Improving Wine Sales and Service in Restaurants
Special Feature
An amazing conversation with a restaurant consultant, who
has managed dynamic wine programs at three successful restaurants.
We discuss with him practical, concrete ways in which operators
can improve their wine sales while enhancing guest satisfaction.
Some of his thoughts include introducing: more comprehensive
wine service, wine selections more closely tailored to menus,
transparent wine list pricing, more sommeliers or wine stewards
on the floor in dining rooms across America, and more entertaining
wine lists. We also include selected pages from unique wine
lists he created.
New Master Sommeliers
In recent months, 13 Americans have passed the Master
Sommelier Diploma examination, and are now Master Sommeliers.
We introduce, and congratulate John Blazon and Laura DePasquale,
who did so in London, last November; and Darius Allyn, Serafin
Alvarado, Randall Bertao, Shayn Bjornholm, Brian Cronin,
Alan Murray, Reggie Narito, Peter Neptune, Guy Stout, Roberto
Viernes, and Laura Williamson, in San Francisco in February.
Wine Recommendations
148 wines from around the world are recommended
this issue, including first rate Pinot Gris/Grigios from
California and Washington; the best red and white Rhone-style
blends from this noted Paso Robles producer; a stunning
’04 Grenache Rose; a delicious Malbec from Chateau
St. Jean; great value Pinot Noirs from California; an exceptional
Merlot value from Firestone;
5-star rated Pinot Noirs from Hartford Court, Scherrer,
and Roessler; a trio of top Syrahs (from Oregon and California);
several outstanding Zinfandels (from 2001 and 2003); an
Australian Rhone-style blend, which is exceptional; many
superb Chilean red and white wine values; several Vermentinos
from a leading Italian producer of the varietal; and outstanding
new Pinot Noirs from New Zealand.
