How restaurants are changing consumers' tastes for Riesling.
Staying abreast of what's hot on-premise is important for beverage-alcohol retailers. Customers frequently come in looking to replicate an experience they recently enjoyed at a trendy bar or restaurant.
Accordingly, Beverage Dynamics runs relevant stories from our on-premise sister publication, Cheers. Such as this recent feature on how top operators are changing how consumers think about Riesling:
Bone dry and mineral-tinged or unctuous and dessert-like, it's never been a sweeter time for riesling. The highly aromatic, uber acidic white varietal is classic, consistent and arguably a little confusing. Riesling can be super sweet, decidedly dry and everything in-between.
Its aroma and flavor profile runs the gamut from stone fruits such as apricot to actual stones like flint. And wine professionals seemingly can't get enough of it, with summer promotions and pairing dinners aplenty extolling its virtues.
Perhaps the only issue for restaurants selling the variety is the lingering perception that all riesling is sweet ... but these bottles don't define the entire category.
Anjoleena Griffin-Hoist, corporate beverage director of Table 301, a Greenville, SC-based operator of seven concepts, likes to conduct an experiment with guests. She encourages waitstaff to offer a taste of Table 301's Heinz Eifel kabinett riesling from Mosel, Germany, along with a taste of its Vouvray. "It surprises the guest to see that chenin blanc surpasses the residual sugar level of the Heinz Eifel," she says.
For the full story, visit: www.beveragedynamics.com/ontheweb
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|Title Annotation:||ON THE Web|
|Date:||Sep 1, 2016|
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