Issue link: http://read.dmtmag.com/i/197178
MARKET WATCH TIM TEICHGRAEBER all over the United States and around the world. As Brager speculated, "I think (the category) might have legs in a more trendy, young, hip bar/nightclub atmosphere, but I just don't see it in Main Streettype restaurants," adding that with a market share of less than 1% of table wines sold, "It might be challenging to gain a presence." Trudy Thomas, proprietor of Intoxic8ing, is a Kentucky-based wine consultant who has worked with Marriott and Ritz-Carlton hotels and other regional chains. She said that when she's included sweet reds in her programs, they've been slow movers. "I've worked with several sweet reds, from Apothic to Jam Jar, and there is a consumer for them, but I think they're few and far between," Thomas said. "I actually did work with Tim Hanni MW at the Marriott Camelback (in Scottsdale, Ariz.) to do a summer wine list that had sweet red options on it, and while we had some choices, I didn't see the phenomenon of consumers going for it the way they do at retail. "Hanni's research has shown that some people prefer dry wines and others prefer sweet wines. I did an experiment with Marriott and put some sweeter offerings on (the list), and I didn't see the consumer go for that," added Thomas. "I didn't see the pullthrough that would warrant having a large selection or even committing a by-the-glass slot to any (sweet red wines)." Master Sommelier Emily Wines, of the Kimpton Hotel & Restaurants group and Fifth Floor restaurant in San Francisco, said she hasn't seen an increase in requests for sweet red wines. "I have used lambrusco on lists and it sells well, and occasionally a fruitier rosé will work," said Wines. For now, though, sweet reds don't seem to be a good match for her restaurants, which include both casual and highend dining. It appears that the growth in sales of sweet red wines is related to that of moscato. Each has shown the biggest growth in the under-25 age group and urban/ethnic markets. "While there is some crossover to restaurants, it's too small to show any real growth in the onpremise side," said Wines. "Last year, due to the rise in these wines, I experimented with including more of the sweet whites and reds into (Kimpton's) nationwide wine hour. It was very unpopular. For me, that showed that our clientele are not the people drinking these wines. As a sommelier, I embrace the presence of sweet reds and whites in the marketplace. I think of them as 'gateway wines.' I am happy that they are drinking wine of any kind, and from here they can only move up!" "FROM GRAPE TO GLASS, WE DO IT ALL" Prospero Corporation is a one stop equipment supplier offering turn key solutions from start to finish. PARTS AND TECHNICAL STAFF Prospero offers two fully stocked parts departments, servicing the entire United States and Canada. These parts departments are backed by a staff of highly trained technicians. All designs, equipment service, installations, parts and sales are all provided by Prospero staff. Local representative available for direct information. BOTTLING & PACKAGING CRUSHERS PRESSES TANKS PUMPS REFRIGERATIONS Th e W i n e r y S o l u t i o n FILTERS West Coast AWS/Prospero 7787 Bell Road Windsor, CA 95492 Phone: (707) 838-2812 Fax: (707) 838-3164 westcoast@prosperocorp.biz w w w. v w m m e d i a.com Finger Lakes P.E.C. Geneva 2204 Route 14N Geneva, NY 14456 Phone: (315) 719-0480 Fax: (315) 719-0481 geneva@prosperocorp.biz N ov - D ec 2013 | Main Office Prospero Equipment Corp. 123 Castleton Street Pleasantville, NY10570 Phone: (914) 769-6252 Fax: (914) 769-6786 info@prosperocorp.biz V INE YA RD & W INE RY M A N A G EM EN T 23