By Doug Frost, Master Sommelier, Master of Wine, Master of Spirits and Co-Founder of Beverage Alcohol Resource (BAR)
In the restaurant business we’re always dealing with change. And wine preferences are constantly in flux. Last year everyone was drinking Pinot Noir and Pinot Grigio.
Moscato is the fastest growing variety amongst all American wines this year, surpassing Pinot Grigio. It may even best Sauvignon Blanc as the number two white grape variety this year. Although some surveys suggest this new champion has feet of clay and may already be on the decline. Other surveys indicate sweet red wines as even more dynamically charged in the marketplace. Maybe these trends are not about Moscato so much as they are about sweet wine.
What are we to do about it if that’s true? One of the hottest new wines is Gallo’s Apothic Red. It’s a sweet red wine that dares not speak its name. Nowhere on the label or even on the brand website is the word “sweet” proclaimed. Not even fruity – a favorite code word for sweet. Our customers are trained to order dry wines, it’s true, but we have known all along they wanted something sweet. Maybe now we should offer it to them.
Doug Frost and hundreds of other industry experts from across the industry will provide NRA Show and International Wine, Spirits & Beer Event attendees with information they need to improve and grow their businesses. To learn more about the education sessions, this year's speakers and to register, visit Restaurant.org/Show and WineSpiritsBeer.org.
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