(Forbes) - In 2006, academics at Cornell University’s Hotel School came up with what they thought were twenty-first century suggestions to sell more wine on-premise (in restaurants), which included pairing wine with food and low-cost wine tasting flights.

Some of us in the wine industry had been pushing those ideas—and more—as far back as the ancient twentieth century. Despite that, as we head into 2016 it appears restaurant wine sales still need a boost.

In May 2014, Paul Franson wrote an article in Wines & Vines Magazine  “Wine Losing On-Premise” the gist of which was that Millennials the restaurant industry counted on were not acting as expected. After the 2008 economic meltdown, instead of wine, Millennials gravitated toward cocktails and craft beer. According to Sandy Block, VP of the beverage program for the Legal Seafoods restaurant chain, this is when restaurants began to offer bars behind which stood hot or hunky bartenders waving their large cocktail shakers.

Block pointed out the concept that wine is best with food was not enough to stem a downward slide. Millennials who did consume wine in restaurants were more open to consuming wines that were “hot” as opposed to wines that they were supposed to pair with their toasted kale. They also sought wines with distinction or unusual flavors, which is why Sauvignon Blanc sales rose 33% in 2014 and Chardonnay sales had not.