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Restaurant Wine

Fine Tuning Your Wine Program Issue

Below is a summary of issue #79, published in Sept/Oct 2000. This issue is available for purchase online by clicking "Add to Cart" below.


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Featured in This Issue

Special Report

Creating a Wine List Template for your Restaurant. A template can help you (or your associates)run your wine program more efficiently-from season to season and year to year. It can also be a safety net, ensuring that you do not overlook emerging opportunities and new trends. Also features a Restaurant Wine wine list worksheet, to assist you in developing a template that works well for you.

Operation Profile

A cutting edge wine destination restaurant which features one of the most dynamic "flight" programs in North America. Here, 65% of customers order wine flights, and of those who order food, nearly of them take one of the wine suggestions printed on the menu. And that's not all: we list 15 ways this restaurant actively markets wine.

Wine Reviews

149 recommended wines, from more than 600 tasted. Worth seeking out: a '99 Cotes du Ventoux, at only $64/case; several exceptional red wines from Chile--at or under $88/case; the best Montepulciano d'Abruzzos we've ever tasted; amazing Australian Shirazs (under $144/case); and one of the best new Zinfandel wineries to come along in years. We also rave about new Cabernet releases Chateau Ste. Michelle, Buehler, de Lorimier, Geyser Peak, Robert Craig, St. Clement, Chimney Rock, and Etude, among others.

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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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