So why do the uppity wines show up at restaurants so often? Here the former manager of Napa Valley's Domaine Chandon restaurant blows the whistle on the competition. "One reason you see many of these famous wines on restaurant wine lists is the return on the investment they provide the restaurant from their perceived scarcity. It is not always because they provide the best company for the menu." Pricey wines can provide a bang during a fancy night out, he says. But "most of us can also recall countless more surprises with more reasonably priced selections.
By Paul Bedard