The World’s 50 Best Restaurants, the annual event sponsored by San Pellegrino and Acqua Panna, was held in London yesterday. If you don’t already know who won this year, this is the final ranking:
- El Celler De Can Roca, Girona (Spain)
- Osteria Francescana, Modena (Italy)
- Noma, Copenhagen (Denmark)
When, Why, and How to Use a Decanter for Your Wine
To decant or not to decant? With apologies to Shakespeare, this is so often the question on the minds of wine lovers, for whom the time-honored practice of decanting a favorite bottle of wine can feel baffling and intimidating.
Although it may seem unnecessarily fancy and stuffy – or best left to professional sommeliers and serious collectors with hundreds of expensive bottles in their cellars – the ritual of decanting wine isn’t at all complicated or mysterious. It can be accomplished easily in the comfort of your own home, whenever the occasion arises.
Last Friday EXPO 2015 finally opened the doors to visitors from all over the world.
I say “finally” because it has been a fight back and forth between optimists and pessimists: in the last six months I kept reading that everything was still under construction and would never be ready on time from some sources and that everything was perfectly on track from other sources.
On April 11th and 12th, Fort Mason hosted the San Francisco Vintners Market, the “US first farmer’s market-style wine selling event”, founded by Cornelius Geary. The purpose of this event is to improve the experience of typical tasting events, where consumers enjoy great wines but they cannot purchase them directly at the event.
“Viaggio al Centro del Terroir” (“Journey to the Heart of the Terroir”), the tasting of 7 Brunello di Montalcino, organized by AIS (Italian Sommelier Association), was scheduled right after the tasting of 14 Chianti Classico with Doctor Wine. It happened just by chance, but it was perfect for my journey through Tuscan wines and made a lot of sense in terms of raising complexity and structure of the wines.