There’s a new article out: ‘The Drinks Business’ on the topic ‘Flûte or coupe’? The glassware commonly used to serve Champagne in restaurants and bars is substandard and inadequate according to Champagne commentator Richard Juhlin.
A Gastronomic Phrasebook Part I – A one-top
gastronomy
Björnstierne Antonsson - TheChampagneSommelier
TheChampagneSommelier reflects on lone-diners, aka the one-top. (With a Scent of Melancholy and Self-Confidence) OK, let’s take it from the top. What people think it
