Restaurant Wine Lists Are Put on Notice

Restaurant wine practices are a sour subject. Earlier in the year ran a story on the top five “rip-offs” and restaurant wine prices came in on the list. Often with a 400% above wholesale markup, restaurants are passing off bad wine at high prices and often in inferior stemware with a less than knowledgeable staff. As I type this I can hear restaurant owners around the US complaining about high overhead, stemware breakage, and loss, there is obviously a more balanced way to sell wine. It’s time to call out the good restaurant wine lists and put the bad […]


What Makes a Good Wine List? Size Doesn’t Matter

I recently visited the two lone Spokane restaurants that received a nod in the 2010 Wine Spectator “Restaurant Wine List Awards.” As I perused the lists, it got me thinking, “What makes a good wine list?” I refuse to pay for wine rags subscriptions like Spectator and Enthusiast when good information is available for free, so I went Googling (sort of like fishing but for information). After a few casts of the line, I pulled back some very interesting insights. I added my own ideas to compile my thoughts on what makes a good restaurant wine list. If you’re looking […]


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