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.
- RT @KatieDrinksWine: @RichardPF Mmm. Goat is good. Except that one is so cute. What if it had been a @DrinkLocalWine lamb?Tweeted 4 days ago
- @lennthompson enjoy the Baco!Tweeted 5 days ago
- @raelinn_wine what resto? Do tell!Tweeted 5 days ago
- RT @jacobsberg: Ever had a beer where Brett was present by accident? It ain't pretty. @newbelgium I think I made a few in my homebrew days!Tweeted 1 week ago
- @drewhbaker Quality can still be quite good - especially in your hands.Tweeted 1 week ago
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