The New York Times travel section ran a decent enough article on Pittsburgh's best local food restaurants on Sunday, highlighting a quartet that emphasizes "what's fresh and what's local."
Did any of this take into account whether any of the restaurants served Pennsylvania wine? Of course not. I'm trying to contact Kathryn Matthews, who wrote the article, to ask her why she didn't include Pennsylvania wine in an article about Pennsylvania food, and if I can reach her, I'll update this post.
But this lack of respect for local wine is not surprising. Those of us who care about local wine, despite the successes we've had over the past several years, still run into too much of this closed-minded approach to what's local. Critics, chefs and restaurateurs bend over backwards to praise and to find locally-raised tomatoes and pigs, but wine? Too many of them can't be bothered. More, after the jump: