Restaurant Wine, Issue 90 (Sept/Oct 2002)

The New On-Premise Wine Customer Issue

Special Report: An exclusive look at the wine behavior and attitudes of wine drinking customers in USA restaurants post-2001. How have their tastes and spending habits shifted? What are the new wine opportunities presenting restaurateurs? There is no doubt that the wine drinking behavior of restaurant customers has changed--perceptibly and distinctly--in the past year. Spending is down. But the good news is that when it comes to wine, customers truly are ready and willing to listen. Includes "12 Critical Terms & Concepts for Post 9/11 Wine Programs".

Operation Profile: This New York wine bar and restaurant is one of the best in the country--and the world. It offers 150+ wines from around the world by the glass, and more than 1,500 on its wine list. With wine accounting for 46% of total sales, this wine bar is a great example of an upscale version of the category.

New Master Sommeliers: Congratulations to these Americans for passing this difficult examination and earning the distinguished title, "Master Sommelier".

Wine Reviews: 157 wines are recommended from 6 countries. Some of the best 2000 vintage California Chardonnays are reviewed here, as well as top Sauvignon Blancs. 1999 California Cabernet Sauvignons are in mid-release, and we point to 11 of them that truly offer excellent value for money. California Syrah is making inroads, and we recommend 4 5-star versions. Also: Australian Shiraz and Cabernet Sauvignon, Chilean Carmenere, Rhone Valley reds, Tuscan reds, and New Zealand whites, including Sauvignon Blanc, Riesling, Gewurztraminer, Chardonnay, and Pinot Gris.