Hamptons restaurateur Ian Duke is decking the front yard of his establishment with tons of bright and cheerful orange umbrellas that symbolize Veuve Clicquot champagne.
Duke owns Union Sushi and Steak, a Southampton restaurant that is working to jump-start champagne consumption after what has been a difficult year for the champagne industry.
“When you open a restaurant, you have to decide who you are going to cater to,” explains Duke, who is catering to the kind of diner who is determined not to let the pandemic ruin their summer.
In 2020, French winemakers and grape farmers under the Comité Champagne cut production down to the lowest levels since the Great Depression. That is how hard the year was for the champagne industry. There wasn’t much celebration going on in 2020. An 18% slump in global champagne sales cost the industry above $1 billion.
The festivals and celebrations, duty-free airport promotions, and bottomless brunches that had champagne as a mainstay could not be relied on anymore.
Champagne brands are now zeroing in on resort sites like Berkshires and the Hamptons to keep themselves going.
They are partnering with restaurants, nightclubs, party planners, bars, and fundraisers to quickly make sales and turn around their fortunes.
High-end resorts all over the Northeast are witnessing alliances between champagne makers and the hospitality industry to push sales of the bubbly drink.
At the Southampton Inn, proprietor Dede Gotthelf says that after they set up a fridge by the front desk, guests started asking for sparkling wines and champagnes. Gotthelf has seen an estimated 10% increase in grab-and-go drinks supplied to rooms directly.
Meanwhile, Daniel Boulud who runs Blantyre Resort in Massachusets has put up a Dom Perignon-inspired champagne salon. The salon is fitted with a caviar menu and a Baccarat chandelier.
A few Champagne makers are offering restaurants and bars more incentives. Chef and restaurant owner Salvatore Biundo has taken advantage of the incentives to create a successful Mother’s Day menu. He says Champagne offerings go up to ten from as low as four at his Hamptons Bay’ Centro Trattoria.
Biundo has found that by making Champagne more visible, sales have gone up. He has introduced a piazza deck complete with a piano and fountain. Customers are indulging in champagne as they wait for a table. “They’re getting a $37 Blanc instead of a $13 prosecco. Hey, I’m not complaining,” says Biundo.
These higher Champagne sales are evident on weekdays as well as weekends, as one Montauk restaurant has witnessed. La Fin is a waterside restaurant that boasts among its offerings a daily ‘recovery brunch’ and stocks a wide range of champagne brands. Prices are set at $68 for the cheapest to $488 for the most expensive.
The Southern Glazer is the second leading distributor of liquor in the US. According to the Southern Glazer SVP Lee Schrager, exactly one year ago, the company had seen 160,000 of their nightclub, bar, and restaurant accounts vanish.
Now the company is preparing for the Bubble Q hosted by Guy Fieri – one of the most important Champagne events in the US. The Bubble Q was part of the Miami South Beach Wine and Food Festival, and Schrager is one of the festival founders.
Moët & Chandon will be the event sponsors, something they have not done for 10 years. The brand will donate 360 cases of champagne. Even better, most of the 160,000 accounts that the Southern Glazer lost are back to working with them.
Champagne is an ageless drink. Now that more and more people are drinking at home thanks to the pandemic, the hospitality industry is hoping that these at-home drinkers will go for something lighter and more festive … something like Champagne.
Lawrence Scott, an event planner says that champagne lends elegance to an event: “Drop two raspberries into a Champagne flute, and the guy holding it sticks out his pinkie and thinks he’s elegant.”
This summer, champagne producers are particularly keen to see their Champagne brand crowned the drink. There are still many venues that work without a complete bar.
Cocktail hours often involve patrons sitting down, with servers circulating a tray with one kind of drink Sometimes rolling carts are serving up just a couple of liquor brands.
According to La Caravelle wines ‘chief bubble officer’ Rita Jammet, there has been a clear and strong buying pattern from female customers. Jammet who heads the boutique champagne variety sold at Le Pavillon, a new eatery.
La Caravelle engaged female customers during the pandemic with Zoom cooking lessons as well as Goldbely promotions featuring Laurent Tourondel, Marcus Samuelsson, and Gabriel Kreuther, all top chefs.
La Caravelle’s splits and champagne have won the hearts of many female customers. The champagne rose has already achieved half of last year’s sales between January and April alone.
Jammet says that customers resonate with the optimism and joy that the brand evokes. “The color brings joy and optimism, which we have badly needed throughout the pandemic,” she adds.
Restaurant owners are more than ready to welcome a champagne comeback. Abraham Merchant who owns Upper East Side establishment Phillippe says it best: “Once [diners] start their meal with a glass of Champagne, they move on to a glass of wine, and then they’ll be drinking all night long.”
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