Restaurant Wine, Issue 79 (Sept/Oct 2000)

Fine Tuning Your Wine Program Issue

Special Report: Creating a Wine List Template for your Restaurant. A template can help you (or your associates)run your wine program more efficiently-from season to season and year to year. It can also be a safety net, ensuring that you do not overlook emerging opportunities and new trends. Also features a Restaurant Wine wine list worksheet, to assist you in developing a template that works well for you.

Operation Profile: A cutting edge wine destination restaurant which features one of the most dynamic "flight" programs in North America. Here, 65% of customers order wine flights, and of those who order food, nearly ¾ of them take one of the wine suggestions printed on the menu. And that's not all: we list 15 ways this restaurant actively markets wine.

Wine Reviews: 149 recommended wines, from more than 600 tasted. Worth seeking out: a '99 Cotes du Ventoux, at only $64/case; several exceptional red wines from Chile--at or under $88/case; the best Montepulciano d'Abruzzos we've ever tasted; amazing Australian Shirazs (under $144/case); and one of the best new Zinfandel wineries to come along in years. We also rave about new Cabernet releases Chateau Ste. Michelle, Buehler, de Lorimier, Geyser Peak, Robert Craig, St. Clement, Chimney Rock, and Etude, among others.