Monday, 4/30, Little Rock, AR
Another great article in the Wall Street Journal on 4/13 by Gaiter and Brecher about looking for wines on a restaurant's wine list that you can't easily buy in a retail store. A great idea if I've ever heard one. They point out that "there are all sorts of terrific wines that you will usually find only at restaurants". Like they say in their article, if wine drinkers are truly going to expand their palate and taste some really unusual and interesting wines, restaurants are the place to look. They recommend looking for unusual wines when perusing the restaurant wine list as quite a few good wineries focus a majority, if not all, of their sales efforts on the restaurant trade and not on the local retail stores. Another advantage of truly dissecting a wine list is that a restaurant that has a good wine cellar will often have bottles with some age on them that wouldn't be available at all in a retail store. You can also be pretty sure that a finer restaurant will have knowledge in how to keep and store a wine which will allow the diner to have confidence that an older bottle will not have been harmed by mishandling. Gaiter and Brecher also advise that you should try and determine what wine seems to be the passion of the restaurant or sommelier. They closed with the observation that good wineries work very hard to get their wine into restaurants and it is incumbent on the restaurant to offer good, interesting wines to their clientele. Sit Long, Talk Much, Laugh Often, Drink Wine!

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