Introducing a variety of dessert wines, supported by knowledgeable staff and attractive displays, can enrich a club’s wine program.
Robert J Mancuso, CMC, DipWSET, emphasizes the importance of understanding optimal wine storage conditions and creatively designing a club’s wine cellar to enhance both its functionality and appeal.
Clubs are noting a sparkling shift prompting a bubbly refresh in wine offerings.
Whether members prefer the bold wines of the West or the Indigenous grapes of the East, America has something special for everyone.
Clubs can transform wine-by-the-glass programs with diverse selections, perfect pairings and innovative preservation methods.
At $10,000 to 15,000 per bottle (or more), purchasing a bottle of Burgundy’s best—Domaine de la Romanee Conti—is out of reach for most of us. Fortunately, there are value-driven alternatives from the same region. And with a little research, you can try them and offer them to your members. Geographically, Burgundy is separated into four…
Beverage directors and sommeliers are wise to explore this newer genre and find a few bottles for members to try.
The strength and aromatic quality of fortified wines make them perfect for members who might want to spend some time at the bar sipping something special.
When chefs understand the principles of pairing, they build menus that allow the food and wine to enhance the flavor of the other.
Champagne, with its lean, racy, high-acid character, is the obvious choice for special occasions and celebrations. But it’s by no means the only choice. Champagne has a lot of laws that govern its production, starting with the grapes used to produce it. They are grown in the 49th parallel in France, the country’s northernmost growing…