The worst is when the list is a dreadful assemblage of the worst mass market brands (Meomi, Cupcake, etc) - no wait, the worst is when it's a bunch of wines you ( and no one else) has ever heard of, because they're negoce restaurant-only brands (so folks don't know that they are paying $15/glass for a wine the restaurant paid $8.50 for).
So I was actually pretty happy when Betsy and a friend texted looking for advice from a place in Marin while I was still in NY. They wanted a half bottle, the white list included Gini Soave, a Selbach Oster halbtrocken, Brocard Chablis, and a Menetou-Salon from a producer I didn;t know. The reds had a Dashe zin, Paulo Conterno nebbiolo, DEI Vino Nobile etc. Based on food they settled on the Chablis and were happy.
Anyway, I'm curious is this limited to me, or do you occasionally find yourself as a remote wine consultant, with no time to research?
