Tag Search Results for Carson Demmond

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Il Buco Alimentari & Vineria (Restaurant/Bar/Retail Reviews)

Jeff Kellogg of San Francisco’s Quince and Cotogna on ‘Extreme’ Chardonnays and Guests who Talk like Somms (Restaurant Poll)

What’s the transition been like moving away from an all-Italian wine list? You know, things have changed quite a bit since the last time I worked with French wines. In regions like the Loire Valley, Beaujolais, Chablis and the northern Rhône, it seems like there...Read Full Interview

Erin White of New Orleans’ Restaurant August on the Chardonnay–Pinot Noir Style Dichotomy (Restaurant Poll)

Your wines by the glass are pretty diverse… It’s really menu-dictated. We have one of those kitchens where we reprint the menu all the time, so what we pour by the glass is in direct association with what is currently on the menu. When they change...Read Full Interview

Stephen Racheff of Holeman & Finch on Top Spanish Bottles and Paring Back the Wine List (Restaurant Poll)

There aren’t many French wines in your top sellers. The style of cuisine here is American tapas. We’re meat-centric with a whole animal program… So I would say it’s because of what works with the food, but it’s also because of what people...Read Full Interview

Matt Whitney of Eastern Standard Kitchen & Drinks on Baseball Crowds and German Orange Wines (Restaurant Poll)

How being so close to Fenway Park affect your wine program? We’re right in Kenmore Square, so we’re literally a stone’s throw from Fenway Park. We see it all—everything from people wanting to have five courses with a couple bottles of wine to...Read Full Interview

Chase Sinzer of Momofuku Ko on Slashing Burgundy Prices, while Pushing Riesling and Champagne (Restaurant Poll)

So, you’ve slashed prices, but sales seem to be up… Oh man, that’s the school I came from at USHG. It’s about getting people excited about wines because they can afford them. Think about the restaurant wine lists that you most want...Read Full Interview

Tim Kweeder of Kensington Quarters on Philly’s Love Affair with Lambrusco, Wine Bar Pop-Ups and Beaujolais (Restaurant Poll)

Here, Kweeder speaks to W&S about his own success building that culture within his restaurant, and why Lambrusco and Beaujolais are wines of the moment. Wine pop-ups We introduced a series of wine bar pop-ups in our second floor event space, focusing on different...Read Full Interview

Pearl & Ash (Restaurant/Bar/Retail Reviews)

The Porter and The Bookhouse Pub (Restaurant/Bar/Retail Reviews)

Leon’s Full Service (Restaurant/Bar/Retail Reviews)

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