Cheers to By-The-Glass Wine Selections

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“By-the-glass is what drives a wine program. It’s a doorway to your program as a whole,” according to Christopher Birnie-Visscher, sommelier at db Bistro Moderne. There are times when buying a bottle at a restaurant may not be of interest to a customer. However, you can still get that beverage sale by offering a by-the-glass wine list. At times it can be a challenge to implement such an option, but these four tips can get your restaurant started on the right foot.

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Making Wine Tasting Memorable with Technology

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There are some great technology innovations happening in the wine industry as you know, but now even wine producers themselves are adopting ways to improve the guest experience at their wineries.  Robert Mondavi Winery, for example, was searching for a way to enhance the wine tasting experience while keeping up with modern times. That’s when winemakers at the Napa Valley vineyards came up with the idea to create an app that helped consumers leave the winery with long-lasting memories.

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Tips For Wine Menu

Choosing Your Restaurant Wine Glass – 3 Approaches

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How many wines do you serve in your restaurant? How many types of glasses do you have to serve those wines? With the recent movements toward restaurant authenticity and simplicity, it shouldn’t surprise you that there are now two outspoken sides to the wine glass debate—as well as people who agree with both sides. Which side are you on? Find out when you read this article, examining three common approaches you can take when selecting your restaurant wine glass inventory. 

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Wine Resolutions 2015

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With New Year’s Eve only 2 weeks away, we figured it’s time we set some resolutions for 2015. Rather than stick with the traditional (go to the gym, learn a language, eat more cookies…. wait, what?), we’re proud to present our official Wine Resolutions for 2015.

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How to Profit Off the Top Wine Trends for 2014 (Part 2)

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Last week, we posted “How to Profit Off the Top Wine Trends for 2014 (Part 1)“. If you missed the last post, you should read it. It talked about three of the main wine trends for 2014, as reported by a study commissioned by E. & J. Gallo Winery. Gallo promises to make their wine trends study a yearly event, and with their interesting findings and easy-to-read infographics, the study is definitely worth a read for restaurant professionals.

Here are the two last tips to leverage the information in the wine trends survey to increase the profits in your restaurant. (Get items 1-3 here.)  Read more

Uncorkd How to Launch a New Restaurant Menu

How to Profit Off the Top Wine Trends for 2014 (Part 1)

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Have your wine sales been lagging? That’s a clear sign you should change your wine sales strategy in 2015. America’s Millennials are a wine-loving crowd, and if you’re marketing and selling your wines properly, your sales should be through the roof. After all, 81% of wine drinkers agree that wine is not just for special occasions anymore.

But what should you do if your wine sales are in a slump? How can you tell what will bring in the business? I have great news for you. Determining what to sell to wine drinkers under 40 is no longer a guessing game. This is because E. & J. Gallo Winery, the winery that sells Apothic, Columbia, Barefoot, and New Amsterdam spirits (and, of course, Gallo), has commissioned a new study about wine trends. They surveyed 1,001 frequent wine drinkers between the ages of 25-64 in the US, and they’ve now published their findings. But what good is a list of trends without advice on how to use it? That’s where I come in. Without further ado, here is part one of the top wine trends for 2014—and how to make those trends work for your restaurant.  Read more

28 Terms that Make You Sound Like a Sommelier (Part 2)

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The last post in this series named the first fourteen of the twenty-eight terms that make you sound like a sommelier, including descriptions of the wine’s color and scent. At the end of this post, you’ll see how you can put all these terms together to create an awesome wine menu or wine tasting, or to just sell more wines. Here are the last fourteen wine-expert terms you need to know in order to increase your wine revenues. (Part 1 contains numbers 1-14).

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28 Terms that Make You Sound Like a Sommelier (Part 1)

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Want to describe your wines really well (or, um, understand wine descriptions really well)? Using these twenty-eight sommelier terms will have you 86-ing your wines like mad, and it will even help when you purchase new wines. Ready to sound like an expert? Here are the first fourteen terms you need to know. (Check out “28 Terms that Make You Sound Like a Sommelier (Part 2)” for the rest of the terms.) 

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Test Your Wine Knowledge: The Top 3 Wine Producing Countries

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What do you know about the top 3 wine-producing regions of the world? This article offers a quick introduction to the differences between French, Italian, and Spanish wines—how much do you already know? 

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Deliver Great Wines with These 3 Questions in your Restaurant

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Your customers know that wines can be scary, but do you know how to soothe their wine woes? At Uncorkd, we know how stressful it can be to order an unknown bottle of wine in a restaurant. In fact, that’s why Uncorkd was started—because purchasing a bottle of wine at a restaurant used to be a somewhat daunting scenario. Truthfully though, with the right pitch and the right questions, you can inspire your customers to order those higher priced items off your wine menu. Here are the three questions your servers must always ask every customer as they peruse your wine list. 

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