Pairings | Wine lists

What somms think of customers

What somms think of customers

Following our article from former sommelier Zeren Wilson on how to order from a wine list, another, wine educator and consultant David Furer, turns the tables and asks some of the US’s top sommeliers what the biggest challenges and frustrations are in their job.

Partake, Healdsburg - a new concept in food and wine pairing

Partake, Healdsburg - a new concept in food and wine pairing

Since few Californian wineries now have restaurants on their premises* it’s been more of a challenge to showcase their food. But Sonoma-based Kendall-Jackson has come up with an ingenious solution in the form of a food pairing restaurant Partake which opened in Healdsburg this March.

How to pick a good wine from a wine list

How to pick a good wine from a wine list

Former sommelier Zeren Wilson of Bitten & Written reveals the tricks of the trade when it comes to choosing a good value wine and how to handle the somm.

How to handle a wine list - 10 questions you’ve always wanted answered

How to handle a wine list - 10 questions you’ve always wanted answered

Former sommelier Zeren Wilson of Bitten & Written reveals the tricks of the trade when it comes to choosing a good value wine and how to handle the somm.

How I curated a wine list for Foxlow

How I curated a wine list for Foxlow

Having had to come up with four wines for my curated wine list at Foxlow this month I’ve got newfound respect for anyone who puts together anything longer.

Braucol, Gringet, Mondeuse and Frappato . . .

What do you give the winelover who has everything? Dinner at Galvin Bistrot de Luxe looks like the answer. A recent dinner to launch their laudably adventurous new wine list revealed a whole bunch of grapes that I’d never heard of including Braucol (an alternative name in Gaillac for Fer and Mansois - pretty obscure in themselves), Gringet, a crisp white from Haut-Savoie (described as ‘glacial as a Hitchcock heroine’), Mondeuse (another wine from Savoie, this time a red) and Frappato, a 'rarely encountered' Sicilian red.

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