8/9/2010

Restaurant wine lists are the least predictable part of the menu, which can make for creative reading but also can create confusion among guests, writes The Wall Street Journal's Lettie Teague. Here, Teague shares her thoughts on creating a better wine list, starting with fleshing out the important aspects by adding maps that show the wine's geographic origins and the stories behind the names of grape varieties. She also praises Olive Garden for its wine service and tasting strategies.

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