Details: Everything You Know is Wrong
Food & Wine magazine lies on my bedside table. On the coffee table errant copies of Wine Spectator and Wine Enthusiast mingle with Entertainment Weekly and The New Yorker. And every once in awhile, I’ll run across tattered wine notes stuffed in the junk drawer. All this snotty wine literature and a single volume of Details changed the way I choose wine.

My epiphany came from a lone quote in Details’ May issue.
You should be able to order the cheapest bottle at a restaurant and still get something decent. If you can’t, you need to find someplace else to eat.
— Julian Niccolini, Four Seasons Restaurant
What a concept. So simple! I will never be intimidated by a restaurant wine list again.




Oh but it’s so true. A restaurant should be embarrassed to have a bad wine on their list. (Although that quote came from the Four Seasons and I’m sure there are many restaurants that just throw a list together). Not only that, think about the mark up– I had a $24 wine at a restaurant and went to the wine store next door to see if they had it… it was a $9 bottle!