Press

BON APPETIT
The Sipping News - October 2002

The Sipping News
The best wine bars pour samples from top-notch bottles – and serve up great food to match

By Hugh Garvey

BIN 36
Chicago

This two-level, 13,000-square-foot megaplex of a wine bar could be overwhelming if it weren’t for the gentle hand of Brian Duncan, who runs the wine program. He says his job is to “entice people by any means necessary.” That means writing wine descriptions in plain English. One menu entry on Pinot Noir reads, “If romance could be expressed in wines. Try this on a first date.” Enthusiasm like this guides guests as they sample some of the 50 wines by the glass from a 5,000 bottle cellar. Tasting flights are rotated regularly, or can be tailored to a drinker’s curiosity.

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