Industry Roundtable: Wine Buyers and Sommeliers
How they develop their wine lists and glass-pour programs at restaurants
by Lance Cutler
Aug 2012 Issue of Wine Business Monthly
Back in the day, before wineries focused on wine clubs, direct internet sales and exclusive personalized hospitality room visits, there were two ways to sell wine: on-premise and off-premise. While floor stacks of wine in a good wine shop would make any winemaker happy, getting the glass pour at a great restaurant or having your wines accepted onto an excellent wine list was a sure sign you had arrived. Even today, selling your wine at hot restaurants is great business for wineries. People in r...
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