The Local Pour
I’ve just added a new initiative to my growing list for 2009, convince at least one Orlando restaurant to carry a local pour. Maybe not the easiest task in the sunshine state considering my options include Muscadine and fruit wines, but I’m an optimist when it comes to wine. Heck, I’d be happy if I could get them to carry an East Coast pour. The ‘eat local’ message is becoming more and more commonplace among fine dining establishments, but unfortunately, the missing ingredient continues to be local wine. Seasons 52, a popular Darden Restaurant concept, included a Palmer Vineyards Cabernet Franc from Long Island at one time. Although short lived, it afforded me the opportunity to taste my first New York wine, and helped establish my love for local wines.
Do your local restaurants carry a local pour? If so, is it offered by the glass or bottle? I’d love to hear your thoughts!
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