This past March, Napa Technology, developer of the WineStation 3.0 intelligent wine preservation and dispensing systems, conducted its third annual survey asking leading wine industry professionals to share what they see happening in wine trends in restaurants and bars. As always, their findings are a blueprint for bar owners to sift through when considering improvements to their own wine service, including important statistics on demographics, varietals, and preservation. This month, we’ll use some of the Napa Technology survey results (shown in wine-colored italics, naturally) as a framework for our delivery of specific new technology, products, and concepts that smart bar owner should keep in mind when thinking about wine.
The general consensus for wine selection trends in 2013 focuses on an interest in the unconventional wines from new world producers including Argentina, as well as a resurgence of Old World wines from Spain—both seriously encroaching on the California wine stronghold.
Indeed they are. Park on Fremont, in some ways an experiment in its kitschy, deeply personal design approach, opened to the public the first weekend in March. Located at 500 E. Fremont Street (diagonally across from its ‘sister’ venue Commonwealth—more on that later), the 5,000-square-foot gastropub offers innovative bar fare and a truly eclectic art collection, with a laid-back area for dining indoors and antique tables in a lush garden outdoors. And of course, a teeter-totter.
“We have a vintage jukebox upfront that guests can play music on,” says Warner. “But other than that, our only other distractions are the teeter-totter out back and hopscotch on the terrace.”
In that vein, Wines of Chile (WOC), an organization committed to promoting the quality and image of Chilean wine throughout the world, has 95 member wineries belonging to Vinos de Chile and represents 93% of Chile’s bottled wine exports. WOC and Legal Sea Foods recently announced a Spring promotion showcasing the unique pairing affinity of Legal Sea Foods’ dishes and Chilean wines. This “Tapestry of Terroir” program will run from May 13-June 9, 2013 in 23 of Legal Sea Foods restaurant locations along the eastern seaboard, accentuating the consumer leaning towards interesting new varietals.
“Chilean wines have really arrived in the last few years, and we want people to see just how good they are with our food,” says Sandy Block, MW and VP of Beverage Operations for Legal Sea Foods. “One out of every three bottles of wine we sell today is red, reflecting a growing sophistication of consumers who recognize the old rules are just that—old. It goes beyond fish or meat, and a perfect pairing captures not just the protein on the plate, but also the preparation technique and sauces. Our customers are very comfortable ordering Pinot Noir or Cabernet Sauvignon to complement a meaty fish like tuna.”
