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40 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2017 2017 BEVERAGE SERIES Uncorking Wine Trends Wine trends include the surge in popularity of organic and natural wines, plus new wine-related storing and serving technology. By Amelia Levin C onsumers today have more access to quality wine than ever be- fore. They can enjoy a wine flight at their local supermarket or sip on a glass with dinner at their favorite fast-casual restaurant. Even Taco Bell and hospitals serve wine. According to research firm Datassential, 13 percent of consumers have a glass of wine (or two) every night. The frequency with which consumers drink wine has led to expanded opportuni- ties to do so. Restaurants offer patrons the chance to try new varietals or even wine on tap. Despite wine's renaissance, one in four consumers still say they don't know much about wine, according to Datassential. Cost is a factor, followed by limited education and confusing labels and descriptors, not to mention the endless choices on restaurant wine lists these days. So, it's up to operators (and retailers) to diffuse some of that confusion in the form of tastings and other education. Trending Wines Seventy percent of consumers still prefer sweeter wines, according to Datassential. In contrast, 53 percent of consumers show an interest in dry wines. More menus have expanded to include wines outside of the ubiquitous cabernet red or sauvignon blanc white. Rosé, in particular, has seen a whopping 31 percent menu incidence growth over the past 4 years, per Datassential. Fortified wines like marsala, sherry, madeira and vermouth are growing in popularity, as well. In fact, 43 percent of consumers — especially those aged 21 to 34 — say they are likely to try these types of wine at a restaurant. And muscat, or moscato, continues to grow in popularity as consumers prefer its semi-dry, unique taste. Serving Wine Technology has also changed how restaurant operators serve wine. Some restaurants present wine lists via tablets that diners can use to scroll through options and learn more about each wine and its producer and recommended pair- ings. When bottles go out of stock or the selection changes, these tablets make it easier for operators to update their list. Photo courtesy of Libbey