Determined not to let sky-high Champagne prices and consumer frugality take the air out of their bubbly business, some restaurant operators are guiding their guests to good, reasonably priced sparkling wines from less-heralded wine regions. “Today you can walk into a store or into a restaurant and find a beer, a wine or a sparkling aperitif from any corner of the world,” said Todd J. Smith, wine director of Dosa, a new restaurant in San Francisco that showcases the exotic cuisine of ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com