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 @lennthompson: Thanks for organizing the tasting @DrinkWhatULike and @Barboursville. Reds were good, but viognier is a gold standard...Tweeted 5 hours ago
- Luca - did you make an '11 Octagon? #VAWineChat @BarboursvilleTweeted 5 hours ago
- @Barboursville The 11 Neb is one to drink while waiting for others to develop! Balance in all things, including #wine cellars. #VAWineChatTweeted 5 hours ago
- 2010 Octagon: As hot and heavy as this vintage was, this wine is incredibly elegant. #VAWineChat #vawine @BarboursvilleTweeted 5 hours ago
- This @Barboursville 11 neb is softer and luscious than usual - no need to wait, but I know it will age well. #VAWineChat #vawineTweeted 5 hours ago
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