Issue link: https://read.dmtmag.com/i/670021
w w w. v w m m e d i a . c o m M a y - J u n e 2 016 | V I N E YA R D & W I N E RY M A N A G E M E N T 2 7 w w w. v w m m e d i a . c o m Pacific Northwest, there's almost always some offering from Oregon or Washington; but she also want- ed to focus on the Old World, so there's a lot of French, German and Austrian wine with the occasional nod to Spain," says Rounds. Rounds adds that the profit mar- gins on BTG sales are probably a bit better than bottle sales, except maybe for large groups, which might buy and drink more wine in bottle format. Beast's wine inven- tory is relatively minimal because the menu changes often and the restaurant's storage is limited. "By the nature of weekly menu chang- es and seasonal changes, there are wines that sell well in the fall that won't necessarily pair well with the menu in the spring, so we try to get through selections within a season or two," says Rounds. "I try to always have something on the list like an older Bordeaux or Provençal wine with some age because I like to have those on reserve," he says, but those aged wines generally come straight from distributors and aren't matured on the premises. "Oregon is a 'bottle' state with no split case charges, so we can buy a few bottles as easily as we can a case, with no extra charges. There are no volume discounts, so there's no incentive to purchase more. We just buy what we think we'll need for three or four months on the list," Rounds explains. FUTURE POSSIBILITIES There are a lot of financial incen- tives, technology advancements and dining-style trends driving BTG wine sales to new heights, and those trend lines are making it hard- er for many wineries to succeed in the on-premise realm. A lucky few wineries make it onto the churning BTG list, while a decreasing number of labels languish on the bottle list. Fifteen years ago, the small plates dining format was just get- ting started and everyone was making jokes about how "tapas" sounded like "topless." Today, we can see how small plate dining has changed the way most people buy wine in restaurants and how restau- rant lists are curated. If there's any trend that might swing the pendu- lum in the other direction, it may be family-style fine dining. Tim Teichgraeber cut his teeth in retail wine sales before becom- ing the wine columnist for the Min- neapolis Star Tribune. Today he is a contributor to the San Francisco Chronicle, Tasting Panel, Opus Vino and other publications, when he's not working as an entertainment lawyer in San Francisco. Comments? Please e-mail us at feedback@vwmmedia.com. Headquarters 4423 5th Place SW, Vero Beach, FL 32968 (772) 562-8770 • Fax: (772) 562-7202 styletoil@aol.com • www.stylet-oil.com Pacific Northwest Region 73585 Williams Lane, Pendleton, OR 97801 (541) 276-8566 • Fax: (541) 276-6245 styletoil@eoni.com JMS Stylet-Oil ® The Clear Choice JMS Stylet-Oil Powdery Mildew and Mite Control Multi-Functional Mite Control Product Purity Offers grape growers an effective alterna- tive to early-season sulfur treatment. Stylet-Oil functions as an eradicant, preventative and anti-sporulant for use with treating powdery mildew. When used in early-season, Stylet-Oil provides consistent mite control and early-season advantages over sulfur use. Stylet-Oil is an organically enhanced clean white oil. Purity is guaranteed for maximum effectiveness. C M Y CM MY CY CMY K JMS4.5x7.5Resize.pdf 1 4/6/16 11:05 AM MARKET WATCH TIM TEICHGRAEBER