All Hail the Wine Maker

Eventually we got better and selling wines for virtually what we paid for them began to seem less necessary, more suicidal for the business. We had (and still have) great wines at the top end at significantly less than you will find them on grander restaurants’ wine lists. But our ‘broad church’ wasn’t really enough. Having ‘every type of wine’ is a noble endeavour but not a very complex one. It is more important for good restaurants that have a strong identity to their menu (as Shaun soon managed to develop) to have a wine list that speaks to it.