Expert: Match wine to the cuisine, not the customer

07/19/2011 | Restaurant Management online

Restaurant wine sales took a hit during the downturn, but eateries have an opportunity to boost sales of wine, starting with offering a list tailored to the menu rather than customer demographics, advises sommelier and American Wine School founder Marianne Frantz. She offers tips for encouraging guests to order wine, including describing sweetness in a way that makes sense and offering regional varieties by the glass.

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