Wine, beer and dessert, oh my. This appetizing trend is appearing in restaurants across the country. Tying these beverages to desserts opens new, delicious doors for consumers that have never thought to drink with dessert before. There is an art behind pairing sweet dishes with alcohol and we have the tips to get you started.
If your wine menu could talk, what would it say? Would it be blunt, rattling off item after item? Or would it be well versed, giving extra insight to create the ultimate dining experience? The menu is the number one selling tool behind the server. It assists customers with their decision making process and can be the final factor considered when the point of purchase is made. Your menu speaks for your restaurant, and including these 5 items on it will ensure that it is sending the right message.
Earning the title of certified Sommelier is no walk in the park. Wine lovers that want to make a career out of their passion must go through rigorous steps to earn the salary that comes along with the job. Not only do you have to prepare yourself to take the tests, you have to keep up with the ever-changing industry to impress the guests that come through the door. Thinking about taking the leap? Let Uncorkd give you an idea of what to expect during your journey to becoming a Sommelier.
The majority of people who visit a restaurant are coming into the establishment for their food. It is then up to the restaurant to push beverages in order to increase sales. This can seem like a difficult task, but Uncorkd has unlocked the secret in the Definitive Guide to Increasing Wine Sales. Research, as well as a focus on menu science, has revealed to us what it takes to have a successful beverage program within a restaurant. This preview will give you a taste of what to expect from Uncorkd’s guide and prepare you to make the changes that will increase beverage revenue.
Beringer Vineyards are allowing consumers to taste their wine without opening a bottle. The winery has introduced a “try before you buy” strategy in Kroger stores across 20 states with their edible tasting strips. The technology has taken consumers by storm, as people can now taste the wines before purchase and be more confident in their selection.
Wine lovers rejoice! The secret has been revealed on how to make an inexpensive bottle of wine taste like that of high-end quality. How you might ask? Hyperdecanting. Though it sounds complicated, the only tool you’ll need is a blender and, of course, your favorite bargain brand wine.
On March 19, four California residents filed a lawsuit against more than a dozen California wineries, making the claim that the producers had distributed wine that contains dangerously high levels of arsenic. The Wine Institute, composed of more that 1,000 California vintners, stated that the claim was “false and misleading.” The news caused a panic within the wine drinking community, as many began to stray away from certain brands that were named in the case. But is there truly reason to worry? Knowing the facts can help wine consumers everywhere understand the situation and determine the steps to take from there.
Only a handful of wineries across the United States have been certified organic by the United States Department of Agriculture. Originally, the USDA prohibited finished items to be designated as organic. After some debate, wines could finally be labeled organic after inspection of raw materials, production methods and records of the processes that were completed. So how important is it for your wine to be organic? Are there any benefits in offering an organic alternative? This article will help clear up any confusion about naturally produced wines.
Australia holds the title as one of the world’s largest wine producers and this year was the region of focus at the Vancouver International Wine Festival. Australia has been trying to stray from its original image of mass produced bulk wine towards more premium, high-valued wine in order to compete with old world countries such as Italy and France. Their growing interest in wine value and regionally distinct wines make Aussie wines a good selection to add to your menu.
Are you the kind of restaurateur who is proud of your vast wine list? Do you boast about the hundreds, or perhaps thousands, of bottles you stock? I’m sorry to tell you this, but even though your wine list may be awesome, it’s probably killing your sales. Today’s article clarifies why a long wine menu cuts into your customers’ wine purchases, then gives you the method to fix that problem — fast.