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 […]

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