Browse Frost, Doug

1-21 out of 21 article(s)

Title	Date	Words
Matters of import: what the future holds for imported wine on premise.	May 1, 2010	1564
Adding options: beverage pros counter shrinking guest and operational budgets with added wine pour formats.	Jun 1, 2009	903
A force of vintage and virtue.	Apr 1, 2009	518
Safety first: opening sparkling wine should be pop-free.	Oct 1, 2008	692
Learning to fly; Properly planned and executed, wine flights enable servers to educate and upsell, prompting the guest to understand wine on a whole new level.	Jul 1, 2008	1947
Achieving balance: a great wine list offers something for everyone.	Mar 1, 2008	880
Stellar stemware: a good drink requires truly clean stemware.	Mar 1, 2008	725
$trategic $hift: should wine pricing be formulaic or flexible?	Jan 1, 2008	1792
Feel the heat: global warming is re-shaping the wine world by degree.	Oct 1, 2007	904
Full spectrum reds: red wines well beyond Cabernet deserve exploration and a place--or two, three or more--on the wine list.	Jun 1, 2007	2192
Into the white: Chardonnay's reign continues, but today's wine drinkers are willing to venture out and explore other white wine territory.	May 1, 2007	1561
Special delivery: the "pour man's" options now include a variety of wine vessels and sizes.	Mar 1, 2007	903
Author! Author! The rules for writing a great wine list are changing--bigger isn't always better--but some basic principles remain.	Jan 1, 2007	1838
Mind over menu: a well thought out drink menu informs and entices the guest, differentiates your establishment and boosts beverage sales.	Jun 1, 2006	748
Latin wines on the rise: once known primarily for value, South American wines are growing in volume and quality.	Jun 1, 2006	1505
Cha-ching in Chicago: high-end cocktails ring true with guests.	May 1, 2006	515
Whimsical wines: a wine's packaging is meant to inform and entice, but what do shocking labels and screwcaps convey?	Mar 1, 2006	2125
The many styles of fortified wines: Port, Sherry and Madeira are popular worldwide, but often misunderstood; here, a primer.	Nov 1, 2005	2432
In the service of wine: wine aboard the restaurant--stowaway or honored guest?	Sep 1, 2005	1046
In the service: how good is your word?	Jun 1, 2005	1007
A glass act.	Apr 1, 2005	941