Food & Drink International - Winter 2017, Volume 2 - 131
>> As a fine wine merchant, Sherry-Lehman specializes in
introducing wines, champagnes and spirits to the American
market. CEO Chris Adams says the company hires people who
are interested in wine and want to learn more.
were on the cutting-edge of America's
wine-loving culture. In the beginning,
we were bringing product to market
and telling our customers to take a bottle home to try. We were getting people
to experiment and understand what it
means to be fascinated with wine."
In 1929, a bottle of Château Latour
sold for $3.25 and a case of Château
Margaux 1928 sold for $30.50. In 1950,
Château Mouton-Rothschild 1945 sold
for $2.25 a bottle - today it sells for
$12,000 a bottle.
In 1965, the company's name
changed to Sherry-Lehmann after acquiring its largest competitor, M. Lehmann, a gourmet butcher shop and grocery store on Park Avenue in New York
City. Today, Sherry-Lehmann continues
to maintain its reputation as a fine wine
merchant that specializes in introducing
wines, champagnes and spirits to the
Sherry-Lehmann has grown its inventory from 1,500 items in a cellar to
7,000 items stored in temperature- and
humidity-controlled warehouses. The
company has been proud to introduce
new products to the consumer throughout the years. Dom Pérignon, Chivas
Regal and Georges Duboeuf's Beaujolais are just a few of the brands Sherry-Lehmann has introduced over the
years to the United States.
and want to learn more," Adams says.
"They don't have to be sommeliers. We
want people who have the wine bug,
want to meet great winemakers and be
taught by them."
travel to Europe more than 200 times
a year to stay "on the ground" to taste
"Every vintage has a new story - it's not
about selling something that is replicated year after year." - Chris Adams
A lot has changed at Sherry-Lehmann
since its first years when the Aaron
brothers and Beard made up the entire
staff. Today, the company has 70 employees and more than 200 during the
holidays. "We hire people who have
a fascination with wine and spirits
new wines and reinforce relationships
with winemakers and vineyards. At the
Sherry-Lehmann store in New York
City, not a week goes by when a winemaker isn't in the store working with the
staff and teaching.
In addition to training its staff, Sherry-Lehmann focuses on the idea of pre-
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com