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.
- Epoisse smells like a very sexy person who farted 20 minutes ago. #Ilovecheese #invinoveritas #wineTweeted 2 days ago
- The illicit love child of a blood orange and a Meyer lemon. del.ec/FFExATweeted 5 days ago
- RT @WPTUSA: Papa Figos: it's a good vintage when they see a golden oriole -they love the sweet grapes! #portugalrocks #fwclassic https://t.…Tweeted 1 week ago
- Played pétanque today for first time in two years. Must remember to fill my water bottle with rosé next time. 😎 #wineTweeted 1 week ago
- To quote Twin Peaks: “It is happening again.” #NatitudeTweeted 2 weeks ago
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