World wine consumption will grow by 1 billion bottles between 2009 and 2013, claims a new report commissioned by Vinexpo from The International Wine and Spirits Record (IWSR).

Many bar owners steer away from offering more than a handful of quarter bottles of wine or the occasional wine by the glass due to lack of knowledge or experience with this drink of the Gods. However, ignoring the opportunities that wine offers your business means you could be turning away business without even knowing it.

Are you already paying higher prices for fine wine in the U.S because of demand from Hong Kong and mainland China? Absolutely. And if you’re a first growth Bordeaux drinker, don’t expect relief any time soon.

Making wine is a dirty business. Some growers apply pesticides, fertilizers and weed killers to their vineyards, while the fermentation process emits heavy doses of carbon dioxide, which causes global warming. Stand over a 10,000-gallon steel fermentation tank long enough, breathing in the fumes, and you could drop dead.

Reputations can be tough to shed. Perhaps none are more stubborn than rosé’s. Why? The wine industry–by cranking out millions of bottles and casks of bland, too-sweet white zinfandel in the 1980s–did its best to kill the notion that pink wine can be a tasty, refreshing, refined drink.

The French once sneered at American wines – until the famous “judgment of Paris” in 1976, when a California Cabernet and Chardonnay topped the best red and white wines of France in a blind tasting.