WEEKLY COLUMN

Eveط£آ¢أ¢â€ڑآ¬أ¢â€‍آ¢s Wine 101: What Else Would You Stock Your Wine Bar With (Round-up Part Two)

Posted on: 09/14/2018 00:00

Last week I ran a round up article on what people thought a wine bar should stock their shelves with. This week we share even more comments on ideas for SPECIAL SECTIONS and OTHER great ideas:

SPECIAL SECTIONS

These are some unique ideas for the wine bar layout:

Perhaps the same type of wine from different regions to show patrons how different the tastes can vary.

1) Consider by region. I like what V Wine Room in West Hollywood does. They only serve CA wines. I like this because they highlight local wineries that I can easily visit. 2) A second idea is to have a Garagiste section. I'd go out of my way to visit the wine bar if they had a selection I couldn't get somewhere else.

Another idea. It might be too progressive, but "recommended by" section.

I mostly stick to whites, so I’m always happy to find a selection of Viognier and Albariño in addition to the ubiquitous Pinot Grigio and Chardonnays.

In our travels, we have tasted some of the most incredible wines from small local producers. I would like to see a collection of wines from all parts of the world, and one which reflects due diligence on the part of the owner(s) and/or tasting panel. Burgundy, Tuscany, Spain, South Africa to name a few. Regional based tastings are always great for learning and discovering the essence of a given wine region.

A well curated, balanced collection of old and new world with a focus on smaller California wineries.

I’d love to see small producers from varying regions, including selections from France/Spain, etc. Things you’ll never find unless you really go hunting.

A selection of both Old and New World wines!

OTHER

No specific category for these, just great opinions:

Any list with some thought behind it intrigues me. It’s just so obvious when they just throw all the regulars on the list from a distributors line up.

Create a video series? E-commerce opportunity. Maybe I'm the only one, but when I'm out anywhere (bar, wine bar or otherwise) everyone's on their phone. If the bar is advertising a YouTube channel where you are tasting me through some wines, I'm likely going to give you 30 seconds to win me over. If I like the videos, I'll come back for more. If they're *fun* videos, you'll compel me to purchase.

Also suggest doing flights to highlight the differences from year to year; make his place a learning experience as well as for enjoyment.

I love it when the wine menu has note descriptions in case a somm isn’t on site.

The business model is also as important. That’s why I love Taste in the Alley and Taste of the Valleys. They have a great selection, but will also open any bottle for pouring by the glass.

I think that they should definitely plan on doing 'comparison' tastings with TX wines, wines from CA, and regions around the world where those grapes 'originated' or are regularly found.

Monthly or weekly wine tasting events would be wonderful.

I want variety. 9 times out of 10...I am not going to want to pay $15/glass no matter how good someone says it is. Some days I want sweet and light, other days I want a Cab.

I would like to see wines from the area, especially from smaller Garagiste type winemakers. I realize there are distribution and sales laws that make this difficult. With that said, because it is local, having a winemaker pop in for "meet the winemaker" nights promises some interesting discussion and wine education. 
 
I would like to see more flights. Vertical tastings (same wine/varietal, different years) and horizontal tastings (same wine/varietal, grown in different locations). Comparisons of a varietal (lets use Syrah for example) - and compare the same vintage from California's Central Coast, the Northern Rhone in France, the Barossa Valley in Australia (Shiraz), Castilla La Mancha in Spain and San Juan in Argentina. 
 
I like pick your own flights... like a "pick six." This gives me an opportunity to taste a variety of wines that I would not typically buy without tasting. How cool would it be to stop in a wine bar and taste a Tokai Furmint from Hungary, a Gruner Veltliner from Austria, a Sauterne from Barsac, a Stickie Semillon from the Hunter Valley in Australia, and a Torrontes from Argentina? I could get into that!

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a "certification in first globally-recognized course" as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

 

 


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