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Restaurant Wine

Wine Trends On-Premise Issue

Below is a summary of issue #92, published in Nov/Dec 2002. This issue is available for purchase online by clicking "Add to Cart" below.


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Featured in This Issue

Special Report

"Half Bottle Boom." Sales of 375 m.l. bottles have taken off recently in USA restaurants. We suggest reasons why, and offer six suggestions for increasing your half bottle wine sales.

Varietal Update

Syrah/Shiraz, Pinot Gris/Grigio, and Sangiovese have truly arrived in American restaurants. In this update, we suggest where these varietals are going on-premise.

Operation Profile

This Atlanta restaurant and wine bar has a progressive wine program. Its selections are very focused and frequently changed; wines are suggested for every menu item; and regular wine events (including wine dinners) are held in the restaurant. And as the economy softened, its wine program was given a different "spin" to keep customers returning.

Wine Reviews

180 recommended wines are included in this issue, including 15 Champagnes & 8 California sparkling wines; 10 of California's best Cabernet Sauvignons from the excellent 1999 vintage; one of California's best-ever Roussannes; a wonderful Petite Sirah (selling for $88/case wholesale); a range of excellent Australian wines (from a $84/case Cabernet to a Shiraz made from 155 year old vines); 8 more 2001 German Rieslings; 30+ great value wines from Italy; some stunning wines from New Zealand; and several leading values from South Africa.

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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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