Gewurztraminer

[quijote]

IK, Milwaukee is still very much a beer burg, but things have been changing over the years. More and more restaurants seem to have realized that it makes good business sense--and profits--to help customers choose the right wines at a meal, and not merely go by price or some nebulous regard for one region over another. The changes don't always seem to happen quickly enough, however.

Georgie, I also find those generic descriptors to be quite unhelpful. Would a restaurant ever dare to describe an SB as "flat and unrefreshing"? It seems to me that notes should be fairly extensive, and should try to provide enough detail so the customer can make flavor matches. Every once in a while I even see menus that list recommended wines (sometimes with explanation) for certain dishes. Certainly better than rolling the dice, in any case.