6. Wine Sales in the Hospitality Sector Flashcards
Identify and outline the 2 main types of Bars:
Specialist Wine Bars: bars that specialize in selling wine (plus other alc drinks); usually independently owned/small chain; sometimes take form of Hybrids (both on/off premise wine sales).
General Bars: less of a wine focus (usually less important that spirit/beer focus); range is usually limited to major companies/regions/grapes and inexpensive/mid-priced; wide ranging appeal; in wine-producing countries = usually local wine.
Describe the range of wines (5) usually offered by Specialist Wine Bars and the demographic they tend to appeal to:
- usually from less well-known regions/grape varieties.
- very good/outstanding quality wines at above-average prices.
- some specialize in specific styles/regions, e.g. natural wine bars in Paris.
- some also offer food/cheese and/or 3-course meals meant to pair well with the wines served.
- some offer regularly rotating selection; others have wide range of wines at different $ levels; usually no big brands (can’t compete on price).
DEMOGRAPHIC: ‘high involvement’ consumers willing to pay above average $
Describe the range of wines (3) usually offered by General Bars and the demographic they tend to appeal to:
- selection tends to be major regions/grapes/brands, inexpensive-mid priced similar to those found in major retail outlets.
- in wine-producing countries, tend to be local wines.
- some have a specific theme (US Sports Bars, English Pubs, Irish bars) that skew the beverage selection accordingly, e.g. Irish Bars tend to promote Guinness, with little focus on wine.
DEMOGRAPHIC: wide-ranging appeal, lower-involvement consumers.
What opportunities do Specialist Wine Bars offer producers (2)?
- ideal route to market for smaller producers from lesser-known regions, of lesser-known styles/grapes.
- some larger chains, e.g. Davy’s in UK, sell large qty’s of wine and may have own-label wines produced by a mid-sized producer.
Identify and provide a deneral description of the 3 main categories of Restaurants:
Non-Destination Restaurants: restaurant is not main focus; e.g. quick meal before cinema/theatre or after work.
Casual Dining: styles range from quick to longer meals; tend to be individual businesses or part of a small chain; quality of food/wine but w/out formality of ‘fine dining’.
Fine Dining/Destination Restaurants: restaurant and meal are the main reasons for visit; Michelin stars, prestigious head chefs, e.g. Le Bernadin (NYC), The Fat Duck (Bray, UK), El Celler de Can Roca (Girona, Spain).
Describe the range of wines offered at Non-Destination Restaurants (4):
- wide-ranging appeal, well-known regions/grapes.
- inexpensive-mid priced.
- in wine-producing countries, tend to be dominated by local wines.
- if restaurant has country-based theme (Italian, Spanish), wines tend to be heavily focused on that region.
Describe the range of wines offered at Casual Restaurants (4):
- mid-range to premium wines vs those found in NDR’s
- chosen with pairings in mind; menu/wine list may suggest pairings.
- mix of wines from better-known regions/grapes and lesser-known as well.
- in wine-producing country, focus on local wines; if restaurant = regional focus, wines will focus there as well (alongside wines from other regions).
Describe the range of wines offered at Destination (‘Fine Dining’) Restaurants (4):
- Food and wine pairings of utmost importance.
- ‘tasting menus’ that feature specially chosen wines/dishes.
- highest quality, super-premium, limited release wines.
- great source of pride for producers to be listed at these restaurants.
Describe the differences between staff requirements at the 3 main types of Restaurant:
Non-Destination: Basic knowledge, wine is not main focus.
Casual Dining: Sufficiently-trained staff able to advise customers based on tastes, price range and/or food choices.
Destination: Highly skilled staff, sommelier and/or wine director to make recommendations; also may use brokers to source hard-to-find wines for their wine list.
