The dirty little secret of many—most, I'd say—restaurant wine lists is that they're worthless to the majority of their audience. Sommeliers go to expensive lengths to construct ever longer, more elaborate lists.
For the full article, check out the new issue of Wine Spectator, on newsstands June 30, 2002.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash