Shorter wine lists are becoming more commonplace at restaurants, and some have suggested that this trend is good for the industry as a whole. While the shift does make bottle and by-the-glass lists less intimidating, thus preventing restaurants’ cellars from clogging with dusty bottles, it may not be the best thing for the wine world.
In reality, finding the good in any situation where wine becomes a less important part of a restaurant’s beverage program is challenging. Especially when there’s plenty of wine sitting unsold in warehouses due to the simple fact that the on-premise isn’t moving bottles at the rate it was pre-Covid.
On this episode of the “VinePair Podcast,” Adam, Joanna, and Zach point out some of the pitfalls of this new trend, as well as discuss what the motivation is for a “short” wine list. Tune in for more.
Zach is drinking: Pierre Usseglio Châteauneuf-du-Pape Blanc
Joanna is drinking: Cable Car
Adam is drinking: Chianti
