Recently in Wine Buying Category

By Courtney Cochran

When it comes to restaurant wine sales, the news is largely not good - for the restaurateurs, at least.  To that end, the Wine Market Council - in conjunction with The Nielsen Beverage Alcohol Team - reported this winter that on-premise sales of wine have slipped dramatically from 2007 and early 2008 levels, with some restaurants even forced to shut their doors as a result of sluggish sales.  Happily, there's a silver lining to this latest tale of recession-induced woe: by-the-glass sales at on-premise locations are still strong, and restaurants are responding by injecting new life - and appeal - into their BTG programs

The Gift That Keeps on Giving - in a good way

by Robert P. Farmer

'Tis the season to shout at your steering wheel while parked in the lot of the local mall - furious in frustration over what the heck to buy that special someone. Yes, the holidays are here and in the spirit of giving I offer some solace to the confused shopper, yes, I count myself among you.

Whether you've got a wine enthusiast on your list or you just hope to create one, a gift membership to a wine club is a gift they won't soon forget. After all, how could they; the wine will keep arriving periodically at their door for at least the ensuing year. Wine clubs are an excellent way to demonstrate your thoughtfulness while also showing in no uncertain terms your good taste. It's sure to be appreciated with each pull of the cork.

There are countless wine clubs available in Wine Country and dozens more to found throughout the nation and reachable via the Internet. The trick is to locate the right club to join - whether for you or on behalf of your gift recipient. Most respectable wine clubs are designed to keep members abreast of their favorite wines while offering them first-look insight into new wines or wines they might not otherwise find on their own. Most wineries operate wine clubs through which members are offered first dibs on reserve vintage orders, exclusive discounts, and invitations to private tastings, classes, and parties.

Enjoy robust Italian Nebbiolo Barolo and luscious Canadian ice wine paired with your hearty winter meals.

by Courtney Cochran

There are all sorts of things that are wonderful about winter time. Snow, comfort food and roaring fires are just a few of them. But one of the best things about brisk weather and the winter months is the opportunity they afford to switch up your wine routine.

Colder temperatures and heartier fare are important reasons to look to new wines at this time of year. But another, in all likelihood less obvious reason, is quite simple: state of mind. The arrival of winter signals a change in our routines and activities.

Submitted by My Wines Direct

Whether given as a show of hospitality for a dinner party, or just as a sign of affection during the holidays, wine is a unique and thoughtful token of appreciation.

If you are bringing a wine gift to a gathering where you know the wine will be opened during dinner, you should try to find out what is being served and match the wine appropriately. Contacting the host or hostess mentioning that you'd like to bring a wine to match the meal is a great way way to ensure you don't bring a big red to a light meal where a light white would be a better choice. If you choose to bring white wine, you may want to bring it already chilled so it can be immediately served if needed. And don't take offense if you bring a bottle of wine to a party and it does not get opened -- the wine choice is up to the host or hostess. So unless you were particularly asked to bring a bottle of wine to go with dinner, you might not get to drink your wine at the meal (this is a subject that has surely been debated many times before).

By Robert Farmer

Recently my wife and I ventured out for an increasingly rare night on the town for dinner without our new baby. To us, such an occasion is special, so we set out for one of our favorite special occasion restaurants in San Francisco.

Though the place isn't one of the high-voltage restaurants that most people in SF correlate with a special occasion, it is a local favorite, which consistently earns high marks with critics and area foodies alike. Also, they have an exceptional wine list to match their gorgeous menu.

By Robert Farmer

With only one or two exceptions among my decent-sized group of regular dining-out companions, I am always first to grab the wine list. And once I get it, I rarely let it go. Not to say others don't take a look, but instead I tend to keep hold of the list throughout the meal - occasionally prying it open to peruse depending on which stage of the meal we happen to be in.

I love looking at wine lists--the imagination of the sommelier or wine-steward is in full view in these lists, which can range in size and scope from a single-sided sheet of paper, to a handsome, leather-bound book that looks more like an Encyclopedia Britannica. This I know is not the norm. Many people shy away from a wine list like the waiter was waving a plate of liver and onions beneath their nose.

By Robert Farmer

Years ago, before I began actually appreciating wine, I attended parties that featured wine that poured from a box. Granted, I was college-age or just a bit older, and the demographic of these parties was such that box wine was to be expected--indeed it was typically appreciated by the very few in attendance not drinking beer. But it also had the stigma of being, well, cheap. And in my more recent years, which have brought a personal wine-drinking evolution, little has changed my perception of that stigma.  

By Courtney Cochran

In news that may come as surprising to some - and perhaps not so much to others - market research firm ACNielsen recently revealed that almost one in five of the table wine brands to hit the market in the last three years features an animal on its label.  This leap in popularity of so-called critter wines is remarkable not just because the wines represent a break from traditional wine labeling, but also because the animals featured on the labels often have little or nothing to do with what's inside the bottle.

Dubbed non sequitur labels due to this disconnect between the label and what's inside the bottle, critter wines benefit from customers' association of the animals with themselves (e.g. pet owners often have an affinity for canine-themed labels).  This flies in the face of traditional branding rationale, which argues that images should be strongly associated with the product  - whether it be wine or anything else for that matter - being sold.  But rather than perplexing, I find that this news confirms a suspicion I've long had that wine - made from a puzzlingly large number of grapes grown in regions all over the world and frequently marketed with labels in obscure languages - can sometimes seem about as relatable to American consumers as quantum physics. If at times it takes a critter label to break through all this clutter and strike a chord with the consumer, so be it. 

WINE STORAGE
Dedicated wine bars and wine-oriented eateries know that storing and protecting the stock is top priority, but what about restaurants where wine is secondary? Here's what to look out for when wining at non-wine establishments: