Issue link: http://read.dmtmag.com/i/299589
2 2 V I N E YA R D & W I N E RY M A N A G E M E N T | M a y - J u n e 2 014 w w w. v w m m e d i a . c o m has nothing to compete against. The fact that craft brew has been so readily accepted, while local wine hasn't, is a big problem with me." Merritt said Indiana is the larg- est producer of duck in the coun- try, and that local chambourcin is a great match for it. She is focused on finding a way to bridge the gap between local wineries and Indiana restaurants. "From my marketing office, I am planning in my next fiscal budget year to begin a program to recog- nize those restaurants. I'm also hop- ing to train wine buyers, sommeliers and chefs on local wines and how they can fit in the wine lists." SOME SOMMS GET IT There are bright spots for local wines in the Midwestern dining scene. In every state there are som- meliers who have made an effort to connect with local wineries and include local wines in their offerings. In Missouri, Stanley Browne, co- owner/sommelier at Robust Wine Shoppe Café, with three locations in the St. Louis area, said he wants to support local wines, but they still have to be exceptional to make the list: "We usually sell one by the glass and a few by the bottle, just what we really like and only if I think they're really good quality. I want to support local, but obviously I also have to be able to sell it." B r o w n e a t t r i b u t e d g r e a t improvement in local wines to bet- ter vineyard and winemaking prac- per ounce that chains are paying for wines by the glass." HOOSIER HURDLES J e a n e t t e M e r r i t t , m a r k e t i n g director for the Indiana Wine Grape Council, said her state's producers are also having a hard time pen- etrating Indiana restaurants. She said many sommeliers have little experience with local wines or even with the varieties that perform well in Indiana, which include trami- nette, chambourcin and chardonel. "They've only been taught West Coast and out-of-country wines," she said. "I do believe wineries are trying to get their wines on lists, but often they don't even get a meet- ing with the restaurants. I was told by a local chef that wines have a bigger hurdle than craft brews, because Indiana wine has to com- pete against what's been done on the West Coast, while craft brew Jeanette Merritt of the Indiana Wine Grape Council spoke at the recent Midwest Grape & Wine + Craft Brew Conference about the struggle to convince local restaura- teurs to carry Indiana wines. FINEST QUALITY | BEST CUSTOMER SERVICE Vintag e Pre mie r 12.75oz Vintag e Pre mie r 15.5oz Vintag e Pre mie r 19.5oz Lead Free Crystal Exclusive Stemware Sheer Rim Innovators in Glass Decorating 23780 NW Huffman Rd. Ste. 101 Hillsboro, OR 97124 888.284.7934 www.glasstechweb.com dfoss @ glasstechweb.com Our family owned business has been supplying custom decorated glasses since 1983. Whether you are looking for glassware for your tasting room, festival, or special events we can recommend the right glass to fit your needs. MARKET WATCH TIM TEICHGRAEBER