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Revolutionise the wine list

By Barry Smith   May 2013

The last two decades have seen major innovations in the way restaurants prepare and present food. Not only is the tasting menu ubiquitous, but research-driven chefs work hard in their labs to find dishes that play with all the senses. By contrast, we have seen almost no innovation in the way restaurants enhance our experience of wine. True, there is the wine pairing for the tasting menu where you can benefit from an experienced sommelier’s knowledge of which flavours best complement or contrast with those of the associated dishes. However well this is done, there is still the question of…

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