Adapting to the New Norm: The Challenges of Sustainability in Alcohol, Fashion and Restaurant Industries

During the months leading up to the Covid-19 pandemic, there was a significant demand for alcohol in the United States. However, the supply could not meet the demand, causing many domestic brands to increase production significantly. As the market continues to adjust, some producers find themselves with more stock than they can sell, resulting in the closure of businesses due to fierce competition.

This issue is not unique to the alcohol industry as we see similar challenges in other sectors such as fashion and restaurants. Winemaking, in particular, presents a unique set of challenges as it is often seen as an art rather than a business. While winemakers take pride in their craft, they must also make it commercially viable to sustain their business.

On a recent episode of the “VinePair Podcast,” Adam, Joanna, and Zach discussed an article from San Francisco Chronicle about the challenges faced by California winemakers. They argued that these difficulties were more due to the pandemic’s impact rather than a permanent shift in Americans’ attitudes towards wine. They suggested that small winemakers should be more transparent about their business plans to better prepare for tough times ahead.

Joanna was reading an article about the hidden hazards of hospitality when a bar is too big, Zach was exploring how low-sulfite wines from Burgundy could reshape tradition, and Adam was delving into why drink makers seek royal warrants and the potential nervousness surrounding this practice at present. Listen to their full discussion on VinePair Podcast available on various platforms like Apple Podcasts and Spotify.