Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
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Dear Dr. Vinny,
When creating a wine list, what is the proper way to list a private-label wine? Should it be listed with the winery name or with the restaurant name?
—Henrique V., Chicago
I checked with Nathan Wesley, who handles Wine Spectator's Restaurant Awards Program (and reads wine lists for a living), for his advice. Nathan says, "Private-label wines on a restaurant's wine list should include both the name of the winery that produces the wine and the name of the special cuvée, as well as the appellation and vintage."
I agree. Discerning diners would like to know if the producer is one of their favorites or not.
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