The first chapter in which the concepts of gastronomic dining are presented. At this point sommeliers enter the discourse and occupy centre stage in the Wine Sapiens.
Nine renowned sommeliers are featured, offering practical explanations throughout the rest of the book: Enrico Bernardo, María José Huertas, Andy Myers MS, Agustí Peris, Antoine Pétrus, Josep “Pitu” Roca, Arvid Rosenger, Ronan Sayburn MS, and David Seijas. A wealth of knowledge and experience.
This chapter is a tour of the fine dining gastronomic restaurant and its selection of drinks. However, the restaurant offer is much more than just food dishes and wines: atmosphere, the type of service, the level of attention and the pairing of food and wine are all fundamental aspects.
Not only do we talk about wine, but about the whole selection of drinks on offer, from the aperitif to the after-dinner digestif.