In This Newsletter:

Markus Molitor
A Golden Revelation
It’s truly a revelation when wine forms a seamless and expansive bond with the food that it accompanies. This is the premise of why food and wine pairing is such a proselytized aspect of culture and fine dining. I’ve seen the scenario play out for restaurant guests numerous times in the course of my career, and Riesling has often been the vehicle of delivery.
I used to run wine service at a pan-Asian restaurant which had a beautiful array of indigenous dishes and a wine list of Grand Award caliber to boot. The crown jewels of the wine program were the deep verticals we had of classic German Riesling, and numerous bottles aged to peak maturity.… Read the rest