#118: The Evolving On-Premise Wine Market Issue
- Special Feature: Anatomy of a Successful Wine Bistro, Five Years After
- Special Report: Why Dry Rosés Are on the Move in USA Restaurants
- New USA Master Sommeliers
- 111 Wines Recommended
- Restaurant Survey: Your Best Selling Dry Roses
Below is a summary of Restaurant Wine magazine issue #118, published in March/April 2007. This issue is available for purchase online by clicking “Add to Cart” below.
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Featured in This Issue
Special Feature: Anatomy of a Successful Wine Bistro, Five Years After
This wine bar and restaurant was one of the first of its type opened in greater Los Angeles the 21st Century. In the past few years, it has thrived, due to its expanding, evolving wine program and the creative energies of its wine director. In this article, we examine the elements critical for the wine bar’s success…
Special Report: Why Dry Rosés Are on the Move in USA Restaurants
In the past, few years, the sale of dry rosés has skyrocketed in USA restaurants. Here, we define the category, and suggest eight reasons behind the dry rosé boom. We also detail “rosé basics” for waitstaff…
New USA Master Sommeliers
Eight Professionals Join the Ranks
Earlier this year, eight Americans passed the Master Sommelier diploma examination in San Francisco. They are: Thomas Burke, Fred Dexheimer, Juan Gomez, Brian Koziol, Andrew McNamara, George Miliotes, Randa Warren, and Brett Zimmerman. Here we provide some background on each, in their own words…
111 of our top recommendations, out of more than 500 newly released wines tasted from around the world. These include: dry rosés from Argentina, Australia, Chile, Spain, South Africa, and the USA; outstanding 2005 USA Chardonnays, Pinot Noirs, Syrahs, and Zinfandels; superb Tokay Aszu (6 Puttonyos) from Hungary; and great value table wines from Italy, New Zealand, and South Africa.
Your Best Selling Dry Roses