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Alcohol, Blog, Bon Appetit, finedining, Food and Wine, How To, Pairings, wine, Wine and Spirits, Wine Enthusiast, Wine Pairings, Wine Selection, Wine Spectator, Wine Study, WineStudy -

 Photo Credit: Klaus Vedfelt / Getty Images Let's hope that your wine never tastes like cocktail sauce, that zippy red stuff that comes with shrimp appetizers and raw oysters on the half shell. But let’s also use those two words — cocktail and sauce — individually and completely unrelated to the zippy red sauce, to get to the bottom of when and how the wine you drink can reach its full potential. Is your wine at its best as a “cocktail” or a “sauce”? Sometime in the 1980s, wine started wedging its way into the consciousness of American nightlife revelers....

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Blog, finedining, sommelier, wine -

If there’s one person who would be voted Most Likely to Intimidate at a restaurant, it’s the sommelier. Wine lists can be confusing, even daunting territory for diners, plus alcohol invariably represents a good percentage of a restaurant check. You will recognize most of the bottles on a cocktail list; wines are another story, and it’s well-documented that selections are invariably marked up at least 200%. Robert Bohr of Delicious Hospitality Group is here to help you out. The partner and sommelier at New York’s destination restaurants Charlie Bird and Pasquale Jones is opening the anticipated Legacy Records in early...

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