What we’ve been reading & tweeting this last week:
- Wines for summer sipping
- “Pinot Blanc Goes Well With Foie Gras, Baked Beans: John Mariani”
- Wine really does get better with age and a little saltwater
- “Rosehill Wine Cellars constructs custom cellars. Large or small, for home and retail … here’s a primer”
- Chill your red wine and other sommelier tips from the New Orleans Wine and Food Experience
What corkage fee would you be willing to pay in a high quality restaurant that offered BYO?