Quote:
Originally posted by Fugee
A good wine director can pick out a wine that best complements each course.
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The operative word being "can". Call me a cynic but I'm betting that at most for-profit restaurants that have scores of bottles (or more) of wine on their wine lists and an inventory of each to back up the listing, I think there are other factors that go into the wine director's choice of the wine. Especially when they sense that their patron doesn't know too much.
