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Restaurant Wine #124
Wine Promotions Issue
Below is a summary
of issue #124, published in March/April 2008. This issue is available for purchase
online by clicking "Add to Cart" below.
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Featured in This Issue
Operation Profile
This ten year old California neighborhood restaurant began running half price wine nights within a few months of opening. What happened to its business? What else has this restaurant tried to do to keep customers coming back? In this article, its co-owner and wine program director offers some practical tips on wine as a marketing tool for restaurants.
New Master Sommeliers
Nine professionals from restaurants throughout the USA passed the prestigious Master Sommelier diploma examination February, in Healdsburg, California. Here, we profile each of them, and ask their opinions on a wide number of questions with respect to wine, restaurants, and the exam itself.
Wine Recommendations
We publish only reviews of wines we believe are of very good to exceptional quality within basic price categories for their respective types. Price categories are: Low, Medium, High, Expensive, and Very Expensive. Only 20% to 25% of all the wines we taste for each issue make the cut—and 75% to 80% do not.
In this issue, we recommend 175 wines from 7 countries, including some of the top wines we have tasted from several producers. The majority of the recommended wines sell for less than $200/case wholesale ($25 per bottle full retail). Some of the extraordinary wines recommended here: many top California Chardonnays, Sauvignon Blancs, and Pinot Gris; several wonderful dry Rosés; first rate Cabernet Sauvignons, Merlots, Syrahs, Pinot Noirs, and Zinfandels. We also highlight top white and red wines from Argentina, Australia, Chile, France, and Italy, all of them delivering excellent quality for value.
Restaurant Survey: Your Pinot Gris/Grigio Sales
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