You mention it at the end but cost is a big factor. If you are in Dallas, wines from California & Oregon cost less for you than wines from France and Italy. Opposite is true if you are in London. I think that’s the biggest factor in developing a wine list for a restaurant.
Indeed, It’s always about the price!!! And I wanted to point out that there is space for lighter wines even when they are not French, whether they come from Oregon or Washington State.
I didn't notice anything about wines produced in Texas in your post? Secondly, what is sold in Texas, and it is a heavily regulated state, is dictated by the major distributors in the state, of which there are a few and they likely control the spirits in those same high-volume and velocity steak houses. That tends to mirror some of the commentary about your previous post and Michelin restaurants and where their focus is.
Thanks for pointing it out, David — that's a great observation. I went back and checked the data. Based on the wine lists I analysed, Texan wines account for roughly 0.5% of listings in Dallas. The true figure is probably slightly higher, as some wines in the dataset may not have a regional identifier attached to them—particularly those from smaller producers—and may therefore be undercounted.
A lot can be said for drinking “locally.” I live in Washington State wine country, so that is mostly what I drink, both for (relative) price and (easy) availability. It’s not that I don’t like other wines/styles/regions though.
However, I also wish more winemakers would stop chasing a Parker rating (or equivalent).
Parker once told me that no winemaker would EVER change his style just to suit the Parker palate. My response to him was, "Only if they want to sell it."
I am sure you are aware of Grapevine Texas which is in close proximity to Dallas and made some of the first USA wine. Did you find any Texas wine served in Dallas? The last I was there they had an impressive restaurant presence. I am not surprised you compare it to London, however I think Seattle might be a better matchup or say Kansas City?
I went back and checked the data. Based on the wine lists I analysed, Texan wines account for roughly 0.5% of listings in Dallas. The true figure is probably slightly higher, as some wines in the dataset may not have a regional identifier attached to them—particularly those from smaller producers—and may therefore be undercounted.
I'd never heard of Grapevine before, but having looked it up, it seems I should have!!! Thanks again.
Your welcome. Interesting, I hope to go back to Dallas this fall as I have family there and it has been awhile since I visited. Good to know, thanks for the data. You haven't? wow I learned about it from a PBS show a long time ago. I plan to visit next time I am in Texas. Your Welcome.
The thing I miss most about living in Dallas was how everyone wanted to drink high alcohol fruit bombs on a 110 degree summer day
😂 they are made of stronger stuff!!!
You mention it at the end but cost is a big factor. If you are in Dallas, wines from California & Oregon cost less for you than wines from France and Italy. Opposite is true if you are in London. I think that’s the biggest factor in developing a wine list for a restaurant.
Indeed, It’s always about the price!!! And I wanted to point out that there is space for lighter wines even when they are not French, whether they come from Oregon or Washington State.
I didn't notice anything about wines produced in Texas in your post? Secondly, what is sold in Texas, and it is a heavily regulated state, is dictated by the major distributors in the state, of which there are a few and they likely control the spirits in those same high-volume and velocity steak houses. That tends to mirror some of the commentary about your previous post and Michelin restaurants and where their focus is.
Thanks for pointing it out, David — that's a great observation. I went back and checked the data. Based on the wine lists I analysed, Texan wines account for roughly 0.5% of listings in Dallas. The true figure is probably slightly higher, as some wines in the dataset may not have a regional identifier attached to them—particularly those from smaller producers—and may therefore be undercounted.
First sentence of the last paragraph. Period.
A lot can be said for drinking “locally.” I live in Washington State wine country, so that is mostly what I drink, both for (relative) price and (easy) availability. It’s not that I don’t like other wines/styles/regions though.
However, I also wish more winemakers would stop chasing a Parker rating (or equivalent).
Parker once told me that no winemaker would EVER change his style just to suit the Parker palate. My response to him was, "Only if they want to sell it."
Very humble 😂🤣
I am sure you are aware of Grapevine Texas which is in close proximity to Dallas and made some of the first USA wine. Did you find any Texas wine served in Dallas? The last I was there they had an impressive restaurant presence. I am not surprised you compare it to London, however I think Seattle might be a better matchup or say Kansas City?
Thanks, Patricia — that's a great observation!
I went back and checked the data. Based on the wine lists I analysed, Texan wines account for roughly 0.5% of listings in Dallas. The true figure is probably slightly higher, as some wines in the dataset may not have a regional identifier attached to them—particularly those from smaller producers—and may therefore be undercounted.
I'd never heard of Grapevine before, but having looked it up, it seems I should have!!! Thanks again.
Your welcome. Interesting, I hope to go back to Dallas this fall as I have family there and it has been awhile since I visited. Good to know, thanks for the data. You haven't? wow I learned about it from a PBS show a long time ago. I plan to visit next time I am in Texas. Your Welcome.