PAGES (67-75) January 15 2013
Winery Restaurants Around the World
David Furer, CWE
David Furer is the author of Wine Places (Mitchell Beazley, 2005), a contributor to numerous magazines worldwide and to books overseen by Hugh Johnson and Tom Stevenson, and a consultant for wine organizations in the Americas and Europe. He serves on the board of directors of the FIJEV, an international organization for wine journalists. He has lectured at universities around the world and has passed the Advanced-level exam of the Court of Master Sommeliers. In 2011, he was a host of the Climate Change & Wine conference and the speakers coordinator and co-host of Wine Future Hong Kong.
The primary business of wineries is to make and sell wine. In recent years,
however, many vintners have found hospitality to be a fruitful sideline. Some run
profitable tasting rooms; others operate onsite restaurants or partner with nearby
establishments in a bid to draw more visitors (and wine customers) by showcasing the
region’s culinary and pairing traditions.
The following is a survey of outstanding winery-affiliated restaurants that I’ve
discovered ...
This is only a preview of the article:
All articles purchased count toward future subscription
