Issue #109 – September/October 2005
Wine Bar Issue
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).
Issue #108 – July/August 2005
Making Wine More Accessible Issue
Operation Profile: When
this young woman took over the wine program at this prestigious
San Francisco dining establishment, she was intent on making
wine more accessible to customers. And she certainly has.
Among the more effective things she introduced: more modestly
priced wines to the wine list, lower average prices for
wines by the glass, a much more interesting wine list, and
extremely personalized wine pairings with the restaurant’s
multi-course menus. It’s the tale of a labor of love
and of a successful work-in-progress.
Special Report: The Tannats
of Uruguay. A brief look at the Uruguayan wine industry,
one of the most interesting emerging corners of the wine
world, where the general wine styles are closer to those
of France, northern Italy, and Austria than to those of
California. And where the unusual, robust red variety excels.
Wine List Concept: This
wine country restaurant presents California wines and their
counterparts from other states and countries in a simple,
effective manner that customers embrace.
Wine Recommendations: 161
wines from around the world are recommended this issue,
from 11 countries. Highlights include top Uruguayan Tannats
(and Tannat blends); exceptional Chardonnays from California
and Oregon; outstanding 2002 Cabernet-based California wines;
remarkable 2003 Pinot Noirs from California; delicious 2003
Zinfandels; great value Australian Shirazs; amazing 2003
Beaujolais from France; excellent 2003 northern Italian
white and red wines; new white wine release from New Zealand;
and superb reds from Spain.
Issue #107 - May/June 2005
Top 100 Wine Brands On-Premise Issue
Exclusive Report: Restaurant Wine Top 100 Wine Brands Sold in USA Restaurants, 2004.
Our third report lists the most popular wines sold in USA
restaurants, ranking them based on estimated case sales
in 2004 in all on on-premise establishments combined. Two
of the key findings: Australia increased its share of the
Top 100 Restaurant Brands (in total case sales) by 18% in
2004, more than any other country; The top 15 wine companies
in the USA (producers, marketers, importers) account for
73 of the Top 100 Brands, which in turn account for 85%
of the Top 100 Brand's total volume on-premise. All 100
brands, and their estimated case sales and share of market,
are included here.
Operation Profile: This
restaurant company is the largest wine account in this city.
After installing a full time wine director, the company's
wine sales and profits increased, largely because of his
efforts to buy more carefully, trim inventories, and provide
value throughout the wine program's of the company's three
successful restaurants. We detail what and how he has done
this.
Wine Recommendations: Nearly
140 recommendations (out of 700+ tasted), from the US, Argentina,
Australia, and Chile. Some of the highlights: a range of
2003 Chardonnays, Sauvignon Blancs, and Pinot Gris/Grigios
from California and Oregon; exceptional Cabernets, Pinot
Noirs, Syrahs, and Zinfandels from California; an array
of great new discoveries from Argentina; and excellent value
red and white varietals from Australia and Chile.
Issue #106 – March/April 2005
Improving Wine Sales & Service In
Restaurants Issue
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.
Issue #105 – January/February 2005
Restaurant Wine Awards Issue
Special Feature: 2005 On-Premise
Wine Marketer of the Year award, given to this Atlanta restaurateur,
who operates two wine destination restaurants, both with
unique, even extraordinary wine programs. We visit both
restaurants, and provide detailed descriptions of what is
being done to attract wine-savvy customers to both establishments--and
keep them returning.
Winery of the Year: We’ve
followed the wines from this well-known producer for more
than 25 years, and always found them to be of good quality
and value. But in the past few years, this winery has turned
up the quality by a notch or two, but maintained its reasonable
prices. (We recommend more than a dozen of its current releases
in this issue.)
2005 On-Premise Wine Forecast:
We make our prediction on the direction and scope of on-premise
wine sales in 2005, and identify varietals and wine types
likely to increase in popularity in USA restaurants this
year.
Wine Recommendations: 147
wines from five countries, including Chardonnays, Sauvignon
Blancs, Rieslings, Cabernet Sauvignons, Cabernet Francs,
Merlots, Pinot Noirs, Sangioveses, Syrahs, and Zinfandels
from the USA; Australian & Italian white, red, and rose
wines; and seven New Zealand whites. Issue highlights: a
superb moderately priced Zinfandel; a great value Mt. Veeder
Merlot; and outstanding Napa Valley mountain Cabernet Sauvignon-based
wines.
Issue #104 – November/December
2004
Wine Pricing Issue
Operation Profile: The New
York restaurant has spurred the thirst of wine drinkers
by moderating its markups and selecting quality wines from
small, family owned wineries. It also has raised eyebrows
by not offering a single wine by the glass. Yet, business
is booming, and sales are well ahead of projections for
their first full year of business.
Promotion: The world of
airport restaurants changed dramatically after 9/11/01,
as customers began spending more time in them. This Portland
restaurant responded by expanding and upgrading its wine
program, and used an ingenious, practical, simple wine training
“club” to ignite the wine interest of its servers.
Oh yes, wine sales have also increased by 50% here in the
past 3 years.
Wine Recommendations: 175
wines from 9 countries have been singled out “excellent”
or “exceptional” by Master of Wine and Master
Sommelier Ronn Wiegand from among hundreds he has tasted
recently. They include sparkling wines from California,
France, and Italy; a range of fine USA Chardonnays, Cabernet
Sauvignons, Merlots, Pinot Noirs, Zinfandels, and Syrahs;
and dozens of great value imports (Australian Shirazs, Chilean
Carmenere, German Riesling, Italian whites, Tuscan and Piedmont
reds, New Zealand Pinot Gris, South African Pinotage &
Shiraz, Spanish red blends). Our wine spotlight is a 2001
Cabernet Sauvignon from one of Napa Valley’s most
consistent producers.
Issue #103 – September/October 2004
The Wine Friendly Restaurant Issue
Special Report: A new study
by Russell Research finds that “two out of three wine
drinkers (66%)wish that more restaurants provided guidance
in choosing a wine to go with their meal. In this article,
we cite the report’s key findings and also propose
five wine program suggestions on ways that restaurateurs
can develop a system to provide the wine assistance many
customers just aren’t receiving in their restaurants.
Wine Merchandising at Work:
This Seattle restaurant recently made several key changes
in its wine program—and increased sales by 12%+ in
the process. Some of the changes included increasing the
number of wine selections, expanding the half bottle list,
and two other merchandising gems that have been very popular
with customers (and servers).
Casual Chain Restaurant Profile:
This casual café company has doesn’t place
a great deal of emphasis on wine, but what it does it does
well (and satisfies wine drinking customers in the process).
Notebook: Introducing two
wonderful new lines of quality wine glasses, “break-resistant”
and “breathable”(which aerate wine at an accelerated
pace), from two separate European companies.
Wine Recommendations: 158
wines from the USA and seven other countries. Top wines
include fine new Chardonnays, Pinot Noirs, Syrahs, Zinfandels,
and Cabernet Sauvignons from the USA; great values from
Argentina, Australia, France, Italy, and Spain; and several
excellent 2003 German Rieslings.
Issue #102 – July/August 2004
Alternative Closures Issue
Special Report: The Move
To Screw Caps & Alternative Closures. A revolution is
in progress: cork stoppers no longer have a monopoly on
the closures market for fine wines produced around the world.
We answer these questions (among others): Exactly what is
behind the move to cork alternatives? What alternatives
are most popular? Will corks soon be replaced by other closures?
Are screw cap closures suitable for all types of table wines?
Also: How To Introduce Screw-Capped Wines To Your Customers.
We discuss several way of breaking the good news about screw
caps to your customers.
Operation Profile: At this
Southern restaurant and wine bar, wine accounts for more
than 50% of total sales. With more than 175 wines by the
glass and several flights to boot, it has made itself a
major wine destination in this major city.
New Master Sommeliers: Three
new Master Sommeliers active in the hospitality industry
in the USA.
Wine Recommendations: 141
wines recommended, including several outstanding California
and Oregon Chardonnays; top 2001 Cabernet Sauvignons; excellent
new release Merlots; exceptional Syrahs, Zinfandels, and
Pinot Noirs. Also: several great values from Argentina,
Australia, Chile, France, Italy, New Zealand, and Spain.
And our first reviews of Germany’s 2003 Rieslings.
Issue #101 – May/June 2004
Top 100 Wine Brands On-Premise Issue
Exclusive Report: Restaurant Wine Top 100 Wine Brands Sold in USA Restaurants, 2003.
Our second report lists the most popular wines sold in USA
restaurants, ranking them based on estimated case sales
in 2002. Key findings of our research: Wines from Italy
and Australia increased their share of the Top 100 market
in restaurants in 2003, while France’s share tumbled.
So-called “animal” or “fun” brands
more than doubled their presence in the Top 100 between
2002 and 2003. All 100 brands, and their estimated case
sales and share of market, are included here.
Operation Profile: This
leading Latin American restaurant in Coral Gables introduced
a sommelier on the floor of its restaurant a few months
after opening, and saw wine sales per cover more than double.
Moreover, they are still rising, as customers embrace the
evolving wine program.
Wine Recommendations: 142
out of more than 500 tasted are recommended here, including
more than a dozen top value California Chardonnays; outstanding
white Rhone varietals (from California); and a range of
Sauvignon Blancs, Rieslings, roses, Cabernets, Merlots,
Petite Sirahs, Zinfandels, Zinfandels, and Syrahs from the
USA. On the imported scene, we highlight top red wines from
Argentina; white and red wines from Australia; reds from
Chile; white and red wines from Italy; sparkling, white,
and red wines from New Zealand; and several top value reds
from Spain.
Issue #100 – March/April 2004
Imported Wine Issue
Operation Profile: Approximately
90% of this Los Angeles restaurant’s wine sales are
imports. Here is how and why this is the case, and what
tools and techniques its managing partner and wine director
utilizes to keep wine sales humming. Welcome to the Mediterranean
bistro with a "fully realized" wine program.
Special Report: New Zealand
Pinot Noir. Twenty years ago, Pinot Noir from New Zealand
wasn’t even a blip on the international wine radar
screen. Now it is on the verge of greatness. We explore
these wines region by region, and recommend our favorite
producers.
Notebook: Three books for
the wine library. Dozens of wine books are published in
English annually. Here are three that should prove useful
to restaurants with active wine programs.
Wine Reviews: Once again,
we feature only recommended wines (137 out of more than
600 tasted). We begin with 17 New Zealand Pinot Noirs, six
of them rated 5-stars (one of them priced at $16 retail
per bottle). Other highly regarded wines include two Pinot
Gris from California; excellent Cabernet Sauvignons from
Mendocino, Sonoma, and Napa counties, as well as Columbia
Valley, Washington; first rate Pinot Noirs from the Sonoma
Coast, Green Valley, Russian River Valley, Carneros, Anderson
Valley, Santa Maria Valley, and Santa Lucia Highlands; six
fine Syrahs from Washington and California; and two 5-star
Barberas. Other highly recommended wines include 9 reds
from Australia; 6 from Chile; 15 reds from Italy; and 8
wonderful whites from New Zealand.
