Restaurant Wine List

[Thomas]

I still think a list that inlcudes wines from the world over, plus regularly rotating California features, will do the trick. As we have covered before, far too many California wines are produced in such a way as to be stand-alones rather than food companions. It would be better for the business to select the ones that match the foods and feature them together, and to always have Old World wines available for those who would rather play it safe.

As for Coturri: unless things have changed, the winemaking practices (I remember) were the cause of the many "bad" wines. In my humble opinion, the "bads" by far outweighed the "goods." There was another label whose name I cannot remember that was produced by the same winemaker; I used to have to duck the ducks that restaurateurs hurled at me for trying to sell them the stuff, which was volatile, dirty, unfiltered, unfined, unfinished and un inviting...