Stemming from the latest podcast, Easy methods to Flip Wine into Revenue with Matthew Stephens, we (Adam) touched upon some necessary tendencies on the planet of wine and the way they intersect with the rising consciousness for wellness.
The world of eating is turning into more and more health-conscious, diet-focused, and phobic of energy, carbohydrates, trans-fats, gluten and a slew of different buzz meals parts. As hoteliers and restaurateurs, we take nice pains to make sure that our menus embody gadgets that handle these now-popular buyer requests, usually figuring out dishes which are finest suited to particular dietary wants.
Given this development, it’s no shock that the beverage trade has responded in variety. Folks need to have their cake and eat it too – imbibing with out the bloat of extra energy or different chemical compounds moreover alcohol for the physique to course of. (Whereas these which are foregoing ingesting all collectively is an entire different dialogue, the place motels and eating places ought to take note of the rising demand for non-alcoholic wines, zero-proof spirits and mocktails.)
For a few years, the beer market has provided an exceptionally big selection of carbohydrate-reduced merchandise. These are typically marketed as a ‘gentle’ product at solely a slight compromise to ABV. In keeping with an Allied Market Analysis examine from 2021, gentle beer nonetheless solely represents below 1% of the full suds market. But, to these on a food plan, this product has change into indispensable.
Extra lately, arduous seltzers have captured the narrative, as epitomized by the fervor over deftly marketed manufacturers like White Claw with worldwide mainstays like Bud Gentle launching their very own aggressive merchandise to maintain clients of their area. The broad success of those manufacturers hinges on bringing collectively carbonated fruity flavors with very low sugar and calorie content material, and most are additionally gluten-free.
Thus, it ought to come as no shock that the wine trade is pivoting to capitalize on this new zeitgeist. Importantly, wine consumption in North America presently skews 59% feminine and 41% male; this additionally helps the introduction of extra calorie-conscious and low-sugar merchandise that may be implicitly marketed as ‘slimming’.
Key all through is to supply a wine different for the youthful generations who’re typically extra conscious of their every day carbohydrate intakes as part of dwelling a more healthy way of life and maintaining with the idea of ‘wellness’, no matter that entails. Honest illustration by way of the introduction of 1 pink and one white providing that may be promoted as ‘one gram of sugar per ounce’ or by way of one other easy phrasing will assist to appease this cohort and never alienate them from beginning to develop an appreciation of wine of their youth.
Our advice is to start out with by-the-glass choices, for which most low-sugar wines are already focused for this goal by being comparatively low cost and having twist-off tops in lieu of corks. Save your cellar house for extra subtle vintages. Whereas style stays a high criterion for any procurement, acknowledge that the low-calorie choices you ask your wholesaler about will likely be of middling high quality (as sugars are sometimes a key driver of taste) and subsequently can’t be priced above this context.
Above all, know that your beverage menu isn’t set in stone. Instances are a-changing and proper now sugar is the demon that individuals are making an attempt to keep away from, so give the individuals what they need!
And in case you like what you learn right here, remember to try our e-book printed final yr on methods to extend wine revenues, “In Vino Veritas: A Information for Hoteliers and Restaurateurs to Promote Extra Wine” obtainable on Amazon.
This text might not be reproduced with out the expressed permission of the writer.