Beyond what a beverage director personally determines to be quality, there are few remaining tangible ways to determine the value of wine. Finding the sweet spot-where quality and price are aligned-continues to be a priority for operators who strive to create value in wine programs both by the glass and the bottle. While unfamiliarity can often present the biggest challenge to marketing wines that deliver the best quality for value, food and beverage directors and sommeliers are constantly in search of Old and New World wine values for their programs. Complete article here…The New Regional Wine Values