Daily Wine News: Experiments in Service

Posted by | Posted in Wine News | Posted on 02-14-2017

(Flickr: Daniel Gasienica)

(Flickr: Daniel Gasienica)

“Does it make sense to eliminate elements of restaurant wine service if they seem pointless or cause agitation?” In the New York Times, Eric Asimov explores whether offering a taste of the wine at the table should be eliminated from service, as the New York restaurant, Italienne, has done.

“Most Saint-Amour is awful because it doesn’t have to be good.” In Eater, Aaron Ayscough explains how Saint-Amour Beaujolais has suffered because of Valentine’s Day. “Beaujolais has 10 “cru” appellations…but Saint-Amour is the only that sells one-third of its annual production on Valentine’s Day each year.”

In VinePair, Nick Hines shadows Master Sommelier Brahm Callahan. His takeaway? “Being a somm is about service, not stardom.”

In Decanter, Andrew Jefford on “the other Châteauneuf”: Gadagne. “Make no mistake, these are wines of powerful personality, with a force, an energy and an intensity to them that you will not often find among their peers in the ‘named village’ division.”

In Wine Spectator, Robert Camuto visits Sicily’s Pietradolce, where Michele Faro is dedicated to century-old sites, pre-phylloxera vines and experimental wines.

Virginie Boone looks at the 2013 vintage for Napa Valley Cabernet Sauvignon in Wine Enthusiast.

In Palate Press, Henry Jeffreys considers the evolution of Lebanese wine.

WineFolly on the importance of understanding geography in order to understand wine.

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