Abstract: The aim of this paper is to use an experiential view of wine tourism to develop a battery of items that can potentially capture the overall Douro Valley experience from the tourist’s perspective. The Douro Valley, a UNESCO World Heritage region located in Portugal, was the target of this study. The research took a mixed approach using both qualitative and quantitative designs. Firstly, we combine the literature review on service quality scales with a content analysis of five in-depth interviews with winery managers and a focus group with wine tourists to identify the main dimensions of the overall tourism experience and to develop a battery of items for each dimension. Eight dimensions of the overall wine tourism experience came out, as follows: winery service and staff, winery facilities, winery service, wine product, wine region environment, wine region accessibilities, wine region´s offerings, and the wine region and winery reputation.
Abstract: This paper investigates the structure and content of the
wine lists in upscale restaurants in Portugal (N=61). The respondents
considered that a wine list should be easy to use and to modify, welldesigned,
modern and varied. Respondents also stated that they
perform on average 6 revisions to the wine list per year. The
restaurant owner, the restaurant manager and the sommelier were the
main persons in charge of the wine list design. One of the most
important reasons for selecting wines across most restaurants was to
‘complement the menu’ and ‘pairing food with wine’. Restaurants
also reported to be relatively independent from suppliers and
magazine evaluations. Moreover, this work revealed that the
restaurant wine list is considered by restaurateurs as a strategic tool to
sell wine as a complement to the menu, to improve customer
satisfaction and loyalty, to increase restaurant value and to enhance a
successful positioning.