Unbelievable

[Thomas]

Of course, we do our parts to try to get restaurateurs to understand their wine needs, but the fact is, until the wines in the restaurant stop selling, they will remain on the list. I have heard it before, have fought against it for as long as I could, but now fully understand that Americans are willing to drink and to pay lots of money for wood--and so, what can we expect from restaurant people?

I used to make the argument that the wine I recommend would pair well with the food. The problem with that argument is that only select restaurants really know how to pair wine with food--or really care about it.