Wine in restaurants: a promising future despite current challenges for alcohol consumption
Wine in restaurants remains a staple of French gastronomy. Despite the current challenges related to alcohol consumption, we are convinced that this tradition still has a bright future ahead of it. In 2020, INSEE counted 175,000 restaurants in France, each with its own identity and unique wine list. Let's dive together into the trends and opportunities that are emerging for the future of wine in our restaurants.
The growing importance of wine in the gastronomic experience
As passionate sommeliers, we note that wine occupies an increasingly central place in the culinary experience of the French. According to a study by Opinion Way for Wine Paris, 80% of consumers enjoy a glass of wine at a restaurant , whether during the meal or as an aperitif. Even more revealing, 85% of them consider that the quality of the wine is a guarantee of the success of the meal.
This trend is also reflected in the consumption habits of aperitifs. 51% of respondents say they drink wine more regularly as an aperitif than before, a figure that even reaches 57% among women. This phenomenon reflects a change in tastes and social practices around wine.
Here's a look at consumer preferences when it comes to wine at restaurants:
- White wine: the favorite for aperitifs
- Rosé: popular with young people and residents of the PACA region
- Fruity, fresh or sparkling wines: very popular for after-work drinks
Challenges and opportunities for restaurateurs
Although wine remains popular, we are seeing a trend towards moderation. 64% of respondents say they are drinking less wine than before . This trend is mainly due to two factors:
- Awareness of the dangers of drinking and driving
- The desire to “drink less but better”
These changes represent both a challenge and an opportunity for restaurateurs. The growing demand for quality wines, served by the glass, opens up new opportunities. Investing in wine preservation equipment becomes crucial to meet this trend. Tools such as wine-by-the-glass dispensers or bottle recorkers make it possible to offer a wider and more premium selection, while minimizing waste.
Here is a comparison table of wine preservation equipment:
| Equipment | Benefits | Disadvantages |
|---|---|---|
| Wine by the glass dispenser | Wide variety of wines offered, optimal conservation | High initial investment |
| Bottle corker | Economical, easy to use | Limited time conservation |
| VinéoCooler | Visual enhancement, ideal for whites and rosés | Limited capacity |
The art of recommendation: key to success
As wine globetrotters, we know that helping customers discover wines is essential. 86% of consumers appreciate the advice of sommelier servers , while 26% give up on ordering wine when they don't know what to choose. This reality underlines the importance of training staff in the art of recommendation.
For establishments that do not have a full-time sommelier, alternatives exist. For example, specialized training or partnerships with wine experts can help develop the team's skills in terms of advice and sales. The goal is to create a memorable experience for the customer, introducing them to new grape varieties, unknown winemakers or intriguing appellations.
Remember that wine can represent up to 30% of a restaurant's turnover. Investing in training and equipment is therefore not a luxury, but a strategic necessity for the future. Being passionate and always ready to share our oenological discoveries, we are convinced that the future of wine in restaurants is promising , as long as we know how to adapt to the new expectations of consumers.
