In the United States, there is perhaps no region more romanticized than Europe. It’s cool to go to Bordeaux and only see Bordeaux on wine lists — same goes for Piedmont and Barolo. One could make the same case for the U.S., but what’s unique about the melting pot we live in is that our restaurant scene represents myriad cultures. It’d be a bit strange if an Italian restaurant in Manhattan had an exclusively American wine list, wouldn’t it? There’s a time and place for everything, but claiming that American establishments are doing domestic wines dirty by not capitalizing on Napa Cab and Finger Lakes Riesling feels like an overstatement, and a roundabout marketing ploy to sell more American wine.
On this episode of the “VinePair Podcast,” Adam, Joanna, and Zach weigh on a recent slew of social media posts from a famous sommelier-turned-winemaker who claims that the American restaurant industry is being criminal for not better supporting American wine. They have thoughts. Tune in for more.
Zach is drinking: The Balvenie Caribbean Cask 14 Year
Joanna is drinking: Sazerac at Wolfgang’s Steakhouse
Adam is drinking: Mai Tai from Tip Top Cocktails
