April 15 2012 issue
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SOMMELIER SPOTLIGHT Christine Parkinson, Hakkasan, London Bennett VoylesBuying wine for a Michelin-starred Chinese restaurant is a special science. Wine professionals often talk about the chemistry of a wine, but not many could actually sit down and diagram the molecules for you. One notable exception is Christine Parkinson, wine buyer for Hakkasan, a London-based restaurant group renowned for its high-end, contemporary Chinese cuisine. An agricultural chemist’s assistant in a previous professional life, Parkinson, 53, says her scientific experience informs her work...
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