It’s easy for restaurants with European, wine-friendly cuisines to assemble an appropriate wine list. Stockpile French bottles for French food, and include a smattering of bottles produced in other countries but from the same grapes. If the food is even more regionally specialized, then do the same thing with the wine. Assume that ‚Ä®any wine-knowledgeable customer wants Sauvignon Blanc with a bordelais plateau de mer, Riesling with Alsatian choucroute garnie, Pinot Noir with boeuf ...

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