Wine List Research Articles

Understanding the Value in Operational Decisions: The Legacy of a Food and Wine Life

Inside the operational decisions case study readers will find Catherine’s, a small restaurant with a simple but well delivered menu and an extraordinary wine list for such a small operation. The case was developed to provide students with the competencies to take on roles in entry-level management once they graduate that will allow them to grow to lead the organization in the future. Managing these establishments requires an understanding of beverages and their contribution to the profitability of the establishment as a whole. Catherine, after whom this study was written, was a caring, dedicated, and passionate educator who shared those passions with all around her. Cheers!

Selection of wines for wine lists in restaurants of Bosnia-Herzegovina: A comparative study

This study examines the wine list strategy preferences among restaurateurs in Bosnia and Herzegovina, focusing on identifying which criteria are deemed most and least important. A structured analysis categorizes strategies based on their frequency of selection as “Most Important” and “Least Important,” establishing a clear hierarchy of value among various criteria. The findings highlight two predominant strategies: “Preference for local wine” and “High reputation brand,” which is significant in the decision-making process. Restaurateurs consistently prioritize these strategies, with a dual emphasis on promoting local wine traditions and responding to market demands for reputable brands. The study underscores a pragmatic approach among Bosnian-Herzegovinian restaurateurs, who prioritize familiarity and perceived market security in their wine selections, potentially at the expense of enhancing gastronomic experiences and customer education. Further analysis using Z-scores confirmed the statistical signif-icance of these findings, identifying Strategy Choices 4 and 6 with notably high Z-scores, indicating their distinct importance compared to other criteria. This quantitative approach enhances the understanding of how these strat-egies stand out within the surveyed context, emphasizing their relevance in shaping wine list strategies. The study contributes insights into the strategic decision-making processes of Bosnian-Herzegovinian restaurateurs regard-ing wine selection, highlighting the dominance of local wine preference and brand reputation considerations. It underscores potential areas for improvement in integrating gastronomic expertise and enhancing customer expe-riences, suggesting avenues for future research and strategic refinement in the local restaurant industry.

Effective Wine Storage Methods in the Restaurant Industry Establishments

Topicality. Consumer preferences of guests, which are constantly changing, require new methods of serving and storing uncorked wine bottles in the restaurant industry establishments. For those ones, who focus on wine, providing an expanded wine list has a positive effect on the guests’ satisfaction, and enhances the enterprise’s reputation. Optimising the processes of storing open wine bottles in restaurants can help to avoid outcome. Since the industry of the restaurant business is constantly developing, new technical means for storing wine can play a key role in improving the serving processes. The usage of modern methods in storing open wine bottles can improve the quality of service for guests, giving them opportunities to enjoy expensive and exclusive wine sorts due to maintaining its quality. The aim of the article is to study ways of storing uncorked wine bottles in order to improve the quality and exіpand wine range in the restaurant business. Research methods. In this article, a set of methods is used to study certain issues, namely: experimental, outcome and income analysis, statistical data analysis. Results. The ways of storing open wine bottles are analysed, and it is established that effective methods of wine storage are presented on the modern world market with the help of: cork-blockers, vacuum sealers, and the Coravin device. A comprehensive quality indicator is calculated, as well as quality profiles of methods for storing open wine bottles are formed. Conclusions and discussion. The efficiency calculation of using the methods of storing open wine bottles shows that the Coravin device is the most efficient. Thus, conducted studies show that Coravin is able to extend the shelf life of the uncorked wine bottle by 27 days. The analysis of the comprehensive quality index and modeling of the quality profile prove that Coravin is the most effective way of storing open wine bottles in the restaurant industry establishments, as the comprehensive index is 5.17, which is 2.3 times more than the control itself.

Wining and dining out: on understanding restaurant wine lists

ABSTRACT Analysis of the cultural role of meals has a long history, and dining out is significant in that history as perhaps their most public and observable example. This paper examines a neglected feature of dining out – the production and provision of wine lists. Adding wine to a meal can elevate it to a social event that reflects taste, status, and social distinction in ways that vary culturally. Whether to add wine choices to food choices offered as a transaction suggests an array of questions related to wine’s impact on the public dining experience. Drawing on a review of the literature, anecdotal evidence, and some recent data, this paper explores the role of wine in dining out, with a focus on wine list content and wine service.

THE PERCEPTIONS OF WINE CONSUMERS REGARDING THE USE OF DIGITAL WINE LISTS IN DIGITALLY ORIENTED RESTAURANTS

The aim of this paper is to examine and analyze the perceptions of wine consumers regarding the use of digital wine lists in restaurants. The empirical research was conducted using a specially designed questionnaire, which was completed by 406 respondents from 2020 to 2021. The data analysis applied descriptive statistics, KolmogorovSmirnov test, Levene’s test, and the Kruskal-Wallis H test. The results showed that restaurants with digital wine lists are preferred by consumers who are at the young age group (between the ages of 18 and 35), have no prior knowledge about wine, and visit restaurants frequently (a few times per month). These respondents are willing to recommend digitally oriented restaurants and their services to others. The results and conclusions presented in this research could serve as a foundation for decision-makers and managers in restaurants to consider the introduction of digital wine lists and to improve their restaurant’s attractiveness.

To share or not to share: An analysis of wine list disclosure by Swiss restaurant owners

AbstractThis paper uses data from the 2021 Swiss edition of the Gault&Millau food guide to analyze the probability with which restaurant owners decide to share their wine list with the public. This is an important question relating to the amount of information circulating in markets characterized by information asymmetry in the context of experience and credence goods. We find that restaurant owners are more willing to share wine lists with others if competition is limited or their wine list does not contain idiosyncratic information that competitors may use strategically. Interviews indicate the challenge for restaurants to balance the risk of sharing information with competitors and the opportunity to attract wine lovers by revealing an appealing wine list. We also show that this decision depends on cultural considerations.

Defining and establishing a restaurant wine culture

Purpose Applying signaling theory to Schein’s organizational culture framework, this study aims to explain how restaurants communicate that their establishments value wine through multiple cultural attributes. Design/methodology/approach A phenomenological research design was adopted to conduct three focus groups with 14 restaurateurs about wine culture. Conversational analysis with Straussian coding was used. Findings A comprehensive definition of wine culture was provided, and five factors emerged that signal the presence of a wine culture. A wine presence includes a wine list, marketing efforts, community involvement and restaurant aesthetics. Employee traits are defined by individual attributes, communications skills and overall knowledge (training). Restaurant identity reflects the cultural alignment and customer relationship expectations set forth by ownership. Organizational structure reflects a restaurant’s hierarchy within which an individual or department is afforded the freedom to invest in wine. Future alignment reflects generational differences and trends in wine preferences and consumption. Research limitations/implications Researchers are provided a wine-culture definition and framework for wine research. Restaurants can use the study’s findings to formulate strategies for establishing a wine culture. Originality/value This study provided a framework for restaurateurs who wish to be known for wine to implement. Researchers and restaurateurs may facilitate communication between guests, staff and an organization regarding wine as a means of creating a competitive advantage.

Fine wine pricing in a small and highly competitive market

PurposeThis study aims to identify the price determinants of fine wines in a small and competitive market. These characteristics are found in many lesser-known wine-producing countries and are often difficult to analyse because of lack of data.Design/methodology/approachThis study hand-collects and transcribes wine-related data for 149 Swiss wineries and 2,454 individual wines over the period 2014–2018 directly from wine lists provided by wineries. This study uses multivariate ordinary least squares regressions to analyse the relation between wine attributes and prices and to assess the effect of a currency shock caused by the sudden appreciation of the Swiss franc in 2015 as well as a reduction in information asymmetries induced by the novel coverage of Swiss wines by The Wine Advocate.FindingsPrices mainly depend on collective reputation, production techniques and product positioning. Surprisingly, following a sharp appreciation of the Swiss franc, producers did not reduce prices. The arrival of a highly influential wine expert on the market also had a positive price effect on rated wines and producers. Both hint at wineries attempting to position themselves relative to competitors.Originality/valueFew studies examine the price drivers in lesser-known wine markets, where competition is fierce. This study’s results show that wine pricing differs from other more famous and larger wine regions. In addition, to the best of the authors’ knowledge, this study is also the first to analyse the impact of a currency shock and a reduction in information asymmetries on wine prices.

Wine-menu design: an investigation using brain-computer interface technology

ABSTRACT Hospitality researchers and restaurateurs have long viewed the wine menu as an important vehicle for selling wine and in turn increasing restaurant revenue. Therefore, this empirical study examines how wine-menu design, or menu psychology, influences cognitive functioning in wine consumers. Using brain–computer interface technology, we tested 90 participants’ cognitive responses to three menu designs (30 per treatment group). The first design resembled a typical wine menu by including only varietal name, vintage, and price (fictitious wine names were used to avoid bias); the second menu included that basic information as well as descriptive information about the wines; the third menu included the descriptive information as well as pairing recommendations. Participants were given a prix fixe dinner menu and were asked to select a wine to pair with the food. Participants using the menus that included either descriptions alone or descriptions with pairing information exhibited significantly higher levels of concentration of longer duration than did those choosing from the basic wine menu that lacked additional information. These results provide evidence that wine-menu design may positively influence consumer behavior and that restaurateurs should use wine menus that provide richer content than traditional wine lists.

Wines from the hinterland: comparing availability of local wines on wine lists in two New Zealand tourism destinations

PurposeThis paper aims to situate restaurant experiences and in particular the wines available on wine lists, within the wider context of wine tourism. This is done by examining the wine lists of restaurants in two New Zealand destinations, focusing in particular on the showcasing of “local wines” and the factors behind these offerings, and outlines the potential implications for hospitality managers and a wider academic audience.Design/methodology/approachThe population of restaurants in each destination was identified using online directories, from which a sample of wine lists, comprising 84 in Christchurch and 43 in Queenstown, was systematically analysed to identify number of wines, regional origin, price and other information. Following this, key informant interviews in restaurants in each destination explored decision-making factors in stocking local wines, including consumer base, existing networks and reputation and additional challenges and opportunities.FindingsRestaurants in each destination offered more New Zealand than foreign wines on their lists, though significant regional differences are apparent. Queenstown restaurants offered slightly fewer imported wines and significantly more local (Central Otago) wines than Christchurch restaurants. The global awareness of Central Otago pinot noir is a factor in this wine list representation, but there are also other influences, including the greater concentration of overseas visitors (pre-pandemic) and more significant visibility and greater opportunities for wine tourism experiences within the destination.Originality/valueThis paper represents an important addition to academic research on wine marketing in the on-premise sector of emerging wine regions. This paper also highlights the potential significance of restaurant meals – including wine choices – in overall wine destination experiences and demonstrates differences in approach between restaurants in wine regions of similar size but with different reputations, international visitation and wine tourism infrastructure.

Rethinking the wine list: restaurant customers’ preference for listing wines according to wine style

PurposeThe purpose of this research paper was to examine difficulties that consumers have when choosing wine in a restaurant and whether structuring a wine list according to taste rather than origin facilitates decision-making.Design/methodology/approachThe authors conducted two online studies in Switzerland to assess whether a wine list organized according to wine style categories, such as fresh and dry or bold and fruity, reduces consumers’ perceived difficulty of choice compared to a traditional origin-grouped wine list and which wine list consumers prefer. In the first study (N = 577), participants received either an origin- or a style-grouped wine list. In the second study (N = 276), participants received and evaluated both wine lists.FindingsIn Study 1, participants with the style-grouped wine list had a longer decision time, but perceived difficulty of choosing a wine was the same as that for the origin-grouped wine list. Study 2 revealed that participants strongly preferred either the origin- or style-grouped wine list. Overall, more than half the participants preferred the style-grouped wine list, indicating that many consumers may appreciate wine lists organized according to wine style.Practical implicationsThe findings underscore that restaurants should recognize customer preferences for wine list structures, which may influence customer satisfaction.Originality/valueThis paper assesses consumer perceptions of different wine list structures and how these affect consumers’ selection of a wine in a restaurant.

Is the second-cheapest wine a rip-off?

The second-cheapest bottle on a restaurant wine list is widely thought to be priced to exploit naïve diners embarrassed to choose the cheapest option. This paper investigates whether this behavioral theory holds empirically. We find that the mark-up on the second-cheapest wine is significantly below that on the four next most expensive wines. It is therefore an urban myth that the second-cheapest wine is an especially bad buy.

Factors influencing restaurateurs’ choice of wines and wine lists: A replication study in a South African context

Orientation: The restaurant environment is highly competitive. Restaurants’ wine lists offer value, prestige and positive emotional experiences to customers.Research purpose: The research problem studied here focuses on the factors that restaurateurs consider when they design a wine list for a fine dining restaurant. The objective is to replicate the work of Sirieix et al. (2011) in a South African context.Motivation for the study: The primary motivation for this study is the absence in academic publications about why and how South African restaurateurs select wines for their wine lists.Research design, approach and method: Sixty one restaurants offering fine dining, are not part of a franchise and offered wines from other estates and producers were approached and agreed to participate in the study. Personal interviews were conducted with owners, managers or sommeliers. Restaurateurs’ strategy preferences were analysed with Finn and Louviere’s (1992) Best-Worst methodology.Main findings: The two individual factors selected the most by South African restaurateurs for inclusion on a wine list, that a wine should match well with the food offered and that it must taste good, are similar to those of the Sirieix et al. (2011) study.Practical/managerial implications: The findings may enable wine producers and wine marketers to refine their marketing strategies and tactics to restaurants that offer fine dining.Contribution/value-add: Wine contributes on average 29% to the turnover of restaurants and is therefore by implication of great importance to customer satisfaction and restaurateurs.

Using consumer opinion to define New World fine wine: Insights for hospitality

Australia, the world’s 4th largest wine exporter by value, has implemented marketing to promote a link between fine wines and its provenance. However, to be successful it is necessary to first understand consumer perceptions of what constitutes a fine wine. An online survey was conducted with Australian wine consumers (n = 349) to define Australian fine wine based on sensory attributes, grape variety, wine region, label information, and food pairing, and how that definition differs as a function of consumer wine involvement. Overall, all consumers valued provenance, however highly involved wine Enthusiasts appeared to utilise more information and had broader sensory vocabulary than Aspirant and No Frills consumers. The identified sensory attributes, regions and preferred food pairings for fine Australian Chardonnay and Shiraz wines will help the wine and hospitality sectors to tailor its services and communication to incorporate fine wines in wine lists and their region specific marketing.

Wine attractions at hotels: study of online reviews

PurposeThe purpose of this study is to delineate the role of wine at hotels from the customer’s perspective by analyzing New York City hotel reviews posted on TripAdvisor.Design/methodology/approachThis study used content analysis to study 26,831 wine-relevant reviews that had been posted on TripAdvisor’s New York City hotels by April 12, 2018. Two trained coders quantified and tallied the presence of themes based on the pre-established coding scheme.FindingsWine was mentioned in the online reviews in expressing positive, negative or neutral hotel experiences. Of the 877,616 New York City hotel reviews, about 3 per cent contained the keyword “wine.” The three most frequently mentioned wine-related positive experiences were free happy hours, a surprise bottle of complimentary wine and the fun of pairing food and wine. The top three wine-related negative experiences were pricey/expensive/overpriced wine, poor wine list and poor quality of wine. The study found that hotel guests liked wine and that it had become a significant aspect of their lodging experience.Originality/valueThis study adds value to the literature of hotel wines by divulging hotel customers’ wine-related experiences through their online comments and by providing a snapshot of hotel guests’ wine-drinking behavior. The findings can provide an insight for hotels to further the use of wine as a means to enhance guest experience and to generate additional revenue.

Samaria and Judah in an Early 8th-Century Assyrian Wine List

A Judahite envoy is probably mentioned alongside an Israelite envoy in one of the Wine Lists from Nimrud (Calah) dated to the 780s BCE—that is, the time of Jeroboam II. This reference antedates by about 50 years the earliest available mention of Judah in extra-biblical sources. In light of the enmity between Israel and Judah during the time of Joash and Amaziah, the article examines the significance of the new evidence for evaluating the relations of the two kingdoms at the time of Jeroboam II (786–746 BCE) and Uzziah (788–737 BCE).

Factors Affecting Wine Price Mark-up in Restaurants

AbstractThe purpose of this study is to examine how restaurants determine the percentage of wine mark-up. Wine sales are a substantial contributor to restaurants’ profitability, therefore a better understanding of the factors affecting mark-up is critical for the industry. Here, the mark-up is expressed as a percentage over the cost and refers to a cost-plus pricing strategy. Sommeliers from around the world, the majority of whom were members of the International Sommelier Association, were approached to complete our Internet-based questionnaire administered between February 2014 and May 2014. Of the 800 who began the survey, 267 fully completed the questionnaire, generating 1,869 observations. We regressed the declared percentage mark-up against restaurant and wine list characteristics, including managerial practices and wine steward characteristics, and showed that if the restaurants apply a simple rule of thumb to set wine prices, focusing on every price segment, it appears that sommeliers do not have much impact on the percentage mark-up. (JEL Classifications: C23, D21)

Assortiment et proximité. Les vins locaux dans les cartes des vins des restaurants

La carte des vins est, pour un restaurant, à la fois un instrument de communication et de vente. Elle participe au positionnement de l’enseigne. Le restaurateur doit proposer une gamme de vins variée pour répondre aux demandes des consommateurs. Cette étude exploratoire se focalise sur les cartes des vins des restaurants toulousains avec service à table dont le ticket moyen est modéré. Le nombre de références total et la proportion de vins midi-pyrénéens et étrangers sont calculés. Il apparaît que les restaurants toulousains ont des politiques d’assortiment variées. Ceux qui proposent de la cuisine régionale ou d’une zone géographique sans production vinicole privilégient les vins de Midi-Pyrénées. C’est aussi le cas des restaurants avec un ticket moyen faible.

Caracterización morfológica de variedades de vid para producción de Pisco bajo condiciones de la zona media del valle de Ica, Perú

This work consists in the morphological characterization of eight Pisco grapes varieties “Torontel, Italia, Mollar, Quebranta, Negra criolla, Albilla, Moscatel and Uvina” cultivated in the CITEagroindustrial, based on the International Organization of Vine and Wine (OIV) list of descriptors for vine varieties and Vitis species, version 2009. Some ampelographic characters such as berry color and shape during the phenological stage are general knowledge, however the 56 descriptors in different phenological stages highlight differences. Therefore, the description of the varieties provides a greater precision to the characterization and serves as a guide to the producers of Pisco and producers of grapes, for a simple and correct identification of their plants in the field, avoiding the confusion that currently exists in the Identification of the different varieties, such as homonymy and incorrect identification.

History & Geography

History & Geography Christopher T. Begg 844. [Isaiah 1–39; Hosea] Shawn Zelig Aster, "Israelite Embassies to Assyria in the First Half of the Eighth Century," Bib 97 (2016) 175-98. A. argues that under Jeroboam II the kingdom of Israel sent ambassadors on an annual basis to the Assyrian empire, and explores the implications of these contacts for the interpretation of Isaiah 1–39 and Hosea. These diplomatic contacts are based on points raised by F. M. Fales regarding the Nimrud Wine List 4 (ND 6212) ("A Fresh Look at the Nimrud Wine Lists," Drinking in Ancient Societies: History and Culture of Drinks in the Ancient near East—Papers of a Symposium Held in Rome May 17-19, 1990 [ed. L. Milano; Padova, 1994] 361-80), whose importance for biblical studies has hitherto not been recognized. The recipients of the wine rations in this list are to be identified as ambassadors of vassal kingdoms, among them Samaria, who visited Assyria to pay tribute. [Adapted from published abstract—J.M.H.]. 845. [Revenge of Akkad; Nahum] Peter R. Bedford, "Assyria's Demise as Recompense: A Note on Narratives of Resistance in Babylonia and Judah," Revolt and Resistance, 55-75 [see #1178]. Babylonia and Judah both suffered much at the hands of their Assyrian imperial overlords, and both developed "narratives of resistance" in the face of Assyria's oppression that featured the theme of "talonic recompense" to be exacted from Assyria for wrongs committed. However, this theme is developed in rather different ways in the materials studied by B., i.e., the "Revenge of Akkad" and other texts associated with Nabopolassar of Babylon and the biblical Book of Nahum. Comparing the two corpora, B. concludes (p. 75): "Talonic recompense might satisfy Nabopolassar's and Nahum's sense of justice, but the political motivations and outcomes for each were very different. Nabopolassar's texts reflect a successful rebellion that sought to develop its political advantage into an empire, quashing Assyria along the way. Nahum represents the voice of the subaltern who savours the demise of Assyria as an act of recompense but who does not [End Page 258] obtain political power or even release from subjugation. These texts serve different political communities and promote competing political interests—Nabopolassar in the service of royal legitimation and the expanding state; Nahum in the service of the legitimation of Yhwh's rule and to promote an identity disconnected from political power. Both the Nabopolassar texts, especially the "Revenge of Akkad," and Nahum draw on the trope of recompense to articulate a legal framework to characterize the harms done by Assyria and to sanction the retaliation in response. Both make use of the demise of Assyria to develop a "narrative of resistance" that serves to "highlight the terrible injustices of the current regime and create a sense of shared identity and righteousness among the opposition" (so J. A. Goldstone). That these narratives are so different obviously reflects the social location of their writing, but it also reflects the shared cultural importance of the talonic principle of recompense and the creative ways in which it could be applied to suit these writers' needs." See also ##852, 855.—C.T.B. 846. [Numbers 20–21, etc.] David Ben-Gad HaCohen, "Biblical Criticism from a Geographer's Perspective: 'Transjordan' as a Test Case," Formation of the Pentateuch, 687-709 [see #1181]. There are three extant depictions in the Bible of the route of the journey that led the Israelites to the war with Sihon, in Numbers, Deuteronomy, and Judges. The route includes a list of toponyms and events common to the three depictions. Since this is a journey record, it can be compared to parallel journey records. Such a comparison clearly shows that the toponym list of the Sihon journey is distinct from the P list appearing in Numbers 33, portions of which are also to be found in Numbers 20-21. The Sihon journey account likewise differs from the list of toponyms leading to the peak of Pisgah. These differences among the lists suffice to demonstrate their different authorships in different documents. Despite the difficulties of locating the...