Restaurant Wine News and Trends

From Napa Valley to Bordeaux, Cabernet Sauvignon to Pinot Noir, FSR Wine Editor Kristine Hansen covers dominant and emerging wine regions, best food pairings with each varietal, and the latest news about wine service in the hospitality industry, leading sommeliers, and seasonal favorites.

 

Small Pours Leave Little to Whine About

This is where the fun begins, as drinkers have the ability to pivot among wines without buying bottles.

Hilton College Highlights Beverage Management With Wine Lab Hilton College Highlights Beverage Management With Wine Lab

In a country where chefs are the rock stars of restaurants, wine is making huge strides in terms of sales.Recent articles indicate that the U.S. ranks highest in wine consumption, edging out those more traditionally associated with the grape, such as Italy and France. 

Hot Beverages on the Market Hot Beverages on the Market

Editor’s picks for labels that will distinguish your restaurant’s beverage program.

Wine’s Passionate Memoir Wine’s Passionate Memoir

A trip through France’s wine regions introduces the complexities of centuries-old stories.

The Pursuit of Hoppyness The Pursuit of Hoppyness

Five strategies to create a robust in-house brewing program for beer, wine, or even spirits.

Fleming's Offers Choice of 100 Wines by the Glass Fleming's Offers Choice of 100 Wines by the Glass

Fleming's Prime Steakhouse & Wine Bar announced today the release of its new Fleming's 100, a selection of 100 wines by the glass, exclusively offered at its 66 locations. 

App Thinks Like a Sommelier and Shapes Wine Lists App Thinks Like a Sommelier and Shapes Wine Lists

Roger Theunissen recalls going out to business dinners with colleagues, bankers, and the like, and never knowing which wine to order.

Wealthy Americans Rank Premium Wines Wealthy Americans Rank Premium Wines

More than two-thirds (70 percent) of wealthy U.S. consumers under the age of 50 drink wine at least once a month, and they're willing to pay premium prices for preferred vintages: an average of $48 per bottle at retail and $64 at a restaurant.
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Cheers, Chef Cheers, Chef

From crêpes Suzette to fondue, dishes with alcohol have been on tables for centuries. Today, chefs continue the tradition, giving food a boozy boost with beer, wine, and spirits.

Carrabba's Celebrates Italian Wine Harvest Season Carrabba's Celebrates Italian Wine Harvest Season

Just in time for the Italian wine harvest season, Carrabba's Italian Grill is highlighting the rich flavors of a traditional Italian cooking technique: wine-infusion. 

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