This is a question that can probably be asked wherever fine wines are made. In fact, it WAS raised last year in the San Francisco Chronicle,
which reported complaints by North Coast vintners about restaurants
that touted their local meats and produce but filled their lists with
imported wines. Todd Kliman took the debate national this summer with
his essay, “The Locavore Wine Hypocrisy,” on thedailybeast.com. In today’s Washington Post Food section,
I look deeper into the question, and find some intriguing arguments on
both sides to explain the problem. I also discover some area restaurants
that are making the commitment to feature the local vino.
- Happy Birthday to me ... Local #vawine with local food and even better - local friends. #wine http://t.co/z3x6Wo9kIsTweeted 1 day ago
- @Virginia_Made my teetotaling parents! Ha! Thanks for the bday wishes.Tweeted 1 day ago
- The Mother Vine: Regional Wine's Origin in the OBX wp.me/pI0YW-vkTweeted 1 week ago
- Champagne for real friends, real pain for sham friends. You know who you are. #wineTweeted 1 week ago
- Thanks! RT @EricAsimov: Terrific Q & A with Hugh Johnson, aka @littlestjames, by @dmwine. Worth reading. ow.ly/27UooDTweeted 1 week ago
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