Two sommeliers dive into the riches of the Ribera del Duero and Rueda regions. See what they found.
At Amada in New York City, Nacho Monclus’ egalitarian style gives drinkers plenty of choice.
Growing up and even during his college years, Alex LaPratt had his eyes set on becoming a doctor.
The Ribera del Duero and Rueda wine regions of Spain have announced Brahm Callahan as their newest brand ambassador. The Master Sommelier is beverage director for Boston-based Himmel Hospitality Group.
As service director at NYC hotspot Tertulia, Gil Avital has a simple premise: Bring some of Spain's food-and-wine culture in the Big Apple.
Sommelier Arthur Hon admits to being a bit obsessive about his quest for wine knowledge. His first “a-ha moment” in wine was with a 1998 Chiarello Family Vineyards Roux Old Vine Petite Sirah, prompting him to drink only Petite Sirah for the next three months. Then he discovered Burgundy. “I really fell in love with […]
And where there’s big meat, there’s big wine – and at celebrity chef Michael Symon's Roast in Detroit, there's plenty of Ribera del Duero and Rueda.
The Bazaar by José Andrés is kind of like Willy Wonka (Mr. Andrés, in this case) meets a tapas restaurant, and Rachel Macalisang is the wine brains.