Cheers July/August 2012

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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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 P 30 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 | JULY/AUGUST 2012 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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