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“For first-timers, it is still the price that matters”

Praveen Vashist, Associate Director (Food & Beverage), The Park, Calangute, Goa

There has been a phenomenal increase in the demand for champagne     and     sparkling of  prosecco  and cava   has   been r e m a r k a b l e wines, according to Praveen Vashist, Associate Director (Food & Beverage), The Park, Calangute, Goa. Guests don’t just wait for special occasions to open a bottle of champagne or a sparkling; for some, it has become a habit. People have also become more discerning.

“Most of my guests who are well- travelled are able to differentiate between a champagne and a sparkling wine,” informs Vashist, hastening to add, though, that there are guests who still believe that any fizzy corked wine is a champagne. Among the champagnes, Dom Perignon and Moet Rosé are still the leaders; Chandon and Sula top the domestic sparkling wine category.

Vashist, too, believes that the growth

“With the introduction of new varietals and brands of sparkling wine in market, which are quality products and yet affordable, guests  are  keener than ever to sample bubbles

across  the country. “People are   switching over to these sparkling wines, over expensive champagne, as they are on a par with  champagnes in terms of taste and brand values, and yet command r e a s o n a b l e prices,”          says Vashist. On the drivers of guest purchase decisions, Vashist says,  “A  guest who knows about wine   will   go   by the     taste     and then   the   brand; for first-timers, though,  it  is  still the price that matters.” In the months of December to February, champagne and sparkling wines are in greater demand. “I believe the trend is partially shifting  towards  sparkling  wines, away  from  the  past  perception  that sparkling  wines  are  expensive  and therefore out-of-reach for middle-class consumers,” says Vashist. “Now, with the introduction of new varietals and brands of sparkling wine in market, which are quality products and yet affordable, guests are keener than ever to sample  bubbles.”

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