Jascots introduces Italian sparkling wine on tap

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A new Italian sparkling wine has been introduced on draught by leading on-trade supplier Jascots Wine Merchants.

Vino Vispo has been created for bars, restaurants and hotels by Jascots with its partner producer Enrico Bedin from the Veneto Italy, who already supply the company’s prosecco range.

Miles MacInnes, sales and marketing director at Jascots, said: “In this fast-paced and booming casual-dining sector the wine industry needs to keep up and strip back its pretentions.

“Gone are white table cloths and sommelier table service. We believe it’s time to start thinking outside the bottle and put the spotlight on making wine accessible, fun and appealing.

“There is an onus on these outlets to stay innovative on product and branding, and where much has been made of food trends and menu adaptations, the wine offering can sometimes get lost.

“We think Vino Vispo presents an exciting opportunity for operators to portray their personality as well as offering a quality product.”

The sparkling wine kegs are light-weight and totally recyclable and eliminate the wastage of unsold wine in open bottles. The wine is served through refrigerated lines so every glass is the perfect temperature and it does not lose its sparkle.

Jascots wine marketing manager Adam Porter added: “Though it is made from Glera which is the same grape variety that makes prosecco, Vino Vispo is a separate product entirely.

“It has a lighter spritz than bottled prosecco and is a totally different proposition. Handled well, it can be fresher and better than wine by the glass served from bottles that may have been open for some time.”

Jascots is also introducing a range of still wines on tap, including a white and rosé, sourced from existing Pays d’Oc producer Mas de la Source and exclusive to the UK on-trade.

Adam said: “We want to make wine accessible to everyone and encourage its popularity in all its counterparts. Although we don’t think that this particular wine will be seen in Le Gavroche any time soon, it’s just the sort of ‘quality without the fuss’ product that suits the thriving casual-dining and wine-bar sector down to the ground.

“Ciders and fruit ciders have seen huge growth in restaurants and bars over the last few years and we think this wine has a similar appeal. It’s fun, refreshing, light in alcohol and easy to drink without food.”

Jascots also provides training for customers of its wider portfolio of wines, including two courses that have been officially endorsed by the Institute of Hospitality: wine training for hospitality professionals and Jascots School of Wine for managers in hospitality.

Adam said: “The Jascots heartland is in the quality casual-dining sector which is enjoying strong growth. Whilst some superfluous aspects of traditional wine service have been abandoned in this area, what remains is a relentless focus on quality and relevant knowledge.

“This means that all members of staff need a basis in wine and wine service knowledge, and customers expect everyone to know enough to help them make an informed choice.

“Hence prospective students are any customer facing colleagues at every level from floor staff to management.”

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