Wesson to lead A&P wine overhaul, company buys Best Cellars

MONTVALE, N.J. A&P today announced that it has bought Best Cellars, a New York City-based retailer renowned for merchandising “Great Wines for Everyday” by flavor rather than by origin, and at reasonable prices. A&P said co-founder Joshua Wesson, who created and operated the Best Cellars concept in five retail locations, will join the A&P management team as senior director of beer, wine and spirits.

Reporting to Rebecca Philbert, A&P senior vp of merchandising, supply and logistics, Wesson will help lead the transformation of A&P’s freestanding and in-store beer, wine and spirits operations, incorporating key elements of Best Cellars’ innovative marketing approach. Under the terms of the transaction, the purchase price, which is not expected to be material, will be based upon the growth of A&P’s beer, wine and spirits business going forward, to be calculated and paid after four years.

With the purchase of Best Cellars, A&P recognizes the growing popularity of wine and its connection with food. “This strong presence in and around our food markets presents a tremendous opportunity to parlay the food and wine connection in a truly synergistic way – creating both value and enjoyment for our customers, and a profitable marketing proposition for A&P,” said Philbert, adding that the first example of A&P’s new prototype beer, wine and spirits concept will debut in January in Westwood, N.J. 

A&P currently operates 19 freestanding wine and liquor stores, as well as 12 in-store departments across its retail operations in the greater New York/New Jersey, Connecticut and mid-Atlantic markets.

Commenting on his new association with A&P, Wesson said, “I’m tremendously excited about the opportunities we have in merging the Best Cellars concept into A&P. By merchandising beer, wine and spirits together with food, and in a multitude of ways that both educate and entertain customers, is too delicious to pass up. I’ve always believed that the future of beverage and alcohol is at the dinner table with food. Now, we’ll have a chance to prove it.”