Wine
In this section you will find all articles about wine, giving you an easy route to all the information and news about wine on Caterersearch.
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Enforcing minimum pricing on alcohol and banning promotions would save hundreds of lives every year, according to research conducted by Sheffield University for the Scottish Government. A minimum price of 40p per unit of alcohol would cut alcohol-related deaths by 20% ...
Posted: 29 September 2009 | 08:00
The Selfridges Wonder Bar in London W1 is today celebrating the success of its Sip campaign, which has persuaded the government to change its tune over serving small measures for wine. Dawn Davies, the Wonder Bar’s co-creator and head sommelier, has spent the last two years lobbying ...
Posted: 29 September 2009 | 07:00
Celebrity chef Tom Aikens has introduced a bring your own (BYO) alcohol policy at his Michelin-starred restaurant in London’s Chelsea for two months. The chef is offering diners the chance to bring their own wine to his eponymous restaurant during lunch service during September and October.
Posted: 17 September 2009 | 08:00
Industry wine suppliers have welcomed measures by the Comité Interprofessionnel du Vin de Champagne to regulate the supply of grapes and reduce stocks of Champagne throughout the region. The move is prompted by the current financial crisis and the drop in Champagne sales worldwide...
Posted: 08 September 2009 | 15:37
Hotel du Vin co-founder and Terra Vina owner Gerard Basset (MW, MS) will represent the UK in the Association de la Sommellerie Internationale (ASI) World’s Best Sommelier Competition. The contest, which is being held on 10-16 April 2010 in Chile, will be the sixth Basset has entered...
Posted: 08 September 2009 | 15:19
Drinks are invariably high margin products and managed carefully, can help hospitality businesses maximise profitability. The range of products and suppliers available has never been bigger so the opportunity is greater than ever. Here are some of Beacon’s tips for getting the offer right for your customers:
Posted: 28 July 2009 | 09:55
“Most people already know that white wine goes well with white meat and red wine with red meat, but sometimes it can be a lot more complex. There are three basic principles in matching food and wine - matching weight, matching acidity and matching intensity,” says ViVAS marketing manager Henry John.
Posted: 27 July 2009 | 00:00
"The on-trade wine market has unsurprisingly been impacted by the recession as customers try to curb spending in a difficult economic climate," says ViVAS marketing manager Henry John. "
Posted: 24 July 2009 | 10:30
ViVAS, the 3663 wine business, works with the Priory Arms in Stockport, London, and with the Cross Keys in Henley to devise improved wine lists that better complement their food.
Posted: 23 July 2009 | 15:32
As master sommelier, Master of Wine and owner of Hotel TerraVina in the New Forest, the UK's "Godfather of Wine" Gerard Basset has impeccable credentials and his advice on becoming a sommelier is essential reading for anyone considering a move into wine service.
Posted: 22 July 2009 | 15:27
Four Great British sommeliers share their experiences of the job: the highs, the lows and the impact their nationality has had on their role. Fiona Sims listens in.
Posted: 22 July 2009 | 15:27
If you don't tell your customers about your wines, you're not going to sell them. James Aufenast provides 10 ways of marketing your vinous assets.
Posted: 22 July 2009 | 15:27
Yohann Jousselin, head sommelier at the Hotel du Vin in Winchester, has been named the UK’s Young Sommelier of the Year. Jousselin, who was runner-up in the UK Sommelier of the Year competition earlier this year, beat five other finalists to win the title. Second place went to Erica Laler ...
Posted: 15 June 2009 | 12:45
The UK wine market shrank last year after more than a decade’s growth and is not expected to recover in volume terms until 2011, according to a new report.
Wine UK 2009 from research firm Mintel shows that UK wine sales by volume actually shrank 2% last year to 1.162 billion litres.
Posted: 12 June 2009 | 16:37
A round-up of the weekend's news affecting the hospitality industry. News includes: Pub report triggers fury and libel claims; Hutton Collins is Carluccio’s mystery suitor; Ramsay protégé launches cook book for moods; Crimestoppers to reconstruct ...
Posted: 18 May 2009 | 10:09
Laura Rhys from Gerard Basset’s Hotel TerraVina in Southampton has been named as the Academy of Food & Wine’s UK Sommelier of the Year 2009.
Posted: 30 April 2009 | 12:22
Most people don't make a decision about what they are going to drink until they get to the bar, so make sure that your wine offering is clearly visible in an impactful display with clear pricing. Placing tent cards and table-talkers around the venue is another way to signpost your offering by the glass and is a great tool for advertising promotions.
Posted: 24 April 2009 | 15:17
He transformed London's cocktail bars in the 1990s, bringing in experts Dick Bradsell and Dale DeGroff and a new commitment to training to help revamp a moribund scene. Jonathan Downey has since opened bars across the world in the same vein, but a year ago he turned to wine, attempting to give it the same kind of life at the East Room in Shoreditch. And, he tells James Aufenast, he's not finished there
Posted: 17 April 2009 | 00:00
Wine dinners and other beverage-pairing events drive traffic by giving guests experiences in addition to great meals.
Posted: 09 April 2009 | 10:39
The Academy of Food & Wine has announced the 15 national semi-finalists of the 2009 UK Sommelier of the Year competition.
Posted: 03 March 2009 | 07:00
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