By Courtney Walsh, West Coast Editor
2015 was quite a busy year for the wine industry. From restaurants introducing Coravin wine programs, wine keg systems, digital wine lists, or foregoing menus all together, the year was marked by sommeliers and restaurant beverage directors pushing the limits and experimenting with unusual varieties, regions, food pairings and service styles.
This exploration was not just restricted to traditional wine by the glass offerings, with bar managers incorporating wine into their restaurant cocktail programs and the craft beer industry taking some inspiration from the wine industry as well. Even chefs got into the mix, experimenting with crafting their own wine to best suit their cuisine.
Now, more than a week into 2016, three wine industry experts share their predictions for the year ahead.Read More