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Private Label Wine Broadens its Base

In tough economic times, more restaurants are using house-branded wines as promotional and value-driven sales vehicles.
Jul 2010 Issue of Wine Business Monthly
In a move to cater to consumers who are eating out and spending less, many operators are jumping on the private label wine bandwagon. Working with both domestic and foreign producers to create a series of unique offerings gives wine directors greater flexibility to serve an exclusive product that represents great value and pairs well with the food. Many of these wines hail from California, allowing hands-on local sommeliers to easily get involved in the production process. They range in price f...
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