Joyce Yip asks sommeliers and wine bar owners what makes the perfect wine menu and whether the role of a sommelier can ever truly be replaced.
Five years ago, acclaimed wine critic James Suckling thought he had perfected the wine list for Holland America Cruise Line by placing lighter styles on the pool deck and bolder ones in the steakhouse. He thought wrong.
“People didn’t understand it; they kept asking for the whole list,” he says. “Everyone has tried to come up with some form or the other to make wine more approachable. It’s very difficult to get it right. You need the human element.”
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