This bewitching grape steals the show on-premise. By Kelly A. Magyarics
aromas and fl avors. "Providing pinot noir on a list allows the guest a level of
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inot noir has been a favorite on restaurant lists for some time as it off ers name recognition, pairs easily with a wide range of foods and has a variety of appealing
comfort and recognition, but at the same time the vast array of choices means that a guest can't just order pinot noir and get the
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same thing every time," notes explains Steve Wildy, beverage director for Vetri Family Restaurants four Italian concepts in Philadelphia. Pinot noir styles run the gamut, from Burgundy's elegance and minerality, to fruit-forward, juicy, tannic styles from warmer appellations in California. We asked operators for their thoughts on pinot's appeal, regional diff erences, food pairings and ideal marketing techniques.
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