The Four Mistakes Every Restaurant Makes

The Jerk restaurant scene
The Jerk, Carl Reiner, 1979. Click here to see the unforgettable scene.


Problem: Far too many restaurants’ by-the-glass poured wines are geriatric, oxidized sadness. They’ve been open for days, and taste like the vinous equivalent of a balding dowager. Why should not investing in an entire bottle (the time-tested solution to the issue) always lead to the tragic contents of a lukewarm bottle that was stored aside a bar cash register or — conversely — an unreasonably chilled, glacial runoff glass pour of wine that somehow still lacks freshness?

Solution: At such extreme by-the-glass markups, restaurants should be able to convert leftovers into cooking wine once they’re tired, particularly once less than 25% of the bottle remains and oxygen dominates the bottle’s contents. Just store open bottles in a small, dedicated 55° F fridge after recorking them. Forsake your profit and loss obsession long enough to serve good wine.  And none of those stupid Vacu Vin / penis-pump wine stoppers — they’re a waste of everyone’s time; just recork it.


Problem: Look, restaurants: we understand you want to exude LUXURY in your bathrooms. Flower arrangements; pyramids of rolled, single-use white cloth hand towels which patrons throw into a wicker basket; and hand soaps that help evoke a luxury spa with “luxurious” scents.

But if your hand soap is strongly scented, for the next 15 minutes or so until my olfactory receptors ignore the signal, every time I lift my stemware or silverware to my nose, guess what my food and wine smells like ? It’s the hand soap equivalent of (Click to Read more)

Portugal’s Ageworthy White Wines and the Cinderella Myth

When most folks think of Portuguese white wine, they think of Vinho Verde, and involuntarily dredge up a tired set of stereotypes:

“This wine is only good up to a year after release. This wine is fizzy and sweet. This wine isn’t serious — it’s just cheap and easy.”

This does a disservice to a country whose wines will dazzle so many serious wine drinkers. Shortest internet quiz ever:

Are you always adding slices of lemon to your drinking water?

If so, you’re not just doing something healthy, you’re predisposed to amazing, undervalued Portuguese white wines. You crave acid and citrus — the very heart and soul of Portuguese whites grown in granite soils.

Two Portuguese regions are dominated by granite: Vinho Verde and the Dão, and each produce stunning whites. And yes, even Vinho Verde makes terroir-driven wines that can age. Vinho Verde is the land of acid surprises, and below are only a few examples of what you can buy without flying to Lisbon for fairly absurd prices. (Click to Read more)

Lisbon’s Magical Blend of Youthfulness and Decay

Portugal’s wines must be the most undervalued in the world. While most of us can’t afford to buy aged wine in its prime, in Portugal, you can. You don’t need a cellar and 10 years’ patience; you just need a cheap flight to Lisbon, some AirBnB research, and an empty suitcase with enough wool socks for your bottles.

While every other wine region is struggling to fool folks into believing their wines are blessed with this generation’s buzzwords — freshness, acidity, unique indigenous grapes, and enough tannins to improve with age — Portugal actually delivers. It’s an irrefutable truth whose meaning sets in via your gums once you’ve tasted through your first dozen Portuguese wines. The wines call for food: they are crafted for them.

Even if the Portuguese have anointed a precious handful of crown jewels priced 200-900€ from the Douro — Barca Velha; Pera Manca; Quinta do Crasto; and of course aged ports — the insane value lies outside of these fleeting icons of national pride. (Click to Read more)