8 minute read
WINE: SIP INTO SUMMER
Sip into summer
As the weather starts to heat up, Molly Nicholas spoke to operators around the country about the trends and seasonal varietals keeping wine enthusiasts coming back for more.
WITH A busy summer rapidly approaching, pub owners and operators are making seasonal changes to their wine selection to get the most out of the festivities ahead. The way in which patrons perceive a venue can be greatly impacted by the wine offering, making it crucial to stay attuned to the changing preferences of customers.
Adjusting your wine offering with the seasons, and reducing your winter warmers to make way for refreshing whites and rosés, caters to different tastes and occasions while showing versatility.
Thomas French, general manager at the Warradale Hotel, spoke about the changes he’s made for spring and summer.
“We have less full-bodied reds, making way for lighter style rosés and Pinot, and expanding out some of our white offers. Our winter reds, Shiraz and Grenache blends, are swapping out for lighter Pinot and straight Grenache through the summer.
“With rosé in particular, we’re coming off the full sugar and going into a dryer, high-acid style which is refreshing. If we’re talking white wines, we’ve seen a big decline in New Zealand Sauvignon demand, with Adelaide Hills and local wines dominating this time of year.
“Sparkling wine is heavily activated over the Spring Racing Carnival season which then leads into Christmas, with a big rosé and sparkling focus while people go into celebration mode.”
End of year festivities are a great time to capitalise on premium wine sales, and it proves worthwhile to hold a selection of midto high-range Champagne for celebratory moments. Offering something special over the festive period encourages customers to create memorable experiences, but there is still high demand for affordable sparkling options, as explained by Eduardo FritisLamor, head sommelier at The Dolphin Hotel in Surry Hills.
“Champagne alternatives like Prosecco, Pet Nat and local sparkling are becoming extremely popular. It’s a massive part of end of year and Christmas festivities and with a hot summer approaching there will be lots of bubbles in the sun.”
Seasonal specials
As the weather starts to heat up, and winter wine selections are swapped for lighter, more refreshing options, the main consideration is which varietals will be popular over the course of summer. Siobhan Needham, general manager at The Old Synagogue in Fremantle, explained which white varietals will be big movers this year.
“With customer knowledge increasing we are seeing our patrons diverting from the ever-popular Sauvignon Blanc.
“Pride of place is seen with Margaret River Chardonnays going strong with the less wood, more fruit-driven style of Chardonnay. With the rise of Italian and interesting varietals also on the move, it’s great to see producers have had the foresight to plant these.”
One varietal that particularly gains momentum over the course of summer is rosé, its light and refreshing nature making it a go-to option on hot summer days. Pairing well with seafood, chicken, fresh salads and charcuterie platters, rosé can also enhance a dining experience.
“Summer of rosé really is a thing and there is nothing better than a bottle of Mon Tout Strange Love Rosé on Mr Chapple’s rooftop overlooking the Freo cappuccino strip,” said Needham.
Tim Fitzgerald, CEO at Colonial Leisure Group (CLG), has identified a preference for rosé and sparkling wines across the group’s venues, with consumers leaning towards premium purchases within these categories, a trend that is likely to continue through summer.
“Rosé as a category has seen the most growth, [..] Australia is also now the sixth largest Champagne market in the world, up one position from last year.
Our patrons have more wine knowledge than ever; they want to be educated on wine while they dine and show that buying local as well as a care for sustainable practices is going strong.
-Siobhan Needham, The Old Synagogue
“Both are signs of a push towards premium wines which has been a feature of post-covid trade, and for us this aligns with trends across most categories for on-premise drinking. As a country we may be drinking less, but when we do, we’re doing it better.”
With the season of celebrations just around the corner, Needham agrees that sparkling varieties will continue to have their moment in the coming months.
“Australian sparkling and specifically WA sparkling has never been better and deserves more recognition. Idée Fixe, Leeuwin Estate & Howard Park Jeté are making some of the best to rival Champagne, great for celebrating those Christmas functions or just celebrating summer.”
Not only are consumers looking for a more premium experience on-premise, Fitzgerald explained that increased consumer knowledge has also piqued an interest in more diverse varietals.
“[We expect to see] the growth in popularity of alternate varietals and previously somewhat obscure blends, in lieu of traditional Victorian favourites such as Pinot Noir and Chardonnay, as the production costs associated with those grape varietals and regions puts pressure on our ability to pour them at a reasonable by the glass price.”
Wine and generational trends
Understanding the demographic of your wine drinkers, and the type of experience they desire, will go a long way when curating your summer wine list. While the trend of premiumisation persists on-premise, catering to a wide array of preferences and budgets helps operators to make the most of the summer season.
“We want to have something for everyone with a strong focus on wineries that are consistently good at producing amazing juice,” said Needham. “We are very lucky to have a strong wine program at The Old Synagogue with effectively two wine lists, targeted to different clientele.
“Our patrons have more wine knowledge than ever; they want to be educated on wine while they dine and show that buying local as well as a care for sustainable practices is going strong.”
Situated on the outskirts of Adelaide, the Warradale Hotel has a mature clientele, to which the pub caters with a well-curated list of premium wines while maintaining affordable options.
“In Warradale, our demographic is firmly 30-55 year olds,” said French. “We have a huge selection of wine, and we make sure that our offer has good depth across all price brackets. We’re making sure that we have a value offer, but while people seem to be drinking less they’re happy to spend more, so we’re also making sure we have middle and upper premium levels available.”
On the other hand, Fritis-Lamor has seen an uptake in affordable wines as patrons of The Dolphin Hotel seek more value than ever.
“Guests are looking for value alternatives to Champagne and Burgundy and are far more adventurous to try new/ different wines from other regions.
“Additionally, we have noticed a large uptake in by the glass options from box wine, the stigma around these products is rapidly changing as we offer delicious products at reasonable prices.”
Creating wine connoisseurs
Beyond the trends and varietals in the category this summer, the role of staff in supporting wine sales is an essential part of the experience. Equipping staff with a knowledge of the wine selection they are serving, combined with subtle up-selling techniques, allows them to make confident and tailored recommendations.
“Get your staff involved, include key people in wine list decisions and get buy-in from your team,” said Needham. “They are the ones selling and it’s vitally important to include them and offer training.”
As well as training your staff internally, working on external relationships with suppliers can open doors to a diverse selection of wines at the best price points.
“Talk to your reps, build that relationship, attend wine dinners and chat to winemakers,” Needham added. “Support the industry – there are so many good people out there to help build a good list and help get best pricing.”
In a pub environment, the choice of wine offering plays an important role in shaping the impression of the venue. Serving as a reflection of your venue’s identity, highlighting local and regional produce can emphasise the connection your venue has to the local community, while demonstrating a thoughtfully curated selection.
“Don’t be afraid of your smaller, local suppliers, and have a fair mix of local and family owned offers as well as your bigger corporates,” said French. “Having a selection of wines that are not in heavy retail is really important, and it protects the premiumisation of the wine category.”
