Wines from Virgina are on the lists at several restuarants. The Afton Mountain Winery in Afton, Virginia, is pictured above. Grapes www.cheersonline.com Local
The farm-to-table movement that has
hit wine lists is nding success in offering regional varietals. By Michelle Paolillo Lockett
W
ine lists are often built as a testament to an operator's commitment to creating a complete and unique dining
experience. Wine managers and sommeliers look to many things—from the food to the clientele—when fi nding the right mix of American and international grape varieties. For those in or around wine country, the pressure is often on showcasing the local fl are. Th e four wine managers interviewed for this story say the fi rst
rule of thumb is to ensure that all of your wine selections work with your food. Th en, they say, add the best of what your region has to off er. While this seems like simple advice, each takes a diff erent approach to showcasing his or her take on regional fl are. From a dedication to local wines, to showcasing only the best of the best in the area, to off ering freedom to local wine managers to fi nd the best locally, these restaurants work to incorporate local wines in the mix.
STRATEGICALLY LOCAL At Manresa in Los Gatos, California, a European-American
restaurant, Jeff rey Bareilles, wine and beverage director, chooses wines that work with Chef David Kinch's cuisine. Located at the foot of the Santa Cruz Mountain AVA, local options abound. "Th ey grow almost every varietal but sauvignon blanc," he says. "Th ere are some of world's best wines here and some of the world's worst wines."
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