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We’ve all been there. You go to a nice restaurant, you’re handed the wine list, and it weighs five pounds and could take many hours to sort through.
Today on the “VinePair Podcast,” Adam, Joanna, and Zach discuss why a massive wine list is anti-hospitality and why it continues to persist. Are there other ways that restaurants can highlight their sizable collections without dropping a brick on the table?
Zach is drinking: Savory Martini at Old World Chophouse
Joanna is drinking: Negroni Cuba Libre at Cuties
Adam is drinking: Kalin Cellars Chardonnay
