I knew that I would not be able to find much on wine pairing for a menu like this. In all my years in this industry what I was taught was that Riesling and other sweet whites go with “Asian food” and aromatic whites with “exotic” notes go with cuisines with “exotic spices”.

Most of what I knew before working in a cellar were from books and whatever little I had learned from winery representatives during my years as a sales consultant. Without the full context, which really can only come from working harvest, you cannot possibly understand the level of work required to make wine.

My goal is challenging wine professionals to take on supporting roles rather than directing/gatekeeping how we experience wine.

Gooseberries are wine professionals’ go-to descriptor for Sauvignon Blanc.  But honestly, how many of us have personal experience with this berry?