I keep a mental list of familiar wine standbys and bottles I'd like to try for those times when I'm treating myself.
California Pizza Kitchen's wine list(click for a large, readable version) is baffling. I stick with white wine, because a glass of red is just tempting a headache. Most recent meal of mushroom ravioli at California Pizza Kitchen was so very good, but picking a wine for was a challenge, because the white wines are an undistinguished lot, to the semi-trained eye. In fairness, the prices are low. Kendall Jackson at $8.75? In Green Hills? Shut up!
Wine people and economists, explain the economics of the wine list. Couldn't they have a few $15 glasses? Or should they mimic other restaurants and drop the low-end stuff altogether? Or would that not fit the casual "pizza kitchen" spirit?