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Restaurant Wine

Wine Inventory Issue

Below is a summary of issue #97, published in Sept/Oct 2003. This issue is available for purchase online by clicking "Add to Cart" below.


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Featured in This Issue

Special Report

Wine program expansion is on hold in most of the restaurants in the USA for the time being. Why? Here are a few of those most responsible for this state of affairs…

Operation Profiles

We look at two successful restaurants and detail their wine programs. One of them, an upscale restaurant in Honolulu, actually operates without a wine list--and is thriving! Moreover, he carries just a few thousand dollars in wine inventory at any one time, and turns it over at least twice a month. How does he do it? Like this… This wine country wine bar offers guests only 40 wines, yet business is strong. How does this husband-and-wife team make its wine program dynamic and profitable? Details here…

Wine Reviews

Out of hundreds of wines tasted for this issue, we single out 155 which deliver top value for their respective types and prices, including: several outstanding California Sauvignon Blancs; a range of excellent USA Pinot Noirs; newly released Syrahs and Zinfandels; several remarkable values in red wine from Argentina; 11 good value Australian Shirazs; wonderful moderately priced red wines from Chile; great values from the south of France; 20 best buys from Italy; and several recommendations from New Zealand and South Africa.

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