10 Innovative Products at USATT 2017

USA Trade Tasting is a trade show dedicated to showcasing new and innovative products to importers, distributors, retailers and press professionals of the US wine, spirits and beer industry. This year saw 130 exhibitors from all over the world. From these, we show you 10 products that we grabbed our attention. 

1) Vodquila 

Red Eye Louie’s Vodquila has been making great strides in becoming a well-known brand for all to enjoy and is currently available for purchase in Alabama, Connecticut, Florida, Illinois, Massachusetts, Mississippi, New Jersey, New York, Rhode Island, Texas, Tennessee, South Carolina and Georgia, with many other states being added in the upcoming months.

Vodquila is a special blend of Ultra Premium Vodka and imported Super Premium Tequila. The Vodka is made from multiple grains and distilled SIX times whereas the Tequila is made from Pure Blue Agave Plants and distilled in the Highlands of Jalisco, Mexico. It’s time that everyone enjoyed the best of both drinks! So ask for Vodquila!

2) Amor de Agave

Amor de Agave is a collection of intense flavors which explodes into great moments. It was born into this world to change ordinary moments into amazing memories with yourself and with others, in harmony and happiness, full of love and well being.

Take a drink with Amor de Agave, share some moments with it, and let your heart talk honestly with yourself. Let Amor de Agave also join you when you are alone. In a smooth and deeply way let it tells you what you really want, what you are looking for from the deepest part of your Being.

the mezcal is aged in wooden barrels. The finished aroma is natural and robust, a combination of Agave, mesquite and ocote rich vegetal notes and a tinge of smoke that complement these flavors without overwhelming the balance. The unique, delicate and taste balance of Amor de Agave.

3) LIQS

LIQS Cocktail Shots, the world’s first premixed portable cocktail in a shot, are revolutionizing the liquor industry with their ready-made mixtures of premium spirits real fruit juice and natural flavors. They have created a new standard for RTD’s with its portable “Cocktail Shots”.

The brainchild of Michael Glickman and Harley Bauer, two born and raised New Yorkers who both have a passion for premium spirits, they are the first of its kind. LIQS are currently sold in four flavors and available at liquor stores, bars/clubs, hotels, golf courses, music venues/festivals and many other venues across the country.

4) Get Hot Tequila

Get Hot Tequila was first brought to market in 2016 when John Vasicek first imported his habanero-infused 100% Agave Tequila Reposado into California.

Quality is a number one concern for the product as Get Hot Tequila knows that consumers are willing to try almost anything, but getting repeat customers is the pathway to brand success.  “Consumers like new, they like fresh, but if the quality isn’t there, they won’t be back, so being a premium brand is where they wanted to be,” says John Vasicek.

Get Hot Tequila’s mission is to become the “go-to” infused tequila. That mission began with sourcing an exceptional Reposado and combining it with a sophisticated (not heavy-handed) habanero infusion that packed just the right amount of heat to bring on a visceral reaction.

5) Maxime Trijol 

Cognac Maxime Trijol family history is one of measured, methodical achievement.They originally settled in St Martial Sur Né, in the heart of the Cognac region. The first still was installed in November 1859.

Ever since they have continued to maintain their expertise as growers and distillers.

The region consists of some 78,000 hectares of vines (Approximately 95% of this vineyard is used for Cognac production).  Cognac Maxime Trijol distills their wine 24 hours a day until the March 31st, the legal deadline for their spirit to be called a cognac. Thereafter it can be nothing more than a brandy.

6) Bira 91

B9 Beverages (the company behind Bira 91) has started up with the mission to bring a craft beer revolution in India & the US. Based out of New Delhi, with expansion throughout the US, everyone at B9 cares deeply about one thing, and one thing only – creating and making beers that people can fall in love with.

Bira is the smart simian mascot, an idiosyncratic monkey which reflects everything that they stand for – being estoric, eccentric, unconventional and unorthodox. They are the lynchpin of their services with a peerless insight into the tastes of beer connoisseurs! Beers brewed by them are an eclectic mix of exotic ingredients that epitomize the flavors of the traditional Bavarian farms, the mystical Himalayas and the gourmet tastes of France and Belgium.Their style is aesthetic and thus they have a penchant for organic, handcrafted beers.

7) Mezcal Nucano 

Mezcal Nucano a 100% artisanal mezcal from the San Dionisio Ocotepec region of the state of Oaxaca. The term “mezcal” originates from Mexcalli Náhuatl (“metl” maguey, “ixcalli” cooked) and means cooked maguey. Mezcal Nucano provides the customer with an authentic mezcal, a product of working the land in its purest and most Traditional form and available thanks to the efforts of Men of Field.

This unique, high-quality mezcal contains culture and Tradition in each bottle, aiming to connect each of its customers with the origin of this ancestral drinking, and putting a little piece of Oaxaca in their hands.
Nucano (Great Fire) was an important character in the history of Oaxaca, a brave Mixtec warrior who fell in love with the Zapotec Princess Donají, and who, in the name of that love, sought to bring peace to the two nations.

8) Sontinh Liquor

Son Tinh is a unique selection of authentic Vietnamese flavors, carefully handcrafted in small batches from 100% natural ingredients, and well matured over many years.
The appeal and quality of this traditional yet trendy product range have been acknowledged at several international spirit competitions making Sơn Tinh Vietnam’s first internationally recognized and awarded liquor, as an original Vietnamese spirit category called “Rượu”.

From the most fragrant sticky rice to rare herbs from the mountain forests Sơn Tinh only uses the finest raw materials that nature can provide. The diversity of climate and soil, as well as annual changes, are all reflected in the colors and flavors of the liquors of that year.

9) Distillerie De La Tour 

Distillerie de la tour has always paid particular attention to the wine selection. They have partnerships with over 1000 wine growers and can, therefore, guarantee supplies of wines from all the Cognac wine terroirs: Grande Champagne, Petite Champagne, Fins Bois, etc. Before each distillation in a Charentais copper pot still, all the wines are rigorously analyzed and tasted, and then the Master Distiller carefully adjusts his distillation method in complete compliance with the appellation requirements in order to express the full quintessence of the grape in these “eaux-de-vie” which will one day become Cognac.

VARIOUS QUALITIES: VS, VSOP, XO and HORS D’AGE

4300 French oak barrels (350-450 liters each) of Cognac in their aging cellars means guaranteed volume availability and enables us to respond to their customers’ needs. The Cellar Master has a permanent stock of Cognacs of different ages with a wide range of aroma profiles and can create tailor-made blends whose finesse and elegance are recognized and appreciated worldwide.

10) Black Horse Liquors 

Black Horse Liquor LLC is a NJ based company owned and operated by Zereen Mirabello who is a native of Cape Town, South Africa. Black Horse Liquor (BHL) represents Spirits and Liqueurs produced by SLD Liquor Manufacturers PTY. LTD based in the heart of Cape Town. 

SLD Liquor Manufacturers, a family owned company that started from humble beginnings producers’ premium products that compete on the international spirits market.  Starting with only a few brands, they have expanded their range to more than 25 different products ranging from Cream Liqueurs to various spirits such as Vodka, Tequila, Gin ,and Cane.

They have a state of the art FDA approved manufacturing facility and all of their ingredients are local to the region. All products are double distilled to enhance pure flavors and are made from their Premium Black Horse signature brands.

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Highlights from Day 2 of USATT 2017

After an exciting first day at the USATT 2017 conference that featured nearly 1,500 attendees, 138 exhibitors and the first-ever public U.S. tasting of wines from Chateau Rongzi in China, the second day continued with two new Master Classes, two VIP expert panels and a number of different speaker presentations focusing on how emerging brands can enter the U.S. wine and spirits market.

The second day kicked off with an interactive audience Q&A that focused on the specific problems and needs of foreign wine and spirits brands attempting to enter the U.S. market. The panel, moderated by Steve Raye of Bevology, featured Martin Sinkoff of Frederick Wildman, Michael Votto of Votto Vines, Michael Yurch of Blue Sky Group and Rob Bradshaw of Cape Classics. This group of experienced wine industry veterans shared their perspectives of what importers and distributors are really looking for when selecting a new brand for their portfolio.

As the panelists explained at the outset, importers and distributors get lots of cold calls, so you need to be interesting and stand out. As Rob Bradshaw pointed out, unique stories can instantly connect you with importers and distributors, so you need to make some kind of emotional bond with a buyer. Always have your story ready when talking with importers and distributors. Michael Votto emphasized that you always need to know what your specific category looks like in the U.S market and what your competitors are doing. And Martin Sinkoff suggested that you need to understand where your product fits within an importer’s portfolio.

Along the way, the panel’s participants fielded questions on everything from how global warming and climate change are impacting the wine industry to a discussion of new, non-traditional routes to navigate a very complex U.S. market. Michael Yurch noted that the bigger the distributor’s portfolio, the harder you have to work to become an important part of that portfolio. You need to be your own advocate. The difficulty, says Martin Sinkoff, is that, “The wine business is not one thing. It’s a very complex organism. Each retailer is looking for something different.” So you have to be constantly innovating.

The morning session also featured a Master Class on Portuguese wines, focusing on the wines of the Tejo region. Participants learned about Portugal’s winegrowing tradition and how the wines of the Tejo region are distinct. They also had a unique chance to sample some of the best wines from the region.

As on Day 1, the United States Trade Tasting 2017 event also featured a busy day on the showroom floor. Over 130 exhibitors from 20 countries showcased their products. Alongside wines from traditional wine producing countries like France and Italy were new wines from Eastern Europe (including Slovenia and Moldova), South Africa and China.

USATT 2017

In the afternoon session of the conference, participants had a chance to hear from Thomas Barfoed, Managing Director of JF Hillebrand USA, who discussed the “7 Ways That Brands Can Optimize Their Domestic and International Logistics.” For example, he discussed how small and mid-size brands can optimize their shipments to the U.S., what logistical factors might impact margins and pricing, and how different modes of transportation can impact your go-to-market strategy.

Gerry Schweitzer, the legendary marketing genius behind Leblon Cachaca, made a special appearance in the afternoon. He illustrated the right way to go about pitching a distributor, focusing on how to tell a convincing brand story. Your brand story, he says, has to be compelling, personal and easy to remember. It has to explain why your brand is unique and how to build your brand.

In some cases, as in the example of Leblon, you can own not just a category, but also the entire drink (as in the example of cachaca and the Brazilian caipirinha). Schweitzer provided plenty of relevant marketing examples from Leblon, including many tactics that today’s marketers might refer to as “guerilla marketing” (e.g. re-painting a DHL delivery truck as a hip and trendy cachaca delivery truck).

Richard Halstead, Chief Operating Officer of Wine Intelligence, then gave a talk on, “How to Win Retailers and Influence Them With Effective Merchandising and Programming.” He was joined on stage by Stephen Fahy of Wine Library, who was also a special guest during Day 1 of the event. The two talked about the best strategies and tactics for getting specialist retail stores to carry your specific product.

When thinking about specialist wine retailers that might carry your product, they suggested, it’s important to think in terms of two very different types of consumers – the consumers who are very brand-driven and the ones who are very “involved” and care a lot about how a specific product fits into their lifestyle. In general, these more involved consumers are younger, and they are starting to account for a larger and larger percentage of retail wine consumers.

Then, a press panel on “The Do’s and Don’ts For Getting Press Coverage For Your Brand in the USA” featured moderator Steve Raye of Bevology; Gregg Glaser, Publisher/Editor of Modern Distillery Age; William Tish, Managing Editor of Beverage Media; and David Spencer, Publisher, and Editor of iSante. The panel covered both the big picture view of how to generate media buzz for your product, as well as some of the granular details of marketing, such as how to prepare a pitch e-mail for editors of both online and offline publications.

The afternoon session concluded with a Beaujolais Master Class, in which participants had a chance to re-discover the light red wines of the Beaujolais wine region in France. The Master Class covered the unique characteristics of each of the Beaujolais Crus.

And, of course, the day ended with more activity on the main showroom floor. Even in the last hours of the event, importers and distributors were mingling with the exhibitors, looking for the perfect new product for their portfolio.

USATT 2018 Early Bird Exhibitor Registration Now Open. Register Now and Save $800 on your Exhibitor Pricing.

Highlights From USATT 2017

On May 16-17, the United States Trade Tasting (USATT) event brought together producers, importers, distributors and other industry professionals at the Metropolitan Pavilion in New York. Producers learned more about how to enter the competitive U.S. marketplace, while importers and distributors got an early look at some of the innovative brands and products potentially coming to the U.S. market.

The event, which featured more than 2,000 participants and 138 exhibitors from more than 20 countries, focused on helping emerging brands stand out and differentiate themselves within their product category.

Learning to tell your brand story

As many of the speakers at USATT 2017 pointed out over the course of two days, being able to tell a unique and dynamic brand story is especially important when it comes to attracting new importers, distributors, and retailers. If you’re not telling a unique brand story, you’re making it harder for suppliers and wholesalers to sell your product.

Chris Mehringer, President of Park Street, emphasized that brand differentiation had to be at the core of any marketing strategy. One way to do that is by creating “badge value,” in which brand can serve as a badge for people to communicate who they are and what they want to be.

Jonathan Newman,  Chairman, and CEO of Newman Wine talked about the 10 biggest factors that can help brands get picked up by national chains and large retailers. For example, he mentioned the value of creating point-of-sale (POS) materials that help retailers sell wine, as well as the importance of making the label look right. At the end of the day, the attractive packaging really matters.

Stephen Fahy of the Wine Library emphasized that producers always have to be thinking like a marketer. Wine brands, he said, need to take an activist approach to getting noticed within the U.S. marketplace. That means infusing your brand with passion and enthusiasm. And it also means staying one step ahead of what customers want in the marketplace, “Look for new angles, new perspectives, and new opportunities. Always.”

New and innovative products on display

At this year’s USATT 2017, there were different tasting sessions to help participants explore wines from up-and-coming wine regions. For example, on Day 1 Chateau Rongzi held a public tasting of its highly acclaimed wines from the Loess Plateau of China. This marked the first-ever public tasting of its wines in the United States. And on Day 2, show participants had a chance to attend a master class on the wines of the Tejo region of Portugal.

In the Grand Tasting hall, attendees had a chance to see many of the themes and trends emphasized in the speaker presentations in action. Walking around the buzzing showroom floor, participants could see some of the innovative new products coming soon to the U.S. market – such as wines from Portugal and Eastern Europe (Slovenia, Romania, Croatia, Moldova). premium rum and mezcal drinks from Latin America, spirits with new flavor and taste profiles, and wines and spirits with innovative new packaging.  Some of the brand’s people were buzzing about at the event included Vodquila, Get Hot Tequila, Bira, and LIQS cocktail shots.

Getting educated about how to enter the U.S. market

What made this year’s event so distinctive was how carefully the conference content was tailored to the specific needs of the U.S. market. Day 2 of the event, for example, featured a dynamic Q&A hosted by Steven Raye. Members of the audience had a chance to ask one-on-one questions about building a successful brand to members of an expert panel: Martin Sinkoff of Frederick Wildman, Rob Bradshaw of Cape Classics and Michael Yurch of Blue Sky Group.

Participants asked a wide-ranging number of questions, touching on everything from how global warming will impact the wine industry, to how the growing legalization of marijuana could impact the future trajectory of the alcoholic beverage industry.

USATT - 2017

Later on Day 2 of the event, there was also an interactive panel with three prominent journalists from the wine and spirits industry: William Tish (Beverage Media), Gregg Glaser (Modern Distillery Age) and David Spencer (iSante). Audience members asked specific questions about how to get press attention, and what types of stories can attract media coverage.

And throughout the two-day event, there were speaker presentations on every aspect of bringing a new wine or spirits brand to market. Thomas Barfoed of JF Hillebrand, for example, discussed the logistics of bringing a product to the U.S. market from overseas. Being able to optimize your supply chain can have a dramatic impact on your brand’s bottom line.  And Donna Hartman, an attorney with OlenderFeldman, discussed the important legal points to keep in mind when drafting distribution agreements.

Final takeaways

If anything, the pace of innovation within the wine and spirits industry is accelerating, and that’s placing even more of an emphasis on staying ahead of key trends in the market. It’s no longer just enough to have a quality product. That’s now a necessary, but not sufficient, condition. You also have to have a compelling brand story and a true understanding of where your product might fit within an import portfolio and how it should be priced.

The general consensus of the show’s attendees, based on first-hand conversations with many of the exhibitors, is that this year’s USATT 2017 far exceeded expectations. USATT 2017 showcased a range of dynamic new brands and brought together these brands with importers and distributors to think creatively about how best to bring them to market. Watch this space for follow-ups on success stories from these brands ahead of USATT 2018!

USATT 2018 Early Bird Exhibitor Registration Now Open. Register Now and Save $800 on your Exhibitor Pricing.

Meet These Leading Wine Suppliers from USA at USATT 2017

On this page, you will find a list of some of the leading wine suppliers in USA. These include Spirits Consulting Group, Glass Revolution Imports, Venetian Hills, Royal Comfort Distributors, Le Cantine Inc, Sarego Imports LLC, Ze Wine Connoisseur, P & M Beverage Imports, and Chateau Bianca Winery.

1. Spirits Consulting Group:

Spirits Consulting Group provides the strategic consulting and management for the companies and brands within the Beer, Wine and Spirits Industries. SCG is leading wine suppliers from the USA. SCG offers a unique integration of sales and marketing services for spirits, wine and beer brands in any stage of development and growth. Spirits Consulting Group’s team has experience with craft spirits, small startups, big brands, and everything in between – They will help take your brand through all the phases of development, launch, growth, and expansion.

2. Glass Revolution Imports:

Glass Revolution Import is one of the leading wine suppliers from USA. Glass Revolution Imports is importers of wickedly cool spirits and wines into North America. They search the earth to find amazing products that will bring pleasure to your late. They represent some amazing Distilleries. Their job is to find small, craft, artisan or independent distilleries and brands. Glass Revolution Imports have created in-depth information on their products and their Producers.

3. Royal Comfort Distributors:

Royal Comfort is a wine and beer distributor to Asia, focusing on Hong Kong and China. Their goal is to share the fantastic wine and beer produced in the great Northwest to the rest of the world. The region has been producing amazing wines, including a Cabernet Sauvignon that scored a 100 point rating in the Wine Advocate. Their philosophy at Royal Comfort Distributors is to share these values. They believe they complement each other and ultimately improve the quality of life, achieving happiness, laughter, and love. Cheers to exploring new wines, food, healthier living, and the new friends along the way!

4. Le Cantine Inc. :

Le Cantine Inc market is full of Spirits, Alcoholic beverages, and Wines of all levels. From High end to at best mediocre wines from countries not especially known for producing quality wines. Indeed, it’s wonderful to know that their firm, brings to the U.S. market, an extensive collection of wines ranging from the average economical basic wine to the very complex and very expensive classical and time-tested wines Imported directly from Italy, France, Spain, Austria, Germany and other well-known wine producing countries. They are now, of course, the envy of their competition. You can never replace a look-a-like for the real thing. They will continue to scan the globe in order to bring to their clients wines worthy of their respect and appreciation.

5. Sarego Imports LLC :

Sarego Imports LLC is a leading national importer of fine wines from lesser-known wine countries. The company’s management team is a Moldovan-American husband-wife team. Its founder is Stacy McArthur, an entrepreneur with almost 20 years of experience in business management and distribution both in the U.S. and Moldova. Marketing & Sales Manager Serghei Gulceac is a seasoned agribusiness marketing professional with wine industry experience in Moldova. Stacy and Serghei carefully select their portfolio to reflect the diversity of Eastern Europe’s wine regions and the native varietals that call them home.

Sarego Import’s industry connections and import/distribution experience uniquely position the company to build quality long-term partnerships with top Eastern European wineries and American wholesalers. The company’s partner wineries are leaders in their regions, and their selected portfolio is known for quality wines that offer fresh flavours, balance, and value to wine consumer.

6. Ze Wine Connoisseur

Wine Suppliers

Ze Wine Connoisseur is a wine broker specialized in wines from all the finest region of France. Their love and passion for wine, have lead them to find the best products to satisfy all the clients. From the wine amateur to the most wine enthusiast, clients will be delighted by their selection of unique wines recognized by the international critics and rewarded in multiple national and international wine contests.

7. P & M Beverage Imports:

After living overseas for many years, they grew to enjoy the wide variety of beers and wines available to them from some of the world’s premier manufacturers of spirits. Upon visiting the United States, They were distraught to see that the brands that they enjoyed abroad were nowhere to be found there. With this as their motivation, they decided to take things into their own hands and start P & M Beverage Imports. Many of the items that they import are new to the industry, so they are doing their part to introduce new products from smaller companies in an effort to help them gain a position in the American marketplace.

By helping smaller companies expose their unique beverages to a new market, they are also allowing their clients to enjoy drinks that they may have never encountered otherwise. They take pride in what they do, and they have a passion for developing a personal bond between the manufacturer and the importer. In an effort to help businesses grow outside of their local markets, they spread the love of fine drinking to places it has never been before.

USATT 2018 Early Bird Exhibitor Registration Now Open. Register Now and Save $800 on your Exhibitor Pricing.

9 Tips to Write a Profitable Wine List for your Restaurant

Wine list

The wine list is the ultimate business card for restaurants. To create a functional and profitable one is not a simple task even for an experienced sommelier. Here are some 9 tips to consider when curating a wine list that will increase profits for your restaurant.

1. Understand your target audience.
Evaluate your target audience according to the proposed menu (quality standards, sophistication and prices). The ambience of the restaurant will relate directly to the wine menu. A casual dining space would call for easy drinking wines and the prices would go hand-in-hand with the dining fare. An Italian restaurant without Prosecco and Chianti does not complete the menu.
The location of the restaurant also plays a key role. A restaurant or a wine bar situated in the center of a metropolis can afford greater ease in choosing the wines to be put in the list, thanks to tourism from around the world.

A restaurant that is “off the beaten track”, with a loyal customer base, will focus on the exclusivity of its menu, the originality of their proposals and a carefulselection of wines from across the country and around the world. Ensuring both a selection of “always present” wines, which allow you to build customer loyalty, and the introduction of new itemsfrom time-to-time will allow your restaurant to please your patrons’ palate.
A great strategy is to involve your customers in selecting next month’s “new release” by asking them to vote from a proposal of wines. Customers will feel like a part of your restaurant’s framework and be curious to know if the wine that they voted for made next month’s release. They could choose to provide their contact details and be informed of the results of the vote, making their affiliation with your restaurant more personal.

2. Meet, know and taste the wine
Taste the wines you would like to include in your wine list together with the team of your restaurant and note each team member’s feedback. Also try to organize a wine tasting with your restaurant’s distributors, sales agents, and, if possible, the producers themselves, on a day that the restaurant is closed for business. Focus not only on the sensory evaluation of the wine, but on a deeper knowledge of the story behind each production. Stories that will be very useful in proposing a label to customers. If you are not well-versed in the field, get assistance from partners, employees, sommeliers or a wine expert.

3.Don’t forget local wine
There isn’t a sadder thing than to be in a restaurant with typical local cuisine but missing wines from the local area. Taste wines from the wineriesin your vicinity or a neighboring wine-growing state and keep a selection of these on yourwine list. They will complement the carte du jour andas you have chosen to serve local cuisine at your restaurant, the target audience would also love to try the indigenous wines.
By supporting wineries in your area, you in turn will build a network in the community and wineries may recommend your restaurant to their customers.

4.Seasonality of the menu
Besides a fixed wine list, you can have a variable wine list that changes with the seasonality of the fare. People routinely make a shift towards whites in the summer months and reds in the cooler months so change your selection accordingly. Ciders become popular in Fall so having a few of these in this season will sit well with your customers. Align your menu with different times of the year; for example, market a wine as the Harvest Special for a month.

5.It’s all about the right order in the list
An ascending order of price is an enticingly easy route to take, but it is not always the most appropriate, since a novice wine-drinker will always stop at the first proposals.Grouping wines by type, region and vintage (for example: separate new world wines from the old world) would give a chance to the customer to acquaint themselves with the wine menu, without being influenced too much by the price.

6.Be concise, selective but inclusive.
Regardless of the level of your restaurant, unless you’re renowned for a high-level cellar, don’t abuse your customer’s patience by creating excessively heavy and long wine lists. Not only will this cause inventory issues for your restaurant, but a carefully curated list will be much appreciated by your customers.
It will be easier for you to educate your servers about the wines on the menu so they may in turn offer knowledgeable recommendations.

Be inclusive of the different categories of wine. For example, have two to three selections of dessert wine on the menu. Have at least one champagne that you can offer to customers celebrating a special occasion at your restaurant.

7.Hot Category wines.
Keep abreast of trending products and make sure these are included in your wine list (especially if you have a comprehensive list).There is no good reason to exclude these popular products from your list. For a novice wine drinker, it will add a level of comfort to try a varietal that they are familiar with or have heard of. Even for a connoisseur, a good quality wine in a popular category will not be one to pass up on easily. If possible, also add some value wines to the menu. It will make the difference between a yay or nay for some of your customers.

8. Source and Price Correctly
Wines of certain varietals and from different regions have expected price points. Introducing an exorbitantly priced wine from an area that is known for low price points is not advisable. This will look out of place and may also cause the customer to mistrust your pricing and product selection.
If the menu is moderately priced, so should the wines. This goes hand in hand.
Don’t overprice wines compared to their selling price in retail or online stores. Today’s customer comes aware and researched and nobody wants to feel like they have been taken for.

9. Changing Table Cards
No longer are designing and printing costs so astronomical that one may not be able to change wine cards once they are printed and placed on the table. By using table stands where print inserts are changeable, these can be replaced periodically. There are simple design resources available online that small to medium sized restaurant owners can use to modify wine cards from time to time. Make use of these to highlight new or seasonal products. People who frequent your restaurant will appreciate the change as these small touches keep the experience of visiting your restaurant fresh and interesting for them.

Meet Importers, State Distributors, Retailers and Press of USA in New York City and Grow Your Distribution.

Event Producer: Beverage Trade Network

USA Trade Tasting is brought to you by Beverage Trade Network, the leading online platform dedicated to connecting the global beverage industry. Beverage Trade Network (BTN) successfully connects wineries, breweries, distilleries and brand owners with international importers, distributors, brokers and beverage industry professionals on a daily basis. Strong partnerships with international and US organizations have helped BTN establish USA Trade Tasting as a premiere sales and marketing event committed to connecting the beverage industry.

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The Wine Importer’s Guide To New York

The ImporterOne of the most traveled to destinations by wine lovers seeking the allure of the perfect big city vacation getaway, New York is home to some of the finest wine establishments in the world.

Dappled across the five Burroughs, chic bistros, wine bars, night clubs, boutique wine shops, and popular restaurants all take pride in offering their clients unique wine lists toting spectacular selections from around the world for visitors and locals alike to choose from.

Whether they are looking for the dazzle of an exclusive french label at a nice restaurant or a hidden gem from a boutique producer, New York yields a seemingly endless supply of options to every kind of connoisseur.

We will be hosting hundreds of wine representatives from wine import companies at USA Trade Tasting and we want to make sure they make the most of their visit to New York.  Continue reading