A Special Relationship
Our hope is that you will be reading this
column, post-Government Shutdown.
But regardless, unfortunately this special
relationship we have with the govern-
ment in the conduct of day-to-day busi-
ness matters is poised to have some real
carryover effects. A significant number
of businesses will be delayed or not be
able to open, and a wave of new products
may not make it into the market in time
for the holidays.
For example, the TTB receives al-
most 12,000 requests for label approvals
during the year. The November shut-
down put a freeze on new brands, partic-
ularly damaging to those hoping to take
advantage of the holiday period. Note,
however, that although online permits
and label approvals won’t be processed
during the shutdown, you can still use
the website to file returns for federal ex-
cise taxes. What a surprise.
Almost 50 years ago, as part of our effort
to support sales during the holidays, we
advised retailers to get their customers
excited, using verbiage like: “Liquors
and wines are always the appropriate
gift. They are easiest gifts of all to buy.”
or “We have world-renowned products
in every price range for virtually every-
one on your gift list.”
Fifty years later, you can say this with
even greater confidence—see the choic-
es you have to offer, starting on page 20.
I hope you and your staff will think
about pushing the envelope when it
comes to gift-giving opportunities.
Think about the young legal-age Millen-
nials, for whom wine increasingly edges
out beer in their preferences. It’s also a
good time to check out the 50,000 prod-
ucts on BeverageMedia.com for the right
holiday brands to match up with your
unique customer base.
Spruce Up for
As consumers gear up for the holidays in
earnest, it’s the best time to follow the
motto, “Be prepared.” Consumers dine
out for celebrations and seek fun, added-
value in stores this season, and they look
to staff to help guide them to the best
options in their budgets. Let our Annual
Holiday Gift Guide on page 20 inspire.
“Training Matters” offers eight strategies
to help train staff to be knowledgeable
about your product mix. It’s key to build
an enthusiastic staff that embraces learn-
ing and tasting. Read more on page 14. In
this issue, we also take a look “Behind the
Wine Curtain,” for a better appreciation
of the hard work behind the scenes for
sommeliers (page 46).
With temperatures dropping, let Tast-
ing Corner transport you to Santorini,
Greece for a glass of crisp Assyrtiko, an
emerging European wine gem, on page 62.
With attention on South America ramping
up as the World Cup approaches, “Spirits
of The South” explores cachaça and pisco,
poised for a popularity surge in the U.S..
PHOTOGRAPH BY THOMAS MANGIERI
JASON A. GLASSER
CHIEF EXECUTIVE OFFICER
CHIEF OPERATING OFFICER
WILLIAM G. SLONE
Follow us @bevmedia
Find us on facebook
Search & Order on The Cellar
Our Best Wishes for a Happy Thanksgiving!