All You Need To Know

I have milked my interview with Lou Amdur for content all week. Who would have known that I would get such terrific mileage out of three cliché questions?

When published on another wine blog, the interview with Lou elicited a number of enthusiastic responses. Some went so far as to claim that Lou was the "best natural wine bar in the world!" The discussion included the owner of Terroir in San Francisco, another amazing place for wine. At some point the suggestion was made for a throw-down of sorts to determine the true champion, a Vegas-style mud-wrestling for bragging rights (I'm assuming this event would necessarily involve paid surrogates in the actual arena of combat).

Lou offered this to conclude the debate:

We’re (Lou) not a better natural wine bar than Terroir because we have more interesting wine — we have the same wines, mostly (though because I pour everything by the glass you won’t see Bea’s wines or good grower Champagne at Lou, but you will find these wines at Terroir). We’re better because our sans souffre, all-analog hi-fi system is powered by 300b single-ended triode monoblocks fed strictly by low-hour moving coil cartridges and an old Audio Research tube head amp. Lowthers or rebuilt Quad electrostats, bien sûr.

Enough said.