Just Chill - Wine & Spirits Magazine
Sommeliers have been ditching heavily extracted wines in favor of lighter reds. But in our latest round of interviews there's a new category: chilled reds.
Source: wineandspiritsmagazine.com
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Rebecca Phillips of Vintage Wine + Eats and Buvette on the Rise of Chillable Reds and Portuguese Discoveries
Rebecca Phillips began her hospitality career as a server before a question about winemaking led her down a rabbit hole from which she has yet to escape.
Source: wineandspiritsmagazine.com