A silver lining of the COVID-19 pandemic may be that people have been forced to…“think different.” Nowhere is this more evident than in the hospitality industry and the world of food and wine.
“There has been an amazing amount of creativity, especially in the restaurant and wine space,” said John Salamanski of CS Wines, who represents a portfolio of small, bespoke wine producers selling to both “on-premise” establishments (those that serve food and liquor) and “off-premise” sales locations (liquor shops and wine stores that don’t allow open bottles) in Colorado.
It is a trend that is seeing traction. Mawa’s Kitchen in Aspen is open every day, doing both delivery and curbside pickup of their homemade menu and, “Yes, we are selling wine with our to-go foods and deliveries,” said proprietor Mawa McQueen. Need a bottle of bubbly for breakfast? The current online list features both a 2006 Dom Perignon and a non-vintage Veuve Cliqout Yellow Label. Your choice.