On this episode of On Foodable Weekly, our host, Paul Barron, sits down with City Winery’s National Wine Director, Rachel Speckan and Maple & Ash’s Head Sommelier and Director of Wine Imports, Daniel Pilkey. They discuss wine sale trends, consumer attitudes towards different types of wine from various regions, wine selection tips for wine directors and small restaurant concepts and other topics.Read More
By Courtney Walsh, West Coast Editor
With over ten thousand wine grapes in the world, it is quite a shame that many restaurants include only a handful of varieties on their wine lists. With the modern diner taking more and more risks in their dining choices, perhaps it is finally time for restaurant operators to allow customers to step outside their comfort zone by featuring some unfamiliar options.
Here is our list of some of the most underappreciated wines that would make stellar additions to any wine list.
Why people don’t drink more Chenin is one of life’s greatest mysteries. Oregon’s Division winemaker Kate Monroe sums up the magic of Chenin Blanc best “It’s as if Chardonnay and Riesling had this beautiful little baby and called it Chenin.” For fans of either variety, Chenin Blanc offers much to please. A round, creamy mid-palate weight, Chenin Blanc can be vinified in a variety of levels of dryness making it an incredibly versatile offering.Read More