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Wine For Those Lazy Dog Days of Summer

The sun is shining, and the freshness of summer is in the air. Restaurant patios are buzzing with guests seeking refreshments while basking in the sun. Keep them coming back for this season’s hot new wine trends.

Ted’s Turns 10 with New Wines, Dishes, No Kid Hungry Pledge

The 10th anniversary celebration continues at Ted’s Montana Grill this spring with the second phase of its fundraising efforts for Share Our Strength’s No Kid Hungry and the introduction of new menu items, including the special anniversary “No.

A Growing Wine Region: Arizona

When people think of Arizona, they don’t typically think of wine. Desert? Yes. Searing heat? Yes. Wine? Not so much.Now, you can offer wines from the Grand Canyon State in your restaurant. And they’re not for cooking.

Del Frisco’s Grille Comes to Phoenix

Del Frisco’s Restaurant Group is pleased to announce the opening of its third Del Frisco’s Grille, coming June 9 to the Esplanade in Phoenix (2425 E. Camelback Rd.). Del Frisco’s operates successful Grille concepts in New York and Dallas.

Avalon Wineries Partners with Chef Kelly Liken

One of America’s most promising female chefs, Kelly Liken, is partnering with California’s Avalon Winery to pair fresh and innovative recipes with Avalon wines.Avalon has teamed up with Liken to provide recipes that will be featured on the winery’s website and in-store promotional materials, including neck tags on bottles of Avalon California Cabernet Sauvignon, Napa Valley Cabernet Sauvignon, Napa Valley Merlot, and California Sauvignon Blanc.

Patti Frank Crowned NRA’s Star of the Bar

Patti Frank from Roots Handmade Pizza in Chicago is the winner of the National Restaurant Association’s third annual Star of the Bar competition, held in conjunction with the 2012 International Wine, Spirits & Beer Event’s (IWSB) Restaurants Rock event last night.

Wente Vineyards, Phillips Seafood Partner in Crab Challenge

For a second year, Wente Vineyards and Phillips Seafood have partnered in a cross-promotional program in the retail grocery channel. Once again offering savings on Phillips products, this year the wine and seafood companies teamed up for their inaugural “East Meets West Crab Challenge” to include custom wine and crab meat pairing recipes, retail coupons off the purchase of Phillips Seafood, and an online Sweepstakes.

Consumer-Focused New Wine Fundamentals Offered in Webinar

The New Wine Fundamentals program, including the new wine and food principles recently adopted by the Wine & Spirit Education Trust, are being taught by Master of Wine Tim Hanni in an internationally available Webinar May 15th and 19th, 2012.

The Vine Through The Line

Imagine this: You walk into a restaurant and order a wine by the glass–on tap!Throw the traditional wine bottle format of yesteryear out the window! Dispel any preconceived notions you may have of normalcy, because a new wine-by-the-glass format is here, and it’s sweeping the nation.

Traverse City Wine & Art Festival

Toast the return of summer on Michigan's wine coast with the 2012 Traverse City Wine & Art Festival on Saturday, June 30. The festival features 27 area wineries paired with a diverse selection of artists, restaurants, and performers, featuring the fusion-rock blend of headliner Rusted Root.

NRA Announces Finalists of Star of the Bar Competition

After a nationwide search among the best professional and amateur mixologists, the online community has selected six semi-finalists for the third annual Star of the Bar competition.The signature cocktail creators are now heading to Chicago to demonstrate their skills in a live competition at the 2012 International Wine, Spirits & Beer Event (IWSB) on May 6.

Technology Boosts Wine Sales

Goodbye printed wine lists, hello interactive, information-packed electronic lists that wow customers and operators alike.Roast in Detroit two weeks ago launched SmartCellar from Incentient, which runs on 15 Apple iPads the restaurant hands out to diners.

In With the New

Orchids, calla lilies, and cherry blossom trees are in full bloom. Gazpacho, ceviche, pea salad, and river-caught salmon have started appearing on restaurant menus. Spring is here, as is the rebirth that comes with the transition of the seasons.