Description

Below is a summary of Restaurant Wine magazine issue #124, published in March/April 2008. This issue is available for purchase online by clicking “Add to Cart” below.

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Featured in This Issue

Operation Profile

This ten year old California neighborhood restaurant began running half price wine nights within a few months of opening. What happened to its business? What else has this restaurant tried to do to keep customers coming back? In this article, its co-owner and wine program director offers some practical tips on wine as a marketing tool for restaurants.

New Master Sommeliers

Nine professionals from restaurants throughout the USA passed the prestigious Master Sommelier diploma examination February, in Healdsburg, California. Here, we profile each of them, and ask their opinions on a wide number of questions with respect to wine, restaurants, and the exam itself.

Wine Recommendations

We publish only reviews of wines we believe are of very good to exceptional quality within basic price categories for their respective types. Price categories are: Low, Medium, High, Expensive, and Very Expensive. Only 20% to 25% of all the wines we taste for each issue make the cut —