Laura Maniec MS, of Corkbuzz Restaurant and Wine Bar New York, tells of a voyage of discovery through Australian wine and of her ongoing love affair with it
Leading American sommelier, Rachael Ryan, reflects on her journey of discovery into Australian wine and how Australia’s wine community continues to inspire her
Richard Hargreave is a globetrotting, dynamic sommeliers/drinks list culture creator. His role seems to have transcended the traditional sommelier mold, with a broader scope and a front-foot approach to beverage direction.
The year was 1993. I was a punk kid, just promoted to wine buyer at the ripe old age of 23 and the store I worked for hosted a blind tasting of 25 of the best Napa Valley Cabernets from the spectacular 1990 vintage.
Recently, while wine shopping for my annual family vacation to the Jersey shore, I found myself in an area of the shop that just five years ago would have never been considered.
Selling Australian Wine In A Steakhouse. Or At Least Mine. How I Chose Not To Miss The Boat On The Revolution
If I could have one wish for Australian wine, it’s that people would stop treating it as ‘Australian Wine’ as a single entity and start treating it as something beautiful and dynamic.
‘What makes it ‘Australian’?’ This is the question I have been asked hundreds of times by friends, guests and media since I opened my Australian Bistro, Burke & Wills in New York City in 2013.