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Reactions to Nick on wine in restaurants
David Schildknecht, OH:
"Willie Lebus’s main criticism of sommeliers," Nick writes in Secrets of wine in restaurants , "was that ... they spent too much time buying and tasting and not enough time advising their customers on what to drink." Speaking as one who makes his living selling wines to retailers and restaurateurs, I can only say: Amen to that! And this is true for every part of the USA with which I am familiar, as well. Furthermore, and yet more regrettably, it's true about an increasing number of so-called wine merchants.
What's driving this? It...
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