Restaurant Wine - Can we get some creativity?

It is the Christmas Season where we may find ourselves in restaurant situations for holiday parties or dinners.  When looking at the typical restaurant wine menu (at least in our area) you see a lot of usual suspects.  These mass brands are an extremely important part of the food service industry.  Getting good wine to the consumer is a huge business play.  What we are finding out is that these private label wines are making it so easy for restaurant wine buyers to put somewhat solid wines on their lists, but they are an easy sell.  The wine lists we would like to see, would have labels we have never heard of and the staff would be the ones to sell us on a wine.  That is to say, quality wines, reasonable prices but not necessarily household brands.

What are the odds of that happening?  Well, it depends on the restaurant and the management.  The path of least resistance is obviously to go with the brands that anyone can find on any shelf.  But, is that the best match for the food served?  Does expand the customer experience?  Probably not, but it is certainly an inoffensive approach to wine.  We are looking for someone to rock the boat a bit.

Have you been to a restaurant anywhere in the world whose wine menu (extensive or not) blew you away?

Do you go for the Las Moras or the Jacob's Creek because it is a fair price at a restaurant and you know what you are getting?  Do you ask for recommendations or pairings?  Do you find wait staff to be competent as a group when it comes to wine?

Tell us your thoughts. 

Keep on drinking!

Chris & Shannon