Larry Mogelonsky | March 4, 2020
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com) How often have you heard this term? A bottle is jammy, tight or otherwise barely palatable and the excuse – nay, the explanation – is that it’s a ‘great food wine’. I’ve seen this witty marketing retort creep into our collective dining culture over the past decade, and now I fear that it has run its course lest it do damage to your restaurant. My issue is that this two-word buzz phrase has now become the de rigueur excuse for allowing any piece of plonk on the wine list – promotional puffery at its finest. Think about it for a moment: name one wine that doesn’t pa...
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