It’s consistent with Ed Slingerland’s claim in ‘Drunk’.

It’s a good question. And yes there’s a sh*tload of really bad wine to make it really difficult for the good wine to succeed.

It would seen plainly obvious to me.

For me it's crucial. Wine is not an intellectual puzzle, it's not a topic for a paper. It must be a source of pleasure and that's its primary and main function. I accept of course that not all wines I like, but I don't want to drink wines I intensely dislike.

I suspect my supplier likes the wine. But I think wine shops should sell what their customers like not what the owners do. Unless, of course, you don't mind narrowing customer base. I like the man, he knows wine. But his preferences get better of him. It's 3rd wine I throw away this year.

I trust my independent seller. I know his biases and he knows mine, they mutually exclusive. I won't throw away wine bc he really really likes naturals. We're up for a difficult conversation. I've been a very good customer more about 4 years but my loyalty is limited by my preferences.

So was I. But any attempt to make it into something else failed.

Agreed.

Exactly!!

The longest wine list I got had a few thousand wines. In consequence instead of choosing something new to explore I chose what I already knew as going through the list would have taken waaaay too long. I aleays prefer a well chosen 30 bottles to a few thousand of everything.

Fantastic Portuguese wine. Portugal has breathtaking wines. I appreciate that restaurants must have other wines to offer. But they should actively promote tjeir wines in tasting menus. Burgundy will manage without them. Douro might not.

I wouldn’t complain and no, not all wines need to be on all lists. In Sept I complained in a starred restaurant in Porto that the pairing was a German riesling and a burgundy.

He’s becoming a Polish winemaking star. I have had two of his wines, pinot blanc and blaufränkisch and I thought they were very good.