Retail Beverage Store Analysis

My visit at Astor Wines & Spirits located at Lafayette St., New York was wonderful. I had the pleasure to meet with Bambi Ray, one of the Sales Manager at the store. She was very professional and helpful. She seems to know a lot of wines and to enjoy it at the same time. Ms. Ray gave me a tour of the store. At the entrance, the first section is European wines and then sparkling wines. She also showed me a site in the store where they keep some wines under cool temperature and the reason why it is because some of them are old and it needs to be kept there. She was telling me that every time she takes clients to that area, they think those wines are very expensive since they are in another room, but they are not. You can find all kind of wines from $16 to $300 in that area which is not bad at all.

While doing the tour around the store, Ms. Ray was telling me how happy she is working with the company. She has almost 11 years studying wine and she’s been working in the same store for the past 4 years. She still feels very happy there since the owners treat the employees right and make them feel comfortable at the workplace. They are very engaging, they do not micromanage, and they are always willing to listen to employee’s new ideas. Something that Ms. Ray would like to improve at the store that she will talk about with the owners soon is, to add some additional stacks, so it will keep things more organized. She also added that they keep unpaid orders for two weeks when clients call to order, but she feels that’s unfair since there are other clients who come at the store requesting the same item but she can sell it since it is already hold for someone who has not paid. She would like to eliminate that. She prefers that they all pay in advance in order to keep the items for pick up.

At the store, I had the curiosity to know which is the most sold wine and why? In which Ms. Ray took the time to print me a list of all sold wines and the number one wine is Mia Prosecco from Italy. They sell around 1,969 bottles monthly and it only cost $11.96. She said that one of the reasons why is because it is good quality for a good price. 

Overall, I had a great time at Astor & Wines Spirits. I really enjoyed interviewing Ms. Ray and learning more about wines. She was just awesome and very helpful. She wanted to make sure I had all information I needed before leaving the store which I really appreciated.

This is a red wine from Italy. Romagna Denominazione Di Origine Protetta Cagnina Dolce from 2018. This ruby red wine has sweet berry flavors, and a lingering aftertaste of candied violets.

This is a sparkling wine that is not from the European Union. Jansz Tasmania is from Australia. This sparkling wine has a rich floral bouquet of strawberries with a soft and creamy palate.

This is a dry white wine from Greece. Assyrtiko by Gaia is from 2018, produced in Santorini.

This is a shelf talker written by Heather G, one of the employees at Astor Wines & Spirits. She wrote this to Jean Velut-Lumiere et Craie, a bottle of champagne from France.


Wine List Analysis

Laura Fung

Wine List Analysis: The River Café and Charlie Bird

New York City has a variety of casual dining restaurants and fine dining restaurants. Many of these restaurants sell alcohol beverages ranging from wine, beer, and cocktails. In most cases, fine dining restaurants will have higher quality alcohol compared to casual dining restaurants. In this analysis, I will be comparing The River Café and Charlie Bird wine lists.

The River Café is an American fine dining restaurant located at the waterfront of Brooklyn. While eating at this restaurant, guests can see the beautiful views of Manhattan and the Brooklyn Bridge. Their menu has a Michelin star rating and it features American cuisine with innovative cooking techniques and styles. As for their wine list, it is very extensive ranging from wines from France, Italy, California, and other regions. The River Café offers their wine by the glass, half bottle, or full bottle. I noticed how their wine list is very organized and detailed. The wines are categorized by countries and separated into white, red, sparkling, fortified, and rose. For example, for the white wines in France, each section in the list is separated by appellations like Burgundy and Alsace. Each page clearly states the type of wine, vintage, grape variety, price, and region of the wine. I also noticed how in the beginning of the wine list, the wines stated are concise and short, but as you read further the list becomes more organized by location. An attribute to this wine list is being able to offer many different wines. However, a weakness to this list is not being able to know what wine to choose from because of the many wines. Many people who dine at The River Café may not know or understand the different wines listed and what to choose from.

Charlie Bird is a casual dining restaurant located in Soho serving a “Italian-inspired, American-executed menu”. Charlie Bird offers seasonal outdoor seating on a patio and a private dining room for special events or large groups. The wine list is limited to only one page and it lists sparkling, white, and red wines. First, it starts with wines by the glass. Each wine listed has the producer’s name, grape variety, country, vintage, and price. The sparkling, white, and red wines range from $15 to $20 for a glass and most of the wines are from France. I noticed that the sparkling and white wines are combined and separated from the red wine list. On the bottom of the wine list, it shows twelve bottles of wine to drink before 5 o’clock. This is a unique attribute to drawing the consumer’s attention to look at those bottles listed. Since it is a casual dining restaurant, there is not a lot of assortment for wine which may be considered a weakness to the restaurant. Depending on their guests, some may not look at the wine list, but look at the cocktails and beers because it is a casual restaurant.

The River Café’s and Charlie Bird’s wine lists can be similar and different in some aspects. One of the similarities I noticed was the information that is given for each wine. Both wine lists provide the viewer with the type of wine, vintage, price, and country concisely. It can be easily read on the list what kind of wine it is. Another similarity from both wine lists is that they offer wines by the glass, half bottle, and full bottle. This may be common for most restaurants, but specifically seeing this from a fine dining and casual dining restaurant is interesting. The main difference found from the wine lists is how The River Café’s list is wide-ranging while Charlie Bird’s list is limited. We can see a large variety of wines from almost all over the world offered at The River Café. At Charlie Bird, there is about 22 wines in total on their wine list. Another difference is how the wine lists are presented. Based on the online version of each restaurants wine list, the list for The River Café wines are categorized in an orderly manner depending on the country it is originated from. There is not much color and the design is simple. The list for Charlie Bird is bold and bright in yellow and is organized by type of wine and by glass or full bottle. Since River Café’s list is much longer in length, it is expected to have more organization than Charlie Bird’s. Lastly, the wines from The River Café’s list are most likely to be higher in quality because it is coming from a fine dining environment. The quality of the wine from Charlie Bird may not be the same standard as The River Café’s list.

Comparing two different restaurant’s wine lists gives an opportunity to see how wine lists are brought together and what is offered depending on the type of restaurant. Many observations can be made including the attributes and weaknesses of the wine lists. Being able to see these comparisons and differences can expand how we see wine lists in different restaurants now.


Charlie Bird. (n.d.). Retrieved from

Wine Program – Long Term Cellaring – Connoisseurs – Brooklyn, New York. (n.d.).                       Retrieved from


Wine List Analysis

`Wine List Analysis

Trinity A. Clemente

Profesor Dragorn

New York City College of Technology


            For my wine analysis assignment I will be comparing and contrasting the wine lists of the River Cafe and PJ Clark’s. The River cafe has quite a reputation for its expensive and tasteful wine program. I had the pleasure of selecting a wine pairing to accompany my chefs tasting when I dined at the River Cafe last year. Before I begin my comparison it will be beneficial to my readers to share some information about the background of the restaurants. The River CafĂ© opened in June of 1977 by the Brooklyn docks. The owner is currently Michael O’Keeffe. It took twelve years to gain approval in 1974 to even begin building the restaurant because of its unique location. New York Government officials advised Mr. O’Keeffe that putting a restaurant on the Brooklyn waterfront was extremely dangerous due to flooding. The River CafĂ© has been celebrated with numerous awards and achievements including a Michelin Star. 

          PJ Clarks is less widely known for its wine list and is also casual dining. The drink menu online is broken up into much simpler categories than that of The River Cafe. Their categories are White, Rose, Red, and then subcategorized into ordering by the glass and ordering by the bottle. PJ Clarkes has multiple locations in the U.S and I noticed there was little to no variation in the wines available at each location. One thing I do like about their wine menu is that the regions for each wine are emphasized and italicized. 

                 To begin my compare and comparison, I was unable to find any similarities in the wine selections of the two restaurants. I was hoping that because the river cafe has an extensive selection that I would be able to find one wine that they both carry. This can be due to the high standards of the river cafe in comparison to a casual dining restaurant. The River cafe wine program lists the prices of wine and has options for everybody with the price ranges of their wines. PJ Clarks did not have their prices listed on the menu. The river cafe also has their wine broken down in to many categories to count including country, region, and an extensive and pricey madeira list which they are famous for.

               My takeaway from this assignment is that not all good wines have to be so expensive, and that a wine list can be an important part of any restaurant/menu. 


Menu: P.J. Clarke’s Restaurant and Bar at Lincoln Square. (n.d.). Retrieved March 30, 2020, from

Wine Program – Long Term Cellaring – Connoisseurs – Brooklyn, New York. (n.d.). Retrieved March 30, 2020, from


Wine List Analysis

Katy Phan

HMGT 2402

Professor Goodlad

March 30, 2020

Wine List Analysis

Before stepping into the Hospitality Management major, I wondered why most of the restaurants are likely to provide wine lists to customers. However, passing through many courses and taking the W&B Management class, I have discovered wine is not just an alcoholic drink, it enhances the dining experience and enriches food’s flavors. Therefore, wine becomes a significant item for the restaurant industry.

In my paper, I am going to analyze and compare the wine lists from Daniel and Blue Ribbon Brasserie restaurants.

Daniel is well known as a modern French restaurant that has an elegant and luxurious ambiance. The restaurant intelligently accommodates its guests by offering seasonal menus along with an ample wine list from the old-world to the new world of vinification. Daniel presents 25,000 bottles into the wine list that is looked like a book, and it has 81 pages in total. The restaurant is meticulous in putting the table contents for the type of wines to prevent overwhelming from the guests. Wines are categorized into the region and going along with appellations. For example, the Burgundy red wine has two appellations- CĂ´te de Beaune and CĂ´te Chalonnaise. However, the grape variety is not declared so it’s difficult if customers do not comprehend sufficient about wine. Pricing is assigned based on wine’s quality; a 1985 Pinot Noir from La Tache Grand Cru, Burgundy has cost 10,000 dollars.

Opposite to high-quality service like Daniel, Blue Ribbon Brasserie brings to its customers a pleasant, comfortable, and relaxed atmosphere. The place provides a friendly menu at affordable prices, so the simplified wine list is applied. The restaurant’s wine list is enormously shorter; however, it accommodates a variety of choices to customers as well. The list is also classified into sections, it’s seemly easier to the guests because the grape variety is noted in each section. For instance, the white wine section notes champagne, sauvignon blanc, and riesling. Then under each grape variety, there are some choices of region and appellation. Blue Ribbon Brasserie wine list pricing is affordable, even the most expensive bottle like 2014 Chardonnay from 1er Cru, Chablis, Burgundy is only costed 299 dollars. Besides, this place also caters to customers other options such as Vodka, Rum, and Whiskey. This additional is suitable for people who want to have higher alcohol content than wine.

Although both restaurants are different styles of presenting the wine list, I still can see similarities between them. They have the same aim are to satisfy the need and giving the best experience to customers; hence, they attempt to select wines to appropriate the menu and meet customers’ finances.


About Daniel. (n.d). Daniel NYC. Retrieved March 29, 2020, from

Blue Ribbon Brasserie- Brooklyn. (n.d). Blue Ribbon Restaurant. Retrieved March 29, 2020, from

PDF Wine List of Daniel

PDF Wine List of Blue Ribbon Brasserie

Wine List Analysis

Lucy Feng Wu

Professor Goodlad

HMGT 2402

March 29, 2020

Wine List Analysis

For this analysis, I will be comparing a fine dining wine list and a casual dining wine list to see their similarities and difference. The restaurants I chose for this analysis are River Café and Blue Ribbon.

River Café is a Michelin-starred restaurant in Brooklyn. River Café features a classic American menu paired with one of the most outstanding wine list in the world. Some interesting details I noticed in River Café’s wine list is that the first page is the cover with the names of the Wine Director, Head Sommelier and the two Sommeliers of River Café. Also, at the bottom of each page it has a legend that indicates the level of sweetness of each wine starting with one star for slightly sweet and increasing for sweet, very sweet and extremely sweet. I noticed this list has 18 pages which is surprisingly short compared to others fine dining restaurant.

Blue Ribbon is a dining room and friendly well known for being a late night restaurant that opens from 4pm to 4am. Blue Ribbon offers brasserie seafood, American dishes and beverages to pair with the food. Looking at Blue Ribbon’s wine list, I noticed that it is very easy to read and very straightforward wine list composed of 4 pages. As for the beer and cider section of this list, it has the percentage of alcohol of each beverage besides their names.

Moving into the similarities of these two wine lists, I have noticed that both lists first section is wine by glass and both of them listed champagne and sparkling wines first, white wines second, rose wines third and red wine at last. Also, both section are very similar in format because both lists name the wine starting by the grape variety.

I have noticed more difference than similarities in this analysis. The most notable difference is the large variety of wines that fine dining restaurants wine lists have and the price are different from casual dining restaurants. Another difference is that each wine lists section of wine bottles are arranged differently. Blue Ribbon’s list separated white wines and red wines and segmented them by grape variety. On the other hand, River Café separated white wines and red wines from France and segmented them by country and grouped them according to each wines specific region and appellation.

In conclusion, fining dining and casual dining restaurants has similar format for wine list. However, fining dining has a larger selection of wines than casual dining which give them the opportunity to group wines by country, and for French wines, by region and appellation. Also, River Café wine list is suitable for people who know about wines since the section of French wines does not include their grape variety.

Mimi Chen Wine List Analysis

The two restaurant wine lists that I will be comparing is Restaurant Daniel and Roberta’s. I decided to choose these two restaurants because I have been to both of them, had some wine at Restaurant Daniel but not Roberta’s. Restaurant Daniel is a high end french cuisine based two Michelin starred restaurant, whilst Roberta’s is a pizza joint in Brooklyn. They are both wonderful restaurants in their own unique way serving what makes them special.

At first glance, the wine list that Roberta’s provides on the website shows more wines altogether than the wine list provided on the Daniel website. But having visited Daniel previously, I know that the wine list at Daniel is actually very extensive and is provided not on a menu, but in a book because of how many wines they hold. Another observation is that Roberta’s doesn’t have a cocktail and bar menu while Daniel does, and they also have beer which I don’t see on Roberta’s list. As for format of the lists, I believe Daniel’s definitely looks more classy and easy to read whereas the font on Roberta’s menu isn’t very clear to the eye making it very unappealing. 

Some similarities of both the wine lists include specifically in the champagne tab where most of the wines are labeled as NV or non-vintage, indicating that the wine is made from grapes from multiple harvests. Winemakers do this to mix and match and achieve a blend of a specific flavor and taste. Another similarity I noticed is that they order the wines in the same way from champagne to white to red. I believe restaurants do this to maintain a good order of the lists and to show consumers light to heavy options. 

Some differences I noticed as mentioned before definitely includes the format of the lists. I think Roberta’s can do a much better job at making the list look more appealing despite being a smaller restaurant than Daniel so that they can sell more wine. With the average percentage of beverage sales in restaurants being 30%, they can definitely market their extensive list of available wines better, it is without a doubt that the current list looks a bit confusing. Another difference I notice as a consumer is the prices provided online but as I have said before, I do know that Daniel has a much more extensive wine list that they provide but with what they provide and what I can work with online, Roberta’s definitely has a much higher price point overall for their wines. 

In conclusion, I believe restaurants should definitely showcase their wines well online for consumers to see. Wine is such an important part of a meal that people may want to research what the restaurant provides before going their first.

Wine List Analysis

Adijatu Jalloh
Professor. Dagon
HMGT 2402

Wine is an alcohol beverage that took the world by storm. It is made from grape juices that has been fermented with sugar and yeast. There are hundreds of different varieties of grapes all over the world. Wine making is very serious in the market with its own rules and regulations. Wine making has been passed down through generations and studying wines can take a lifetime. Many might say that most wines test the same but this is not true. In fact all wines are differentiated by color, intensity, viscosity, and intensity.

It is hard to understand wine without learning about it first or at least doing some kind of research. Most people only know of red and white wine but it goes beyond me to say that this is not much knowledge. Only because there are thousands of red wines and thousands of white wines. It is hard to dine without understanding wines because wines can range from $12 to $1,000. Most qualities of wines are based on the aging of the wine. Wines tend to be better when they are aged longer. Almost every country makes wine. The most popular being French, Italy, and the United States (California). There are many kinds of grapes such as chenin blanc which is a white grape and merlot which is a red grape. White grapes can make both red and white wines but red grapes can only make red wines.

With wines being such an interesting topic that seems to be very important in the hospitality industry I started looking at wine lists from different restaurants. The first restaurant that stood out to me was Asiate. Asiate is a fine dining restaurant located inside the Mandarin Oriental on the 36th floor. This restaurant was very fascinating to me because I remember eating there a few months ago and the first thing that stood out to me when I walked in was the restaurant wine collection. Asiate is known for its outstanding view of the city skyline and it’s amazing visual presentations with interesting flavors. When I visited the website I learned that they have their own wine program with an award winning selection. Asiate showcases 1,200 different bottles of wine from around the world. As it says on the website the wine lists have “classic wines as well as wines from lesser-known wineries”. This wine list was very long and very well detailed out. They had wines from almost every country. Each wine had the country listed next to it. They also had champagne, sparkling wine, cocktails, and beers.

Another restaurant that had me intrigued with their wine list was The River Cafe. Located in Brooklyn the River Cafe Known for its romantic atmosphere and it’s all American cuisine is a Michelin starred restaurant. I chose this restaurant because with its menu that “complements the changing seasons” as said on their website, it is extremely important to know a thing or two about wines before dining there. The River Cafe wine program has been under the direction of Joseph DeLissio since 1977. The wine lists include some of the world’s best wines such as Chateau Petrus, Vega Sicilia, and Chateau Reyas. The River Cafe wine program has won many awards including the prestigious Diamond Wine List Award. The wine list is very well organized going from champagne & sparkling wines, to white wines, then rose, and then going down to red and fortified wines.

Wine is extremely important for the food industry because it complements a dish. A restaurant wine list can be as long as they want or as short as they proffer. It is important to learn about wines and understand what to look for when drinking wine or opening a business.

Laura Peruvhi (2018, September 24). Brunch With A View: Our experience at Asiate.

Brunch with a view: our experience at Asiate

Bryan Miller (2017, July 31). View From the River Café: 40 Years of Feasts and Firsts.


Wine List Analysis

Josefina Piñeyro

Professor. Dagorn

HMGT 2402/E553


Wine list Analysis

Wine culture has been around for well over 3,000 years and as food and beverage progresses it will continue to flourish. Pairing wines with foods is a skill that isn’t easily attained and so many restaurants have their own approach when it comes to wine pairings. Factors such as acid, sugar, tannins, and level of alcohol content are taken into account and play a huge role to the pairing of a wine with a dish. Many restaurants take so much pride in creating their menus because they want the guest to not only have an unforgettable dining experience, but they want to enhance the flavors of an already delicious meal.

I will be comparing River Café which is a fine dining restaurant that is located in Brooklyn with stunning views of New York City, this romantic setting restaurant offers extensive wine list that contributes to their already beautiful and sophisticated ambiance. On the other end is P.J. Clarkes which is a casual setting restaurant that has been around since 1884 where guest will feel right at home with their warm and friendly atmosphere.

When we observe River Cafes wine list I notice that its quite lengthy, they offer a variety of sparkling, white, rosé, and red wines ranging from as low $17 to over $2,000 by bottle or by glass. River Café features grape variety such as Riesling, Pinot Noir, Bordeaux blends, Chardonnay, etc. Something that I found interesting was their selection of historic California red wines. The Cabernet Sauvignon from 1968 Heitz Wine Celler -Napa Valley was actually made by Joe Heitz during World war 2, which is why wines that carry a story tend to be more expensive (Leve, 2019).

P.J. Clarkes wine list is simple and clean and I find that a shorter wine list is much easier to navigate and this allows guest to not feel overwhelmed. They offer your basic sparkling, red, white and rosé wines like River Café and they keep to the classics from Prosecco, Sauvignon Blanc, Pinot Grigio, Gamey and more. What makes their menu stand out is options of hard liquor cocktails and beers. This separates them from River Café because characteristics of wine differ from that of other alcohol drinks, therefore they have the ability to offer their guest a little something that appeals to older people and what younger adults would gravitate towards. Something that is evident is that River café is much more meticulous with their wine list and offers the help of master sommeliers to provide guest with information on their wine selection. Both restaurants wine list provide guest with the location and producer which can give the wine more of an appeal to experienced drinkers.

Overall restaurants can offer extensive wine lists as long as a book, while others provide just a few pages’ worth. Taking into account the environment and type of service an establishment wants to offer, the wine list will differ between fine dining and causal setting environments. This aspect will contribute greatly to the wine list because the restaurant would want to create a menu that’s authenticate to what they represent.


Jeff, L. (2019, February 21). 1968 Heitz Cellar Cabernet Sauvignon Martha’s Vineyard Oakville California USA Wine Review Tasting Note. Retrieved from Cellar Cabernet Sauvignon Martha’s Vineyard

McClain, J., & McClain Cellars. (2019, January 26). The Culture, Tradition, and History of Wine in America. Retrieved from

P.J. Clarke’s Restaurant and Bar: Our Roots. (n.d.). Retrieved from

Third Avenue




Retail Beverage Store

Doing this project was interesting. I thought we had to pick and just walk into any beverage store. As, what I ended up doing, but the class received a list that made things simple. I say this because, these were likely retail stores that already went through the process of students calling and asking do conduct their interview with them. I went to three different beverage stores to ask. Two of them was by my Alma-mater. The first one I chose was Chambers Street wines and spirits and the other was a new wine and spirits store on Greenwich. They both said yes. I didn’t choose neither one of the two do conduct my interview with. I didn’t choose them due to not having enough time to go and conduct it. So, I lucked up and found one near the College, about two blocks from my job. Which I found to be very convenient. I chose York Cellars wine retail beverage store. I didn’t ask face to face, I called and asked, they were the nicest. I was very pleased with my choice. They were supper pleasant and happy to be able to help me out with my interview.

Nervously, I called York Cellars wine and spirits beverage shop located in the DUMBO area of Brooklyn, I spoke to a young lady who was very pleasant but very abrupt and short with her answers but as I continued talking to her she softened up and told me if I can make it by 2:00 pm she would be able to help me out with my interview. It was 1:15 pm. I made it by 1:30 pm ready for the interview.

The retail shop is not too far from where I work and from NYCCT. It’s walking distance. When she told me at first that, this is not a good time for me to do my interview due to it being too busy. I thought something else because it is never busy when I pass to go get my lunch every day. I just figured she did not want to be bothered. I thought she was going to brush me off and tell me to email the manager as the others did. But thankfully that did not happen.

I entered the shop and the ambiance of this store was unbelievable. I walked into a store front shop surrounded by different colorful well stocked wines, soft music playing just high enough for you to hear what is playing but low enough to hold and hear your conversation. The lights were dim enough to still be able to see the writing on a bottle of all the delicious wines displayed. Glowing candles illuminated the entire store with a hint of vanilla aroma filling the air. As I looked to my right, the young lady whom I just spoke to on the phone was at the register ready to greet me with a nice big bright smile. “Hello”.

I introduced myself and started the interview. I asked her my first question, how do you store your wine? She answered, without pause, they order their wine from a warehouse that is in New Jersey, but the import company works with the warehouse for the delivery’s. They work with five different importers that all arrive on one truck. When the wine reaches the shop, they receive them in crates already bottled. They are immediately place them out on the shelves by regions. The leftover bottles re stored in the back area of the store on shelves also by regions and kept in the cool temperature of about 64 degrees. My second question, As the expert, what is your drink of choose? As the expert, she prefers more natural type wines. As she explained, she stated that most wines have at least 70 different types of additives and as you drinking you know that it is not inoculated with lab yeast. It uses natural yeast from the earth which of course is a great and better part of the fermentation process, she added there is minimal intervention which allows nature to take its course and the grapes to do its thing naturally. Natural wine is a greater expression of the grape. Third question, how are your wines labeled on the shelves, for people that have no idea about wines? Our wines are labeled and shelved by region. Within the region we try to keep the grape variety together. We often keep two tables that are labeled and shelved by grape variety of “red” and “white” and by regions and these wines are called out “weekday warriors”. These wines are the best variety of wine the manager chose that are under the price of $17. If a person does not know what they are looking for we have a set of question we try to ask the customer to see what type of taste they are reaching for. My final question, I wanted to know how do your shop impact the community? She answered, the shop owners which was discovered is husband and wife took it over from another liquor store owner that was not doing so good. They renovated it into what it is today. The last shop was not fully stocked and did have any variety. They were not attracting the business to keep them going. Now with the cluster of choices they are big in business with a lot of commuters as customers. The area is more of a business area not residential.

However, the shop has some weaknesses that can be pointed out. The area they are in is under construction, so there is scaffolding cover their shop. It looks closed when you pass. The windows are tinted. They should have a billboard that sits on the sidewalk with their specials and times of operation. They have a billboard on the outside of the wall in addition that does not catch the eye.  I was searching online to learn some history about the shop, and I discovered they do not have their own website. They are on social media but not their own website. I am not sure if they have delivery service to their customers but having their own site would boost their fan base even higher.

In conclusion I was satisfied with my interview. The young lady was very pleasant. And very informative. She mentioned to me that she was a sommelier and worked in different restaurants around wines. She also read a lot about different types of wines, but she learned about wines by attending lots of tastings.  The environment was warm and welcoming. Going in make you feel like you want to stay for a little while. Make you feel like you can take your time and browse the shop. Buy more than one beverage. I am sure that is what their mission is. If not, it should be.
















Retail Beverage Store Analysis

Retail Beverage Store Analysis


Nooriya Imtiaz

Professor Dagorn

HMGT 2402 E553



The Retail wine store I visited is the 55th street Wine and Spirits its located on 50 W 55th St, the store is pretty small. The wine store is just down the block from the Love Sculpture, four blocks south of Central Pak and within the walking distance from Times Square. They have a great variety of domestic and international wines, and as well as a large selection of spirits. In the store, the wines and spirits were arranged along the walls and in the center of the store, which is typical for a wine shop, each of the areas of the wines was designed by the country and each of the countries is broken down into appellations and grape varieties and also the style of the wines. The customer service and organization were great. The lighting of the store was excellent because the customers could look at the wines and read labels, it is essential for a retail store and the location itself was wonderful, the employees are dedicated their time and effort to each the customers when they come in, and each customer leaves with a bottle of wine or spirits each time they visit the store.

The “Self-talker wine was a Red wine from France is Anthony’s Hill Fetter Cabernet is a Cabernet Sauvignon leads with a deep ruby hue and engaging aromas of dark berries, spice, violets, and cassis. Tasting delivers a multi-layered wine featuring supple favors of blackcurrants framed by subtler tones of mocha, caramel, and toast. Medium-firm tannins imbue structure, balance, and depth to the wine, which closes on a polished note, with a lingering finish. Red Wine from Spain is Volver Single Vineyard Tempranillo it is a Saturated ruby color. The wine has a strikingly aromatic nose that offers a pungent array of fruit and herbal scents. Sweet cherry-vanilla and cola flavors coat the palate and are enlivened by juicy acidity. Sparkling wine not from France is Graham Beck Wine Brut Rose Nv Single, it is from South Africa it has Aromas of fruits, cherry raspberries and few secondary whiffs of minerality.

A lively mousse, but is amazing in mouth, with sub-tie red berry flavors enlivened by bright acidity. Brisk, yet delicate on the palate, mixed with amazing flavors of fresh berries and hints of oyster shell. Red wine from a region unknown made wine is this Red wine is from Israel, it is Barkan Class Classic Cabernet Sauvignon and it is a layer of dark berry spice and layers of oak which are supporting the soft tannins and focused acidity. They also do the delivery and wine tasting.


   Red Wine from Spain

Volver Single Vineyard Tempranillo

Color: Ruby

Flavors: Sweet cherry-vanilla and cola

The wine has a strikingly aromatic nose that offers a pungent array of fruit and herbal scents. Supple tannins gain strength on the finish, which strongly repeats the floral qualities and cola.

   Aromas of raspberries, cherries and a few secondary whiffs of minerality. A lively mousse, but fine in the mouth, with subtle red berry flavors enlivened by bright acidity. Brisk, yet delicate on the palate, bursting with flavors of freshly crushed berries and hints of oyster shell.

    Layers of oak, dark berry, and spice are supported by soft tannins and focused acidity.

Good with medium flavored grilled or sauced chicken.