Tom's blog

Making a wine list interesting is not that difficult

My wife and I were in Nashville, Tn, and Asheville, NC, the last week. We were resolved to find a wasteland of culinary treats because we had sadly consigned our views to old stereotypes -- you know, grits, ribs, fried foods. But tucked into corners of these growing communities were trendy eateries focused on farm-to-table dishes. If you look, you will find them: Curate, Rhubarb, Husk, Rolf & Daughters, and others we didn't have the time to try.

These restaurants are serving local meat, fish and vegetables like ramps but with a chef's twist on preparation and sauces. Similarly, the wine had a spin with emphasis on organically grown wines, zesty orange wines and roses.  I was very impressed with wine lists that dared to ignore commercial chardonnays and merlots. 

There seemed to be a greater emphasis on farm-to-table in these small and hardly cosmopolitan towns that there is in my previous locales, such as Naples, FL and Annapolis, MD. Bully for them.