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 @vinography: Well whooda thunk? Canada has tested 1,543 CA wines that it imports and none exceed its safe threshold for arsenic. http://…Tweeted 4 hours ago
- RT @DoukenieWinery: Latest info on #vawine industry specifics from Dr Tony Wolf (VA state viticulturist) are by way of @TrevorBaratko http:…Tweeted 7 hours ago
- Direct shipping is increasingly important for Napa wineries, fueling recent moves to limit winery traffic. #wine ow.ly/KWrF1Tweeted 3 days ago
- Vineyards and Amish Country are the only places tourists go to see farmers at work. #wine ow.ly/KWrqUTweeted 3 days ago
- @tomshall thanks!Tweeted 6 days ago
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