Description

Below is a summary of Restaurant Wine magazine issue #103, published in Sept/Oct 2004. This issue is available for purchase online by clicking “Add to Cart” below.

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Featured in This Issue

Special Report

A new study by Russell Research finds that “two out of three wine drinkers (66%)wish that more restaurants provided guidance in choosing a wine to go with their meal. In this article, we cite the report’s key findings and also propose five wine program suggestions on ways that restaurateurs can develop a system to provide the wine assistance many customers just aren’t receiving in their restaurants.

Wine Merchandising at Work

This Seattle restaurant recently made several key changes in its wine program—and increased sales by 12%+ in the process. Some of the changes included increasing the number of wine selections, expanding the half bottle list, and two other merchandising gems that have been very popular with customers (and servers).

Casual Chain Restaurant Profile

This casual café company has doesn’t place a great deal of emphasis on wine, but what it does it does well (and satisfies wine drinking customers in the process).

Notebook

Introducing two wonderful new lines of quality wine glasses, “break-resistant” and “breathable”(which aerate wine at an accelerated pace), from two separate European companies.

Wine Recommendations

158 wines from the USA and seven other countries. Top wines include fine new Chardonnays, Pinot Noirs, Syrahs, Zinfandels, and Cabernet Sauvignons from the USA; great values from Argentina, Australia, France, Italy, and Spain; and several excellent 2003 German Rieslings.