Why Atlanta Restaurants Don’t Serve Georgia Wine | Eater Atlanta
"Peter Seifarth, a second-generation winemaker from Young Harris, describes his estate wines as a way to showcase Georgia’s unique terroir and says many local producers are discouraged by the effort required to get bottles into Atlanta restaurants. His winery has won awards at the Georgia Trustees competition, and its white blend was offered by the glass at a Savannah restaurant for about $20 and sold out quickly, while its chambourcin has been listed at a much higher price point—an example of both local demand and the pricing challenges small producers face when competing with established imported wines." - Henna Bakshi
