Cheers-Nov-Dec 2016

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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Page 24 of 63 25 November/December 2016 • Wine pros show regional loyalty by selecting and serving local, terroir-driven wines T he "eat local" movement has taken root over the past decade; now "drink local" is catching up. Much of this is due to craft beer and spirits, but with every state in the U.S. now producing wine, there are plenty of regional wine options as well. While many guests expect a globally focused wine list, peppering the list with a hearty selection of local offerings shows forethought and pride about the philosophy of "what grows together, goes together." Wine directors and sommeliers from restaurants and wine bars in six different American wine-growing regions share their local wine picks. By Kelly Magyarics { { Proof, Washington, D.C. Wine director Joe Quinn's mission for the global wine program at this 96-seat, Mediterranean restaurant is to provide the best producers and bottles from the world's great regions—including vineyards right in Proof 's backyard. "Virginia is an exciting region that has dramatically risen over the last handful of years," he says. "I want to spotlight wines indicative of those qualitative leaps, as well as representing Virginia's historic place in American wine production." PHOTO: ©ISTOCK.COM/DRAGONIMAGES Featured Wine Region: Virginia Number of Wines on the Menu: 40 by the glass, 1,000 by the bottle Number of Regional Wines on the Menu: 5 to 10

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