This is my first post - so bare with me. At the moment I'm half way through my diploma studies and preparing for the Case study. The subject at hand is "The Restaurant Wine List". What I'm reaching out for are tips and directions on material for research. I've looked around for books and find them being ot of date and not really a reliable in context with this study.
Thanks in advance!
If there is any international studies that any one might know of concerning this subject. I've come across a few Swedish research papers concerning how to construct a wine list and another one that talks about how sensitive wine list are to food and health trends in general.
I would like something that focuses a bit more on the economical part of the creation of a wine list. Also if there is a way to "list" wines that can increase sales or help customers choose.
This is not exactly academic research, but it’s on the topic.
In addition to Geoff's link, I would also recommend you listen to the Wine Program podcast from a couple months back.
This article from years back is worth a read. There's another article on creating wine lists I've read from Greg but I can't seem to find it right now (the pleasures of googling someone in our industry followed by "wine list", heh).