From Rosé to Orange - Wine & Spirits Magazine
For many restaurateurs, skin-contact wines provide a unique combination of acid, fruit and tannin, which makes them terrific pairing tools.
Source: wineandspiritsmagazine.com
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Jake Bennie of Chicago's Rose Mary on Wines of the Adriatic - Wine & Spirits Magazine
Bennie did stints at Acadia, Girl and the Goat, and Purple Pig before joining the opening team at Rose Mary, a restaurant devoted to “Adriatic drinking food.”
Source: wineandspiritsmagazine.com
Nicholas Berggren of Chicago's The Purple Pig on Discovering Wines from Out of the Way Places
Nicholas Berggren grew up in a restaurant family in Columbus, Ohio. He's been in restaurants since, and at Chicago's The Purple Pig for the last decade.
Source: wineandspiritsmagazine.com
Richard Hargreaves of Austin's Underdog: A Wine Bar with Korean Restaurant Cred
Richard Hargreaves and Claudia Lee own Underdog, a wine bar with a Korean menu that would put many restaurants to shame.
Source: wineandspiritsmagazine.com
Kester Masias, Beverage Director of the Lev Group in Las Vegas, on Steakhouse Culture off the Strip
Kester Masias got his start in New York, at Marseille in Hell’s Kitchen, going on to direct the beverage programs at the Megu Group.
Source: wineandspiritsmagazine.com