This is the second of two parts looking at restaurant wine and what Americans drink. Part I is here.
The good news, if anyone in the restaurant business is paying attention, is that Americans want to drink interesting, quality wine in restaurants – if the restaurants will let them.
That was one of the most intriguing bits buried in this year’s Top 100 Wine Brands and Top 100 Individual Wines, a report compiled by Restaurant Wine magazine tracking restaurant wine sales in 2007.
Sales of some of the least interesting traditional wines declined in 2007, and there were sales boosts for several newcomers that were not the same old stuff. What does this mean? Forward-thinking restaurateurs, and even those who work for chains and corporations, can put together a more appealing and less expensive wine list.