Human Beings are pack animals and it is much easier to swim against the current than with it. Beverage This phenomenon is not unique to alcohol, despite data that shows that the concepts that are most successful are the ones that push the boundaries. But Being innovative is not easy. For bars and restaurants, it’s the path of least resistence to create a menu in line with current tastes. If Not only will they risk losing money, but worse, they might even close their doors.

But The monotony of groupthink can be a major downside. This is especially evident on wine lists. Groupthink might have been a factor in determining the styles of wine that were included on a list ten years ago. Everyone Had a Pinot Grigio A Sauvignon Blanc. HoweverIn recent years it appears that the restaurants only carry a few bottles. Perhaps It could be because distributors have a good job or it could be because these are the bottles that beverage directors believe will sell. There’s no sense in trying to source any other bottles.

And Even if the beverage directors spent the time to search for these bottles, it’s not a guarantee that anyone will buy them. After All in all, it is very difficult to convince someone that a particular wine comes from Greece They’ve never heard before when they arrived expecting to sip Burgundy.

On This episode of the “VinePair Podcast,” Adam, Joanna. Zach Discuss the negative impact of groupthink on the drinks industry. From nearly identical wine programs to back bars, to brands and companies being afraid to risk. PlusA brief discussion on Zach’s latest piece On generational succession American wineries. Tune In for more.

Zach You are reading: The Flaw That Prematurely Killed Some of the World’s Finest White Wines
Joanna You are reading: Brut Busts and Brett Who? The Next Big IPA Sub-Styles That Never Were
Adam You are reading: Do Empirical Spirits Serve Any Purpose Beyond Fueling Viral Headlines?

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