Wines of Germany is offering the UK wine trade a deep dive into German wines on June 22 when its live event, The Big G Trade Sessions, returns. Through a series of panel discussions, masterclasses and tutored tastings, members of the trade will be able discover the quality of German wine and learn all about the current trends. Here we talk to Jonathan Kleeman head sommelier at London’s two Michelin-starred Restaurant Story who is hosting one of the sessions about what he thinks of German wine.
As the clock ticks down for the start of the 31 Days of Riesling campaign for 2022 in July, The Buyer looks back on last year’s competition that attracted over independent wine merchants, bars and restaurants to take part, who brought German Riesling to life in their outlets and venues. Here Helen Arnold talks to the overall on-trade winner, Tessa and Elliott Lidstone of the Box-E restaurant in Bristol.
If you want to sell wine in the on-trade then here’s some new wine research you need to read, digest and take action on. KAM, the consumer research analysts that usually focus their attention on the pub, bar, and convenience store sectors, has produced its first dedicated study that looks to better understand exactly what it is the average consumer wants out of wine when they are going out for a drink. Produced in partnership with Hallgarten & Novum Wines it is based on interviews with 500 wine drinkers at the end of February and clearly identifies which wine styles and price points are most in demand, but also shows just how important good customer service is when selling wine and, in particular, the need for staff to make the whole wine buying experience more relaxed and not intimidating. As Colin Cameron, marketing director for Hallgarten & Novum Wines says: “The reward is too big for pubs, bars, and restaurants to let these customers slip away. Life maybe too short for bad wine, but, in the eye of the customer, it’s also too short for bad service and bad experiences. Good wine and good experiences, however, could be the key to a very long, and successful life, for our venues.” Get it right and there could be at least £500 a year per customer, per venue up for grabs. Read Richard Siddle’s analysis of the KAM study here.
No-one in hospitality needs telling how hard the past two years have been. The impact of COVID and its aftermath has had a devastating effect on businesses across the world. And that impact is still being felt. In order to raise money for sector-specific charity Hospitality Action UK, The Buyer’s Peter Dean is joining Bike to Care en Bourgogne’s bid to raise money for those hardest hit in the hotel and restaurant industries – people who are struggling with physical, financial, mental health and addiction problems.
The Lucky Penny Group should really call itself the Lucky Pounds, Shillings & Pence Group considering the number of different aspects there are to the business. At its heart it’s a thriving, ambitious Liverpool-based restaurant and bar company focused around two key brands, BoBo, an Iberian wine bar specialising in Spanish and Portuguese wine, and Abditory, that prides itself on offering classic spirits, cocktails and wines. But Lucky Penny also offer a wide range of hospitality consultancy services, from bar design to restaurant concepts and even has its own specialist outdoor clothing business. Richard Siddle catches up with managing director, Steven Burgess, to get his take on what Lucky Penny Group is all about.
Agustin Trapero has enjoyed a wide and varied career as a sommelier that has taken him from three star Michelin restaurants to running the entire beverage offer at the new Four Seasons Hotel in Madrid. Here he looks back on his career and reflects on what he thinks it takes to be a top sommelier and what are the vital ingredients needed in order to create the right wine list for the right venue.
Fischer’s at Baslow Hall in Derbyshire won yesterday’s Gosset Matchmakers Final 2021, with its young sommelier and chef team judged to have made the perfect two dishes to match Gosset’s Grande Blanc de Blancs and Grande Reserve. Our drinks editor Peter Dean had a ringside seat to capture the rising tension as five of the UK’s best up-coming teams battled it out to see who had the chops when it came to pairing with Champagne. And who knew that caramelised celeriac was the perfect foil for a Blanc de Blancs?
“One thing we’re great at as an industry is collaboration, particularly over the course of the pandemic. People have really come together to create fresh ways of working and new partnerships – with great distress comes great creativity, and I think that’s something the sector has really proved this year.” That’s the way that Jillian MacLean, founder and chief executive of the Drake & Morgan pub group, describes what makes the drinks industry such a unique place to work. It is also one of the main reasons why she has become a trustee of The Drinks Trust and an opportunity for her to share some of her experience as a leader and major employer in the hospitality industry at a key time in the charity’s history.
The memory and influence of Gerard Basset OBE MW MS are encapsulated by the new series of Golden Vines scholarships that are being awarded as part of the Gerard Basset Wine Education Charitable Foundation in partnership with Liquid Icons. Two of the most prestigious scholarships are the The Golden Vines™ Masters of Wine and The Golden Vines™ Master Sommelier Scholarships which, in their inaugural year, have been awarded to Mags Jango, founder of the UK wine distribution business, MJ Wine Cellars, and Winnie Toh, a sommelier from Singapore, who is currently working at the Aman Hotel in Turks and Caicos. They will both receive £12,500 to cover the full costs of tuition, examination and tastings to take part in the two programmes, including the opportunity to take part in exclusive winery visits and study tours. In the first of two profiles on the winning students we talk to Winnie Toh about her career and what she hopes winning the Master Sommelier scholarship will do for her career.
“Rosé is the only wine where customers buy with their eyes. All rosés are customer-facing in our stores. On our Vagabond machines, the guests are able to see the different shades of pink, and there is a definite sweet spot that Provence rosés hit.” That’s the way wine buyer and winemaker, Freddie Cobb, says Vagabond Wines displays and sells Provence rosé in its bars – to great success. Here he looks at why and how Provence has not only made such a difference with rosé it now leads and drive the rest of the category. But, he stresses, Provence is also a lot more about rosé and that’s why its future is so exciting.
“This isn’t a romantic approach to wine training, instead an unashamedly commercial one that nurtures company profit, team confidence and happy customers.” That’s how Harry Crowther sums up his new Grain to Grape wine training programme that he has devised after years of experience selling wine and creating wine lists for a wide range of restaurants, bars and pub groups. Here he sets out some of the steps that all operators should be looking to take in order to maximise their wines sales and profits when they finally get to re-open their doors, back gardens and front terraces next month.
“Of all the wine countries where wines are easily accessible, South Africa is the best for teaching people from scratch…I couldn’t imagine a better place for a luxury wine school.” That’s why Joe Wadsack is so looking forward to spreading the word about South African wine to the bartender community by linking up with drinks legend, Dean Callan, and spending the next three Friday nights talking about great South African wine on his YouTube show. You can “tube’ in every Friday at 7pm GMT to catch up with Wadsack and Callan and different weekly guests – first up is Helena Nicklin, one third of Three Drinkers.
At home or at work, finding the perfect wine to match a dish is a fine art – in his latest book Wine & Recipes, wine consultant Raul Diaz uses his Chilean heritage and experience of visiting over 100 countries to inform a colourful and insightful look at wine-and-food matching. Apart from featuring some dazzling recipes the book attempts to lead you into making some smart pairing choices, advice which can be used as a basis for on-site training.
There is just over a week left to get entries in for the 2021 London Spirits Competition – the only event of its kind that judges drinks on their quality, their value for money and what they look like in their packaging and design. To help set the scene we talk to one the judges, Cristiana Pirinu, bartender at The Donovan Bar about why she takes part and thinks it is a competition to be taken seriously.
As we close in on the final entry date for the 2021 London Wine Competition (February 22) we talk to more of the top line judges that will be deciding which wines pick up what medals and trophies in this year’s event. Only individuals with direct buying and senior levels of responsibility are invited to take part in the judging process as they have the experience of being able to pick out the extraordinary from the ordinary.
2020 will go down as the year when diversity and inclusion were not just a tick box on a HR employment form, but became arguably one of the most important issues the whole drinks and hospitality sectors could get behind. Driven by the momentum that has come out of the Black Lives Matter movement is Wine Unify, a new body set up in 2020 to provide a platform of support, education and mentoring for the black and BAME communities. Here Alicia Towns Franken, who heads up its mentorship programme, explains how she hopes her experiences as a leading sommelier in the US restaurant scene can help others and how she will be sharing that story at Wine Future 2021 later this month.
If a drinks competition is doing its job, it should be attracting the most exciting new launches as well as attracting the best established brands in that sector to judge. It’s why so many top bartenders and mixologists are keen to take part in the judging of the London Spirits Competition as it allows them to spot and keep on top of cocktail and drinking trends before they hit the market. Three of the best share their insights here…
Covid-19 continues to wreak havoc across the hospitality sector and even with government support and the furlough scheme thousands of businesses are at risk of closing down, which in turn means their employees are at risk of losing their jobs, if they have not already. The Hospitality Gig is a new platform that has been set up by three highly experienced hospitality professionals to offer a new flexible way for on-trade companies to find the most suitable talent, to work on both short and longer term projects that will be needed to help the industry get back on its feet throughout 2021. Co-founder Rachel Moosa explains how it is going to work.
As we finally say goodbye to 2020 there is still time to share the experiences and memories of a key member of the wine trade as we ask Mattia Scarpazza, head sommelier at Petersham Nurseries, what were his personal takeaways from such a turbulent year. It might have meant spending a lot more time away from the restaurant floor, but he has kept himself busy and creative launching his own wine podcast to great acclaim. Over to you Mattia…
Whilst 2020 will go down as the year, the world over, when we all went through the same emotions of lockdown and coming to terms of living in a global pandemic. But the impact of Covid-19 on ourselves as individuals has been very different. Here Victoria Sharples, wine buyer at St John Restaurant in London, shares what it has been like to have been on furlough for most of 2020, and how it is actually been a hugely rewarding time to stop and reflect and make the most of our unique circumstances.