August 31 2013 issue


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August 31 2013 Issue:

4 FOR OPENERS What Does the End of Formality Mean for Sommeliers? David Vogels, CWP 





16 BOTTOM LINE Don’t Count Out Orange Wines Randy Caparoso 

17 IN SERVICE Supplementing a Sommelier's Wages Timothy L. O'Neal 

18 MATCH POINT Teaching Wine-and-Food Pairing to Chefs Joyce Goldstein 

19 BARTENDER A Judge Pleads No Contest Jim Meehan 

22 TASTING PANEL Dry Riesling David Furer, CWE 

29 TERROIR Mornington Peninsula, Victoria, Australia Sally Easton, MW 

33 THE WINEMAKER'S ART Justin Seidenfeld, Rodney Strong Vineyards, Healdsburg, California 

36 INTERVIEW Mathieu Lapierre, M. Lapierre, Villié-Morgon, France Bruce Schoenfeld 

42 SOMMELIER SPOTLIGHT Jonathan Waters, Chez Panisse, Berkeley, California Jennifer Cossey, CSW 

46 RESTAURANT SPOTLIGHT Row 14 Bistro & Wine Bar, Denver Kyle Schlachter, CSW 

50 WINERY SPOTLIGHT Vinos L.A. Cetto, Valle de Guadalupe, Mexico Benjamin T. Weinberg 

54 APPELLATION Naoussa, Macedonia, Greece Catherine Fallis, MS 

58 WINERY SPOTLIGHT Lieb Cellars, Long Island, New York Kit Pepper, DWS, CWE 

62 Hemel-en-Aarde: South Africa's Heaven and Earth Lisa Granik, MW 

69 Bulgaria: The East Coast of the Balkans Christy Canterbury, MW 

76 SPECIAL REPORT Washington Cabernet Franc Bruce Schoenfeld 

82 ROUNDTABLE The First Generation of American Masters Randy Caparoso 


90 Vermouth: Beyond the Martini W. Blake Gray, CWP 

98 CLOSING TIME Teaching Wine to Millennials Jason Wilson 

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