Daily Wine News: Restaurants Selling Wine Collections

Posted by | Posted in Wine News | Posted on 04-10-2020

Flickr: Ren Kuo

“For restaurants with deep cellars, selling wine inventory that amounts to several hundred thousand dollars presents a Catch-22. Wine collections can take years to curate and contribute enormously to the identity and profitability of a restaurant. When things return to some semblance of normalcy, a restaurant lucky enough to reopen may find itself without the rare and pricey bottles that once attracted guests. If restaurateurs don’t sell them, however, their businesses might not survive.” In Wine Enthusiast, Nils Bernstein reports on the conflicts involved with restaurants selling off their wine cellars.

In Food & Wine, Mike Pomranz reports that interest in online wine and liquor auctions is booming.

American wine consumers are buying wine at a furious rate. But how long will this continue? Felicity Carter looks at the numbers in Meininger’s.

The new Vin Méthode Nature label formalizes low-intervention winemaking techniques, but is it possible to nail down? Suzanne Mustacich delves into the new regulation in Wine Spectator.

In Forbes, Liza B. Zimmerman looks at COVID-19’s continued brutal impact on the wine business.

In the book Beyond Flavour, wine pro Nick Jackson lays out his method of blind tasting. Along with a group of willing students, WSJ wine columnist Lettie Teague put his theories to the test. (subscription req.)

In Wine-Searcher, W. Blake Gray reports on a new charity initiative, Wine County for Restaurants dedicated to helping restaurant workers who have been devastated economically by the pandemic.

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