In other words, restaurants play a crucial role, perhaps the most crucial role, in determining what we drink. Quickly, what we eat in restaurants is fish. Steak is second. And we drink mostly Chardonnay, to go with all that fish, then Cabernet Sauvignon, to go with the steak. Merlot and, yes, Chardonnay.
Bordeaux madness is a thing of the past, thanks probably to the uncertain economy.
And, despite what can only be called outrageous prices, more than 80 percent of the restaurants polled said wine sales increased last year. The wine, in both instances, was Chardonnay. Sonoma-Cutrer makes nothing else. Kendall-Jackson is best known for its Vintners Reserve Chardonnay. Yes, but its crown is shaky.