Why Atlanta Restaurants Don’t Serve Georgia Wine | Eater Atlanta

"Carolyn Robinson, the restaurant's wine captain and a certified sommelier based in Buckhead, notes that wines from far-away Georgia (the country) are easier to find in Atlanta than wines made in the state, highlighting how rare Georgia-grown bottles are on local restaurant lists. She and other sommeliers point to low consumer demand—partly because many diners still associate Georgia wines with overly sweet, heavy styles—even though many local producers are now making dry whites, rosés, and reds that better reflect the state’s terroir. Robinson also flags a knowledge gap around distribution and licensing: although farm wineries can sell directly to restaurants or self-distribute with a wholesaler license, restaurateurs and sommeliers often believe a distributor is necessary, creating an obstacle to getting more Georgia wines on menus." - Henna Bakshi