WITHSTAND

[Innkeeper]

Interesting story that can be accessed through the Wine Press on our front page today. It is titled "Diners Discover Life After Chardonnay." It is a reprint of a New York Times article by Frank Prial. Prial summerizes the recent restaurant poll in Wine and Spirits.

Chardonnay does not take as much a beating in the article as does merlot. One would get the impression that varietal merlot is dead according to the survey. Chardonnay though still popular is losing ground to sauvignon blanc (especially imported ones), pinot grigio, and others.

Cabernet pretty much skates in the article since many of the restaurants surveyed where steak houses. Then Dan Berger's Vintage Experiences dated today arrived. Dan and an associate Bob Thompston tasted their way through 36 high end cabs and only recommeded nine of them! His findings conclude that winemakers are emphasizing form over function. "Thus has function (the ability of a wine to match with food) been abandoned." At another point he flat states that he wouldn't pay even $25 for some of the wines costing over $100. "Particularly since we couldn't think of a single dish they'd work with."

WITHSTAND LIVES!