Craft beer. Craft whiskey. Craft vodka. It seems you can find craft everything and anything in bars and restaurants today.
The craft trend has been slowly evolving over the years – starting with the bars who introduced us to small batch, hand-crafted beers from different parts of the country (or world!), and most recently with the newest addition to the craft bandwagon – craft champagne.
Yes, I just said craft champagne. And this is a bandwagon we should all be jumping on! As someone whose drink of choice for any and all occasions is champagne, I love this trend, especially from an educational standpoint.
So do you want to stay ahead of menu trends and lead the next craft movement before most bars and restaurants jump on too? Start with craft champagne – or “grower champagne,” as it is more often called, because it is made by winemakers who grow their own grapes.
Formaggio Kitchen South End, in Boston, is a higher end market who does take out and catering, but they also only sell house grower champagne. Another notable example is Village Vino Wine Bar in San Diego, who does a “bubbles brunch” on the weekend, educates its guests on the grower champagnes they carry. Usually these are rare champagnes and the growers don’t make many batches. By leading this trend, you would not only be offering a unique experience to your customers, but you’d also be offering something unusual – and we all know that today’s customer likes to be the first to try something special (especially Millennialls!). This can set you apart and create buzz about your business.
And a little trick of trade – if it says “RM” on the label that usually means it’s grown from the winery’s own grapes, making it rare and unusual!
This up and coming trend is worth looking into before it becomes the norm!