#130: Wine Programs of the Future Issue
- Wine Bar Profile
- An Emerging Concept
- Consultant's Corner
- 186 Wines Recommended
- Restaurant Survey: Your Best Wine Values
Below is a summary of Restaurant Wine magazine issue #130, published in March/April 2009. This issue is available for purchase online by clicking “Add to Cart” below.
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Featured in This Issue
Wine Bar Profile
“Live, from New York! It’s…” This is the most unusual and dynamic wine bar we have ever profiled — or visited! Creative, innovative, outlandish, profitable, fun, educational — these are just a few of the words one could use to describe this operation’s extraordinary wine program. In fact, it is so ‘progressive’ and ‘futuristic’ you may not even believe what you are reading.
An Emerging Concept
The ‘cork-free’ wine list now is a fact of the marketplace. This upscale casual restaurant opened earlier this year with such a list. And guess what happened? Nothing — that is, customers hardly batted an eye, and wine sales simply took off. Here’s what happened and how the wine program has changed since opening.
Five suggestions from restaurant consultant and publisher, Ronn Wiegand on how to boost wine sales and profits in your restaurant during these tough economic times. What do you have to lose by not taking at least one of them — except customers, sales, and profits?
The “best of the best” — 186 top wines are recommended, out of more than 700 tasted. From the USA, these include exceptional 2008 dry roses; first rate Pinot Gris/Grigios; outstanding Chardonnays; top quality 2006 Cabernets; and stunning 2007 Pinot Noirs and Zinfandels. From Argentina, Australia, Chile, France, and Italy we recommend at least a dozen great values from each, as well as several superlative white wines from Germany.