Way Too Broad a Topic =D

[Blue]

1 more suggestion...You said a while back that your patrons are asking for lots of Chardonay. I STRONGLY reccomend the wines of Macon as IK originaly mentioned. They can be by far one of the BEST raport qualite-prix (values) in the wine world.

To give you an example, I love a good white Pouilly Fuisse, Meurseult or Pulligny-Montrachet, but the other day, I picked a couple of bottles of Macon....from one of the villages, don't remember the name of the top of my head, charmay or charnay maybe. In any case, they were $7 retail!

The other night I was making a salmon broiled in butter, white wine sauce. I was knocked off my feet. The wine had surprising balance, veloutee et complet, it filled the mouth, and complemented the dish so much we just blew through the first one and had to open the second.

I wish that restaurants in Boston would stock wines like this. I am sick of paying $30-$50 for mediocre wine. If you priced this wine for $20 bucks in a restaurant it would still blow away everything else on the list below at least $60!

Okay Okay, I like this wine, and I may just have to bring y'all in the details.

The point I am trying to make is do a tasting of 98,99 and 00 Macons and find the gems...your patrons will be VERY grateful and will know that they have something great to drink in every price range!