Wine List Research Articles

Find Out Why Critics Rave About City's Eating Scene

Back to table of contents Previous article Next article Information on Host CityFull AccessFind Out Why Critics Rave About City's Eating SceneJosepha Cheong, M.D.Josepha CheongSearch for more papers by this author, M.D.Published Online:20 Feb 2009https://doi.org/10.1176/pn.44.4.0025While I cannot claim to be an expert on San Francisco's diverse restaurant scene, after two decades of living in this city that takes great pride in the quality and innovation of its dining establishments, I can certainly share some of my favorites with you. Here are a handful that I suggest you sample:Scoma'sGreat fresh seafood with some of the city's best Dungeness crab cocktails, fresh sourdough bread, clam chowder, and wonderful pasta dishes are the highlights of this Fisherman's Wharf hot spot on Pier 47. Favorites: al dente penne pasta with calamari fritti tossed with lemon and oregano and pan-fried petrale sole in garlic lemon butter. End with an apple crisp à la mode. Always casual and always crowded.The Slanted DoorConsidered by many to be one of the top places for outstanding Vietnamese cuisine, The Slanted Door has a vast wine list. Great atmosphere and energy.Ferry Building MarketplaceA spectacularly restored, turn-of-the-20th-century building houses a colorful mix of shops and eateries including Out the Door (the walk-up cafe version of big sib, The Slanted Door); Mijita (a Mexican kitchen—fish tacos are a must, with a side of fresh salsa and tortillas); Lulu Petite (French country cafe with a changing menu of hot sandwiches, wonderful salads and pastas, and hearty meats); and my favorite gelateria, Ciao Bella (try the hazelnut biscotti and triple espresso together or, better yet, skip the meal and head straight for here). Saturdays are a particular feast for the senses because of the weekly farmers market.Caffe GrecoThis North Beach favorite is a traditional Italian cafe and gelateria. I think you'll agree that the great desserts such as homemade tiramisu and cannoli are especially tempting.Caffe TriesteLocal lore maintains that a young Francis Ford Copolla wrote much of“ The Godfather” script while drinking numerous espressos at this corner cafe. It is one of the last places that you can listen to opera recordings on the enormous jukebox in the corner as well as to live music on Saturdays with your espresso shots. The city's best tiramisu is here.EbisuOver its 27-year history, this has become one of the best sushi places in a city that reveres sushi. Located in the Sunset District near the Pacific Ocean, Ebisu is known for its great preparation and presentation as well as its incredibly high-quality sushi. Be sure to try out Hotei, its sister restaurant across the street specializing in soul-warming noodle soups and other Japanese comfort food. It is closed on Tuesdays.Squat and Gobble Cafe and CreperyThere are several locations for this great place for breakfast, lunch, and dinner. The breakfast plates and omelettes are hearty enough to last till dinner, but don't let that keep you from trying lunch. The menu is the same all day. Be sure to try the different dessert crepes—my favorite is the Nutella Chocolate crepe, a warm, fragrant crepe filled with hazelnut and chocolate cream.Vesuvio'sThis is my favorite bar. It's a quirky, neighborhood establishment with a lot of locals, tourists, and regulars. No frou-frou umbrella drinks here—just the good stuff. It features organic beers, wines, and spirits. Vesuvio's is located in North Beach next to City Lights Bookstore and, along with the bookstore, was a regular gathering place in the 1950s and early 1960s for Beat Generation poets, musicians, artists, and authors such as Jack Kerouac. ▪MORE INFORMATIONScoma'sPier 47 at Al Scoma Way, (800) 644-5852, www.scomas.comThe Slanted Door1 Ferry Building #3, (415) 861-8032, www.slanteddoor.comFerry Building MarketplaceEmbarcadero at foot of Market Street, (415) 983-8000, www.ferrybuildingmarketplace.comCaffe Greco423 Columbus Avenue, (415) 397-6261, www.caffegreco.comCaffe Trieste601 Vallejo Street, (415) 392-6739, www.caffetrieste.comEbisu1283 Ninth Avenue, (415) 566-1770, www.ebisusushi.comHotei1290 Ninth Avenue, (415) 753-6045, www.hoteisf.comSquat and Gobble Cafe and CreperyFive locations throughout the city, www.squatandgobble.comVesuvio's255 Columbus Avenue, (415) 362-3370, www.vesuvio.comJosepha Cheong, M.D., is chair of APA's Scientific Program Committee. ISSUES NewArchived

Wine list engineering: categorization of food and beverage outlets

PurposeThe purpose of the paper is to identify and measure the main standards of the wine lists of upscale restaurants.Design/methodology/approachWine lists of a sample of 50 upscale restaurants were analyzed. A cluster analysis was performed.FindingsThree differentiated profiles of restaurants are identified according to their wine list management: selection, specialization and complementarity.Research limitations/implicationsThis study was exploratory and similar studies need to be performed covering more geographic locations.Practical implicationsRestaurants differ in their current practices and key standards of their wine lists according to their positioning strategy. Upscale restaurants need to define their positioning strategy and elaborate their wine lists according to their strategy because this allows restaurants to target their customers more effectively.Originality/valueThis study focuses on upscale restaurants and their wine lists, while most of the previous research in this area has been on lower‐category restaurants and food menus. The present paper shows the relevance of wine lists as a positioning tool and, in this sense, the current practices followed by upscale restaurants can be considered as a reference in this industry.

INSTRUMENTOS DE PROMOCIÓN DE LOS VINOS EN LOS RESTAURANTES DE ALTO NIVEL

En los últimos años, la comercialización de vinos está adquiriendo un peso creciente en los establecimientos de restauración. El aumento en la complejidad de la oferta de vinos determina que la elección del consumidor esté condicionada por la oferta presente en la carta y por la influencia del personal de sala. El objetivo del presente trabajo es identificar y caracterizar los instrumentos relevantes de promoción de los vinos que utilizan los restaurantes, en función de la presencia de personal formado en vinos. Como resultado de un estudio realizado para una muestra de restaurantes de alto nivel, observamos que el contenido y el diseño de la carta de vinos se encuentran en gran medida condicionados por la presencia de sumiller, constituyéndose ambos en instrumentos básicos de promoción de los vinos en el restaurante. In recent years, wine marketing is assuming an increasingly important role in restaurants. The growing complexity of the supply of wines determines that consumer choice is conditioned by wine labels included in the wine list and the influence of the waiter. The objective of this study is to identify and characterize the relevant instruments for wine promotion used by restaurants, depending on the presence of wine specialists on staff. As a result of a study conducted among a sample of upscale restaurants, we note that the content and design of the wine list is largely conditioned by the presence of a sommelier, being both basic tools for promoting wines in the restaurant.

The role of the sommeliers and their influence on US restaurant wine sales

PurposeThe purpose of this paper is to examine how sommeliers influence wine sales in US restaurants and to understand how US restaurant sommeliers sell wine to customers, select for the wine list, and keep current on wines.Design/methodology/approachData from 250 telephone interviews among people at fine restaurants who were in charge of the selection and recommendation of wines for customers was reviewed. Fine restaurants were selected from wine spectator's “Gold Medal Winners” list and supplemented by Zagat's top 2,000 restaurants. The interviews averaged 29 minutes in length.FindingsOn an average, customers ask a sommelier to provide wine recommendations 38 per cent of the time and sommeliers volunteer wine recommendations 42 per cent of the time. While wine is becoming increasingly popular and consumers are more knowledgeable, sommeliers play an important role in identifying best products available to meet restaurant customers' expectations.Practical implicationsSommeliers play an important role in influencing the sale of wine in restaurants, in particular, in smaller restaurants and in fine dining restaurants. Focusing on value for money, winery reputation, type of variety and tracking customer preference are all critical factors that respondents considered when selecting wines and when recommending wines to customers.Originality/valueThis paper addresses the advantage of employing a sommelier in fine dining restaurants, given that when there is a designated sommelier more parties order wine (an average 76 per cent vs an average 70 per cent), the average check is higher ($62 vs $55) and the wine list is updated more frequently. Fine dining restaurant managers, owners and sommeliers will find value in this paper.

Do upscale restaurant owners use wine lists as a differentiation strategy?

The present paper studies various criteria used by upscale restaurant owners to differentiate their restaurants and to define their positioning. In particular, we studied several wine list attributes. Through a cluster analysis and a correspondence factor analysis based on different objective wine list characteristics, we obtain two main differentiated profiles of restaurants according to the relative importance of their wine list in comparison with food menu: wine selection and complementarity. Upscale restaurants need to define their positioning strategy and elaborate their wine lists according to their strategy.

Qualitative and Quantitative Engineering Criteria of Restaurant Wine Lists

Globalisation has increased competition in the wine market. In this context, wine salespeople may find it useful to understand how restaurant owners design their wine lists, as this might give them ideas about which wines would suit their current wine lists. Our research aims at analysing experts' opinions about wine list structure and content as well as restaurant menu engineering criteria. Using both a qualitative and a quantitative analysis, we examine a sample of upscale restaurants. Results shows that the wine list is mainly a very personal instrument as a result of a combination of wine love, innovation and risk, used by the restaurant owner for projecting the restaurant image.

Exciting Dining Need Not Require a Second Mortgage

Back to table of contents Previous article Next article Annual MeetingFull AccessExciting Dining Need Not Require a Second MortgageMiles Crowder, M.D.Miles CrowderSearch for more papers by this author, M.D.Published Online:4 Mar 2005https://doi.org/10.1176/pn.40.5.00400036Welcome to Atlanta and the 158th Annual Meeting of the American Psychiatric Association. Those who attend the meeting will be visiting Atlanta at a time when the city is savoring a dramatic, decade-long improvement in its culinary reputation, promising ample rewards for those inclined to explore dining options beyond the limited range of choices in and around the downtown hotels.Aria, Bacchanalia, the Dining Room at the Ritz Carlton, Joël, and Seeger's enjoy national reputations and are easy to learn about. If you're interested in any of these establishments, be sure to make a reservation well in advance. Interesting casual dining spots abound—you might want to consider Ria's Bluebird, Rolling Bones BBQ, lunch at Son's Place, Thumbs Up Diner, and the “World Famous Varsity” at Georgia Tech.What follows, however, is a list of 10 moderately priced restaurants in several of Atlanta's thriving neighborhoods. Some have been around for awhile; others are quite new and promising. None of these options are typical convention- or tourist-oriented restaurants, and all are located out of the downtown area but can be reached easily by taxi or MARTA, Atlanta's subway system. Most of these restaurants offer outdoor dining and accept reservations.Agave: Jack Sobel's New Mexico roots show at this successful Southwestern venue on the edge of Atlanta's Cabbagetown district. Agave offers authentic, creative, fun, and quite reasonably priced Southwestern cuisine. Located across the street from Oakland Cemetery, the final resting place of numerous Georgia governors, along with author Margaret Mitchell and golfing legend Bobby Jones. (Note to golfers: An Atlanta tradition is to leave one of your golf balls on his gravesite.)Babette's Café: This restaurant is the old-timer of this group. Babette's changed location a few years ago and has maintained a solid reputation as a consistently pleasant dining experience. This is a rare exception in Atlanta's fast start/slow decline restaurant tradition.Floataway Café: This more casual Emory-area spinoff of Bacchanalia restaurant fills the bill with fresh, innovative dishes with an emphasis on organic ingredients. You will appreciate Floataway Café's airy décor and extensive wine list.Iris: Iris is a brave and determined effort in the seemingly constant transition of East Atlanta. Can a converted service station really have an appealing edgy feel? Yes, it certainly can and does. Iris's always good, sometimes great, food helps to achieve this objective. The restaurant is an urban pioneer that has become quite popular.Rathbun's: This eatery has become the hottest ticket in town and has gained national recognition. Kevin Rathbun, following his nomadic journey through the Buckhead Life Restaurant group, has flourished in his latest digs at the interface of the Inman Park and North Highland areas.Rustic Gourmet: Perhaps the least known of this list, Cynthia Holt's restaurant is hidden on an unusual commercial street, close to previously listed Floataway Café, in the Emory University area. It's hard to beat the ability to enjoy three tasty courses—usually soup, salad, and a choice of entrees—for about $25. It also boasts a reasonably priced and offbeat wine list. Rustic Gourmet is open only Wednesday through Saturday. When you arrive, be sure to request Drew, a waiter-extraordinaire.Sotto Sotto: Riccardo Ullio proves that Georgia Tech grads can build more than bridges, buildings, and computers. In this case, he built an authentic northern Italian outpost that has gained considerable buzz. At Sotto Sotto, you'll find high-quality pasta dishes, but also give serious consideration to the wood-fired-grill fish special and the Italian wines.Tierra: Nestled in the Midtown neighborhood, close to the Atlanta Botanical Gardens, this casual and innovative Latin-fusion effort has made a mark on Atlanta's culinary front. Some wines are half price on Tuesdays.Watershed: Watershed has been a surprisingly successful venture in the close-in suburb of Decatur. Some southern influences are evident in the cooking, particularly with the Tuesday night fried chicken tradition. Emily Saliers of the rock group Indigo Girls is a co-owner. You can take a MARTA train to this restaurant and enjoy a stroll through “small-town” Decatur.Woodfire Grill: Echoes of California wine country are reflected in Michael Tuohy's effort, especially evident in his emphasis on whatever is freshest in the market that day. Fish dishes and Rocky the Free Range Chicken are good choices. Half price wines are offered on Sundays. ▪The Bar at Rathburn's. Photo courtesy of Rathbun'sLeg of lamb is one of Rathbun's signature dishes. Photo courtesy of Rathbun'sMiles Crowder, M.D., is an associate professor of psychiatry and behavioral sciences and director of residency education at Emory University. ISSUES NewArchived

To Wine or Not to Wine

Abstract This paper examines wine consumers' personal involvement with wine. We use the notion of a Personal Involvement Inventory (PII) to segment wine consumers into wine enthusiasts (those highly involved with wine) and wine novices (those with limited personal involvement). Using a large and representative data set and employing a multivariate logistic regression framework, we find that a typical wine enthusiast can be classified as someone who has a strong personal preference in her wines, buys wine for pleasure, has a high level of knowledge on wines, and spends significant amounts of money in purchasing wines on a monthly basis. Our findings have important implications for wineries and other wine marketers and in the development of successful wine lists.

What's on the Wine List? Wine Policies in the New Zealand Restaurant Industry

Restaurants are an important outlet for wine sales and a means of raising customer awareness of wine. This research note reports on a study of restaurant policies and attitudes with respect to wine in New Zealand.

Organic Wines — The UK Market: A Shift from ‘niche market’ to ‘mainstream’ Position?

This paper examines the development of a small, yet highly significant section of the UK wine market with the arrival of a limited range of organically produced wines on to our mainstream supermarket shelves and highstreet restaurant wine lists. Until recently, UK demand for all organic produce was relatively small, the total size of the UK retail organic market during 1993/1994 being only £105 million (Soil Association Certification Ltd., 2000). The last five years has seen a period of rapid growth, with the same report predicting that the 1999/2000 total sales figure will have increased to £546 million (Soil Association Certification Ltd., 2000). Organic wine still features as a small category within the complete organic picture but experts indicate that the UK market is in a period of significant growth with estimated sales of approximately £7–8 million per annum (Gardener, 2000). The nature of consumers and suppliers involved with the organic food market also appears to be changing. Multinationals have entered the market alongside whole‐food independents, (Blythman, 2000) and the market is seemingly no longer limited to the ‘select few’ of the population willing to seek out and pay the price for a premium product. A recent report suggested that as many as one third of the UK population now buy organic produce of one category or another (Soil Association, 1999). The organic market has apparently ‘come of age’ and as the debate of ‘natural is better’ takes hold, fuelled by continual media coverage, in both the broad‐sheet (Slater, 1998; Dimbleby, 1999) and popular press (Organic Living, 2000). It will be interesting to observe the hospitality industry's response in attempting to keep pace with this developing market.

Evaluating the Profit Potentialm of Restaurant Wine Lists

The ever increasing consumer interest in wine has forced many restaurants to scrutinize their wine lists. Restaurant managers, however, still have difficulty in developing, pricing and evaluating wine lists. This paper reviews the process of wine list development and wine pricing. The author then proposes a modification of a popular menu evaluation tool as a way to evaluate the profitability of a restaurant wine list. Finally, recommendations are made for building the profit potential of the list.

Champagne: A Sustainable Competitive Advantage

Champagne is the world′s most prestigious sparkling wine. It can be found on the shelves of every wine store and on the wine lists of quality restaurants all over the world. To many people it is the symbol of celebration, luxury, love, success and pleasure. This image has undoubtedly led to it being seldom the object of serious critical analysis. The history of this unique product, “Le Champagne”, the region of France in which it is produced‐”La Champagne”, and its people, the Champenois, are examined. Analysis is made of the marketing strategies and tactics that have led to champagne becoming one of the most successfully marketed wine products on the international market despite limited production and a plethora of competition from other sparkling wine producers.

New Challenges to Parliament: Arguing Over Wine Lists on the Titanic?

New Challenges to Parliament: Arguing Over Wine Lists on the Titanic?

J. V. Kinnier Wilson. The Nimrud Wine Lists, a Study of Men and Administration at the Assyrian Capital in the Eighth Century, B. C.

J. V. Kinnier Wilson. The Nimrud Wine Lists, a Study of Men and Administration at the Assyrian Capital in the Eighth Century, B. C.

J. V. Kinnier Wilson: The Nimrud wine lists: a study of men and administration at the Assyrian capital in the eighth century, B.C. (Cuneiform Texts from Nimrud, I.) xix, 169 pp., 54 plates. London: British School of Archaeology in Iraq, 1972. £5.

J. V. Kinnier Wilson: The Nimrud wine lists: a study of men and administration at the Assyrian capital in the eighth century, B.C. (Cuneiform Texts from Nimrud, I.) xix, 169 pp., 54 plates. London: British School of Archaeology in Iraq, 1972. £5. - Volume 37 Issue 1

Poe's Wine List

Poe's Wine List

Trimalchio's Menu and Wine List

Trimalchio's Menu and Wine List

Wine List of an Indian Infantry Mess, 1830

Wine List of an Indian Infantry Mess, 1830

Wine list of an Indian Infantry Mess, 1830

Wine list of an Indian Infantry Mess, 1830