![]() One unexpected implication of the survey seems to be this:Īlways try to sell customers Santa Margherita Pinto Grigio. W&S provides a lot of information about what successful restaurants are doing to cope with the weak economy. This year’s poll (see the April 2009 issue) provides early data on how the recession is affecting wine sales and some of the strategies that restaurants are trying to deal with this increasingly serious problem. Wine & Spirits magazine surveys restaurants each year to try to discover trends both in general and in specific segments of the market. So restaurants and wine consumers alike seem to find themselves drawn to a small set of “usual suspects.” Everyone wants to find that delightful unexpected bargain, but no one really likes paying the bill for a wine experiment that disappoints. Sensible advice, although not always easy advice to follow in practice given the high cost of restaurant wine. … Remember: There is value in tasting something new. That’s why it’s so important to focus on labels or kinds of wines that you wouldn’t otherwise see. In addition, no wine is going to seem like a good value to you when you know you could buy it at a local store for half the price or less. We note it here only as a classic example of this: If you stay within your comfort zone, ordering only wines you already know, you will be punished for it, price-wise. Nothing personal, Dottie and John said, it’s just supply and demand plus a certain bandwagon effect that seems to afflict wine drinkers when confronted with a complicated and uncertain set of choices. But because so many people like it, it is routinely one of the most outrageously priced wines on the list. We know many people like it and that’s fine. We don’t mean to pick on Santa Margherita. ![]() Never order Santa Margherita Pinot Grigio. All their advice is timely, but rule #6 really caught my eye:Ħ. Gaiter and John Brecher at the Wall Street Journal: 10 ways to save money ordering wine at restaurants. One of the best pieces I’ve read comes from Dorothy J. (Thanks to my crack team of research assistants - Michael, David and Tom - for your tips on this topic.) A clean, lovely aperitif to start any food occasion.Many articles have appeared recently advising wine consumers on “trading down” strategies for the recession - where to find the best values and bargains as the market slump continues. Its clean, intense aroma and bone-dry taste (with an appealing flavor of Golden Delicious apples) make Santa Margherita’s Pinot Grigio a wine of great personality and versatility. This dry white wine has a straw yellow color. Once the fermentation is over, the wine is stored at a controlled temperature of 15 – 16 ☌ (59 – 61 ☏) in stainless steel tanks until it is time to bottle. Following a soft pressing, the must ferments for 10-15 days at 18 ☌ (64°). In this process, the must does not remain in contact with the skins, from which it would otherwise take on the rusty color. Santa Margherita was the first company to vinify pink Pinot Grigio grapes as a white wine. While the viticulture is more challenging, soil types and day-night temperature variations infuse the wines with fragrances and freshness. Valleys are broad and the Adige’s floods keep the mineral rich, gravelly soil fertile. Description Santa Margherita Pinot GrigioĪ Pinot Grigio crafted in the Alto Adige/Valdadige region of Northern Italy, which is known as premium wine country.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |