The Problem with Wine Bars

[SeanMike]

http://newyork.grubstreet.com/2012/04/how-to-build-a-better-wine-bar.html

I tweeted this link - but yeah, it seemed pretty spot-on to me.

[jparrott]

Not too many qualms with the above, although I think if you work on the vibe, etc, you can get away with an Enomatic (not a self-serve system, but like the ones at Proof).

I will also say (full disclosure blah blah blah) that the rise in aperitif wines and other aromatized wines (vermouths, americanos, quinquinas, chinati, etc) can help loosen up a wine bar by getting patrons interested in new products without attempting to blow apart their carefully constructed, individual mental models about what wines they like and dislike.

[MsDiPesto]

Great article.