01 First US Certified Wine Appraiser in the US Talks Ethics, Professional Stands, and Buyer Beware – Gayle M. Skluzacek
Gayle M. Skluzacek, President, Abigail Hartmann Associates, New York City, is Principal Appraiser, Fine Art/Wine Specialist, and Review Appraiser with clients nationwide. She conducts authentication, research studies, and appraisals of personal property, specializing in fine and decorative arts, jewelry, and wine. She is Appraiser Qualifications Board Certified and a member of the Appraisers Association of America since 1994 and teaches the Uniform Standards of Professional Appraisal Practice course at New York University and elsewhere. Her favorite wine for personal consumption is Margaux AOC Bordeaux. There are only maybe five certified wine appraisers in the United States.
02 Gayle M. Skluzacek
We conduct research studies, and appraisals of personal property, specializing in fine and decorative arts, jewelry, and wine. The principal of Abigail Hartmann Associates is Gayle M. Skluzacek
03 American Association of Wine Economists Working Paper No. 139:Do Restaurants Cater to Locapours? – Joseph M. Perla and Bradley J. Rickard
Using Zagat Survey data to examine factors that influence wine list selections Joseph M. Perla, Bradley J. Rickard, and Todd M. Schmit examined, “Do restaurants cater to locapours?” from an applied economic perspective. The “econometric results indicate 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,” published in the July 2013 American Association of Wine Economists Working Paper No. 139. Bradley J. Rickard, Assistant Professor, and Joseph M. Perla, Graduate Student, represent the Charles H. Dyson School of Applied Economics and Management at Cornell University, Ithaca, New York.
04 A Look at the Quintessential Consumer; How do Restaurants Define Local Food and Beverages? Joseph M. Perla and Bradley J. Rickard
There has been an increase in interest in local foods among final consumers in the United States, and there has also been a rise in offerings of local products in restaurants. Joseph M. Perla, Graduate Student, and Bradley J. Rickard, Assistant Professor, Charles H. Dyson School of Applied Economics and Management at Cornell University, use Zagat Survey data and restaurant-specific menu information to estimate factors that influence the availability of New York State (NYS) wine in 1,401 NYS restaurants. They focus on wine because the production region is clearly labeled on the menu and because there is a burgeoning wine industry in NYS. Abstract quote, American Association of Wine Economists Working Paper No. 139