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March 2009
Private Label Wines Take on a New Role
Once seen as bargain basement, restaurants' branded wines now offer a new window on value.
by Liza B. Zimmerman
House wines used to have a bad reputation. They were perceived as the Hearty Burgundy of the on-premise. They used to come out in thick-rimmed carafes, and wait staff could rarely tell you what was really in them. The combined effects of the state of the economy and many establishments' desires to take branding to new heights have helped put these once poorly respected wines in a new light. Private label wines seem to divide into two categories: the high-end branding concept and the value p...
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