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BEVERAGE
WINE NOTES As the wine industry continuously evolves, we asked three experts to tell us about the latest trends, what consumers are looking, how international wine competitions are judged and how restaurateurs should select bottles.
orange wine trend, make sure your wines are approachable so that the average consumer can enjoy them. If not, you'll see beer and cocktails beating your wine list.
Demand for sparkling wine
CHRISTY CANTERBURY MW Journalist, public speaker and wine buyer christycanterbury.com
Natural and orange wines Sommeliers continue to be fascinated by natural and orange wines. I have yet to meet a consumer that likes a still wine that turns out to be fizzy or an orange wine with fierce tannins that is served too cold. If you want to be part of the natural and
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HOSPITALITY NEWS ME | DEC 2021-JAN 2022
Sparkling wines are soaring in sales as people feel they can finally celebrate after almost two years in lockdown. In New York City, there are stories that there will be Champagne shortages during the holidays. At least the idea of hoarding Champagne isn't as bleak as hoarding toilet paper!
Wine competitions Competitions vary greatly, and the guidelines and the realities of judging are different for each competition. First and foremost, make sure the head judges have well-honed palates. There's no point in submitting wines for amateur judges.
Secondly, only submit wines that will be sold in the market where the medal or award is issued.
Beyond Burgundy In the U.S., consumers are looking beyond white Burgundy — due to escalating prices — into other high-end white wines. Consumers are also buying directly from wineries more often, taking advantage of wine club offers and special cuvées that are not available elsewhere.
Making the restaurant wine list First, rarity and exclusivity are great attributes to have on a wine list. If you have the same wines as everyone else, your list isn't unique. This doesn't mean the wines have to be expensive, just harder to get. Second, don't overcharge for the wines, even if they are rare. Consumers know when they're being taken advantage of, and there's always another restaurant that is aching for their business.
