production of grapes rather than leaves. People are the same – often when individuals are asked to describe roles where they have been successful and achieved their best work they describe situations where they have had to overcome obstacles and challenges. In our knowledge-based work environments, research shows that people enjoy roles that demand a degree of effort on their part and where their actions can be seen to produce results, rather than being expected to undertake easy but repetitive tasks that soon lead to boredom. This has proven to be a challenge in the Legal profession where certain client requirements are very similar and can be commoditised. Bright young lawyers become demoralised when asked repeatedly to undertake the same or very similar tasks – there is a place for robots to undertake some of the more mundane aspects of legal drafting. People benefit from a sense of achievement – as spotted by Murray when he defined his system of needs in his Explorations in Personality in 1938.
A good outcome can seldom be produced in isolation – It takes 10 bunches of
grapes (on average) to make a bottle of wine. Although a single vine can provide
enough grapes to produce the juice required to fill a 75cl bottle (that is 600 to 800 individual grapes, depending on size), it takes
more than a single plant to fill a barrel (a barrel contains 300 bottles) or to
establish a vineyard.
Increased complexity requires increased involvement - it takes 9 bottles of wine to create a bottle of eau de vie through distillation. Despite the trend in many Western economies to hark back towards craftsmanship and individuality, most of what we do today requires the involvement and collaboration of a number of people to achieve results. It was Adam Smith who described the division of labour in his Wealth of Nations – using the production of nails as his example – with the assignment of different aspects of the manufacturing process to various individuals to enhance efficiency. This is still the way of business today - even in a knowledge-based economy labour is divided up, with individuals contributing ideas and collaborating to enable a desirable outcome. Artificial Intelligence and robots are becoming commonplace
It is worth bearing in mind that 47%
of current jobs are believed to be able to be automated. Knowledge based working that could be automated includes:
Technological advancement does not always seem to reduce people’s workload – instead it often changes the nature of the tasks. This can also be seen in the work on a vineyard: much of the simple processes have been automated, with machines able to pick, sort and de-stalk grapes,
but at the same time new skills are required of the people
working at the vineyard, for example to ensure that health and safety
requirements are met; that suitable blends are attained with a degree of
reliability that will ensure future sales; rather than being produced for local
consumption, most fine wines are now marketed and drunk globally – I was
surprised to note that the official wine for this year’s Tour de France was produced
in Chile (mind you, so
were the French wine producers). Not also not sure about the pun for a name, but it does go to prove that, like the world of work, the world of wine
is more global in outlook than ever before.
Increased complexity requires increased involvement - it takes 9 bottles of wine to create a bottle of eau de vie through distillation. Despite the trend in many Western economies to hark back towards craftsmanship and individuality, most of what we do today requires the involvement and collaboration of a number of people to achieve results. It was Adam Smith who described the division of labour in his Wealth of Nations – using the production of nails as his example – with the assignment of different aspects of the manufacturing process to various individuals to enhance efficiency. This is still the way of business today - even in a knowledge-based economy labour is divided up, with individuals contributing ideas and collaborating to enable a desirable outcome. Artificial Intelligence and robots are becoming commonplace
 |
| Automated production of glass |
- Teaching - via on-line content and adaptive learning
- Accountancy - automated audit and tax calculations/assessment
- Radiology - for example cancer detection or pregnancy checks
- Pharmaceutical Research - cognitive creation of potential new drugs via artificial intelligence-based research
- Medicine - automated diagnosis (
- Surgery - some could be undertaken by robots, which would overcome certain human failings such as the shaking of a hand when making delicate incisions)
- Architecture - automated drafting and design
- Wealth Management - funds analysis and automated trading
Technological advancement does not always seem to reduce people’s workload – instead it often changes the nature of the tasks. This can also be seen in the work on a vineyard: much of the simple processes have been automated, with machines able to pick, sort and de-stalk grapes,
 |
| Interior of a grape de-stemmer |
Be mindful of surroundings – Environment is important – wine gains
depth and flavour through being stored in suitable barrels (for example Limoges
oak that has been heat treated to add woody and subtle complexity) and in an
even temperature cellar where the wine can develop without being disturbed. In
1943 the psychologist Maslow outlined his theory of people’s hierarchy of
needs, in his paper A Theory of Human
Motivation, he later expanded his list during the 1970’s to include
cognitive and aesthetic needs. Vines, like humans, have basic requirements –
water, sunlight, a suitable location in which to grow and nutrients to sustain
them (just like us). However, so long as the fundamental requirements are met,
the terroir (the place in which a vine develops) can play the most important
role in the creation of a distinctive wine. Environmental factors that affect a
crop’s qualities make a difference to the wine produced. For example, the
ground in which a vine grows can aid ripening and hence flavour (chalk and
sandstone, being white/pale, reflect sunlight upwards from the ground, so that
grapes get a double dose of light and warmth (from above and below), this is useful
in cooler terrains where, without the extra boost, the grapes would remain hard
and astringent.
For an ideal wine, the grower wants the grapes to reach
phenolic maturity – that is when the skin, seeds and pulp all achieve ripeness.
A ripe grape is sweeter, has less acidity/a higher pH, which softens the
tannins and creates a smoother, silkier wine. People are the same – research
shows a clear
link between access to sunshine and daylight and enhancements in the quality of
individuals’ work and health. It is believed that 47% of workplaces in
Europe do not provide employees with access to direct daylight. Given that it
is now proven that people perform best and are healthier in a location where
they have appropriate lighting, good quality air, the ability to change the temperature
and humidity, I suspect that it is only a matter of time before we see workers
demanding these as a right and taking employers who fail to provide suitable
workplaces to court for compensation.
 |
| Pale gravel in Bordeaux reflecting sunlight and warmth |
I hope the above
observations have inspired your thinking about the ways we work, the second
part of the series will be published within the next few days. Perhaps, next time
you raise a glass, it will make contemplate the ways of working and the
workplaces we have created and see them through a different lens for, as was
stated in the Rubáiyát of Omar Khayyám:
The wine-cup is the little silver well,
Where truth, if truth there be, doth dwell.
