Local and visiting customers all show interest in local wines for varying reasons.
San Francisco, CA -- (SBWIRE) -- 08/12/2013 -- Quality and value of wine can be a tricky business. The two words are associated with many wines at restaurants of quality, but they each are not always truly applicable to the wines might find at their favorite dining location. A recent study by the American Association of Wine Economist posted the question: Do Restaurants Cater to Locapours (people who drink local wines)?
Using the Zagat database, the company attempted to examine the factors that caused for selections of wine. There were parallels between the study within British Columbia, including the increased interest in local foods among consumers. The rise in local products within restaurants ran in line with that interest. Restaurantes chose local wines because the brands were identifiable by locals of the region and it "is clearly labelled on the menu and because there is a burgeoning wine industry in New York state."
Researchers pointed to a list of studies that suggested consumers increased their general interest in purchasing local foods, and that environment, health, and cost issues all applied to the overall choice. Also noted was the likely interest visitors have in trying out local specialities, even if the area is not particularly known for the product.
The study in New York shows interest factors that involve surroundings and style of a restaurant. "That decor ratings, cuisine styles, certain wine list characteristics and distance to wine regions have a statistically significant impact on the likelihood of New York State restaurants serving local wine."
Such interest said to researchers that a restaurant's decision to include local wines on menus have something to do with creating higher scores, instead of focusing directly on the win itself.
Researchers summarized weighted implications that wineries are chosen for. They suggested that an "indicator for ambience and attention to detail, and interpret this to be the reason these restaurants are more likely to place local wines on their menu."
The report closes with the suggestion that "demand for local products by restaurant owners which represent a group of intermediate consumers is often overlooked in the agricultural economics literature, yet they are engaged in a substantial amount of food and beverage purchases in the United States."
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