May 31 2012 issue
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Cigar Service for Sommeliers Kara Newman"May I recommend a cigar?" That sentence is rarely heard in U.S. restaurants today. But at American Sommelier’s 2011 Best Sommelier in America competition, it was uttered by each of the 30 contestants, who, one by one, wheeled a humidor to the judges’ table to showcase their fluency in not only discussing cigars, but pairing them with wine and spirits and expertly preparing them for guests’ enjoyment after dinner. Among the candidates was Alexander LaPratt, the former wine director at db Bistro ...
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