State of the wine industry 2013
The best news going forward may be the amount and quality of grapes West Coast winemakers harvested last year. Restaurants operators will be smiling when it’s time to pop the cork on 2012 vintages that features “large yield coincident with outstanding quality.” In a flat pricing environment, that’s as good as it’s going to get.
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.