History of Riesling

[Randy Caparoso]

Foodie, the difference between restaurateurs and wineries, as well as between restaurateurs and distributors, is that we absolutly do NOT have to sell (or drink, for that matter) a narrow range of products. We can buy and sell anything we please. Why do you think I've remained on this side of the fence? I love my freedom (like Bucko, I daresay) too much!

Of course, as restaurateurs we work to react to guests as much as influence them. Our business is to please them in both ways -- giving them what they want, but turning around and surprising them with new twists of old things, or new things altogether. But in the end, our bread-and-butter tends to be "what-they-want" -- which is basically the same as what they usually buy in the store to drink at home (hence, the popularity of Cabernets, Merlots, and Chardonnays).

We love to sell Riesling, Foodie, but the beauty of it is that we are not FORCED to sell Riesling.