Purpose

This paper aims to situate restaurant experiences and in particular the wines available on wine lists, within the wider context of wine tourism. This is done by examining the wine lists of restaurants in two New Zealand destinations, focusing in particular on the showcasing of “local wines” and the factors behind these offerings, and outlines the potential implications for hospitality managers and a wider academic audience.

Design/methodology/approach

The population of restaurants in each destination was identified using online directories, from which a sample of wine lists, comprising 84 in Christchurch and 43 in Queenstown, was systematically analysed to identify number of wines, regional origin, price and other information. Following this, key informant interviews in restaurants in each destination explored decision-making factors in stocking local wines, including consumer base, existing networks and reputation and additional challenges and opportunities.

Findings

Restaurants in each destination offered more New Zealand than foreign wines on their lists, though significant regional differences are apparent. Queenstown restaurants offered slightly fewer imported wines and significantly more local (Central Otago) wines than Christchurch restaurants. The global awareness of Central Otago pinot noir is a factor in this wine list representation, but there are also other influences, including the greater concentration of overseas visitors (pre-pandemic) and more significant visibility and greater opportunities for wine tourism experiences within the destination.

Originality/value

This paper represents an important addition to academic research on wine marketing in the on-premise sector of emerging wine regions. This paper also highlights the potential significance of restaurant meals – including wine choices – in overall wine destination experiences and demonstrates differences in approach between restaurants in wine regions of similar size but with different reputations, international visitation and wine tourism infrastructure.

中文翻译：

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来自腹地的葡萄酒：比较两个新西兰旅游目的地酒单上当地葡萄酒的供应情况

目的

本文旨在在葡萄酒旅游的更广泛背景下定位餐厅体验，特别是酒单上的葡萄酒。这是通过检查两个新西兰目的地餐厅的酒单来完成的，特别关注“本地葡萄酒”的展示以及这些产品背后的因素，并概述了对酒店管理人员和更广泛的学术受众的潜在影响。

设计/方法/方法

使用在线目录确定了每个目的地的餐馆数量，从中系统地分析了酒单样本，包括基督城的 84 家和皇后镇的 43 家，以确定葡萄酒的数量、产地、价格和其他信息。在此之后，对每个目的地餐厅的关键线人访谈探讨了库存当地葡萄酒的决策因素，包括消费者基础、现有网络和声誉以及其他挑战和机遇。

发现

每个目的地的餐厅提供的新西兰葡萄酒都比他们名单上的外国葡萄酒多，尽管明显的地区差异是显而易见的。与基督城餐厅相比，皇后镇餐厅提供的进口葡萄酒略少，而本地（中奥塔哥）葡萄酒则多得多。中奥塔哥黑比诺的全球知名度是此酒单代表性的一个因素，但也有其他影响，包括海外游客更加集中（大流行前）以及目的地内葡萄酒旅游体验的知名度和更多机会.

原创性/价值

本文是对新兴葡萄酒产区本地部门葡萄酒营销学术研究的重要补充。本文还强调了餐厅用餐（包括葡萄酒选择）在整体葡萄酒目的地体验中的潜在重要性，并展示了规模相似但声誉不同、国际访问量和葡萄酒旅游基础设施不同的葡萄酒产区的餐厅之间的方法差异。