David Flaherty has more than 20 years experience in the hospitality industry. He is a certified cicerone and a former operations manager and beer and spirits director for Hearth restaurant and the Terroir wine bars in New York City. He is currently marketing director for the Washington State Wine Commission and writes about wine, beer and spirits in his blog, Grapes and Grains.
.svg?width=1280&auto=webp&quality=95&format=jpg&disable=upscale "Nation's Restaurant News")
David Flaherty, marketing director, Washington State Wine Commission
With summer unfolding, pink wine spigots are gearing up to see their strongest flows of juice to date. Rosé wine's popularity has jumped into the stratosphere: Marketing campaigns, advertisements and best-of lists for the category are on overdrive, quickly changing customer perceptions and ensuring that rosé reigns supreme on its summer throne.
But additionally, many intrepid wine buyers are attempting to give rosé year-round placements on wine lists and retail shelves. Having a handle on how rosé can best be positioned among its fine wine compatriots can ensure you are maximizing profit, joining in on the fun, and educating guests on its immense range of styles and unique food-pairing abilities.
Tami Wong, general manager and wine directo...
This content is available for registered users
Already Subscribed?
