July 1, 2014Clinching LynchOWP scores Q&A with famous wine expert, writer, restaurateurSommelier and author David Lynch has added a new title to his ever-expanding résumé: restaurateur. Lynch is also the contributing wine editor at Bon Appétit, where his “Wine Insider” column appears regularly. DL: I think Oregon Pinots bring out the savory side of the grape more effectively than their California counterparts. It’s sacrilege in our current Instagram-y wine environment to think of wine as a “commodity,” but it is. I’d do a Barbera and a Barolo, and I’d name it for the vineyard site or some physical feature of the place.