Flavor Experience (or: Practice for Boosting Your Wine Sales)
Yesterday we went to have a drink at this restaurant. It was overcrowded, overdressed. I hated it. I thought: wine should be a good idea.
Ofcourse, I was not the only one. Every table there had its own bottle of wine.
The thing is that when you’re unexperienced as I am at ordering wine (and when the waiters are shit and don’t know which wine to recommend) you find yourself always ordering the same bottle of wine you have ordered/tasted in the past. Yes its true. Factualized by research — there is no “Flavor discovery” with wine ordereding if nobody assists the unexperienced — check the research done on this in 2012, by Lockshin and Corsi. And it’s too bad. Because Consumers are willing to try.
Anyway, yesterday was different. Because for the first time I came across a restaurant that tried something new to tackle this problem. They actually paired every dish in their menu with the perfect wine to go with it, and vice versa. For example, under the Chablis listing it was written: “Accompanied with a plate of Jambon will make it perfect…” and so on…
From a quick research I did, which was actually comprised from just looking over at the 5 tables around me - 80% had the wine that fits the dish they ordered. Which actually means that this idea is definitely — good for business. Since FLAVOR EXPERIENCE (or PAIRING) usually leads to more spending from the client side & also better consumer experience (Tones of research I about it too. Look online.)
