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.
- @VINEXPO I will be there!Tweeted 2 weeks ago
- Yep! RT @kantrowitzwine: @cathycorison @dmwine my new definition is if they are my age or older :)Tweeted 2 weeks ago
- RT @bonniebenwick: The second of @dmwine's in-depth series. @Barboursville twitter.com/WaPoFood/statu…Tweeted 2 weeks ago
- @kantrowitzwine Yep. I’m an “old vine,” definitely!Tweeted 3 weeks ago
- @AcornWinery: @BMichaelWrites Thanks for the tip!Tweeted 3 weeks ago
Top Posts & Pages
- Finally, the perfect Champagne glass
- Drinking Local with The Wine Curmudgeon
- Champagne: What Glass to Choose?
- Winemakers do a number on Wine Spectator
- Peter Chang, Kung Fu Master of Sichuan Cuisine
- That Amazing Virginia Pinot Noir at #WBC11
- Retailer Interview: Vanessa Moore of Unwined, in Alexandria, Va.
- #TBT: Not All Festive Fizz Comes from You-Know-Where
- Barboursville Opens Its Cellar
- A Failed Tea Party with Hugh Johnson