""It's too easy for guests to open a list and order a Sauvignon Blanc or Chablis just because they recognize it," says Sandia Chang, sommelier at Kitchen Table, which she co-owns with husband and chef James Knappett. "I want to be put to work, to enlighten and help our guests discover new wines or producers they may not have tried before.""
""Because of my passion for Champagne, we have a few bottles on our list from Coteaux Champenoise, a still wine produced in Champagne," Chang says. "Most people don't realize that Champagne produces amazing still wines as well. We have a variety of Coteaux Champenoise wines, made from Pinot Noir, Chardonnay, and also Pinot Blanc.""
Restaurant sommeliers encourage diners to explore beyond familiar labels like Sauvignon Blanc or Chablis and to try lesser-known wines and producers. Champagne produces notable still wines known as Coteaux Champenoise, made from Pinot Noir, Chardonnay and Pinot Blanc, which offer surprising alternatives to sparkling styles. Farm-to-table wine programs often prioritize small-scale producers, sustainable practices and local vineyard sourcing while also featuring notable vintages from other regions. Sommelier guidance helps diners select special bottles, reassess perceptions of winemaking regions, and discover unexpected styles and producers they may not have tried before.
Read at Elite Traveler
Unable to calculate read time
Collection
[
|
...
]