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Abstract
Substantial industry and winery efforts in recent years have centered on improving access of New York wines into upscale
restaurants in New York City (NYC), albeit with limited success. A survey of upscale restaurants and wine stores
in NYC was conducted to identify important attributes influencing wine purchase decisions and to better understand
the primary factors affecting the level of New York wines included on restaurant wine lists. Larger restaurants with
higher entrée prices and a larger dependence on wine sales were shown to include fewer New York wines, while restaurants
serving higher proportions of Riesling, Cabernet Franc, and domestic wines included more. A wine’s collective
regional and varietal reputation was found to influence overall wine purchasing decisions, indicating that marketing
efforts targeted on these attributes may be a beneficial strategy.