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Linda Nivar Linda Nivar, a New York City barmanager and hospitality consultant, echoes these sentiments. I had never seen a pregnant sommelier, James remembers. Youd be talking to someone, and telling yourself, Stay calm, you cant be nauseous right now, she remembers. Keeping that decorum is really hard.
In the spirit of adventure and looking to add a little thrill to our collective drinking experiences, we polled 20 sommeliers for the underappreciated, unconventional, and sometimes overlooked wines that deserve our attention. Roderick Williams, barmanager and certified sommelier, Smoked , Columbia, S.C. “I
The most underrated supermarket wines, according to sommeliers: Marqués de Cáceres Rioja Crianza Hugel Gentil Alsace Blend Louis M. Molly Wismeier, co-owner and sommelier, MaMou , New Orleans “People love to hate on supermarket wines, but there are so many tasty wines available. Bobby Snyder, head sommelier, Yingtao , NYC “Boxed wine!
I like a manual one so if a drink garnish is ground pepper, cardamom, or smoked salt, it can be ground at the bar to order. Bernadette James, sommelier and bartender, The Living Room , Dover, N.H. Lui Fernandes, barmanager, Ember and Alma , Marlborough, Mass. The channel knife doesn’t get its due.
Thomas Mahne, barmanager, The Lexington , Boston “Alberto Orte’s Atlantida Blanco. Danya Degen, general manager and sommelier, Méli Wine & Mezze , Washington, D.C. Todd Johnston, beverage director and sommelier, Marsh House , Nashville “Head to Spain for white wines that are opulent, complex, and unique.
—Nick Daddona, bartender, Dark Bar at the Boston Harbor Hotel , Boston “A new and exciting addition to our market is Rye & Sons. Helmed by Andre Mack, a renowned sommelier and winemaker, Rye & Sons is an exciting approach to rye from a wine perspective. ” —Colin Williams, barmanager, Saffron , New Orleans “A.
As soon as we heard about the collaboration we started work creating an incredible whisky experience,” Cameron Ewen, The Balmoral’s Head Whisky Ambassador and BarManager at SCOTCH, explained to me over email. I got in contact with the Balmoral Hotel to find out how they’d created this unforgettable experience. “As
The rooftop bar and lounge at the Luma Hotel San Francisco — a BevX winner for Best Innovative Independent Beverage Program — has used that experience to create a beverage program that’s infused with Latin American spirit and vibrancy. The bar boasts natural wines from Chile, Argentina, Spain and California.
” —Adam Montgomerie, barmanager, Hawksmoor , NYC “The Famous Grouse, a blended Scotch from Perth, Scotland. ” —Jack Zarecky, beverage manager and sommelier, St. ” —Thomas Mahne, barmanager, The Lexington , St. I visited their distillery and ate (and drank) this pairing to death.”
Roderick Williams, BarManager, Smoked , Columbia, S.C. Colleen Kelly, director of food & beverage, mixologist, and sommelier, Bernardus Lodge & Spa , Carmel Valley, Calif. “In Grace Skarra, beverage manager, Harrah’s Resort Southern California , Funner, Calif. The Last Word. 2024) appeared first on VinePair.
Charles Friedrichs, barmanager, The Jones Assembly , Oklahoma City, Okla. The Tequila Komos line of tequila was started by ex-master sommelier Richard Betts in partnership with the Orendain family [of Destilleria Orendian]. One would be hard pressed to find a Tahona blanco in this price range that drinks as well as this.
If you’ve ever visited Brooklyn’s Scorpion Bowl-slinging, shipwreck-themed cocktail bar Sunken Harbor Club, you may have seen this handbook proudly on display. That’s because barmanager and industry veteran, Garret Richard, co-wrote this lesson on craft with cocktail writer Ben Schaffer.
” —Martin Fernandez, barmanager Rochambeau , Boston “Not a cocktail, but a spirit: rum. ” —Donya El Shoubasi, sommelier, Asador Bastian , Chicago “Maybe due to its absolutely zero-frills nature, the Rusty Nail hasn’t evolved from ironic to post-ironic anomaly like the Espresso Martini.
Jeffrey Morgenthaler Author of ‘The Bar Book,’ Jeffrey Morgenthaler is one of the most influential bartenders/barmanagers/owners in the industry. Their articles are always fun and interesting to read and they cover a lot about bartending too. Favorite Post : 5 Essential Soft Skills for Great BarManagers 7.
One of their goals is to remove the elitism often associated with the beverage industry (wine in particular) by writing articles on these topics that can be easily understood by anyone. Their articles are always fun & interesting to read and they cover a lot about bartending too. And I think they do a pretty good job of it.
To learn more about which wines are criminally underappreciated, we asked sommeliers and wine professionals from across the country to share their opinions. ” Erin Lindstone, sommelier, Barolo Grill , Denver Andreas Kontozisis and his partner Aphrodite Tousia are organic growers and winemakers in Karditsa, Greece.
” —Matt Maretz, principal bartender/assistant barmanager, Employees Only , NYC “ Piper-Heidsieck Cuvée Brut is that rare gem in the world of Champagne: It’s delicious, refined, and somehow still affordable enough that you won’t feel guilty opening a bottle on a random Tuesday. appeared first on VinePair.
” —Paul Botamer, master sommelier and wine director, Fearing’s Restaurant , Dallas “ Silent Way Pinot Noir , from husband-and-wife team Matt and Tamara Harrop from cool-climate Victoria, Australia. ” —Emily Parian, barmanager, Empress by Boon , San Francisco “ William Downie ‘Cathedral’ Pinot Noir.
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