I'd like some wise counsel on food and wine and some of our best restaurants. Many SF options: FL, GD and CP to name a very few take great pride in serving only the very best ingredients carefully prepared. No one, I assume, would expect less than food served at its peak. Yet with their multi million dollar wine collections and highly trained and knowledgeable wine service, I've heard they would sell me wine "not ready to drink".
They wouldn't sell me unripe produce, but they'd recommend wine that is? I'd counter that the wine service is a matter of taste and that given the care M. Keller, M. Danko, and M. Waters put into the entire dining experience, diners can feel comfortable that both the wine and food recommendations would provide excellent choices.