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Restaurant Wine #116
Fine-Tuning An Established Wine Program Issue
Below is a summary
of issue #116, published in Nov/Dec 2006. This issue is available for purchase
online by clicking "Add to Cart" below.
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Featured in This Issue
Operation Profile:
When this Portland restaurant’s wine consultant left to pursue other ventures, its beverage director took over full wine program responsibilities. The changes he has implemented in the past 18 months have been extremely practical and successful (wine sales have increased by 10+%). For those of you who are looking for new ways to invigorate an established wine program, there are several excellent ideas presented here you will want to read.
Special Report:
The on-premise varietal wine universe is truly expanding! Many varietals (and blends) are “converging” in wine programs nationwide, headed for “mainstream” status. Many more “emerging” varietals are definitely on the radar, several of which are likely to take off in sales in years ahead. In this article, we suggest which varietals generally belong to which of the three groups and why this trend is likely to continue.
Wine Recommendations:
The “best of the best”--151 wines are recommended, out of more than 700 tasted. These include sparkling wines from France and California; excellent reds from Argentina (including one from very old vines); more 2005 German Rieslings; top value reds from Italy; new releases from New Zealand; and dozens of quality Chardonnays, Pinot Noirs, Cabernets, Merlots, and Zinfandels from the USA.
Restaurant Survey:
Looking at Your Wine by the Glass Sales
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