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Restaurant Wine

Wine Pairing Issue

Below is a summary of issue #96, published in July/Aug 2003. This issue is available for purchase online by clicking "Add to Cart" below.


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Featured in This Issue

Operation Profile

This Denver restaurant is a neighborhood favorite, with a focused flexible wine program. Factors that make this a restaurant that customers love to return to (70% of the restaurant's regular customers frequent the restaurant at least once a week!) include: a clear concept, a hands-on wine manager, an unusual selection of wines, a variety of portion sizes, and wine suggestions on the menu.

Wine Merchandising

"Cabernet Sauvignon Counterattack." This prominent wine country restaurant recently lowered its markups on the Cabernet page in its wine list--and the results have been extraordinary (as you might expect).

Master Sommeliers

Meet Paolo Barbieri, Richard Betts, Eric Hemer, and Alpana Singh, new Master Sommeliers in 2003.

Wine Reviews

127 wines are recommended. Highlights include outstanding newly released 2001 Chardonnays, Pinot Noirs, and Zinfandels from California; wonderful Chardonnays, Cabernets, and Shirazs from Australia; superb, moderately priced Cabernets and Merlots from Chile; fine Rhone Valley reds from France; and exceptional white and red wines from Italy. Also: a vertical tasting of Araujo Estate Cabernet Sauvignons from the Eisele Vineyard, from 1991 through 2000.

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A printed copy will be shipped to your mailing address, specified on the next step.

$24(in USA)
$24 (non-USA)    

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Back Issues

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