Meat Market, a contemporary steak house in Miami Beach, has seen a rise in sales of both sparkling wine and Champagne, though the increase has been driven by the less-expensive sparklers.
wine director Matt Reiser. A difference between the two is that 70% of Reiser's Champagne sales occur between November and January, while sparkling wine sales are more consistent throughout the year. Sparklers—even pink rosés—have proven equally popular with men and women, Reiser says. Sales are of sparkling wine are up at Hubbard Inn in Chicago.
Wine choices are printed on the back of the operator's food menu, Reiser says. Donatella pairs prosecco with everything from pasta to meats
In particular, younger women are ordering it between 5 p.m and 9 p.m. and sharing small plates of a variety of tapas-style dishes. The value is attractive for guests: "The price point of prosecco, for instance, is about half or less the cost of Champagne," notes Glenn Ventura, managing partner. Still, the restaurant sells sparklers in a range of prices, from
$35 bottles of Italian prosecco and moscato and $38 bottles of Mumm brut from Napa Valley to $75 bottles of Chandon rosé, also from Napa. Hubbard Inn plans to open a club-like space on its third floor later this year; the space will be geared to late-night celebrating with sparkling wines and exclusive Champagnes.
PAIRINGS AND PROMOTIONS Sparkling wine pair well with a variety of cusines, so operators
are creative with promotions. Some limited-time offers that have worked well for Upstairs on the Square include a summer feature of Riesling from Mosel, Germany and an Italian lambrusco.
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to seafood. "Prosecco can go across the menu; it goes with everything," Arpaia says, due to the sparkling wine's citrus, fruit and floral notes. Sparklers pair well with many foods, agrees Karas of Quattro
Gastronomia. The restaurant often offers limited-time pairing promotions, such as caviar with a crisp franciacorta. Bin 36 suggests specific wine pairings—including sparkling
wines—on its printed food menu, Duncan says. The restaurant also features a daily-changing flight of sparklers, in addition to several flights of still wines, he notes. Selling flights often leads to bottle sales with sparkling wines,
notes Kostis of Pickwick & Frolick. Many of her customers are reluctant to order an entire bottle of something they never have tasted, she says. But overall, "I think people are becoming more familiar with
sparkling wines," Kostis says. "Now there is more variety, and people want to know more."
Chicago-based writer Carolyn Walkup specializes in restaurant- industry subjects.
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