Crafting a wine list is fraught with decisions: Should you gather only the most popular brands and varietals? Opt for an award-seeking compilation? Perhaps assemble a list based on a sommelier’s quirky preferences? There are countless ways go about it, but for two concepts, Donatella in New York and Grüner in Portland, Ore., the answer was the same: Align the wine closely with the cuisine — even if it means taking guests out of their comfort zone. It’s not always ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?