SeanMike Posted April 11, 2012 Share Posted April 11, 2012 http://newyork.grubstreet.com/2012/04/how-to-build-a-better-wine-bar.html I tweeted this link - but yeah, it seemed pretty spot-on to me. Link to comment Share on other sites More sharing options...
jparrott Posted April 11, 2012 Share Posted April 11, 2012 Not too many qualms with the above, although I think if you work on the vibe, etc, you can get away with an Enomatic (not a self-serve system, but like the ones at Proof). I will also say (full disclosure blah blah blah) that the rise in aperitif wines and other aromatized wines (vermouths, americanos, quinquinas, chinati, etc) can help loosen up a wine bar by getting patrons interested in new products without attempting to blow apart their carefully constructed, individual mental models about what wines they like and dislike. Link to comment Share on other sites More sharing options...
MsDiPesto Posted April 12, 2012 Share Posted April 12, 2012 Great article. Link to comment Share on other sites More sharing options...
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