AccessMyLibrary provides FREE access to millions of articles from top publications available through your library.
Where do restaurateurs learn to put together a wine list?
Through the grapevine, they say.
Restaurant owners say the expertise comes from tasting several varieties, keeping abreast of what's new and good, and listening to suggestions by people in the wine business. For many, it's self-taught.
"You have to do a lot of tasting of wines," says Joel Lippes, co-owner of Rue Franklin, a French restaurant in Buffalo. "You read and you talk to people who sell the product. It's not that complicated."
Lippes and his wife, Andree, have about 80 varieties on their wine menu, representing California and New York state wines and five of the eight wine-producing regions of France.
At Oliver's Restaurant, owner Henry Gorino and his staff of waiters and managers are tasting about 600 varieties of wine for the annual autumn update of the wine list. They'll pare the selection down to 300 and carry about 6,000 bottles in stock -- …