68     |    DestinMagazine.com

F

or some, wine is arguably essential 
to any good meal, as crucial an 
element as the food itself. These are 
the true connoisseurs, the ones who 

sip each glass and search for the subtle notes 
that would go undetected by less practiced 
palates, who swirl the pour to inspect its legs, 
who sniff the nose and hold their glasses 
up to the light to observe its clarity. These 
are the oenophiles satisfi ed by nothing less 
than perfection, the ultimate litmus for a 
restaurant’s ability to reach a bar set high 
enough to present a challenge that would leave 
many sipping on sour grapes.

For Vue on 30a, this is the crowd to please; 

but even as they seek to pique the palates of 
these austere and astute sippers, they happily 
pour it all out for the more proletarian patrons 
who seat themselves at the table, savoring the 
opportunity to educate their guests and invite 
them to explore different fl avors that will open 
their minds to the wide and wonderful world 
of wine.

Since opening their doors in 1971, Vue on 

30a has been creating elegant meals that have 
gained it great esteem and claimed its fair 
share of accolades; and while the restaurant 
might easily have rested on its laurels, they 
created a wine menu whose caliber could 
easily match that of their food, and that 

story by

 

Liesel Schmidt

  

|  photos provided by 

Vue on 30a

A View Worth

Toasting

Michael

Bickett

XX-XX Swizzle.indd   1

11/29/16   9:52 AM