Purpose
This paper aims to situate restaurant experiences and in particular the wines available on wine lists, within the wider context of wine tourism. This is done by examining the wine lists of ...restaurants in two New Zealand destinations, focusing in particular on the showcasing of “local wines” and the factors behind these offerings, and outlines the potential implications for hospitality managers and a wider academic audience.
Design/methodology/approach
The population of restaurants in each destination was identified using online directories, from which a sample of wine lists, comprising 84 in Christchurch and 43 in Queenstown, was systematically analysed to identify number of wines, regional origin, price and other information. Following this, key informant interviews in restaurants in each destination explored decision-making factors in stocking local wines, including consumer base, existing networks and reputation and additional challenges and opportunities.
Findings
Restaurants in each destination offered more New Zealand than foreign wines on their lists, though significant regional differences are apparent. Queenstown restaurants offered slightly fewer imported wines and significantly more local (Central Otago) wines than Christchurch restaurants. The global awareness of Central Otago pinot noir is a factor in this wine list representation, but there are also other influences, including the greater concentration of overseas visitors (pre-pandemic) and more significant visibility and greater opportunities for wine tourism experiences within the destination.
Originality/value
This paper represents an important addition to academic research on wine marketing in the on-premise sector of emerging wine regions. This paper also highlights the potential significance of restaurant meals – including wine choices – in overall wine destination experiences and demonstrates differences in approach between restaurants in wine regions of similar size but with different reputations, international visitation and wine tourism infrastructure.
Orientation: The restaurant environment is highly competitive. Restaurants’ wine lists offer value, prestige and positive emotional experiences to customers. Research purpose: The research problem ...studied here focuses on the factors that restaurateurs consider when they design a wine list for a fine dining restaurant. The objective is to replicate the work of Sirieix et al. (2011) in a South African context.Motivation for the study: The primary motivation for this study is the absence in academic publications about why and how South African restaurateurs select wines for their wine lists.Research design, approach and method: Sixty one restaurants offering fine dining, are not part of a franchise and offered wines from other estates and producers were approached and agreed to participate in the study. Personal interviews were conducted with owners, managers or sommeliers. Restaurateurs’ strategy preferences were analysed with Finn and Louviere’s (1992) Best-Worst methodology.Main findings: The two individual factors selected the most by South African restaurateurs for inclusion on a wine list, that a wine should match well with the food offered and that it must taste good, are similar to those of the Sirieix et al. (2011) study.Practical/managerial implications: The findings may enable wine producers and wine marketers to refine their marketing strategies and tactics to restaurants that offer fine dining.Contribution/value-add: Wine contributes on average 29% to the turnover of restaurants and is therefore by implication of great importance to customer satisfaction and restaurateurs.
A Judahite envoy is probably mentioned alongside an Israelite envoy in one of the Wine Lists from Nimrud (Calah) dated to the 780s BCE-that is, the time of Jeroboam II. This reference antedates by ...about 50 years the earliest available mention of Judah in extra-biblical sources. In light of the enmity between Israel and Judah during the time of Joash and Amaziah, the article examines the significance of the new evidence for evaluating the relations of the two kingdoms at the time of Jeroboam II (786-746 BCE) and Uzziah (788-737 BCE).
This paper examines the development of a small, yet highly significant section of the UK wine market with the arrival of a limited range of organically produced wines on to our mainstream supermarket ...shelves and highstreet restaurant wine lists. Until recently, UK demand for all organic produce was relatively small, the total size of the UK retail organic market during 1993 1994 being only £105 million (Soil Association Certification Ltd., 2000). The last five years has seen a period of rapid growth, with the same report predicting that the 1999 2000 total sales figure will have increased to £546 million (Soil Association Certification Ltd., 2000). Organic wine still features as a small category within the complete organic picture but experts indicate that the UK market is in a period of significant growth with estimated sales of approximately £7-8 million per annum (Gardener, 2000). The nature of consumers and suppliers involved with the organic food market also appears to be changing. Multinationals have entered the market alongside whole-food independents, (Blythman, 2000) and the market is seemingly no longer limited to the 'select few' of the population willing to seek out and pay the price for a premium product. A recent report suggested that as many as one third of the UK population now buy organic produce of one category or another (Soil Association, 1999). The organic market has apparently 'come of age' and as the debate of 'natural is better' takes hold, fuelled by continual media coverage, in both the broad-sheet (Slater, 1998; Dimbleby, 1999) and popular press (Organic Living, 2000). It will be interesting to observe the hospitality industry's response in attempting to keep pace with this developing market.
PDF
