Our class has made me think a bit about the role that wine directors at restaurants play in the wine industry.
In reading this piece on Jeff Kellogg of Quince, I realized the end consumer is still really driving a lot of his wine sourcing. Dom is their 2nd highest selling wine, even though it seemed that it wasn't his personal favorite champagne. The article says that this is driven mainly by consumer request - people want to drink Dom when they're celebrating, and there's a tech executive who dines there frequently that only drinks Dom. Consumer preference is also guiding his choice of Chardonnay. Apparently folks that come in prefer one of two types of Chardonnays, either a big Napa chard or a lighter one to pair with the food (although as we learned in class...ABC...).
The second factor that seemed to drive his buying besides his own opinion of the wine and how it pairs with the food was the quantity that was available. It seems that he needs to have a wine with enough quantity to keep stocked for a busy restaurant.
Interesting read that shed some light on these other factors in the wine industry!
https://www.wineandspiritsmagazine.com/people/restpoll-entry/jeff-kellogg-of-san-franciscos-quince-and-cotogna-on-extreme-chardonnays-an
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