clock menu more-arrow no yes

Filed under:

Wine Wire

New, 1 comment

The wine lists at San Francisco restaurants are getting smaller, favoring subtler bottles over big wines. Writes Jon Bonné, "Modern kitchens are ditching chicken breasts to embrace tripe. Now the equivalent is true of wine." He also provides a handy guide to this brave new wine world. [SFGate]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day