81 Sentences With "wine lists" | Random Sentence Generator

They're also on wine lists at a number of high-profile restaurants.

What's more, restaurant wine lists are proportionate to their aims and intentions.

Far too many New York wine lists seem to convey this message.

Good wine lists, intelligent service and thoughtful contemporary design can be bought.

And by the way, there should be more wine lists like Cherry Point's.

Bottles from Bulgaria and lesser-known regions are popping up on wine lists, too.

A self-taught sommelier with precise, far-ranging taste, she builds the wine lists.

For many reasons, this price range does not translate easily to restaurant wine lists.

He recently retired but he still assists me with putting together wine lists sometimes.

With the exception of some excellent Italian restaurants, few wine lists put it in the spotlight.

Not really, though as with restaurant wine lists, a smaller, more focused selection will be less intimidating.

Come here for one of the most unique, well-executed and affordable wine lists in New York.

EVALUATE THE MENU Wine lists and bar taps can offer clues for travelers who want something special.

Many of Italy's vast array of grapes remain relatively new to the world's wine lists, despite their ancient origins.

Reading the Wine List Wine lists can be baffling, and becoming engrossed in a long list can eventually become antisocial.

At Bar La Cárcava — which had one of the better wine lists — I had tostadas (toasts) covered in tuna and mayonnaise.

The best wine lists in New York may have only a handful of Alsatian bottles, and the hipper lists none at all.

A highly respected name in California wine, Far Niente makes Chardonnays that sell for $20163 in retail shops and $100 on wine lists.

Wine School June is here, and in wine shops and on restaurant wine lists that can only mean one thing: The rosés have arrived.

Now, however, the Mexican wine industry is taking off, and expensive wines from Baja, California sit alongside big Rioja houses on the city's wine lists.

Yet no region in France has a higher percentage of organic or biodynamic growers than Alsace, which theoretically should attract the keepers of natural wine lists.

"Wine lists can be intimidating, and that is why we narrow the focus," said Monica Zanotti, the estate sommelier at Meadowood Napa Valley in St. Helena, Calif.

Every top restaurant in town, from three-Michelin-star Geranium to Noma's spinoff 108 to graffiti-covered Amass, had wine lists and pairings that were almost entirely natural.

This has made the best Chinese wines available in local shops frequented by wine enthusiasts, like Pudao Wines in Beijing and Shanghai, and on a few restaurant wine lists.

Upscale eateries frequently employ certified wine experts known as sommeliers to guide guests through restaurant wine lists and to offer recommendations for the best bottle to pair with their meal.

You will notice that wine lists are missing from the tables, lavishly set though they are, and the cast of characters, though extensive, does not include any bussers or sommeliers.

Why haven't we hacked this into something easier so that consumers don't feel daunted by wine lists and sommeliers at restaurants or overwhelmed when walking into a cavernous wine shop?

In addition to finding nearby restaurants, the app's homescreen can direct you to other recommended lists – like quick bites nearby, best Italian in your city, or best wine lists, for example.

All told, increasingly diverse wine lists, passionate producers, and drinkers curious for something new and different (as the explosion of orange wine might suggest) bode some promise for red vinho verde stateside.

The restaurant Niche started out as, only to be pushed into the direction of tasting menus and massive wine lists by customers who knew nothing between high-end and hyper-casual dining.

Since then, La Onda wines have appeared on the wine lists of a number of highly regarded restaurants: Ruffian, in Manhattan; Roberta's, in Brooklyn; Quince, in San Francisco; Bavel, in Los Angeles.

If you see any Valpolicellas on good Italian wine lists these days, they tend to be either Ripassos or very expensive wines from cult producers like Romano Dal Forno or Giuseppe Quintarelli.

High-dollar restaurants tend to charge high-dollar corkage fees because they tend to have their own sommeliers, their own wine lists, and they want their customers to rely on both of them.

Within the sparse selections that passed for restaurant wine lists back then, you would find, depending on the food, Bordeaux and Burgundy, Champagne and sherry, or Chiantis and a few other Italian wines.

Good vintages of top estates usually taste better as they age; they also grow scarcer as fancy restaurants buy them up to put on their wine lists and wealthy amateur enthusiasts drink the rest.

He was in his element, though, when he championed small, family-run establishments where publicists and wine lists were unheard-of and English was often a second language, if it was spoken at all.

It will seem almost a bargain to anyone who eats in other restaurants that have wine lists like Pinch's, which takes in pét-nats and skin-contact wines in styles from forbidding to friendly.

These interactions become lifeblood to you distinctly, transforming the fabric of the culture you consume — the coffee shops with well-rounded lattes, the restaurants with all-natural wine lists, those that are demure with funk and effervescence.

It took a few visits to Maison Publique, a small neighborhood restaurant in Montreal—which has one of the greatest Canadian wine lists—to discover Pearl Morisette, which has given me hope for the future of Canadian winemaking.

In recent years, you may have noticed some unfamiliar names on wine lists alongside your usual chardonnays and pinot noirs — strange, hard-to-pronounce grapes from places where, until recently, many people didn't even realize wine was made.

Clos Saron, their two-person operation, had proved that natural wines could please élite palates; at one point, Beinstock told me, their bottles were on the wine lists of a quarter of the San Francisco Chronicle's top hundred restaurants.

"Wine lists can be a really good look at what the restaurant is doing, because the people who are pairing the wine are trying to show the food in the best possible light, " Andrew McNamara, a master sommelier, told CNBC.

Prices may be high, but many Oslo restaurants have wine lists that rival those in the major cities of wine-producing countries like France, Italy and Spain, and occasionally even better them in terms of the cosmopolitan variety of wines offered.

Natural wine has conquered restaurant wine lists — Frenchette, in TriBeCa, opened with an all-natural list this year — and downtown bars, making stars of outré styles and obscure grapes, and elevating orange wine (also known as skin-contact whites) to a local obsession.

Or for more conviviality, duck into the downstairs dining room at Vinoteca Centro Storico, a nearby wine bar, for platters of hand-sliced prosciutto and creamy burrata, a few simple pastas dusted with grated white truffles, and one of the deepest wine lists in the area.

But again, anyone who thinks of him first and foremost as a proliferator of pork buns is not going to be prepared for how discerning most of the wine lists are; they have a way of zeroing in on the producers who make wine that's either exactly what you want out of their region, or exactly what you didn't expect.

According to experts, climate change is set to turn global wine production upside down, and while it might seem trite to worry about wine lists in the face of potentially catastrophic weather phenomena, one of the few silver linings to come out of impending flooding and drought is that countries such as the UK—historically lauded for its ability to produce drinkable vinegar—will finally get a look-in on the viticultural landscape.

Wine lists have been found from ancient Egyptian times. Ancient wine lists were not created for the same purpose served by a menu, but rather as a means of recording inventory and administrating wine rations in a monarch's household.

The lower cost of the wines leads to their regular appearance on restaurant wine lists.

The soil is sandy and deep. As of 2014, Virginia Wine lists 2 commercial wineries in this AVA, Bloxom Vineyard and Chatham Vineyard on Church Creek. Between them, they produce dry and sweet and red and white wines. The hardiness zone is 8a.

Wine lists have traditionally been implemented in paper, usually protected by some kind of cover like the ones seen on the normal restaurant menus. This kind of implementation usually leads to some entries being unavailable due to stock issues, since business owners are unlikely to change the wine list daily. Recently, a growing trend in the restaurant industry has been to adopt digital wine lists, presenting it to patrons on tablets and similar devices.WSJ - iPad Wine List Better Than Paper Besides the efficiency gains on running the restaurant's wine list, these digital devices are able to monitor the patron's behavior and preferences, allowing restaurant managers and sommeliers to access deep insight about their customer, pricing impact and other factors.

Wine bars add a new dimension to wine tasting. They seek to remove the association of wine with upscale clientele and overwhelming wine lists and replace it with a more casual and relaxing atmosphere. Many of these bars are furnished with nooks and cozy booths encased in rich colors and plush surroundings in hopes their guests will linger.Oliva, Rebecca.

As the reputation of Mexican wines increases, preference for native wines is also increasing in Mexico. At one time, no sophisticated restaurant in Mexico City would serve Mexican wine. Today, newer restaurants always include selections from Mexico on their wine lists. While wine drinking is not widespread in Mexico, the consumption of brandy, or distilled wine, is.

The museum also includes a collection of alcoholic ephemera dating from the 1860s including glassware, crystal, labels, restaurant menus and wine lists. The museum is also the site for conferences on wines and spirits. The EUVS hosts a freely accessible online library with a database of rare bottles and searchable library of vintage menus, drinks lists, distillation books, and cocktail books.

Three of the URC restaurants wine lists were given Awards of Excellence from Wine Spectator in 1999. She became the wine director for Trowbridge Restaurant Group and left the company in the summer of 2011. In September 2011, Triffon became master sommelier of the Plum Market chain. She serves on the board for the United States chapter of the Court of Master Sommeliers.

The basements had cafes which served drinks and inexpensive food, and had entertainment, ranging from music to ventriloquists and costumed "savages" dancing. The best-known was the Café des Aveugles, famous for its orchestra of blind musicians. The more elegant restaurants on the arcade level had extensive menus and wine lists, and served a wealthier clientele. Upstairs, above the shops, were card rooms, where Parisians went to gamble.

Sales of Umberto Cosmo's Colli di Conegliano Rosso also leaped 30% after being mentioned in the Manga series.Hughes, Felicity, The Japan Times (April 11, 2008). A manga drunk on French wine All Nippon Airways reported it had to recraft the in-flight wine lists to accommodate the increased interest. After being featured in the finale of the Japanese television adaptation series of Kami no Shizuku in March 2010, the little-known Bordeaux wine 2003 Château le Puy became significantly popular in Japan.

An organic wine bar is a wine bar that offers its customers wines that are organic, biodynamic and sustainable. Although the term "organic wine bar" is becoming very popular, the term does not guarantee that the entire wine lists at these wine bars will be 100% organic. Main feature of the organic wine bar is a wide selection of wines available by the glass. Some organic wine bars prefer to focus on a certain region that produces and supports organic winemaking.

Following the broadcast in 1991 of the 60 Minutes episode on the so-called "French paradox", American consumption of red wine dramatically increased. The grape variety Merlot, in particular, proved to be very popular among consumers. The Washington Wine Commission made the marketing of the state's Merlot a focus, putting Washington in prime position to capitalize on the new "Merlot craze". Plantings of the varietal increased more than fivefold and Washington Merlots were featured prominently on restaurant wine lists across the country.

Detail of Gentleman's mural at Charing Cross tube station Gentleman's early wood engravings were for Penguin paperbacks, greetings cards, wine lists, press ads, and books – Swiss Family Robinson and John Clare's The Shepherd's Calendar. He engraved a series of 32 covers for the New Penguin Shakespeare series. His wood engravings appear on many of his stamps, and in a 100-metre- long mural, his most widely seen public work. In 1978, London Transport commissioned the platform-length Eleanor Cross murals on the underground at Charing Cross station.

Joseph S. Muscaglione (born February 28, 1963 in Passaic, New Jersey), is a food and wine gourmand, chef and sommelier. Having started in the restaurant business as a teenager, by age 21 he created one of New Jersey's most eclectic wine lists, at award winning Foro Italico Restaurant. At Foro Italico, the Wine Spectator Magazine awarded its wine list with the "Award of Excellence" 6 years in a row. Muscaglione has been featured in the Wine Spectator Magazine, The Bergen Record and The New York Times.

The offices of Wine Spectator in Napa, California Founded as a San Diego-based tabloid newspaper by Bob Morrisey in 1976, Wine Spectator was purchased three years later by current publisher and editor Marvin R. Shanken. That year, its panel of experts blind tasted and reviewed over 12,400 wines. In 1981 the magazine introduced its Restaurant Awards program, which reviews restaurant wine lists on three levels: the Award of Excellence (basic), Best of Award of Excellence (second- tier), and the Grand Award (highest). As of 2017, more than 3,500 restaurants held one of these awards.

As of January 2020, Wine-Searcher had 10.9 million wine, beer and spirit listings from around 20,000 active stores and businesses, across 121 countries. The website and its associated apps attract 5.2 million active users each month; in 2019 51 million users made more than 226 million searches to compare prices. The company now has a staff of around 60 employees, including software developers, database administrators, customer relations managers, wine specialists and content writers. Wine-Searcher collects online wine lists from a global range of wine retailers, producers and auction houses.

The sommelier knife is an important tool of the sommelier. The tastevin vessel used by sommeliers in the past and still a symbol today A sommelier may be responsible for the development of wine lists, and books and for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. This entails the need for a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony.

The city is known for the quantity and quality of its many gourmet restaurants. Wine Spectator recognized 15 area restaurants for the excellence of their wine lists, including two at the "Best Award of Excellence" level, Jeff Ruby's Carlo & Johnny and Jeff Ruby's Steakhouse. Until 2005, when the restaurant closed, the Maisonette carried the distinction of being Mobil Travel Guide's longest running five-star restaurant in the country. The former Maisonette's chef de cuisine, Jean-Robert de Cavel, has opened several restaurants in the area since leaving The Maisonette.

The exterior of a restaurant's wine list A wine list is a menu of wine selections for purchase, typically in a restaurant setting. A restaurant may include a list of available wines on its main menu, but usually provides a separate menu just for wines. Wine lists in the form of tasting menus and wines for purchase are also offered by wineries and wine stores. A restaurant's sommelier is usually in charge of assembling the wine list, educating the staff about wine, and assisting customers with their wine selections.

Front View of The 1686 House from the corner of Scotland Road and Main Street The 1686 House is a fine dining restaurant in Kingston, New Hampshire, USA, that is best known for its extensive wine list and colonial decor. In 1992, it won one of the six 1992 Grand Awards for Outstanding Restaurant Wine Lists given by Wine Spectator. The 1686 House is located in the historic district of Kingston and is one of the oldest buildings in the town. It was originally built as a residential home.

Chinook wines are made to pair well with food. They are fermented to dryness and then aged in both the barrel and bottle until Simon and Mackey feel that they are ready. Among the grape varieties that Chinook works with are Chardonnay, Sémillon, Sauvignon blanc, Merlot, Cabernet Sauvignon and Cabernet franc which they produce in both a varietal style and as a dry rosé. While many of Chinook's wines have received acclaim, the dry rosé has garnered a reputation in Washington state as an almost "cult wine" that quickly sells outs and is often only found on select restaurant wine lists.

A trained sommelier, in parallel to his film career, he has made wine lists and trained staffs for a variety of restaurants in New York, Paris and Rio de Janeiro, including Balthazar, “Rice”, “Il Buco” “Man Ray”, “Roberta Sudbrack”, Claude Troisgros and “Aprazivel”. His book Taste & Power: The wine world wars, (), was published in 2007 by Editions Grasset in France, drawing varied reactions from the wine community, including Robert M. Parker, Jr who accused Nossiter of stupidity and bigotry. An English edition of the book, entitled Liquid Memory and translated by Nossiter, was published by Atlantic Books in 2010.

In the 1980s and 1990s, Gayot began publishing in the USA a series of restaurant guidebooks known alternatively under the Gault-Millau name or as Gayot Guides. The guidebooks rated and highlighted restaurants deemed to be among the top in their region, with reviews discussing décor, service, ambience and wine lists, with an emphasis on French cuisine. After 2000, his guides were published exclusively under the name Gayot, following a disagreement with the new owners of the French Gault-Millau guides. In 1983, Gayot founded, in Paris, the monthly magazine Prévention Santé in conjunction with Rodale Publishing (Emmaus, PA USA).

As a well-known chef, Nazario found it difficult to be taken seriously as a musician. After several months playing for free at the At My Place nightclub in Santa Monica, he played piano at a new restaurant in Venice 72 Market Street Oyster Bar and Grill — owned by Tony Bill (The Sting, Taxi Driver) along with several partners, including Dudley Moore. Nazario was the house pianist for six years, and the resident wine and spirits buyer for most of that period. According to LA Style magazine, he oversaw one of the city’s best wine lists at the time.

Watson's Wine is wine retailer in Hong Kong and a member of the A.S. Watson Group (ASW), a wholly owned subsidiary of CK Hutchison Holdings Limited (CK Hutchison). They offer a comprehensive selection of fine wine, spirits, accessories and cigars. With vintages sourced directly from over 20 countries, Watson's Wine lists over 2,000 different wines, more than 400 of which are "exclusive" and cannot be found elsewhere. A distinctive feature of each retail store is the Fine Wine Room containing over 300 different vintages ranging from the top Chateaux from Bordeaux to emerging New World Classics from around the world.

Today, Blush wine appears on wine lists more often as a category, rather than a specific wine. In 2010 Mill Creek produced a rosé wine for the first time in years, although Jeremy Kreck (Charles' grandson and current winemaker) chose not to use the Blush name.Mill Creek Vineyards Our Wines Although "blush" originally referred to a color (pale pink), it now tends to indicate a relatively sweet pink wine, typically with 2.5% residual sugar; in North America, dry pink wines are usually marketed as rosé but sometimes as blush. In Europe, almost all pink wines are referred to as rosé regardless of sugar levels, even semi-sweet ones from California.

The menus vary by location, season and concept, but they all include a wide variety of specialty seafood entrees, appetizers, salads, and desserts. Over 40 varieties of fresh fish and shellfish, prepared according to New England tradition, are featured throughout the year. Some of the most popular items include: lobster, clam chowder, fried clams, crab cakes, shrimp cocktail, tuna burgers, baked scrod, surf and turf and grilled fish fillets. Extensive wine lists and full-service bars are also available at all locations and have garnered recognition for its philosophy of offering value at all price points. The restaurant offers separate lunch and dinner menus as well as gluten-free menu options and kids’ menu.

Butts of sherry, pipes of Port, hogsheads of claret and burgundy were shipped via London, Bristol or Liverpool and on by rail to Tanners for resting and bottling. Rum arrived in puncheons via Liverpool from Jamaica and Guyana and Irish whiskey was more popular than scotch. Until the 1960s respectable wine merchants had no bottles on show, everything being ordered from wine lists. When Richard Tanner opened Shropshire’s first self-select off licence in 1968 it was called ‘The Wine Centre’ to disassociate it from Tanners. Tanners stopped bottling wines and beers on its own premises in 1976, ending an era of having bottled great wines such as Château Palmer 1961 and Taylor’s Vintage Port 1963 amongst many others.

The Mateus brand was created in 1945, and production began at the end of World War II. The wine was especially styled to appeal to the rapidly developing North American and northern European markets. An early admirer was Sacheverell Sitwell: > Among the delights of Portugal are the unfamiliar wines upon the wine > lists... there is one wine that is altogether exceptional, and that comes > from the remote northern Province of Tras-os-Montes. This is the most > delicious vin rosé that I have ever tasted. It is called Mateus, and it may > be that the view of the lovely villa of that name, near Vila Real, which is > upon the label, makes the wine taste even better.

A first DNA analysis in the late 1990s secured Traminer as one parent of Grüner Veltliner, but was not able to identify the other parent among the candidates studied. The other parent was later found to be an originally unnamed variety of which only a single, abandoned, very old and weakened vine was found in Sankt Georgen am Leithagebirge outside Eisenstadt in Austria. The grape is therefore referred to as St. Georgener-Rebe or "St. Georgen-vine".J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 449-450 Allen Lane 2012 Grüner Veltliner has a reputation of being a particularly food-friendly wine and is a popular offering on restaurant wine lists.

Sancerre's reputation for being a food friendly wine contributed to its popularity in the late 20th century as a popular wine on restaurant wine lists. The area around Sancerre was likely first cultivated by the Romans, perhaps in the 1st century AD, though the exact date is unknown. The foundations of two separate Roman bridges across the Loire can be seen at the river village of St-Satur, the port for Sancerre, marking its ancient position along a major Roman route. The chalk hill outcrop was not only a distinctive landmark known in Roman times but it also fit the profile of the type of areas that was usually the first to be cultivated – it was near an important town and had easy access to a navigable river.

Here, the prisoners are able to move freely on the grounds, tending to agricultural work, with only an evening curfew and lockdown. At the colony, prisoners tend to a vineyard owned by the Frescobaldi family, which has been producing wine in Tuscany for over 700 years. They produce a white wine blend of Ansonica and Vermentino,Unfiltered "Italian prisoners partner with Frescobaldi" Wine Spectator, 13 June 2013 labeled as Gorgona, that will retail for ~60/70€ a bottle and be featured on high-end Italian restaurant wine lists, including a Michelin three-star restaurant in Florence. In addition to viticulture and winemaking, the penal colony is also home to a vegetable garden and olive tree grove where olive oil is produced, as well as livestock facilities which produce high quality cheese, chicken, and pork.

The Frescobaldis contracted with the penal colony to work the vineyard, providing training and expertise to inmates, and paying them a wage in exchange for the rights to sell the wine produced on the island. The wine produced at the penal colony is certified under the Denominazione di origine controllata classification and is labeled as Frescobaldi per Gorgona (or simply Gorgona), which Frescobaldi says will retail for $66 a bottle and be featured on the wine lists of several Italian restaurants including a Michelin Guide 3-star rated restaurant in Florence. The wine is a blend of Ansonica and Vermentino. Frescobaldi has stated that any profits made from the joint venture will be re-invested back into the penal colony and the winery is open to hiring former inmates for their other winery operations once they have been released.

The Kosher By Design series combines elegant yet easy-to-prepare kosher recipes approved by two rabbis with full- color glossy photographs to appeal to the growing segment of American Jewish women with disposable income who want to produce contemporary kosher fare. Fishbein put a new spin on kosher and Jewish holiday classics with her creative recipes, such as Tri-Colored Matzah Balls, Challah Napkin Rings, and Beer-Braised Brisket. Though her recipes sport exotic names such as Broccoli and Almond Bisque, Pecan Crusted Grouper over Amaretto Whipped Potatoes, Kalamata and Mustard Crusted Roast Beef, Sweet Potato Wedges with Vanilla Rum Sauce, and Chocolate Mint Dalmatian Cookies, Fishbein emphasizes the use of simple ingredients that can be found in any supermarket and markets herself as an "everyday cook". In addition to recipes, Fishbein's books feature sample table settings and floral arrangements, party themes, wine lists, and explanations of Jewish traditions and kashrut laws which are an educational aid for non-Orthodox readers.

They're also on wine lists at a number of high-profile restaurants. from The New York Times
What's more, restaurant wine lists are proportionate to their aims and intentions. from The New York Times
Far too many New York wine lists seem to convey this message. from The New York Times
Good wine lists, intelligent service and thoughtful contemporary design can be bought. from The New York Times
And by the way, there should be more wine lists like Cherry Point's. from The New York Times
Bottles from Bulgaria and lesser-known regions are popping up on wine lists, too. from Vice
A self-taught sommelier with precise, far-ranging taste, she builds the wine lists. from The New York Times
For many reasons, this price range does not translate easily to restaurant wine lists. from The New York Times
He recently retired but he still assists me with putting together wine lists sometimes. from Vice
With the exception of some excellent Italian restaurants, few wine lists put it in the spotlight. from The New York Times
Not really, though as with restaurant wine lists, a smaller, more focused selection will be less intimidating. from The New York Times
Come here for one of the most unique, well-executed and affordable wine lists in New York. from Vice
EVALUATE THE MENU Wine lists and bar taps can offer clues for travelers who want something special. from The New York Times
Many of Italy's vast array of grapes remain relatively new to the world's wine lists, despite their ancient origins. from The New York Times
Reading the Wine List Wine lists can be baffling, and becoming engrossed in a long list can eventually become antisocial. from The New York Times
At Bar La Cárcava — which had one of the better wine lists — I had tostadas (toasts) covered in tuna and mayonnaise. from The New York Times
The best wine lists in New York may have only a handful of Alsatian bottles, and the hipper lists none at all. from The New York Times
A highly respected name in California wine, Far Niente makes Chardonnays that sell for $20163 in retail shops and $100 on wine lists. from Wired
Wine School June is here, and in wine shops and on restaurant wine lists that can only mean one thing: The rosés have arrived. from The New York Times
Now, however, the Mexican wine industry is taking off, and expensive wines from Baja, California sit alongside big Rioja houses on the city's wine lists. from Vice
Yet no region in France has a higher percentage of organic or biodynamic growers than Alsace, which theoretically should attract the keepers of natural wine lists. from The New York Times
"Wine lists can be intimidating, and that is why we narrow the focus," said Monica Zanotti, the estate sommelier at Meadowood Napa Valley in St. Helena, Calif. from The New York Times
Every top restaurant in town, from three-Michelin-star Geranium to Noma's spinoff 108 to graffiti-covered Amass, had wine lists and pairings that were almost entirely natural. from The New York Times
This has made the best Chinese wines available in local shops frequented by wine enthusiasts, like Pudao Wines in Beijing and Shanghai, and on a few restaurant wine lists. from CNBC
Upscale eateries frequently employ certified wine experts known as sommeliers to guide guests through restaurant wine lists and to offer recommendations for the best bottle to pair with their meal. from Business Insider
You will notice that wine lists are missing from the tables, lavishly set though they are, and the cast of characters, though extensive, does not include any bussers or sommeliers. from The New York Times
Why haven't we hacked this into something easier so that consumers don't feel daunted by wine lists and sommeliers at restaurants or overwhelmed when walking into a cavernous wine shop? from Vox
In addition to finding nearby restaurants, the app's homescreen can direct you to other recommended lists – like quick bites nearby, best Italian in your city, or best wine lists, for example. from TechCrunch
All told, increasingly diverse wine lists, passionate producers, and drinkers curious for something new and different (as the explosion of orange wine might suggest) bode some promise for red vinho verde stateside. from Vice
The restaurant Niche started out as, only to be pushed into the direction of tasting menus and massive wine lists by customers who knew nothing between high-end and hyper-casual dining. from Vice
Since then, La Onda wines have appeared on the wine lists of a number of highly regarded restaurants: Ruffian, in Manhattan; Roberta's, in Brooklyn; Quince, in San Francisco; Bavel, in Los Angeles. from New Yorker
If you see any Valpolicellas on good Italian wine lists these days, they tend to be either Ripassos or very expensive wines from cult producers like Romano Dal Forno or Giuseppe Quintarelli. from The New York Times
High-dollar restaurants tend to charge high-dollar corkage fees because they tend to have their own sommeliers, their own wine lists, and they want their customers to rely on both of them. from Vice
Within the sparse selections that passed for restaurant wine lists back then, you would find, depending on the food, Bordeaux and Burgundy, Champagne and sherry, or Chiantis and a few other Italian wines. from The New York Times
Good vintages of top estates usually taste better as they age; they also grow scarcer as fancy restaurants buy them up to put on their wine lists and wealthy amateur enthusiasts drink the rest. from Economist
He was in his element, though, when he championed small, family-run establishments where publicists and wine lists were unheard-of and English was often a second language, if it was spoken at all. from The New York Times
It will seem almost a bargain to anyone who eats in other restaurants that have wine lists like Pinch's, which takes in pét-nats and skin-contact wines in styles from forbidding to friendly. from The New York Times
These interactions become lifeblood to you distinctly, transforming the fabric of the culture you consume — the coffee shops with well-rounded lattes, the restaurants with all-natural wine lists, those that are demure with funk and effervescence. from Refinery 29
It took a few visits to Maison Publique, a small neighborhood restaurant in Montreal—which has one of the greatest Canadian wine lists—to discover Pearl Morisette, which has given me hope for the future of Canadian winemaking. from Vice
In recent years, you may have noticed some unfamiliar names on wine lists alongside your usual chardonnays and pinot noirs — strange, hard-to-pronounce grapes from places where, until recently, many people didn't even realize wine was made. from The New York Times
Clos Saron, their two-person operation, had proved that natural wines could please élite palates; at one point, Beinstock told me, their bottles were on the wine lists of a quarter of the San Francisco Chronicle's top hundred restaurants. from New Yorker
"Wine lists can be a really good look at what the restaurant is doing, because the people who are pairing the wine are trying to show the food in the best possible light, " Andrew McNamara, a master sommelier, told CNBC. from CNBC
Prices may be high, but many Oslo restaurants have wine lists that rival those in the major cities of wine-producing countries like France, Italy and Spain, and occasionally even better them in terms of the cosmopolitan variety of wines offered. from The New York Times
Natural wine has conquered restaurant wine lists — Frenchette, in TriBeCa, opened with an all-natural list this year — and downtown bars, making stars of outré styles and obscure grapes, and elevating orange wine (also known as skin-contact whites) to a local obsession. from The New York Times
Or for more conviviality, duck into the downstairs dining room at Vinoteca Centro Storico, a nearby wine bar, for platters of hand-sliced prosciutto and creamy burrata, a few simple pastas dusted with grated white truffles, and one of the deepest wine lists in the area. from The New York Times
But again, anyone who thinks of him first and foremost as a proliferator of pork buns is not going to be prepared for how discerning most of the wine lists are; they have a way of zeroing in on the producers who make wine that's either exactly what you want out of their region, or exactly what you didn't expect. from The New York Times
According to experts, climate change is set to turn global wine production upside down, and while it might seem trite to worry about wine lists in the face of potentially catastrophic weather phenomena, one of the few silver linings to come out of impending flooding and drought is that countries such as the UK—historically lauded for its ability to produce drinkable vinegar—will finally get a look-in on the viticultural landscape. from Vice
Wine lists have been found from ancient Egyptian times. Ancient wine lists were not created for the same purpose served by a menu, but rather as a means of recording inventory and administrating wine rations in a monarch's household.
The lower cost of the wines leads to their regular appearance on restaurant wine lists.
The soil is sandy and deep. As of 2014, Virginia Wine lists 2 commercial wineries in this AVA, Bloxom Vineyard and Chatham Vineyard on Church Creek. Between them, they produce dry and sweet and red and white wines. The hardiness zone is 8a.
Wine lists have traditionally been implemented in paper, usually protected by some kind of cover like the ones seen on the normal restaurant menus. This kind of implementation usually leads to some entries being unavailable due to stock issues, since business owners are unlikely to change the wine list daily. Recently, a growing trend in the restaurant industry has been to adopt digital wine lists, presenting it to patrons on tablets and similar devices.WSJ - iPad Wine List Better Than Paper Besides the efficiency gains on running the restaurant's wine list, these digital devices are able to monitor the patron's behavior and preferences, allowing restaurant managers and sommeliers to access deep insight about their customer, pricing impact and other factors.
Wine bars add a new dimension to wine tasting. They seek to remove the association of wine with upscale clientele and overwhelming wine lists and replace it with a more casual and relaxing atmosphere. Many of these bars are furnished with nooks and cozy booths encased in rich colors and plush surroundings in hopes their guests will linger.Oliva, Rebecca.
As the reputation of Mexican wines increases, preference for native wines is also increasing in Mexico. At one time, no sophisticated restaurant in Mexico City would serve Mexican wine. Today, newer restaurants always include selections from Mexico on their wine lists. While wine drinking is not widespread in Mexico, the consumption of brandy, or distilled wine, is.
The museum also includes a collection of alcoholic ephemera dating from the 1860s including glassware, crystal, labels, restaurant menus and wine lists. The museum is also the site for conferences on wines and spirits. The EUVS hosts a freely accessible online library with a database of rare bottles and searchable library of vintage menus, drinks lists, distillation books, and cocktail books.
Three of the URC restaurants wine lists were given Awards of Excellence from Wine Spectator in 1999. She became the wine director for Trowbridge Restaurant Group and left the company in the summer of 2011. In September 2011, Triffon became master sommelier of the Plum Market chain. She serves on the board for the United States chapter of the Court of Master Sommeliers.
The basements had cafes which served drinks and inexpensive food, and had entertainment, ranging from music to ventriloquists and costumed "savages" dancing. The best-known was the Café des Aveugles, famous for its orchestra of blind musicians. The more elegant restaurants on the arcade level had extensive menus and wine lists, and served a wealthier clientele. Upstairs, above the shops, were card rooms, where Parisians went to gamble.
Sales of Umberto Cosmo's Colli di Conegliano Rosso also leaped 30% after being mentioned in the Manga series.Hughes, Felicity, The Japan Times (April 11, 2008). A manga drunk on French wine All Nippon Airways reported it had to recraft the in-flight wine lists to accommodate the increased interest. After being featured in the finale of the Japanese television adaptation series of Kami no Shizuku in March 2010, the little-known Bordeaux wine 2003 Château le Puy became significantly popular in Japan.
An organic wine bar is a wine bar that offers its customers wines that are organic, biodynamic and sustainable. Although the term "organic wine bar" is becoming very popular, the term does not guarantee that the entire wine lists at these wine bars will be 100% organic. Main feature of the organic wine bar is a wide selection of wines available by the glass. Some organic wine bars prefer to focus on a certain region that produces and supports organic winemaking.
Following the broadcast in 1991 of the 60 Minutes episode on the so-called "French paradox", American consumption of red wine dramatically increased. The grape variety Merlot, in particular, proved to be very popular among consumers. The Washington Wine Commission made the marketing of the state's Merlot a focus, putting Washington in prime position to capitalize on the new "Merlot craze". Plantings of the varietal increased more than fivefold and Washington Merlots were featured prominently on restaurant wine lists across the country.
Detail of Gentleman's mural at Charing Cross tube station Gentleman's early wood engravings were for Penguin paperbacks, greetings cards, wine lists, press ads, and books – Swiss Family Robinson and John Clare's The Shepherd's Calendar. He engraved a series of 32 covers for the New Penguin Shakespeare series. His wood engravings appear on many of his stamps, and in a 100-metre- long mural, his most widely seen public work. In 1978, London Transport commissioned the platform-length Eleanor Cross murals on the underground at Charing Cross station.
Joseph S. Muscaglione (born February 28, 1963 in Passaic, New Jersey), is a food and wine gourmand, chef and sommelier. Having started in the restaurant business as a teenager, by age 21 he created one of New Jersey's most eclectic wine lists, at award winning Foro Italico Restaurant. At Foro Italico, the Wine Spectator Magazine awarded its wine list with the "Award of Excellence" 6 years in a row. Muscaglione has been featured in the Wine Spectator Magazine, The Bergen Record and The New York Times.
The offices of Wine Spectator in Napa, California Founded as a San Diego-based tabloid newspaper by Bob Morrisey in 1976, Wine Spectator was purchased three years later by current publisher and editor Marvin R. Shanken. That year, its panel of experts blind tasted and reviewed over 12,400 wines. In 1981 the magazine introduced its Restaurant Awards program, which reviews restaurant wine lists on three levels: the Award of Excellence (basic), Best of Award of Excellence (second- tier), and the Grand Award (highest). As of 2017, more than 3,500 restaurants held one of these awards.
As of January 2020, Wine-Searcher had 10.9 million wine, beer and spirit listings from around 20,000 active stores and businesses, across 121 countries. The website and its associated apps attract 5.2 million active users each month; in 2019 51 million users made more than 226 million searches to compare prices. The company now has a staff of around 60 employees, including software developers, database administrators, customer relations managers, wine specialists and content writers. Wine-Searcher collects online wine lists from a global range of wine retailers, producers and auction houses.
The sommelier knife is an important tool of the sommelier. The tastevin vessel used by sommeliers in the past and still a symbol today A sommelier may be responsible for the development of wine lists, and books and for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. This entails the need for a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony.
The city is known for the quantity and quality of its many gourmet restaurants. Wine Spectator recognized 15 area restaurants for the excellence of their wine lists, including two at the "Best Award of Excellence" level, Jeff Ruby's Carlo & Johnny and Jeff Ruby's Steakhouse. Until 2005, when the restaurant closed, the Maisonette carried the distinction of being Mobil Travel Guide's longest running five-star restaurant in the country. The former Maisonette's chef de cuisine, Jean-Robert de Cavel, has opened several restaurants in the area since leaving The Maisonette.
The exterior of a restaurant's wine list A wine list is a menu of wine selections for purchase, typically in a restaurant setting. A restaurant may include a list of available wines on its main menu, but usually provides a separate menu just for wines. Wine lists in the form of tasting menus and wines for purchase are also offered by wineries and wine stores. A restaurant's sommelier is usually in charge of assembling the wine list, educating the staff about wine, and assisting customers with their wine selections.
Front View of The 1686 House from the corner of Scotland Road and Main Street The 1686 House is a fine dining restaurant in Kingston, New Hampshire, USA, that is best known for its extensive wine list and colonial decor. In 1992, it won one of the six 1992 Grand Awards for Outstanding Restaurant Wine Lists given by Wine Spectator. The 1686 House is located in the historic district of Kingston and is one of the oldest buildings in the town. It was originally built as a residential home.
Chinook wines are made to pair well with food. They are fermented to dryness and then aged in both the barrel and bottle until Simon and Mackey feel that they are ready. Among the grape varieties that Chinook works with are Chardonnay, Sémillon, Sauvignon blanc, Merlot, Cabernet Sauvignon and Cabernet franc which they produce in both a varietal style and as a dry rosé. While many of Chinook's wines have received acclaim, the dry rosé has garnered a reputation in Washington state as an almost "cult wine" that quickly sells outs and is often only found on select restaurant wine lists.
A trained sommelier, in parallel to his film career, he has made wine lists and trained staffs for a variety of restaurants in New York, Paris and Rio de Janeiro, including Balthazar, “Rice”, “Il Buco” “Man Ray”, “Roberta Sudbrack”, Claude Troisgros and “Aprazivel”. His book Taste & Power: The wine world wars, (), was published in 2007 by Editions Grasset in France, drawing varied reactions from the wine community, including Robert M. Parker, Jr who accused Nossiter of stupidity and bigotry. An English edition of the book, entitled Liquid Memory and translated by Nossiter, was published by Atlantic Books in 2010.
In the 1980s and 1990s, Gayot began publishing in the USA a series of restaurant guidebooks known alternatively under the Gault-Millau name or as Gayot Guides. The guidebooks rated and highlighted restaurants deemed to be among the top in their region, with reviews discussing décor, service, ambience and wine lists, with an emphasis on French cuisine. After 2000, his guides were published exclusively under the name Gayot, following a disagreement with the new owners of the French Gault-Millau guides. In 1983, Gayot founded, in Paris, the monthly magazine Prévention Santé in conjunction with Rodale Publishing (Emmaus, PA USA).
As a well-known chef, Nazario found it difficult to be taken seriously as a musician. After several months playing for free at the At My Place nightclub in Santa Monica, he played piano at a new restaurant in Venice 72 Market Street Oyster Bar and Grill — owned by Tony Bill (The Sting, Taxi Driver) along with several partners, including Dudley Moore. Nazario was the house pianist for six years, and the resident wine and spirits buyer for most of that period. According to LA Style magazine, he oversaw one of the city’s best wine lists at the time.
Watson's Wine is wine retailer in Hong Kong and a member of the A.S. Watson Group (ASW), a wholly owned subsidiary of CK Hutchison Holdings Limited (CK Hutchison). They offer a comprehensive selection of fine wine, spirits, accessories and cigars. With vintages sourced directly from over 20 countries, Watson's Wine lists over 2,000 different wines, more than 400 of which are "exclusive" and cannot be found elsewhere. A distinctive feature of each retail store is the Fine Wine Room containing over 300 different vintages ranging from the top Chateaux from Bordeaux to emerging New World Classics from around the world.
Today, Blush wine appears on wine lists more often as a category, rather than a specific wine. In 2010 Mill Creek produced a rosé wine for the first time in years, although Jeremy Kreck (Charles' grandson and current winemaker) chose not to use the Blush name.Mill Creek Vineyards Our Wines Although "blush" originally referred to a color (pale pink), it now tends to indicate a relatively sweet pink wine, typically with 2.5% residual sugar; in North America, dry pink wines are usually marketed as rosé but sometimes as blush. In Europe, almost all pink wines are referred to as rosé regardless of sugar levels, even semi-sweet ones from California.
The menus vary by location, season and concept, but they all include a wide variety of specialty seafood entrees, appetizers, salads, and desserts. Over 40 varieties of fresh fish and shellfish, prepared according to New England tradition, are featured throughout the year. Some of the most popular items include: lobster, clam chowder, fried clams, crab cakes, shrimp cocktail, tuna burgers, baked scrod, surf and turf and grilled fish fillets. Extensive wine lists and full-service bars are also available at all locations and have garnered recognition for its philosophy of offering value at all price points. The restaurant offers separate lunch and dinner menus as well as gluten-free menu options and kids’ menu.
Butts of sherry, pipes of Port, hogsheads of claret and burgundy were shipped via London, Bristol or Liverpool and on by rail to Tanners for resting and bottling. Rum arrived in puncheons via Liverpool from Jamaica and Guyana and Irish whiskey was more popular than scotch. Until the 1960s respectable wine merchants had no bottles on show, everything being ordered from wine lists. When Richard Tanner opened Shropshire’s first self-select off licence in 1968 it was called ‘The Wine Centre’ to disassociate it from Tanners. Tanners stopped bottling wines and beers on its own premises in 1976, ending an era of having bottled great wines such as Château Palmer 1961 and Taylor’s Vintage Port 1963 amongst many others.
The Mateus brand was created in 1945, and production began at the end of World War II. The wine was especially styled to appeal to the rapidly developing North American and northern European markets. An early admirer was Sacheverell Sitwell: > Among the delights of Portugal are the unfamiliar wines upon the wine > lists... there is one wine that is altogether exceptional, and that comes > from the remote northern Province of Tras-os-Montes. This is the most > delicious vin rosé that I have ever tasted. It is called Mateus, and it may > be that the view of the lovely villa of that name, near Vila Real, which is > upon the label, makes the wine taste even better.
A first DNA analysis in the late 1990s secured Traminer as one parent of Grüner Veltliner, but was not able to identify the other parent among the candidates studied. The other parent was later found to be an originally unnamed variety of which only a single, abandoned, very old and weakened vine was found in Sankt Georgen am Leithagebirge outside Eisenstadt in Austria. The grape is therefore referred to as St. Georgener-Rebe or "St. Georgen-vine".J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 449-450 Allen Lane 2012 Grüner Veltliner has a reputation of being a particularly food-friendly wine and is a popular offering on restaurant wine lists.
Sancerre's reputation for being a food friendly wine contributed to its popularity in the late 20th century as a popular wine on restaurant wine lists. The area around Sancerre was likely first cultivated by the Romans, perhaps in the 1st century AD, though the exact date is unknown. The foundations of two separate Roman bridges across the Loire can be seen at the river village of St-Satur, the port for Sancerre, marking its ancient position along a major Roman route. The chalk hill outcrop was not only a distinctive landmark known in Roman times but it also fit the profile of the type of areas that was usually the first to be cultivated – it was near an important town and had easy access to a navigable river.
Here, the prisoners are able to move freely on the grounds, tending to agricultural work, with only an evening curfew and lockdown. At the colony, prisoners tend to a vineyard owned by the Frescobaldi family, which has been producing wine in Tuscany for over 700 years. They produce a white wine blend of Ansonica and Vermentino,Unfiltered "Italian prisoners partner with Frescobaldi" Wine Spectator, 13 June 2013 labeled as Gorgona, that will retail for ~60/70€ a bottle and be featured on high-end Italian restaurant wine lists, including a Michelin three-star restaurant in Florence. In addition to viticulture and winemaking, the penal colony is also home to a vegetable garden and olive tree grove where olive oil is produced, as well as livestock facilities which produce high quality cheese, chicken, and pork.
The Frescobaldis contracted with the penal colony to work the vineyard, providing training and expertise to inmates, and paying them a wage in exchange for the rights to sell the wine produced on the island. The wine produced at the penal colony is certified under the Denominazione di origine controllata classification and is labeled as Frescobaldi per Gorgona (or simply Gorgona), which Frescobaldi says will retail for $66 a bottle and be featured on the wine lists of several Italian restaurants including a Michelin Guide 3-star rated restaurant in Florence. The wine is a blend of Ansonica and Vermentino. Frescobaldi has stated that any profits made from the joint venture will be re-invested back into the penal colony and the winery is open to hiring former inmates for their other winery operations once they have been released.
The Kosher By Design series combines elegant yet easy-to-prepare kosher recipes approved by two rabbis with full- color glossy photographs to appeal to the growing segment of American Jewish women with disposable income who want to produce contemporary kosher fare. Fishbein put a new spin on kosher and Jewish holiday classics with her creative recipes, such as Tri-Colored Matzah Balls, Challah Napkin Rings, and Beer-Braised Brisket. Though her recipes sport exotic names such as Broccoli and Almond Bisque, Pecan Crusted Grouper over Amaretto Whipped Potatoes, Kalamata and Mustard Crusted Roast Beef, Sweet Potato Wedges with Vanilla Rum Sauce, and Chocolate Mint Dalmatian Cookies, Fishbein emphasizes the use of simple ingredients that can be found in any supermarket and markets herself as an "everyday cook". In addition to recipes, Fishbein's books feature sample table settings and floral arrangements, party themes, wine lists, and explanations of Jewish traditions and kashrut laws which are an educational aid for non-Orthodox readers.