Description

Below is a summary of Restaurant Wine magazine issue #98, published in Nov/Dec 2003. This issue is available for purchase online by clicking “Add to Cart” below.

Buy This Issue:
$24

An electronic PDF of this issue will be emailed to you upon receipt of payment.

Featured in This Issue

Special Report

What the future holds for premium wines by the glass. In the past 25 years, the availability of quality wines by the glass in restaurants has helped diners become accustomed both to enjoying wine with their restaurant meals and to expanding their taste horizons by being introduced to new wines through them. But, rather than being merely another trend with a limited shelf-life, by the glass wines not only are maintaining their sales dominance but also may increase further as restaurateurs undertake serious and on-going makeovers to their by the glass programs. We examine how, and why…

Operation Profile

This multi-unit operator has invested in its wine program to a remarkable degree, pouring dozens of wines by the glass while attempting to demystify the beverage for customers. The result? More than 30% of its total sales are wine, which itself accounts for 86% of total beverage sales. And this is only the beginning…

Wine Recommendations

More than 150 wines recommended, out of more than 500 tasted for this issue. We focus on the fine 2002 vintage in Germany, the best since 1975 for Kabinett and Spatlese Rieslings for the major Riesling regions (Mosel-Saar-Ruwer, Rheingau, Pfalz, Nahe, Rheinhessen). A range of superb wines are included. We also spotlight a variety of great value imports, including a Shiraz-Malbec blend from South Africa, remarkable Rieslings and Gewurztraminers from New Zealand, splendid Italian red wines, and more not-to-missed Australian Shirazs. From the USA, dozens of wines from established and emerging wineries are noted, from Chardonnays and Viognier, to Syrah and Zinfandel.