Like Popeye said, "I've had all I can stands, and I can't stands no more!"
So many of the new "farm-to-table" type restaurants boast seasonal menus, and food coming to your table, straight from the Farmer's Market. GREAT! But what is listed on their wine list? Freaking Orin Swift 'The Prisoner', or Sonoma-Cutrer Chardonnay, or something else just as mass-produced and manipulated, full of oak, and 15% alcohol. Lots of restaurants going for the easy sell. If you are taking the time to find the finest, freshest ingredients in season, then why are you still serving industrial-produced, chemically-enhanced wines to your customers?
What's up with that?
Sorry for bringing Cartman into this, but that's just...