How does an iconic brand maintain its market dominance? Through constant change, not status quo. Here's the story published in the current issue of The SOMM Journal, re https://randycaparoso.substack.com/p/good-to-great-jordan-vineyard-and

#jordanwine #cabernetsauvignon #californiacabernet #alexandervalleycabernet #AndreTchelistcheff #restaurantwine

A talk with Kermit Lynch, the enduring conscience of our wine industry, about favorite wines past and present. Re https://randycaparoso.substack.com/p/adventures-on-the-wine-route-revisited

#kermitlynch #winelist #hospitalitymanagement #restaurantwine

The economic signs for sommeliers and restaurants are everywhere. While in less visible ways than Covid lockdowns and closings, the hospitality industry remains severely challenged, only adding to the woes of the wine industry long dependent on its on-premise presence. Re https://randycaparoso.substack.com/p/managing-wine-programs-in-a-post

#restaurantwine #hospitalityindustry #HospitalityManagement #foodandbeverage #winelist #sommelier #sommjournal

In this month's The SOMM Journal, some age-old advice on how to outdo the competition in perilous times. Re https://randycaparoso.substack.com/p/its-still-the-economy-stupid

#hospitalityindustry #HospitalityManagement #foodandbeverageindustry #FoodAndBeverageManagement #restaurantwine #sommelier #winelist

Why short wine lists and tiny inventories are finally catching on in the industry, and guests. Re https://randycaparoso.substack.com/p/are-short-wine-lists-truly-back-in

#winelist #restauranthospitality #FoodAndBeverage #sommelier #restaurantwine

In the current issue of SOMM Journal, my Bottom Line column on searching, and finding, alternative styles of Cabernet Sauvignon on Sonoma Mountain and in the Moon Mountain District.
#sommjournal #restaurantwine #cabernetsauvignon

Like a good book, it can be a mistake to judge a wine by its cover, for sommeliers and consumers alike. Re https://randycaparoso.substack.com/p/judging-a-wine-by-its-calcareous
#clossolene #CalcareousSoil #acidityinwine #hospitality #winelist #sommelier #foodandbeverageindustry #restaurantwine

From the current issue of SOMM Journal, the question of whether or not restaurants and sommeliers should also get on the sustainable/organic/regenerative band wagon with the growing (granted, still a minority) number of consumers who care...
#restaurantwine #hospitalityindustry #foodandbeverageindustry #sommelier

A call for proactive restaurant wine management. https://randycaparoso.substack.com/p/regenerative-wine-lists-results-that
#sommjournal #sommelier #hospitalitymanagement #winelist
#restaurantwine

Bottom Line column in the current SOMM Journal, dispensing advice on utilizing selection and pricing to steer guests towards ideal wine and food experiences, hence promoting your restaurant and wine program.
#sommjournal #wineandfood #wineandfoodpairings #restaurantwine #hospitalitymanagement #hospitalityindustry #foodandbeverage #FoodAndBeverageIndustry #sommelier #winelist

Today’s post (https://randycaparoso.substack.com/p/guile-and-guts): A restaurant wine program doesn’t promote itself. You have to show what your restaurant does best by putting your best wines forward, the same way that chefs put out dishes, going by the old adage that “tasting is believing.”
#restaurantwine #hospitalitymanagement #winelists #sommeliers #foodandbeveragemanagement

Today’s post (re https://randycaparoso.substack.com/p/the-mighty-minority) is on covering all bases in respect to guest demographics when managing restaurant wine programs.
#restaurantwine #HospitalityManagement #foodandbeverageindustry #foodandbeveragemanagement #winelist #sommelier

Time for a little spiritual (in slack key) boogie... enjoy! Re https://randycaparoso.substack.com/p/phase-2-culinary-approach-to-wine
#CulinaryApproachtoWineIn Restaurants #restaurantwine #hospitalityindustry #hospitalitymanagement #foodandbeverageindustry #foodandwinepairings

Foreword to upcoming book (knock on oak!) by Kermit Lynch, re https://randycaparoso.substack.com/p/foreword-to-culinary-approach-to #wineandfoodpairing #hospitalityindustry #hospitalitymanagement #foodandbeverageindustry #foodandbeveragemanagement #restaurantwine #sommeliers

Today’s excerpt from Culinary Approach to Wine In Restaurants (re https://randycaparoso.substack.com/p/analysis-of-a-roys-style-wine-list-72b) is the third part of an analysis of a culinary driven wine program, honing in on the thought process behind wines customized for a specific cuisine rather than as varietal entities or “wines” in general.
#restaurantwine #foodandbeveragemanagement #restauranthospitality #winelists #foodandwinepairing

Today’s excerpt from Culinary Approach to Wine In Restaurants (re https://randycaparoso.substack.com/p/analysis-of-a-roys-style-wine-list-19a) is part 2 of an analysis of wine program mindful of a specific cuisine and peculiar values gleaned through communiqués dispersed through a multi-unit family of restaurants in 1999-2001.
#restaurantwine #restauranthospitality #winelists #foodandbeveragemanagement #sommeliers

Today’s excerpt from Culinary Approach to Wine In Restaurants (re https://randycaparoso.substack.com/p/analysis-of-a-roys-style-wine-list) is part 1 of a case study on Roy’s wine lists, circa 1999-2001, spelling out exactly why this program ran contrary to standard industry practices at the time, and still very much today.
#restaurantwine #restauranthospitality #foodandbeverageindustry #foodandbeveragemanagement #wineandfoodpairing #sommelier #sommjournal

Today’s excerpt from Culinary Approach to Wine In Restaurants (re https://randycaparoso.substack.com/p/remembrances-of-menus-pastmenu-for) is on a tasting menu created for chefs at the height of Roy’s culinary jihad (in 1999) to expose them to the wide range of globally sourced wines selected to maximize French based fusion cuisine that touches all parts of the palate.
#wineandfoodpairing #fusioncuisine #restaurantwine #restauranthospitality #foodandbeverageindustry #sommelier

Today's excerpt from Culinary Approach to Wine In Restaurants is a study on Merlot and food matching. Re https://randycaparoso.substack.com/p/remembrances-of-menus-pasta-multi
#merlot #wineandfoodpairing #restaurantwine #restauranthospitality

Today’s excerpt from Culinary Approach to Wine In Restaurants is on employing wines in the Pinot family to illustrate the basic principles of wine and food matching in terms of contrast and similarity, while utilizing dishes to familiarize guests with higher acid alternative style wines. Re https://randycaparoso.substack.com/p/remembrances-of-menus-pastmo-betta
#wineandfoodpairing #restaurantwine #foodandbeverageindustry #pinotnoir #pinotgris