Any beverage director in their right mind would never refrain from keeping Budweiser on hand simply because they don’t like it. So why are we seeing several NYC bars and restaurants dropping Veuve Clicquot from their wine lists after deeming it “basic?”
One of the golden rules of hospitality is remembering that you’re there to serve the customer, not yourself. So why are wine professionals suddenly ditching one of the most popular Champagnes on the market, especially when Veuve can function as a gateway for novice wine lovers to explore more interesting, niche Champagnes?
On this episode of the “VinePair Podcast,” Adam, Joanna, and Zach react to a recent article about New York wine pros not carrying Veuve Clicquot. It’s certainly OK to decide that you’re not going to serve or stock a very popular and recognizable wine, but making guests or customers who seek it out feel bad or basic for wanting it is appallingly bad hospitality. Tune in for more.
Zach is drinking: Montucky Cold Snacks
Joanna is drinking: Tomatini at L’Americana
Adam is drinking: Domaine Rolet Arbois Rouge Tradition
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The article The VinePair Podcast: Can We Cut Out the Snobbery Around Brand-Name Wines? appeared first on VinePair.
