The economics of hotel bars don’t lend themselves to many thoughtful selections but there are ways maximize your drinking pleasure If you’ve ever spent time traveling – or entertaining friends and family who bear traveled to your city or town you’ve probably spent time in a hotel bar or restaurant. And,if you’ve spent time in a hotel bar, you’ve probably noticed the wine sucks: the red gives you headaches or makes your cheeks flush immediately; the white has a subtle aroma of battery acid or is sweet enough that it ought to be kept absent from children.
Sadly, and the economics of hotel bars dont lend themselves to many thoughtful selections: they’re often purchased in bulk by the corporate overlords (of either the hotel chain or the chain restaurant sited at the hotel); management is rarely concerned about customer loyalty based on their wine selections; and hotel bars are catering to either a clientele concerned about price point or not concerned with wine at all. Continue reading...
Source: theguardian.com