“Two wines offer a snapshot three broadens the focus and allows us to explore themes more than two bottles would.” Paterlini puts out a new trio each week, with notes on the theme and on each producer. Looking to do something more unique to his restaurant and cellar, he created Acquerello Wine Experiences, a curated retail program with trios of wines linked by a theme. “To me, wine clubs are total bullshit you pay this monthly fee and get a bottle of red and white, with no theme and no guarantee of quality,” he said. Unlike some markets, in San Francisco restaurants were able to offer retail wine sales even before COVID, and Paterlini had always wanted to do something in that sector-but not a typical wine club. The Acquerello at Home program has also given Paterlini a chance to experiment with other wines that wouldn’t move from the wine list in normal times, like the Dominio di Bagnoli Friularo Classico Vendemmia Tardiva (# 6), a late-harvested wine based on the obscure raboso variety from Friuli, and Locanda Scarpone 2018 Colli Aprutini Pecorino, a white wine from Abruzzo. It’s been fun to play with wines that are a little less expensive than we’d normally do.” A wine like the basic Vino Nobile priced at $55-60 would just sit there, but now it works well. During normal times, our problem is the opposite of most restaurants-some wines are not expensive enough to put on our list. “We always had Asinone on the list before. His top-selling bottle was Poliziano 2017 Vino Nobile di Montepulciano at $55. The selections are quite different from the Barolos and Brunellos that would typically appear on Acquerello’s top ten best-selling list. We’ve had to buy some things because of quantity.” “I just choose bottles that we can let go of. He delves into that deep cellar to select different bottles each week that are the “best common denominator” with most of the courses. Paterlini and his team created Acquerello at Home, a weekly four-course menu for $75-85 with an option to add a bottle of wine.
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