It’s fairly routine, if not exactly inspired, for restaurant operators to turn their wine lists over to a local distributor, resulting in generally bland compilations of nationally known brands. 
 Others build their lists entirely in-house, crafting a collection to match food and market with the same care they take for cuisine and decor.
 So it’s worth examining an alternate approach taken by one restaurant, which shaped part of its wine list based on the results of a blind ...

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