Restaurant Wine (Sept/Oct 2006)

Issue 115: Marketing Wine in Restaurants to Younger Guests

Operation Profile: 

The new manager and wine director at this South Carolina restaurant has altered substantially the restaurant’s wine selections, to bring them more into line with its menu and its young clientele. We detail the changes he has implemented, changes which have increased wine sales by roughly 64%--in one year!

Special Report: 

How Far We’ve Come—Looking Back at Wine’s Progress in USA Restaurants Since the Mid-1970s.

Is the wine glass half empty or half full? Are we reaching tomorrow’s wine drinkers? One way to answer these questions is to compare—as we do here—various aspects of wine programs in a similar restaurant with similar clientele in 1976 with 2006. You might be very surprised at this comparison.

Wine Recommendations:

151 wines from eight countries, including top 2004 Chardonnays; exceptional 2005 Sauvignon Blancs and Pinot Gris from California; excellent Cabernet Sauvignons and Cabernet blends from Washington and California; superb new release Pinot Noirs from a variety of California AVAs; delicious 2004 California Zinfandels; great wine values from Argentina; red Bordeaux bargains from 2002 and 2003; outstanding 2005 German Rieslings; newly released white and red wines from New Zealand; and 3 of Rioja’s top Riojas.