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Restaurant Wine

The Evolving On-Premise Wine Market Issue

Below is a summary of issue #118, published in March/April 2007. This issue is available for purchase online by clicking "Add to Cart" below.


Restaurant Wine Newsletter Cover

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Featured in This Issue

Special Feature

Anatomy of a Successful Wine Bistro, Five Years After

This wine bar and restaurant was one of the first of its type opened in greater Los Angeles the 21st Century. In the past few years, it has thrived, due to its expanding, evolving wine program and the creative energies of its wine director. In this article, we examine the elements critical for the wine bar’s success...

Special Report

Why Dry Rosés Are on the Move in USA Restaurants

In the past, few years, the sale of dry rosés has skyrocketed in USA restaurants. Here, we define the category, and suggest eight reasons behind the dry rosé boom. We also detail “rosé basics” for waitstaff...

New USA Master Sommeliers

Eight Professionals Join the Ranks

Earlier this year, eight Americans passed the Master Sommelier diploma examination in San Francisco. They are: Thomas Burke, Fred Dexheimer, Juan Gomez, Brian Koziol, Andrew McNamara, George Miliotes, Randa Warren, and Brett Zimmerman. Here we provide some background on each, in their own words…

Wine Recommendations

111 of our top recommendations, out of more than 500 newly released wines tasted from around the world. These include: dry rosés from Argentina, Australia, Chile, Spain, South Africa, and the USA; outstanding 2005 USA Chardonnays, Pinot Noirs, Syrahs, and Zinfandels; superb Tokay Aszu (6 Puttonyos) from Hungary; and great value table wines from Italy, New Zealand, and South Africa.

Restaurant Survey

Your Best Selling Dry Roses

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