Wine and Hospitality Post Covid-19

With over 20 years of experience in hospitality and more specifically in the beverage industry I’ve never been more excited about how the consumer is exploring the world of wine, and how the wine industry is adapting to it. Over the multiple concepts we have nationwide, I can definitely see trends that happen in all markets. Domestic wine is our core business with a good acceptance of Latin American wine in our Latin concept Chica and in south Florida and Las Vegas The effects Global warming has on the global wine industry are not being ignored and wineries are adapting by different practices in the vineyards or exploring new grounds. Several Champagne houses have their first plantings in the south of England where the same Kimmeridgian soils appear, but we still see a somewhat cooler climate. Adaption is key.

However, there are also a few trends in particular in domestic wine growing which I’m not a fan of. Cabernet is King. Where the consumer is willing to explore more variety depth many growers are uprooting successful varieties to replace them with Cabernet. On a recent trip to Paso Robles, this was very apparent. The growers simply say it brings in more money. I’m not saying they are not producing some stunning wines and many professionals with me find the other varietals as Grenache Syrah and even good old Zinfandel more appealing for the valley.

Adaptation is key in the ever-evolving world of wine, from exploring new varietals to supporting small producers, and embracing new trends while maintaining a fine balance

In Our Japanese Concept Wakuda in Las Vegas and Singapore, we see an almost equal split between Sake and Wine. We choose to work with boutique wines and Boutique Sake Brewers. Even going to the lengths of having our own Special Brew for Wakuda. Choosing boutique wines in most of our locations is a challenge, however, we want to support the small producers and bring a truly amazing product to the table with often a personal connection with the winery.

Wine list adaptation: this is another topic that is interesting. More and more we see lists based on flavor profile, we have not explored this option yet because we feel our guest knows what they are looking for. We have lists based on Varietal and for our more elevated programs, we choose to go by region. Once one might know they like a Chablis they know it’s from France but doesn’t necessarily know it’s made from Chardonnay. This is always a fine balance.

Education: There are many ways for young professionals to educate themselves on CMS / WSET and many more. I Myself choose the route of WSET many years ago. But you have to realize it’s a forever ongoing education. However, what we see in many markets is the ambition to make hospitality a career path. I try to motivate and educate our team members as much as possible and love sharing my knowledge on wine.

Organic, Natural, Biodynamic etc.

This trend keeps moving forward in my opinion the differences between countries and even Regions when it comes to these laws are too big. Natural wine is exciting in some way and there is a place for it. I do believe in an environment where they can be stored properly handled with care and there is a full adaption to it in a program it can work.