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Saturday, March 4, 2006
Should Ohioans be able to take leftover wine home from restaurants?
A Saturday grab bag of goodies:
— First up, this intriguing little bit of news out of Massachusetts that wine drinkers can now legally take their leftover wine home from restaurants. Ohio law prohibits this practice, which makes no sense to me. Wouldn’t the ability to take home potentially expensive leftover wine from a restaurant actually encourage moderation? Especially coupled with safeguards (pretty elaborate ones in Massachusetts) that the wine won’t be swilled on the way home from the dining establishment?
Is this something Ohio lawmakers should consider? Do you think it’ll ever happen?
— The best piece I’ve read on the re-creation of the historic 1976 Paris tasting that shocked the world and put California wines on the international map comes from our very own Miami Valley alumnus Peg Melnik, writing for the Press Democrat in Santa Rosa, Ca. What do you think is going to happen this time around, as panels of tasters evaluate a series of 33-year-old wines and newer vintages of French vs. Americans? How many California wines have you sampled that you think could stand the test of time to the tune of more than three decades? This should be quite entertaining ….
— Check out what the Cincinnati Post thinks about the wine wars going on in Ohio and Kentucky over the shipping and distribution of wine. Here’s the radical thought that the Post puts forth: “Small wineries should be free to ship their product themselves, and price it as they see fit. And customers should be able to buy from them as well, either on location or via a catalog or the Internet. It’s not the business of government to artificially inflate the price of consumer goods.”
Pretty radical, huh?
— The “Open that Bottle” night held Thursday at The Winds restaurant in Yellow Springs was a smashing success. It drew about 30 people and a gaggle of fascinating wines that were shared amongst the group. The wines included Caymus Special Select Cabernet Sauvignon (and it wasn’t corked!), Cain 5 (a three-liter bottle), Chave Hermitage red, Rausan-Segla from France’s Margaux region (another three-liter), and a couple of wines fermented and bottled only a few miles away in the cellars of former Wright State education dean James Brandeberry. The “small” plates weren’t so small and included oysters, shrimp, salmon, lamb, saffron risotto and a rich, wine-friendly beef daube made from tenderloin. Suffice to say, no one left hungry.
Enjoy the weekend, and cheers!
Mark Fisher
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