I'm headed to a new Italian restaurant tonight. What should I look for on the list? Please give general suggestions , or name big producers commonly found in mainstream American restaurants without huge lists. (i'm not expecting much from this place)
And if anyone feels like giving a lesson...please explain "super Tuscan" and "super Umbrian". I had the latter for the first time recently, loved it. I had the sensation of drinking liquid glass. Is there proper wine terminology for this , or am I nuts?