#90: The New On-Premise Wine Customer Issue
- Special Report: An exclusive look at the wine behavior and attitudes of wine drinking customers in USA restaurants post-2001
- Operation Profile: New York Wine Bar and Restaurant
- New Master Sommeliers
- 157 Wines Recommended
Below is a summary of Restaurant Wine magazine issue #90, published in July/Aug 2002. This issue is available for purchase online by clicking “Add to Cart” below.
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Featured in This Issue
An exclusive look at the wine behavior and attitudes of wine drinking customers in USA restaurants post-2001. How have their tastes and spending habits shifted? What are the new wine opportunities presenting restaurateurs? There is no doubt that the wine drinking behavior of restaurant customers has changed–perceptibly and distinctly–in the past year. Spending is down. But the good news is that when it comes to wine, customers truly are ready and willing to listen. Includes “12 Critical Terms & Concepts for Post 9/11 Wine Programs”.
This New York wine bar and restaurant is one of the best in the country–and the world. It offers 150+ wines from around the world by the glass, and more than 1,500 on its wine list. With wine accounting for 46% of total sales, this wine bar is a great example of an upscale version of the category.
New Master Sommeliers
Congratulations to these Americans for passing this difficult examination and earning the distinguished title, “Master Sommelier”.
157 wines are recommended from 6 countries. Some of the best 2000 vintage California Chardonnays are reviewed here, as well as top Sauvignon Blancs. 1999 California Cabernet Sauvignons are in mid-release, and we point to 11 of them that truly offer excellent value for money. California Syrah is making inroads, and we recommend 4 5-star versions. Also: Australian Shiraz and Cabernet Sauvignon, Chilean Carmenere, Rhone Valley reds, Tuscan reds, and New Zealand whites, including Sauvignon Blanc, Riesling, Gewurztraminer, Chardonnay, and Pinot Gris.