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The Problem with Wine Bars


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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.

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