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Restaurant Wine

Wine Pricing Issue

Below is a summary of issue #110, published in Nov/Dec 2005. This issue is available for purchase online by clicking "Add to Cart" below.


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Featured in This Issue

Operation Profile

Who says that high wine markups “go with the territory” in all upscale restaurants? This northern California restaurant has been offering its wines at the equivalent of retail pricing for seven years. We explore in this article why the decision was made, and what the consequences have been (hint: it was anything but bankruptcy).

Server Wine Training

The wine assistant in this same restaurant uses several novel methods and tools to inspire servers to continue to learn about wine, and to sell it more effectively. If you think you know or have everything about training servers about wine, think again (and read this story)!

New Master Sommelier

Meet Ron Edwards and Jason Smith, the USA’s two newest Master Sommeliers.

Special Report

Premium Tawny Port sales are surging in USA restaurants. Since 1990 USA imports of premium Tawnies are up significantly, and sales in restaurants are robust. We define the category and suggest “why now?”

Wine Recommendations

158 top wines from around the world, including 32 of the best premium Tawnies currently available in the US market. Other recommended wines include Australian Shirazs, Canadian Ice Wines, Chilean white and red varietals, top Champagnes from France, exceptional 2004 German Rieslings, top Italian white and red wines, and an entire range of Chardonnays, Cabernet Sauvignons, Pinot Noirs, Syrahs, and Zinfandels from the USA. Exceptional values include a 2004 Zinfandel for $88/case ($11 retail), a 2003 Cabernet Sauvignon for $112/case ($14 retail), and a 2003 Shiraz (Syrah) for $100/case ($12.50 retail), all from California.

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