SommB
November 21, 2014 0 comments Articles & Reviews, By Jonathan Cristaldi

The Rise (ahem) of the #SOMMBONER

Chefs experience it at the mere mention of “umami,” and bartenders get it when their barrel-aged Manhattans come out of the oak tasting rounder and fuller than any drink made à la minute. But for certain sommeliers—those stewards of coveted, high-profile wine cellars at restaurants like Bolud Sud or Rouge Tomate in NYC—it takes more than uncorking another rare wine bought at auction to elicit that vocational climax of passion and excitement. Only a truly special bottle can yank them out of auto-drive, hoist their inner freak flack to the heavens, and become a raging…keep reading.

[This article first appeared on First We Feast on October 7, 2014]

 

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