Restaurant Wine, Issue 109 (Sept/Oct 2005)

Wine Bars

Operation Profile
The small plates bistro and wine bar sells an amazing amount of wine (wine is 35% of total sales, despite the fact that it is open for lunch and dinner, 7 days a week!), most of that by the glass.

We look at how this establishment does it, and how its wine director orchestrates this dynamic wine program.

Wine Training Concept
This Portland company operates one of the city’s most esteemed upscale restaurants. In addition to daily wine training, it recently began a series of “program events”, in order to expand the professional horizons of staff members.

These events involve vineyard work at a nearby winery, cooking classes, and production of specialty products used in the restaurant, such as coffee and chocolate.

Wine Recommendations
162 wines from around the world are recommended this issue, from 7 countries.

Highlights include: great value 2004 Chardonnays from California; more top 2003 Pinot Noirs (Oregon, Russian River Valley, Arroyo Grande Valley); exceptional 2002 Napa Valley Cabernet Sauvignons; an array of top Australian Rieslings, Chardonnays, Shirazs, and Cabernet Sauvignons; superb 2004 German Rieslings (Mosel-Saar-Ruwer, Rheingau, Pfalz); top value Italian white and red wines (Friuli, Tuscany, Sicily); and some delicious, moderately priced white and red wines from South Africa (Chenin Blanc, Chardonnay, Cabernet Sauvignon, Shiraz).