Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.
Issue link: https://read.dmtmag.com/i/30177
Brent Karlicek, wine director at the Windsor in Phoenix, has created a tap wine by the glass program. Carneros Pinot Noir among others. “We‘ve always had a strong relationship with these producers as they develop new products, they have been open to collaborating. When we fi nd a wine we like, we ask [the producer] if they would be willing to keg it up.” Karlicek’s desire to off er unique wines at a competitive price point led him to wine on tap and the overwhelming response from consumers led to the expansion of the program. “Clients are progressive. If you’re not being more environmentally conscious, you’re missing the boat.” At P.F. Chang’s, based in Scottsdale, Arizona with 201 locations In North Phoenix, Arizona, Th e Windsor, a new 100-seat project from Postino Wine Café, made sustainability the core of its concept with a by-the-glass wine program from tap that will initially off er eight selections. Postino Wine Café director Brent Karlicek introduced the format to Phoenix and has worked to evolve his customers’ perception of this sustainable service style. “Silvertap’s Sauvignon Blanc has consistently ranked among our top three wines by the glass at Postino,” said Karlicek, “and the cost benefi ts to pouring wine on tap save 25 percent over bottles.” Karlicek’s expanded program at the Windsor will include Lioco’s Indica Mendocino Carginan-based blend and the Gotham Project from Charles Bieler, Chariot Wines Napa Cabernet Sauvignon, Palmina Pinot Grigio and Sean Minor internationally, director of beverage Mary Melton made big gains in sustainability in 2010. Melton developed a bag-in-box wine program branded Vineyard 518 that uses 100 percent recyclable packaging. “With 80 percent of our wines being sold by the glass, alternative packaging signifi cantly reduces our carbon footprint,” says Melton who lists sauvignon blanc and syrah by the glass for $7. Melton also chose to create the Vineyard 518 brand for the chain versus opting for a private-label program, “We now have more control over the grapes being sourced for the brand.” She also cites space savings for smaller footprint operations and the fact that the bag-in-box wines stay fresher longer as important benefi ts as well. Based on the enthusiastic response by guests to the quality and value of Vineyard 518, a number which means “I will prosper” in Chinese Numerology, and with varieties like pinot gris, albariño and malbec performing well by the glass, Melton has plenty of incentive to expand the program. Surrounded by acres of restored wetlands in the heart of a quiet residential neighborhood, Copperleaf Restaurant at Cedarbrook Lodge, a 104-room hotel property in Washington just minutes from the Seattle-Tacoma International Airport, is a model of sustainability in an urban setting. In keeping with the restaurant’s commitment to serving locally sourced, sustainable cuisine, maître d’ Simon Stapel built a wine list of more than 20 selections that promote sustainability by organic certifi cation, salmon-safe, sustainable or biodynamic production and/or farming methods. “Th e hardest part is deciding which wines [to include],” said Stapel who has a wealth of local sources to draw from including L’Ecole No. 41 Washington Chardonnay, Badger Mountain Washington Riesling, Snoqualmie “Naked” Washington Merlot and Va Piano Washington Syrah. While 60 percent of Cedarbrook’s guests are business travelers, it’s a popular stay- cation destination for local residents as well. Stapel’s progressive beverage program is one aspect of Cedarbrook’s company-wide commitment which, by many standards, sets a high water mark for the rising tide of sustainability. While operators all over the country have implemented many diff erent ways of off ering sustainable drink choices, all are 36 | MAY 2011 The Copperleaf Restaurant at Cedarbrook Lodge near Seattle features many local, sustainable wines. eff ectively catering to their customers’ needs. Th e diversity in programs is just another reason that sustainability is here to stay in the on-premise sector. Deborah Parker Wong is an associate at the Institute of Wines and Spirits and the Northern California editor of Th e Tasting Panel magazine. www.cheersonline.com