A big thanks to Tony H for this topic. Here was his question:
Could you one day explore the issue of wine lists?
Where do restaurant wine lists come from? I would like to think that someone sits down with the menu and thinks through what wines might go well with the dishes, but that’s probably naïve. I suspect most restaurants buy a package deal from a distributor to supply a standardized list and the wines?
If you were going to design a wine list, how would you go about doing it?
What is it about a wine list that tips you off as to whether it has been put together by people who know what they’re doing?
Where do wine list prices come from?
I use my experience as a restaurant marketer for the big hulking winery to shed some light on the inside industry dirt. We talk about what to look for in a list and in a good restaurant (via wine) and then I give you some great tips from the book (almost done!).
Hope you enjoy this one! Look forward to the feedback (and other great service stor