Forrest Kelly

Welcome, welcome to the best five-minute wine podcast ever.

A person goes into a nice restaurant and they sit down and they see the wine list or they go into, you know, Total Wines and More.

You know, Total Wines and More has got an inventory of a thousand wines in the building.

And you go to the restaurant and there's only five or six or ten or whatever the number may be.

How does that get called down?

Is it all particular relationships or is that where you come involved in the promo aspect?

And it's got to be competitive nowadays just because the analytics are at our fingertips.

They can tell at the end of the day how much product they're moving.

I don't know if it's quite that instantaneous, but stuff doesn't sit very long if it doesn't move.

And we're all kind of, I hate to generalize, but we're all kind of stuck in our ways.

And, you know, I'll go to Cheesecake Factory.

Yeah, they've got a hundred selections.

And I come back to I'll have a hamburger, a cheeseburger and, you know, something interesting.

It's a different decision tree when you're selling an $80 bottle of wine.

Every bottle has a front label.

That's the story they want you to know.

The back label is the story they didn't.

This is the back label.

A story that gives you the full pour.

Let's begin.