I was reading the "Steak House" thread, checked out Berns Winelist and in thinking on the Grand Award Criteria. Is a selection of over 1500 wines really a measure of excellence. To be honest, I'd rather see a wine list of 50-100 excellent choices, maybe verticals of some of these, at all price points, where the wines are selected by the chef and the sommelier to match the food being served, rather than a telephone diectory of all sorts.
I'm not the world's best on wine, but know enough, and in some cases I have just given up on these phone books. What do others think?