If you’re looking for a little slice of Venice, you only have to go as far as Stamford, Connecticut. On Tuesday nights, when wearied business travelers and local patrons enter the Sheraton Stamford Hotel’s florabedecked atrium, they find lilting Italian accents, soft background music, and rustic, wooden tables set with bottles of wine. Okay, no gondolas, but Venetians Maurizio Bonivento, general manager, and Fabio Simone, certified sommelier and front office manager, strive to recreate in their wine tastings the comfortable, inviting atmosphere of their favorite wine bars from home, where, Bonivento says, “You share ombras with friends and neighbors, and no one discusses politics, business, or other stressful topics.”

Ombra translates to “shadow,” Bonivento explains, and got its name about 700 years ago in the Piazza San Marco.

“The vendors sold glasses of red wine from barrels in the piazza, and since it was very hot, they set up in the shadows of the bell tower. Now when you order an ombra in Venice, you get a glass of local red wine.”

At the Sheraton’s Tuesday night wine tastings, there are both red and white varietals, chosen by Simone and by the guests themselves. The offerings generally include an Italian Amarone (robust red), Napa Valley Cabernet Sauvignon, French Pouilly- Fuissé (dry, medium–full bodied white), and a California Chardonnay. But the tastings have become so popular that repeat customers request their favorites, and, at any cost, Bonivento will get them.

“Our vision for this event is to connect with our guests and put them in control of their visit; in order to do that, we need to find out how they are feeling, what will make their experience better, and what will make them return. Every Tuesday, I am in the lobby, as is our executive chef, director of housekeeping, front office manager [Simone], director of outlets, and director of operations. We want our guests to feel comfortable telling us their opinions and needs, but, above all, to feel relaxed in general. What better way to accomplish this than in a social setting with a glass of wine in hand?”

In keeping with the relaxed vibe, Simone leads the tasting with a simple, brief description of the different varietals before the tasting begins. For those who want to get more serious, he prepares a chart about the grapes, regions, and flavors. He tells stories about Venice and sprinkles in some Italian words, much to the delight of his audience.

“We soon realized our guests loved learning about the culture and the language, so we acted on their enthusiasm by setting up another table in the lobby, where I teach some basic Italian (e.g., salute means “cheers,” and vino means “wine”) with some simple handouts for guests to take home with them. I have guests who even take their own notes,” says Bonivento. Apart from Italian, Bonivento explains that the hotel’s employees hail from all over Europe, Asia, and Latin America and speak a variety of languages. This diversity helps the hotel further connect with an increasingly multicultural clientele.

The Tuesday night wine tastings have developed a culture and following of their own, Simone interjects, attracting repeat customers and serving as a pre-dinner meeting place for many of them. The impact on the Sheraton’s Terrace restaurant has been a positive one, especially on wine sales.

“We offer discounted prices in the restaurant on wines showcased in the tasting each Tuesday, and at the end of 2006, we’d seen a twelve percent increase in wine sales,” Simone says.

Bonivento insists that the intent, however, is not profit, especially since he will procure the most expensive wines for the complimentary tastings at his guests’ requests. He will not consider partnering with wine vendors to keep costs down, because their sales agendas would detract from the “living room, comfortable atmosphere” that makes the tastings so popular.

“Costs are not what this is about,” vows Bonivento. “This investment is an emotional one. It’s a bonding experience with our guests, and the most we hope for in a profit is their happiness, and, of course, their return to the hotel.”