I could have written at least a few chapters of a book about restaurant wine lists in Thursday's Liquid Assets column. I did manage to cram in a lot of places that are doing a good job, but that of course is not the whole picture. Some further thoughts:

*Partly because I had mentioned this in previous columns, I left out the fact that two Minnetonka restaurants, Spasso and Pairings, are attached to wine stores and allow patrons to purchase bottles in the shop and tote them into the dining area at no charge.

*I also left out the fact that I tend to see more interesting beer lists than wine lists when visiting new (to me) restaurants these days.

*One more "omission," re. tips: I tend to agree with the concept of setting a per-bottle limit while assessing the tip. Maybe the first $30 spent on a bottle, or the first $50 in a fancy spot, should be tipped at the same rate as the rest of the meal, with no tip for the cost above that limit. Leaving no tip for wine is wrong, and leaving 20-plus percent for a $100-plus bottle feels off to me, too. It's an individual decision, but having a game plan before you consume all that wine is helpful.

*This ain't Manhattan, folks: Manny's, D'Amico Kitchen and Bar La Grassa need to reduce their $25 corkage fees. Especially the first two given how exorbitantly priced their regular wine lists are. At least La Grassa has fair pricing on its wines. Massive corkage fees are just plain badwill, if the opposite of goodwill can be called that.

*Piccolo, the best restaurant to open here since at least Meritage IMHO, has a nicely chosen, very value-oriented wine list; add a few higher-end (but equally non-gouging) offerings for folks coming in on special occasions, and it will be perfect. But kudos to Doug Flicker for putting the kibosh on the argument that restaurants have to make all their profit on beverages.

*Except for Muffuletta, the wine lists at Parasole's many holdings around town are uninspired. Same for the list at the new Bin Wine Bar.

*I've changed my view on the (de)merits of a restaurant getting wines only from one wholesaler. It actually can work, if the listings have a lot of diversity, some surprises and fair prices (which they should if all the wine is coming from one place).

*The art that ran with the piece came from file photos taken at Solera. The designer chose that image to represent a generic wine list, but some sharp-eyed observers ID'ed the origin. The photo choice had nothing to do with Solera fitting into the story in any way (excpet that it has a wine list. For the record, the last time I was there. i thought Solera's list was very well chosen and fairly priced; I can't seem to find a current list on their too-clever-by-half website (or maybe I'm not clever enough .