WineLovers Discussion Group

...about what's going on there and how it's a different market than San Francisco and New York. Or at least, I found it interesting!

http://eater.com/archives/2012/10/03/the-la-wine-scene-according-to-its-sommeliers.php

Definitely interesting! Thanks for posting.

One thing that is unique—especially in California—is the absence of California wine.
DECODED: The diners are too savvy here, they know the prices of CA wines, instead we list obscure foreign wines so can have a huge mark-up on without diners knowing


We don't have a wine list at Covell.......instead we start a conversation with each guest, get a sense of what they're looking for, then present a few wine options with a small taste of each to help them navigate their way from 120 wines by the glass to the right choice for the moment.
I would so hate this...the process could take forever..

Diner - Where's the wine list?
Sommelier - We don't have one, tell me what you're looking for.
Diner - The wine list!
Sommelier - What sort of wines do you normally drink?
Diner - Everything: show me the list so I can see what you've got
Sommelier - Do you like Cabernet?
Diner - Yes, what labels and vintages have you got?
Sommelier names 15 Cabernets, their origin and vintages.
Diner - What else you got?
Sommelier - Pinot Noir?
Diner - Where from?
and so on till the entire stock is named....

Meanwhile on Table 2
Diner - Where's the wine list?
Waiter - The sommelier will be with you when he's finished at that table
Diner - Just give me the list, I can choose myself
Waiter - We don't have one, the sommelier will discuss your tastes
Diner - Forget it, bring a jug of tap water

Peter May wrote:One thing that is unique—especially in California—is the absence of California wine.
DECODED: The diners are too savvy here, they know the prices of CA wines, instead we list obscure foreign wines so can have a huge mark-up on without diners knowing

I didn't think that way when I read that, but there's a restaurant here in Bellingham that's guilty. Their markups are the highest in the city at 3X or 3X+, judging by the $70 I paid for a $20 Aglianico once. You could be right--would have to see their list to reach that conclusion.

We don't have a wine list at Covell.......instead we start a conversation with each guest, get a sense of what they're looking for, then present a few wine options with a small taste of each to help them navigate their way from 120 wines by the glass to the right choice for the moment. I would so hate this...the process could take forever..

I'll admit I bristled over that one. Found it very condescending, the idea that they would know what I'm looking for better than I would.

Peter May wrote:One thing that is unique—especially in California—is the absence of California wine.
DECODED: The diners are too savvy here, they know the prices of CA wines, instead we list obscure foreign wines so can have a huge mark-up on without diners knowing

OR...they realize that California wines (especially Napa) have a terrible QPR and you can get much better wine and great values from these so called "obscure" wines. With smartphones at everyone's fingertips these days, restaurants with huge mark-ups won't succeed in the long run. No one is fooled. The ones that do succeed are those who can offer you wine you have never heard of or at least never tried that leave a memorable experience, not those who sell based on brand names or stuff that anyone can go buy at the grocery store around the corner.

Joy Lindholm wrote:

Peter May wrote:One thing that is unique—especially in California—is the absence of California wine.
DECODED: The diners are too savvy here, they know the prices of CA wines, instead we list obscure foreign wines so can have a huge mark-up on without diners knowing

OR...they realize that California wines (especially Napa) have a terrible QPR and you can get much better wine and great values from these so called "obscure" wines. With smartphones at everyone's fingertips these days, restaurants with huge mark-ups won't succeed in the long run. No one is fooled. The ones that do succeed are those who can offer you wine you have never heard of or at least never tried that leave a memorable experience, not those who sell based on brand names or stuff that anyone can go buy at the grocery store around the corner.

I agree with that, Joy. Another thought: every list in L.A. is littered with Napa-Sonoma wines. Serving wines from anyplace but is at least a good way to stand out from the crowd.

It may be worth worth scrolling down the page to the site's list of American cities for which they have developed restaurant recommendations. Their recommendations for Seattle, my home town, are excellent.