Millennials Wine

Millennial’s Impact on the Wine Industry

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Restaurants and wine producers, get your grapes ready. Millennials are here to take the wine industry by storm. U.S. wine consumption dramatically increased when the first group of Millennials reached the legal drinking age in the early 2000’s. It continues to grow today, Millennials accounting for 27% of total U.S. consumption as reported by Wine Industry Advisor. Restaurants can start taking advantage of the peaked interest of wine by learning Millennial’s habits, wants and needs.

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Fungus and Wine: A Surprisingly Sweet Treat

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The word “fungus” sounds disgusting in itself, but for some winemakers, it is the key to making the perfect dessert wine. Botrytis Cinerea, otherwise known as “noble rot”, is an airborne fungus that dusts grapes when the weather heats up and humidity is high. The question remains, how do producers take advantage of the invasion of the fungus?

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The Rosé Revival: Pink Wine on the Rise

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The pink beverage has significantly gained in popularity the last few years. Information company Nielsen revealed a 34% increase to $63 million in the rosé category the past 52 weeks (which ended May 23). Sales are growing globally, as rosé wines are overtaking red and white varietals in some countries. As summer arrives, consumer’s taste for sweet and dry blush wine escalates. All the ranting about rosé has inspired us to create a list of the top pink wines that need to be in your restaurant.

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The 5 Wine Consumer Personas You Need to Know

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Each and every day restaurant employees serve an array of customers with different wants and needs. Figuring out how to sell wine to every consumer is where the difficulty presents itself. Odds are, your approach to selling changes based on the specific consumer you are serving. In order to help your restaurant’s wine sales, study these 5 wine consumer personas and pinpoint which category your guest fits into.

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Spring Wine Trends 2017

The Silver Lining of the California Drought

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A record-breaking four year drought continues to wave over California, creating difficult conditions for farmers that need lush land to make a living. Winemakers, on the other hand, are embracing the harsh environment as their vines have begun to produce perfectly ripe grapes despite the unfavorable circumstances. Still, the production of delicious wine won’t last with water supplies slipping. What does the lack of rain mean for wine suppliers and consumers? Here’s what you need to know as the damaging drought continues.

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Ice in Wine: Faux Pas or Smart Move?

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Although temperatures have already began to rise, the start of summer was officially recorded yesterday with the summer solstice. People across the United States can now look forward to sunny and longer days. As the weather starts to change, so does wine drinking etiquette. We’re here to address one of the issues that has been of ongoing debate between sommeliers: Is it acceptable to add ice to your wine? The temperature of wine is of utmost importance and contributes to the full experience of the beverage. But are there times when icing the wine is absolutely necessary?

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Decanting Champagne

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The thought of decanting Champagne makes some people cringe – after all, its the intense bubbles from a freshly popped bottle that gives the wine its zing right? Experts have found that this isn’t always the case, as the decanting process can actually help improve the sparkling wine and the overall dining experience. Say farewell to the flute and embrace the aeration, because this trend is here to stay.

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Killing Seasons: How Restaurants Can Beat Slow Months

Is Wine On Tap Worth It?

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Restaurants across the world are starting to experiment with wine kegs. Yes, you heard right, wine kegs. Wine served from the tap isn’t a brand new trend, but one that is increasing in popularity. Wine on tap is a fantasy come true to some, while a nuisance to others. Here’s what your restaurant needs to consider before introducing the on-tap option.

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The Art of Wine Label Design

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Imagine you’re walking through the wine aisle of your favorite grocery or liquor store. Today you’re searching for a white wine to bring home and enjoy with dinner. You walk past bottles and bottles, but suddenly come to a halt, as something has caught your eye. It wasn’t the varietal or bottle shape that made you stop your search, but the creative label wrapped around the wine. You grab the bottle and go, “That was easier than I thought.”

Producers have began utilizing graphic artists to create unique wine label designs that stand out to the consumer and push the point of sale. Many people find it difficult to describe what kind of wine they like, but when shown options with labels, can choose instantly. So the question is, how can your restaurant start taking advantage of aesthetically appealing labels? Read more

Chinese Wines on the Rise

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China has grown from a consumer of fine wines to a supplier. Vineyards have been planted across the country, as top winemakers begin to join in to take advantage of the increasing market. The International Vine and Wine Organization recorded that China now has more land devoted to wine production than France. Although oversupply is an issue in the global wine industry, China continues to plant to earn profits and become a major player in the industry.

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