Chicago Restaurant Week begins Friday. As a guy who really, really likes to tuck into a plate of excellent chow at one of Chicago’s quality eating establishments, I’m going to depart from my habit of nimbly flitting from one topic to another. Instead, I’d like to pull a thread left dangling after Wednesday’s column on Go Brewing and the rise of nonalcoholic beer to ask a question that has long puzzled me:
What’s with NA wine? You can order nonalcoholic beer at almost any bar or restaurant. But I’ve never seen NA wine on a menu. Not once. Why?
