Description

Below is a summary of issue #66, published in July/August 1998. This issue is available for purchase online by clicking “Add to Cart” below.

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Featured in This Issue

Special Report

What is a “great” wine list? The difference between a “good” and a “great” wine list has nothing to do with the number of wines or the amount of wine inventory a restaurant carries. In this ground-breaking report, we identify three elements which distinguish “great” from “good” wine lists–today…

Profile

The food and beverage director of this Washington DC hotel created a truly “great” wine list when he introduced a totally revised list in his dining room in 1993. The rest, as they say, is history…

Great Promotions

Summer is an excellent time to lauch a wine promotion in restaurant. Here is one promotion that really hits The Mark…

Notebook

Beware: “varietal vigilantism” is on the rise…

On the Cutting Edge

1997 German Riesling alert…

Wine Reviews

Our top 156 wines for summer–all new releases…Greenwood Ridge is producing, bottle for bottle, some of California’s finest wines, from multiple varietals…Shooting Star has our vote as one of the nation’s best value wine brands…The great Rose revival has begun, spurred on by the success of wines from Preston, Flora Springs, Iron Horse, Eberle, and Zaca Mesa, to name a few…Angove’s produces some of the best medium-priced Australian wines on the market…