Wine menu | KRG Hospitality

August 4, 2023by David Klemt David Klemt No Comments

iPourIt Releases Their 2023 Pour Report

iPourIt Releases Their 2023 Pour Report

by David Klemt

Interactive self-serve beer experience platform iPourIt‘s latest report, the 2023 Pour Report, is now available for download and review.

iPourIt is a pioneer in the self-serve beverage space. While it may seem counter-intuitive to some, many guests have shown time and again that they enjoy using self-serve walls. For these guests, a not in any way insignificant number, iPourIt installations enhance the guest experience, increase loyalty, and boost revenue.

And while many people associate iPourIt and self-serve programs with beer, these systems can also pour wine, cocktails on tap, spirits, non-alcohol beverages, and soft drinks.

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A post shared by Matt Plapp (@mattplapp)

Another benefit from iPourIt? Transparency and sharing of data. The company doesn’t limit providing valuable guest behavior insight to their clients. Rather, they make the data they collect available to anyone. Simply head to their website, fill out a few fields, and gain important beverage insights.

Anyone curious can choose between a standard report and a “pro” version. Both are free to download and peruse. People can also read our article that dives into their fourth-annual report via this link.

Below you’ll find key takeaways from their 2023 report. I strongly urge operators to download and review either report.

The Who

We agree that demographics are a metric that people and businesses often misuse. Valuegraphics can be far more effective for businesses looking to build loyalty and boost revenue.

Still, demographics can provide beneficial insights.

First, let’s look at how men and women used iPourIt systems in 2022. Men poured 20,477,288 ounces last year, whereas women poured 10,848,435 ounces. The average per pour for men was 6.4 ounces in comparison to 5.3 ounces per pour from women. On average, men spent $14.72 per visit to an iPourIt-equipped location; women spent $12.24.

Next, the generational breakdown. IPA was the number-one style poured for Baby Boomers, Generation X, and Millennials. For legal-drinking-age Generation Z drinkers, IPA came in second; their top pour style was cider. Likewise, Lager claimed second place for Boomers, Gen X, and Millennials. Second was IPA for Gen Z, and Lager was third. Wheat beer was third place for Boomers, fourth for Gen X and Millennials, and fifth for Gen Z. Sour came in fifth for Gen X and Millennials fourth for Gen Z; for Boomers, the style didn’t rank among the top five. Stout clinched the fifth spot for Boomers.

Finally, in terms of traffic, men of every age group poured more ounces than their female counterparts.

The What

Below, the top 10 styles of beer poured by men:

Fruit beer
Pale Ale
Blonde
Pilsner
Stout
Sour
Wheat beer
Cider
Lager
IPA

In descending order, the top five (download the report for the top ten) products poured by men were Michelob Ultra, Bud Light, Golden Road Brewing Mango Cart, Coors Light, and Modelo Especial.

And now the top styles of beer or category of beverage poured by women:

Stout
Fruit beer
Blonde
White wine
Hard seltzer
Wheat beer
Sour
Lager
IPA
Cider

Also in descending order, the top products poured by women were Michelob Ultra, Mango Cart by Golden Road Brewing, Bud Light, Ace Pineapple Cider, and Coors Light.

The Where

The 2023 Pour Report by iPourIt breaks the US down into five regions: West, Southwest, Midwest, Southeast, and Northeast.

Because our American head office is in Las Vegas and our hotel consultant is in Pennsylvania, we’ll look at the West and Northeast.

The top-five pours for the West in 2022 were:

While the top-five pours in the Northeast were:

For the curious, Bud Light and Coors Light are categorized as American-style Light Lagers, 805 is a Blonde Ale, Mango Cart is a Wheat Ale, and Modelo Especial is a Mexican-style Pilsner. Blue Moon and Allagash White are both Belgian-style wheat beers (or Witbiers), Boom Sauce is a Double IPA, Juice Bomb is a Northeastern IPA, and Stella Artois is a Lager.

For further insights, please download this year’s iPourIt report here.

Image: cottonbro studio on Pexels

A dock and door in the Charente-Maritime department of France

July 26, 2023by David Klemt David Klemt No Comments

The Year of Pineau des Charentes?

The Year of Pineau des Charentes?

by David Klemt

A pier and door in the Charente-Maritime department of France, home of Pineau des Charentes.

Take Cognac’s eponymous and legendary brandy, add grape juice or grape must, mature the blend, and you get Pineau des Charentes.

Pineau, a less unwieldy name for this vin de liqueur, comes in white, red, and rosé styles. Unfortunately, owing to Pineau not being as famous as Cognac, these fortified wines aren’t very well known to the general public.

However, bartenders and bar owners are trying to turn that around. In fact, the iconic Ivy Mix theorized last week that 2023 could become the Year of Pineau.

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A post shared by Ivy Mix (@ivymix)

Toward the bottom of her post, Mix says it’s “[t]time to [p]lay with Pineau!” She also includes a recipe for a Pineau-led version of the Saturn cocktail.

Pineau is excellent for hot summer days, and it plays well in tiki or nautical drinks and other cocktails.

Of course, Mix’s post got me thinking: Do enough people know about Pineau to help guide their guests in discovering it and adding it to their beverage rotation?

So, below you’ll get a crash course in Pineau des Charentes, your and your guests’ new favorite fortified wine.

Mix has been a guest of the Bar Hacks podcast, featuring on episode 54 and episode 58 if you’d like to learn more about her approach to hospitality.

A Happy Accident?

If you know anything about me, you know I love a good drink origin story. This is mainly due to the fact that there are either disputes or we’re simply perpetuating a guess or theory.

Well, Pineau des Charentes has a bit of a “foggy” origin itself.

From what I can find, this vin de liqueur traces its roots back to a winemaker in the late 1500s—supposedly. Rumor has it that he put grape must—freshly crushed grape juice—into what he mistook for an empty barrel. In reality, the barrel, which was put to rest for a few years, contained Cognac.

Bippity, boppity, booze, Pineau was born. In 1921, a winemaker in Burie, a commune in Charente-Maritime, commercialized Pineau.

How it’s Made

Production, while controlled, is straightforward.

In most cases, a single house handles production on their own. They grow the grapes that become brandy, they make the juice by pressing more grapes, and they add the juice to the eau de vie.

For the curious, the grapes most often used in the production of Pineau are:

Cabernet Franc
Cabernet Sauvignon
Colombard
Folle Blanche
Jurancon
Merlot
Merlot Blanc
Meslier St Francois
Montils
Sauvignon Blanc
Semillon
Ugni Blanc

Many people are probably familiar with the term for blending eau de vie with juice: assemblage. However, they may be less familiar with the result of assemblage: mutage. This step simply stops the fermentation process.

With assemblage completed—the ratios are highly controlled—the blend is matured. A white Pineau must spend 18 months maturing, 12 of those months in an oak barrel. For a red Pineau, those numbers are 12 months and eight months.

Then, the Pineau is bottled. As mentioned at the start of this section, Pineau is controlled; it’s subject to the rules of the vin de liqueur Appellation d’Origine Contrôlée, or AOC. So, Pineau must be bottled within its AOC region.

Types of Pineau des Charentes

At the top of this article I mention that there are white, red, and rosé Pineaus. In other words, there will be a familiarity with Pineau from the wine drinkers amongst guests. This can, of course, make it easier to introduce it to them.

White Pineau, the most widely known style, is broken down into:

blanc, minimum aging (18 months, 12 in oak barrels);
vieux blanc, spending at least five years in oak casks; and
très vieux blanc, resting for at least 10 years in oak.

That brings us to red Pineau and its age breakdown:

rouge, minimum aging (12 months, eight in oak casks);
vieux rouge, resting for a minimum of five years in oak; and
très vieux rouge, spending at least 10 years in oak barrels.

Red is the most popular style of Pineau in its home region.

Now, when it comes to rosé Pineau, the aging is very similar to red or rouge. However, the line of separation, based upon maceration time, is quite thin.

Speaking of familiarity, by the way, many well-known Cognac houses also produce Pineau. This means guests should recognize names like Rémy Martin, Pierre Ferrand, and Hardy.

How it Tastes

All of this leads us to the big question that will be on your bar team and guests’ minds: What does Pineau taste like?

Generally speaking, Pineau is sweet. However, it’s not sweet in an overwhelming way. Rather, your guest-facing team members can explain that Pineau is described as having a natural sweetness. Older styles also tend to deliver more complex profiles, including flavors such as honey and nuts.

Of course, the best way to know how to describe a given Pineau in your inventory is to taste your team on each expression.

Pineau is most often enjoyed chilled and served in a tulip-shaped glass. However, as Mix and other bartenders will tell you, Pineau performs very well as a base or modifier in cocktails.

And at 16- to 22-percent ABV (most often 17 percent), Pineau is similar in proof to Sherry and Port. In fact, I recommend creating a fortified wine flight (premium price for premium products and a premium experience) that allows guests to compare Sherry, Port, and Pineau.

To get things started, Mix’s Pineau-based Saturn recipe is below. Cheers!

Venus’s Point

1.5 oz. Pineau de Charentes White (Mix uses Pierre Ferrand in the Instagram post above)
0.5 oz Agricole Rhum (Mix uses JM in the Instagram post above)
0.75 oz. Fresh lemon juice
0.25 oz. Passionfruit syrup
0.25 oz. Orgeat
Lemon wheel to garnish

Simply shake, strain, serve up, and garnish.

Image: Les Argonautes on Unsplash

Martinis at Bemelmans Bar inside the Carlyle hotel in New York City

June 9, 2023by David Klemt David Klemt No Comments

Own Your Team’s Excellence

Own Your Team’s Excellence

by David Klemt

If you and your team are producing an incredible food or drink item, don’t just be proud—make it your signature and own it.

As Chef Brian Duffy says during his demos and speaking engagements, people can eat and drink anywhere. Further, with just a handful of major food suppliers operating throughout North America, operators are using much of the same ingredients.

With that in mind, then, it’s crucial that operators and their teams innovate. Doing so ensures that hospitality professionals are staying current on consumer demands and trends; constantly seeking be educated and share information; and making sure their business stands out from others.

A commitment to standing out can also motivate a team to elevate their techniques. In turn, they can truly “own” an item. Creating something incredible—and replicating it order after order consistently—can become a brand and team’s calling card.

Does your kitchen team turn out a fantastic signature burger? Has your business become known as the place for chicken wings because of your kitchen team?

Has your bar team perfected the Margarita? Are they so good at crafting Frozen Irish Coffees that your bar is on Glendalough Distillery‘s radar?

When you identify what your team is producing at an extraordinary level, you need to make certain you loudly own it.

A Real-world Example

For a high-level example of what I’m talking about, we can look at the Carlyle in New York City.

This landmark Rosewood Hotel is known for delivering peerless service. However, a venue inside this sophisticated resort is known for a specific item.

Bemelmans Bar, an escape from the hectic streets of New York, is known for the Martinis the bar team produces. (They’re also known for their red jackets, but those aren’t for sale.)

It may be a bold statement considering the level of bars and cocktails in the city, but Bemelmans Bar (and therefore the Carlyle) owns the Martini in NYC. In fact, the bar serves a staggering 1,000 Martinis a night. More often than not, the Martinis that cross the bar or leave the service well are dirty or extra dirty. This has been the case since at least 2021.

So famous are the Bemelmans’ Martinis that the Carlyle sells an at-home kit, yours for just $395. It’s their latest promotion, though, that makes it evident Bemelmans and the Carlyle are taking ownership of the Martini.

Guests of the Carlyle can now book their Martini Retreat, a two-day experience that centers around their signature cocktail. If, perhaps, you think that $400 is a bit steep for their Martini Box, prepare for true sticker shock. The Martini Retreat experience starts at $4,895 for two guests.

However, the package is rather impressive and encapsulates the Carlyle’s ownership of the Martini. The Carlyle Martini Retreat includes:

a two-night stay in a Madison Room or Premier Suite;
a Bemelmans Bar Martini Box;
enrollment in the Bemelmans Master Martini Class (valued at $495), a 45-minute experience during which guests learn how the bar team crafts multiple variations of vodka and gin Martinis, and their new Madeline’s Vesper cocktail;
a two-course Martini lunch at Dowling’s at The Carlyle; and
a curated list of where to go to try other great Martinis throughout NYC, put together by Dimitrios Michalopoulos, bar manager at Bemelmans.

Takeaway

So, am I suggesting that operators create an experience that costs thousands of dollars? Well…I mean, if your concept can succeed with such a promotion, absolutely. If doing so would resonate with enough guests to make it feasible and become a steady (and impressive) revenue stream, go for it.

However, what I’m really attempting to drive home here is the power of becoming known for even a single signature item. And, hey—your item, in your market, may be the Martini.

Owning an item means screaming from the rooftops and hills that it’s yours. That your team’s version is the one to have; the one people in the know have to have. Taking ownership of your team’s excellence translates to becoming a destination for it, to driving repeat visits once people have experienced it.

Of course, with that ownership comes the responsibility to elevate all other elements of your business. Every other item on the menu must be produced and served at the highest level. This ensures the entire guest experience wows the guests, and the signature item is essentially a driver and the cherry on top.

It’s time to review what your team produces so well that your brand owns it. Should this introspection yield no results, it’s then time to see what other operators are known for and discover what item or items you and your team can improve upon. What’s something that works with your brand that you feel confident you and your team can own?

There’s power, money, and long-term success in something on your menu. It’s time to uncover it and take ownership.

Image: The Carlyle

September 9, 2022by David Klemt David Klemt No Comments

Get to Know Grenache and Garnacha

Get to Know Grenache and Garnacha

by David Klemt

There aren’t as many wine holidays in September as there are in August but this month we celebrate International Grenache Day.

This year, International Grenacha Day falls on September 16, a Friday. That’s excellent for operators: You can lure guests in with a wine promotion to kick off their weekend.

Of course, it will help you and your front-of-house team to know about Grenache ahead of this holiday. After all, the best way to remove wine-timidation and upsell guests is by sharing interesting information.

To that end you’ll find pertinent information about Grenache that will help you and your team succeed with this red wine.

Grenache 101

Reiterating a crucial detail from above, Grenache is a red wine varietal. Additionally, it’s one of the most widely grown grapes in the world.

You’ll find vineyards growing Grenache in:

Spain
France
Italy
Australia
USA
Rumors indicate a presence in China as well.

Now, you may be more familiar with another name for this varietal: Garnacha. Interestingly, it’s also known as Garnatxa in Spain. As an aside, many experts believe that’s Grenache’s country of origin.

For the most part, Grenache is a still red. However, you can find rosé and sparkling bottles as well. Grenache (or Garnacha) also has a tendency to find its way into red wine blends. Most often this is to add body and sweeten a blend’s flavor profile. There’s also Grenache Blanc, and there are fortified wines that use Grenache for sweetness.

In short, Grenache’s defining characteristics are:

Medium body and acidity.
Medium to high ABV.
Lighter in color than some other reds.
Smoke, tobacco and herbal notes in Old World versions.
Candied fruit, strawberry, raspberry, and black cherry in New World versions.
Some people detect a note of blood orange.

Succeeding with Grenache

Now, you and I both know that it won’t be enough to just throw some Grenache or Garnacha on your menu. You’ll have to make more of an effort than than.

However, it is wise to add or otherwise bottles to your menu. Equally as smart is creating a specialty LTO menu with three to four Grenache wines by the glass. Of course, bottle purchase prices should be listed as well.

With your by-the-glass and bottle LTO done, you can move to food. As you know, guests love a pairing, particularly with wine.

Below are some of the best Grenache and Garnacha food pairings:

Grilled meats
Roasted potatoes
Roasted vegetables
Garlic and herb French fries
Spicy dishes
Goat, Emmental, Camembert, Gruyère, and Colby Jack cheeses
Pastas in a red sauce with cheese

So, this is an excellent holiday to wow with barbecue foods or hearty Italian dishes. Oh, and never forget the cheese on a wine holiday.

Happy International Grenache Day!

Image: Helena Lopes on Unsplash

August 22, 2022by David Klemt David Klemt No Comments

iPourIt Releases Fourth Annual Pour Report

iPourIt Releases Fourth Annual Pour Report

by David Klemt

Self-serve beverage platform iPourIt’s informative fourth annual Pour Report identifies their top beer and wine pours from 2021.

iPourIt is a pioneer in the self-serve space, enhancing the guest experience and boosting revenue. However, their annual reports are another key reason operators should consider this platform.

Unlike other industry platforms, iPourIt doesn’t limit their resources to clients. Nor do they place resources like their annual Pour Report behind a pay wall. So, this is a transparent company that clearly views their relationships with clients as partnerships.

You can check out their resources for yourself by following this link. To download a copy of the 2021 Annual Pour Report, click here.

Below you’ll find key datapoints from the latest iPourIt report. I encourage you to download and review the report in its entirety.

Key Demographic Information

When it comes to men and women using iPourIt self-serve systems, men are respsonsible for 64 percent of total ounces poured.

On average, men served themselves 6.4 ounces per pour and spent $14.21 on iPourIt per visit. For men, the top pours were IPA, Lager, Cider, Hefeweizen, and Sour.

Conversely, women served themselves nearly 11 million ounces via iPourIt systems. That’s 36 percent of total ounces poured.

On average, women served themselves 5.3 ounces per pour and spent $11.95 per visit. For women, the top pours were Cider, IPA, Sour, Lager, and Hefeweizen.

Interestingly, the top pour for both men and women was Michelob Ultra.

Key Beer Takeaways

The 2021 Pour Report analyzes data from more than 300 iPourIt systems, over 8,800 taps, and 49 million total ounces of beer and wine poured.

In total, patrons consumed nearly 14,600 total products. Further, the data above represents 1.9 million guests served 3.1 million pints. Compellingly, that’s $26.2 million in revenue generated by iPourIt systems.

In terms of iPourIt systems and patrons, cider claimed the number two slot for the top 15 poured beer styles. Perhaps unsurprisingly, IPA claims the top spot. In fact, iPourIt systems served more than 10 million ounces of IPA.

As far as beer styles that are growing in popularity, three styles are on the rise. These climbers are Belgian, Cream Ale, and fruit beer. Conversely, Lager, Red Ale, and Witbier slipped down the list. Interestingly, Witbier slid four slots on iPourIt’s top 15 beer styles list. For the first time since iPourIt has been releasing reports, Seltzer made it onto the list, claiming the 11 spot.

Another interesting bit of data concerns consumer preferences. IPA may be the beer style seeing the most pours but domestic Lagers and light Ales are the top-selling products across iPourIt systems. The platforms interprets this as consumers trying small samples of IPA but going with Lagers and Ales for full serves.

Top Beer Pours by Category

Helpfully, iPourIt breaks down their Pour Report into several categories. So, let’s take a look at the top five from several of their lists.

As for the top products poured overall, Michelob Ultra claims the top spot. In descending order, it’s followed by Bud Light, Golden Road Mango Cart, Ace Pineapple Cider, and Modelo Especial.

For domestic pours, numbers one and two are the same as above. However, Coors Light, Miller Lite, and Pabst Blue Ribbon. The top five import products are Modelo Especial, Delirium Tremens, Rekorderlig Strawberry-Lime, Stella Artois, and Dos Equis Lager Especial.

Switching gears to craft and microbrew, Mango Cart claims the number one spot. Numbers two through five are Space Dust, 805, Kona Big Wave, and Big Storm Oak & Stone Snowbird Pilsner.

Of course, the report goes much deeper than just those four categories. There’s also the top 25 IPAs, and the top 15 Lagers, Ciders, Hefeweizens, Sours, Stouts, Blonde Ales, Pilsners, and Pale Ales.

New for the annual Pour Report are the top 15 fruit beers and Seltzers.

Key Wine Takeaways

Before we proceed, iPourIt systems aren’t limited to beer and wine. If it’s a beverage without pulp or sediment intended to be poured cold, iPourIt can handle it.

So, cold brew coffee, kombucha, sodas…these are all revenue-generating serves to pour alongside beer and wine.

Now, onto the 2021 report. The key wine takeaway focuses on sparkling wine. In short, sparking wines have proven popular with iPourIt patrons. So, the platform suggests using their systems to offer guests build-your-own Mimosas, as well as promoting self-serve as an enhancement to brunch.

Addressing the top-performing wines for iPourIt systems, the top five overall in descending order are:

Boca Barrel Boca Frizzante
Starborough Sauvignon Blanc
Carletto Prosecco (up two spots)
Stemmari Pinot Grigio
Archer Roose Bubbly

Boca Frizzante is a “Prosecco-style” white wine sparkler. Archer Roose Bubbly is also a Prosecco-style white. An actual Prosecco climbed the top 10 to reach spot number three. Essentially, three Proseccos are among the top five most-poured wine products for iPourIt patrons.

Interestingly, the top five are all white wines. In fact, there are only two reds among the top ten, both of them Cabernet Sauvignons.

Image: Josh Olalde on Unsplash

"Life's too short to drink bad wine" cork

August 9, 2022by David Klemt David Klemt No Comments

August: Attack of the Wine Holidays

August: Attack of the Wine Holidays

by David Klemt

August doesn’t claim just one or two or even three wine holidays, there are actually six such holidays during this month.

Kicking off August are International Albariño Day and National White Wine Day. Obviously, those days have come and gone.

However, there are still four more wine holidays you can leverage:

National Prosecco Day on Saturday, August 13;
Thursday, August 18 is National Pinot Noir Day;
National Red Wine Day takes place on Sunday, August 28; and
Monday, August 29 is International Cabernet Sauvignon Day.

So, that’s just over two weeks to draw in guests, move some inventory, and generate revenue. Below you’ll find crash courses in three varietals so you and your team can speak with guests in a way that reduces or outright eliminates wine intimidation.

As a cool bit of trivia, two of the varietals we celebrate this month are among the six “original” Noble Grapes: Pinot Noir and Cabernet Sauvignon. The other four, for the curious, are Merlot, Chardonnay, Riesling, and Sauvignon Blanc.

Prosecco 101

First, yes, like Champagne, Prosecco is a sparkling wine. However, despite all the comparisons made between Prosecco and Champagne, the bubbles and production methods are just about the only similiarities between the two.

Champagne, of course, is French. Prosecco hails from Italy and is the country’s top sparkling wine. Like Champagne, Prosecco is protected and must be produced in a specific region.

To be Prosecco, the wine must consist of 85 percent Glera. There are two other grapes producers may use: Chardonnay and Pinot Noir.

Until recently, Prosecco (a.k.a. as you now know, Glera) has been treated as “lesser than” Champagne, commanding much lower prices. However, producers are now making bottles that range from inexpensive to higher end. In fact, you’ll find Prosecco holding its own against its French counterpart on many fine-dining menus.

To impress with Prosecco food pairings, go with cheese, cured meats, and pizza. Pizza and Prosecco? You can’t go wrong there!

Pinot Noir 101

Given that Pinot Noir finds itself in blends, Champagne, Prosecco, and other sparkling wine, you can get creative when celebrating National Pinot Noir Day.

For American operators, two of the top Pinot Noir-producing states are California and Oregon.

In Oregon, Willamette (rhymes with “damn it”) Valley produces incredible Pinot Noir. When it comes to California, look for bottles from Russian Rivery Valley, Sonoma, and the Saint Lucia Highlands.

For Canada, the top production regions are Ontario, British Columbia, Québec, and Nova Scotia. In particular, look for bottles from Prince Edward County, the Niagara Peninsula, and Okanagan County.

Generally speaking, Pinot Noir tends to be light or medium in body. So, if conducting a tasting, you may want to taste people on Pinot Noir before bolder red wines.

When it comes to food pairings, remember that this is a more “delicate” varietal. So, you’ll want to avoid dishes and food items with big, bold, rich flavors. This is a wine that pairs wonderfully with a variety of cheeses.

Cabernet Sauvignon 101

Ah, Cab Sauv. For both America and Canada, Cabernet Sauvignon is among the most popular varietals. It’s so popular in the US that it’s called the King of Grapes.

As you likely can guess, California is the top Cab Sauv-producing state in America. In particular, Napa Valley is known for world-class Cabs.

While most people think of California, Bordeaux, and Tuscany, Canada also produces fantastic Cabernet Sauvignon. Interestingly, the grape grows well (as do many varietals we associate with Bordeaux) throughout Canada.

However, Prince Edward County and the Niagara Peninsula are two of the best regions for Canadian Cab Sauv.

A bigger and bolder wine than Pinot Noir, Cabernet Sauvignon pairs well with rich, bold foods. If it’s grilled, smoky, peppery or otherwise assertive, Cab Sauv will likely play well with it.

So, there you have it. Two weeks of wine holidays for you to showcase your wine inventory and pairing skills. Cheers!

Image: D A V I D S O N L U N A on Unsplash

July 27, 2022by David Klemt David Klemt No Comments

One White Wine, Two Wine Holidays

One White Wine, Two Wine Holidays

by David Klemt

In August, operators and their front- and back-of house teams can celebrate two restaurant and bar holidays with one white wine.

Obviously, that means two bites at the apple—or grape (my apologies, I’ll see myself out)—in the same week. In turn, that generates revenue and move wine inventory.

Okay, so what wine does double duty in August? Albariño, a popular white wine with origins in Portugal. In fact, there are two countries that dominate Albariño production, Portugal and Spain.

On Monday, August 1, your guests have the opportunity to celebrate International Albariño Day. Just three days later, August 4, we have National White Wine Day. How convenient!

As we know, while many of today’s guests have their favorites and stick to them, they like to try new things. This August, add Albariño to your Chardonnay, Moscato, Pinot Grigio, and Sauvignon Blanc lineup.

So, what do you need to know about Albariño? Let’s take a look at this refreshing white wine below.

The Wine Nerd Stuff

As I say above, Albariño traces its origins to Portugal. In its home country, this varietal’s name is Alvarinho.

Most people who are familiar with Albariño are familiar with bottles from Spain. So, Albariño is the same grape as Alvarinho.

Call it by either name, this white wine is an Old World wine. In fact, some of these vines are a few hundred years old. For those wondering, Old World wines come from Europe, speaking generally. And New World wines? Well, they come from anywhere not in Europe.

However, there is indeed New World Albariño. Also, if you happen to operate a restaurant or bar in North America, these New World versions can be easy to acquire.

Unsurprisingly yet conveniently, there are wineries producing Albariño in California. Of course, these California Albariños are different than their Portuguese and Spanish counterparts. California’s Central Coast wine region is warmer than Spain’s cool Galicia region.

The Flavors and Aromas

Alright, so what’s Albariño like on the nose and palate, and how does it finish? To answer these questions, let’s look at the Old World wine first.

Again, I’m speaking about this white wine in broad strokes. You and your staff will need to taste a few bottles to understand their nuances.

So, Portuguese and Spanish Albariño tends to be light-bodied and dry, with high acidity. On the nose, expect peach and citrus like grapefruit, lemon, and lime. You may also detect a hint of wet stone, owing to its minerality.

On the palate, there’s usually a touch of salinity, plenty of acid, and notes of grapefruit, honeysuckle, nectarine, honeydew, and granite. Expect a long, dry finish.

Now, since Old World versions tend to be grown in cool climates, they tend to be light-bodied. Since Californian Albariño grows in a warmer climate, its characteristics are different.

Generally speaking, California Albariño is medium-bodied in comparison to its Old World counterparts. The Californian wines tend to have both floral and tropical notes on the nose. Along with the notes one would expect from Spanish and Portuguese wines, California Albariño can also feature orange and elderberry flavors.

Don’t Forget the Food

Obviously, wine pairs well with food—that should go without saying. And it would have too, but I said it.

Anyway, maximize guest spend by including your back-of-house team for your International Albariño Day and National White Wine Day promotions.

For this varietal, think lighter foods. Seafood, freshwater fishes, chicken, tofu, salads, grilled vegetables, and fruits pair well with Albariño.

Of course, you’ll also want to consider cheese pairings. So, try your Albariños with Chèvre, Manchego, Burrata, Feta, Gruyère, and Brie.

You have time to add some crisp, delicious Albariños from multiple regions to your menu. Create two promotions that showcase these wines and lure in your guests with irresistible pairings.

Cheers!

Image: World of Wine Porto, Portugal (Hayffield L on Unsplash)

July 19, 2022by David Klemt David Klemt No Comments

2022 World’s 50 Best Restaurants: 1-50

2022 World’s 50 Best Restaurants: 1-50

by David Klemt

Finally, the World’s 50 Best announces the World’s 50 Best Restaurants, an impressive list of the finest places to dine across the globe.

Of course, this highly anticipated news comes on the heels of the World’s 50 Best Restaurants, 51 to 100. Last night, host Stanley Tucci and special guest co-hosts announced the winners in London.

Perhaps not too surprisingly, only three American restaurants are among this year’s top fifty. Of those three, one is in Healdsburg, California, which is the wine-producing region of Sonoma County. The other two American restaurants are in New York City, which isn’t exactly a surprise. And of those two restaurants, one, number 33 on this year’s list, is the winner of the Gin Mre Art of Hospitality Award.

Unfortunately, there are no Canadian restaurants on the World’s 50 Best Restaurants 2022 list. That applies to the back half of the list, numbers 51 to 100, as well.

Interestingly, the restaurant taking home the title of World’s Best Restaurant 2022 took the number two spot in 2021. Another hint: This year’s number one, by clinching the top slot, is also the Best Restaurant in Europe 2022.

So, do you think you know what restaurant is the best in the world? Scroll down to see if you’re right.

The World’s 50 Best Restaurants 2022: 50 to 1

Single Thread (Healdsburg, California, USA)
Ikoyi (London, England)
Leo (Bogotá, Colombia)
Oteque (Rio de Janeiro, Brazil)
Belcanto (Lisbon, Portugal)
Narisawa (Tokyo, Japan)
Le Bernardin (New York, New York, USA)
Boragó (Santiago, Chile)
Quique Dacosta (Dénia, Spain)
La Cime (Osaka, Japan)
Schloss Schauenstein (Fürstenau, Switzerland)
Sorn (Bangkok, Thailand)
Jordnær (Copenhagen, Denmark)
Fyn (Cape Town, South Africa)
Odette (Singapore)
The Clove Club (London, England)
Hiša Franko (Kobarid, Slovenia)
Atomix (New York, New York, USA)(Gin Mare Art of Hospitality Award 2022)
Mayta (Lima, Peru)
Arpège (Paris, France)
Florilège (Tokyo, Japan)
St. Hubertus (San Cassiano, Italy)
Le Clarence (Paris, France)
Hof Van Cleve (Kruishoutem, Belgium)
Restaurant Tim Raue (Berlin, Germany)
Frantzén (Stockholm, Sweden)
The Chairman (Hong Kong)
The Jane (Antwerp, Belgium)
Septime (Paris, France)
Mugaritz (San Sebastian, Spain)
Den (Tokyo, Japan)
Piazza Duomo (Alba, Italy)
The Alchemist (Copenhagen, Denmark)
Nobelhart & Schmutzig (Berlin, Germany)(Villa Massa Highest Climber Award 2022)
Elkano (Getaria, Spain)
Reale (Castel di Sangro, Italy)
Don Julio (Buenos Aires, Argentina)
Steirereck (Vienna, Austria)
Uliassi (Senigallia, Italy)(Highest New Entry Award 2022)
Maido (Lima, Peru)
Le Calandre (Rubano, Italy)
Quintonil (Ciudad de México, México)(Estrella Damm Chef’s Choice Award: Chef Jorge Vallejo)
Lido 84 (Gardone Riviera, Italy)
A Casa do Porco (São Paulo, Brazil)
Asador Etxebarri (Atxondo, Spain)
Pujol (Ciudad de México, México)
Diverxo (Madrid, Spain)
Disfrutar (Barcelona, Spain)
Central (Lima, Peru)
Geranium (Copenhagen, Denmark)

Image: Delightin Dee on Unsplash

Bottles of Franciacorta sparkling wine in cellar

February 9, 2022by David Klemt David Klemt No Comments

Offbeat Bubbles for Valentine’s & Beyond

Offbeat Bubbles for Valentine’s Day & Beyond

by David Klemt

Why not add some eclectic bottles of bubbly that will grab your guests’ attention as they’re reading through your menu and electrify their senses?

Sure, Champagne still reigns supreme among sparkling wines. And operators should absolutely have bottles of champers on their menus.

However, offering the unusual can pay off big, boosting guest engagement and loyalty, in turn increasing visits and revenue.

So, let’s take a look into the unexpectedly wide world of sparkling wines.

Crémant

Want to make a Champagne producer or lover apoplectic? Tell them that the world’s most-famous monk, Dom Pérignon, stole the process of making sparkling wine.

That’s what some French sparkling wine producers outside of Champagne will tell you, anyway.

To be honest, there’s no way to know if Dom Pérignon learned the process in Limoux, a wine region in the Languedoc region of France, and “borrowed” it. However, we do know there’s evidence showing winemakers in Limoux were producing sparkling wine a century before winemakers in Champagne.

At any rate, Crémant and Champagne are made using the same method. Interestingly, though, Crémant tends to be creamier, brighter, and more refreshing. These wines are also usually less expensive than their Champagne counterparts. Sometimes, significantly so.

Also, Crémant is produced in eight regions throughout France and uses a wider variety of grapes. Think of it this way: Champagne must be produced in a specific region, Champagne. Crémant is methode traditionelle (a.k.a. méthode champenoise) sparkling wine made outside of Champagne.

Aussie Sparklers

To be sure, Australian winemakers produce a vast array of incredible wines. Their approach to sparkling wines is no exception.

Even more incredible is the wide range of prices these bottles command. You can find fantastic bubbly for as little as $5 (seriously), and of course there are bottles priced well over $100.

Some of the mostly highly sought-after and highest-rated bubbly comes from Tasmania. House of Arras is one example, and Jansz is another. The latter claims to be the first Tasmanian producer to use the méthode champenoise.

Another interesting detail about Australian sparkling wine? The number of bottles with “Prosecco” on the label. Many producers who make Australian Prosecco use the Charmat production method, just like the vast majority of Italian Prosecco producers.

When looking into these bottles you find some unique flavor notes like coconut and nougat. These should appeal to mora adventurous guests looking to try something different. On the other hand, these wines aren’t so different as to be unfamiliar and polarizing.

Franciacorta

This Italian sparkler is by no means a “new” type of bubbly. However, it is lesser known to many in North America.

If you have a guest seeking an alternative to Champagne that tastes similar, you would do well to steer them toward Franciacorta.

Made in the Lombardy region of Italy, these wines are produced utilizing the methode traditionelle, which is also known as methode classico in Italy. Three grape varietals are used to make Franciacorta: Chardonnay, Pinot Noir, and Pinot Blanc.

Looking at the grapes above, you can see why Franciacorta tastes similar to Champagne.

Brachetto d’Acqui

Another great methode traditionelle sparkler from Italy is Brachetto d’Acqui, produced in the Piedmont wine region of Italy.

One of its most prominent characteristics is its deep red color. Brachetto d’Acqui, you see, is made from one grape: Brachetto.

While made using the methode traditionelle, this wine is a frizzante rather than a spumante. The former is a semi-sparkling wine while the latter is a full sparkler.

These bottles will appeal to guests seeking a sweeter, less bubbly sparkling wine. And, as mentioned prior, the color can be quite striking.

Be Different

Adding lesser-known sparkling wines can help your restaurant or bar’s wine program stand out from the competition.

And since they tend to taste similar to Champagne, Prosecco, Cava, and Lambrusco to most North American palates, they’re not so unusual that guests will be afraid to try them.

So, this Valentine’s Day and the rest of the year, seek out eclectic bottles of bubbly. Doing so now will set you up nicely for the summer, patio weather, and brunch season.

Stocking up on different sparkling wines will also provide opportunities to improve your food experience. Remember, bubbles go great with chicken wings, burgers, pizza, and other bar foods.

Image: paola capelletto on Unsplash

December 13, 2021by David Klemt David Klemt No Comments

Winter Sangria for the Holidays

Winter Sangria for the Holidays

by David Klemt

Most people may associate Sangria with summer months and tropical locales.

However, Sangria can certainly shine during the winter months and holiday parties.

All you really need is a rich and perhaps somewhat sweet red wine and seasonal spices.

What is Sangria?

We celebrate National Sangria Day on December 20. That may seem strange to people who view it as a summer drink.

However, with the right wines and spices, Sangria easily transforms into a season-specific libation.

At its core, Sangria is a punch. It’s commonly accepted that this wine-based drink was created during the 18th century. Supposedly, the predecessor to Sangria (“bloodletting” in Spanish) was served cold or hot.

However, the cold version found its way onto American shores in the 1940s. There are stories that claim Sangria took off in the mid-1960s because of the 1964 World’s Fair.

So, what are the basics? Traditionally, Sangria consists of:

Red wine (Rioja is most traditional)
Chopped fruit (local fruits are most traditional)
Fruit juices (in place of some or all chopped fruits)
Sweeteners (orange juice and/or sugar)
An alcohol boost (brandy or liqueur)
Sparkling water or soda (for texture)

There are also Sangria recipes that use white wine, sparkling wine, and even combinations of red and white wine.

Winter Red Wines

Since you’ll be using seasonal fruits and spices to flavor your Sangria, the case can be made that the red wine base doesn’t matter.

However, your housemade recipe will benefit from careful consideration. Also, your guests will appreciate you putting some thought into your recipe.

The following red wines are excellent during the winter:

Red Zinfandel
Malbec
Petite Sirah
Petit Verdot
Merlot
Cabernet Sauvignon
Shiraz
Sirah/Syrah
Sangiovese
Grenache/Garnacha
Tempranillo

These varietals tend to have warming flavors and aromas, along with medium to full bodies.

Of particular note are Grenache, Garnacha and Tempranillo. Those varietals, along with red Riojas, are commonly used to make Sangria in Spain. By the way, Grenache and Garnacha are the same grape; it’s called Garnacha in Spain, Grenache anywhere else.

Winter Fruits and Spices

This is where you really make your winter Sangria stand out.

First, select your wine. Obviously, you don’t need to use one of your pricier wines. Get to know it, tasting it with your bar team. Consider what fruit notes and body characterize the wine. Note its level of sweetness.

Next, consider the spices that define the holiday and winter season. Cinnamon, nutmeg, star anise, clove, ginger, and allspice all come to my mind.

Now, the fruits. Pears, pomegranates, cranberries, kiwis, oranges, grapefruits, Meyer lemons, kumquats, persimmons, and tangerines are all in season in the winter.

After that, decide if you want to add a modifier like Gran Marnier, brandy, ginger ale, or just sugar.

Then, experiment with your wine choice, spices, and fruits until your housemade Sangria is to your liking and authentic to your brand.

The final step? Costing and pricing. This will be a seasonal item or LTO, so you can probably get away with charging a bit more for it than you would for a standard cocktail.

Make sure to jot down your recipe. That’s not only so it remains consistent. Doing so will also help you create new Sangria recipes for each season.

And there you have it. Not only will you be able to wow your guests on National Sangria Day, you now have a Sangria recipe you can modify on a seasonal basis.

Image: Ralph (Ravi) Kayden on Unsplash