"Representing real people who make real wine has always been very important to me," explained Danny Fisher, the general manager and beverage director of Ripple, a wine-focused restaurant in Washington, D.C. "When you're drinking wine -- or any kind of beverage, really -- you want to know that someone has put time and effort into it. It shouldn't be mass produced, toyed with, or manipulated."
Fisher and I were chatting about the wisdom -- or foolishness -- of loading up a restaurant wine list with small-production, unfamiliar offerings.
