Peter's might not have the biggest wine list, but it's certainly the most interesting, and it follows the unspoken rules of creating a good wine list. First, consider the portfolios of the best and most interesting importers, like Kermit Lynch or Peter Weygandt, rather than generic, corporate labels. Two, match your list to the seasons, offering heavier reds and whites in the winter, and more refreshing choices in the summer, and more importantly, match it to your menu. Three, keep it affordable by the bottle and by the glass. Four, keep it fresh; no one wants to drink 2007 vintage rosé in 2009. Peter's does all of this, eminently pleasing diners who don't have to decide between jug chardonnay or jug pinot grigio to accompany their soft crab.