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It is always astounding to me that so many restaurants that focus on local foodstuffs ignore local wine. The problem seems to be twofold. First that local wine still carries the reputation of being 'sub-par' which is a huge issue in the middle of the country (although it seems ridiculous that should be an issue in New York State). The other is economic. Small wineries don't have the ability to discount their wines and they don't have distribution channels to get into restaurants. For restaurants who are only paying lip service to "local" this is a considerable roadblock. For those who are dedicated? There is no excuse.
I find it fascinating that restaurants that work hard to use local producers for their foodstuffs will totally ignore it when it comes to wine. Viva la Locapour!
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