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A visit to Moore Brothers is like visiting a farm stand filled with fresh, natural, local produce. All of the wines are sourced directly from the producers, many of whom are acknowledged as the finest winemakers in their respective regions. The shelves are arranged by country and the wines carry the names of the towns in which they’re grown. The large, colorful maps on the walls cover the many regions visited by the staff and serve as a starting point for discussions about regional cuisines and traditions.
Gregory Moore
Moore Brothers personnel are “on the ground” in Europe for at least three months of the year, establishing and cultivating personal relationships with small production, high quality wineries. Each small farm-wine is picked up at its winery in a refrigerated truck, shipped in a refrigerated container, and delivered cool to Moore Brothers’ stores, which are kept at 56 degrees. Such care for wine, even for much-heralded Bordeaux and Burgundy “collectibles,” is unknown in the retail wine & spirits industry.
Wine with Food
“The art of the sommelier,” says Greg Moore, “is the art of matching wine and food and people.” For nearly twenty years, Greg Moore practiced his craft at Philadelphia’s renowned Le Bec-Fin. At Moore Brothers, he has inspired a staff of fellow sommeliers, who carefully and comfortably match wines to their customers’ menus.
(Wine for the Greater Good)