Visit most any winemaking region the world over and you’ll find that restaurant wine lists are chock full of locally made wines. Go to a restaurant in Napa and you’ll find wine lists dominated by Napa wines rather than Spanish ones. In Tuscany, you’ll find Chianti and Super Tuscans, not Australian Shiraz. You get the idea. But sit down at most East End restaurants and Long Island wines are far from the focus—if there are any on the list at all. I know that it makes me crazy when I’m out there and I want to drink a wine from…