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Reply to "Restaurant wine lists"

I think there should be a good mix of wines that are recognizable and those that allow for originality. Patrons should have a "safe haven" to select something, especially in a case, as this was, where we are not failiar with the staff and don't have any reason to allow them to pick something on our behalf. Also, the wines started at $90 and went to $700.

We have, by the way, been collecting, studying, and tasting for more than 10 years, so I would think that we would at least have heard of some of them.
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