For hoteliers, wine bars used to symbolize high labor costs and a lot of waste; not to mention they appealed mostly to a small group of highbrow individuals. That image, however, has vastly changed. The popularity of wine ―both as a cocktail and a pastime―has altered hoteliers' view of wine bars. New technology extends the shelf life of bottles ―keeping waste to a minimum ―and travelers worldwide have overcome the intimidation of wine fundamentals. "I think a lot of wine bars had the stigma as a hangout for yuppies, but what we really want to do is make it more accessible to people," says Philip Wang, executive chef, The Carneros Inn, Napa, California. "Wine bars do have a broader appeal now. The draw, for us is that it allows us to share different kinds of wines. It gives us a chance to showcase wines that we normally wouldn't offer in the restaurant."
展开▼
