Just Beaujolais and Chenin Blanc (and That Could Be Enough)

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It’s the rare wine list that can be all things to all people. Only the most well-financed restaurants have the resources to range freely the world over and present the best of the best. Instead, most wine-conscious restaurants narrow their visions and choose a style or region in which to concentrate.

The selection must complement the cooking. And, ideally, it must convey something significant about the restaurant’s identity and aspirations.

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