Perhaps no winemaker analyzes his wines like Richard Geoffroy, chef de cave of Moët & Chandon’s Cuvée Dom Pérignon. Even he says he has analyzed it "like a psychiatrist putting it on a couch." Perhaps because he trained as a medical doctor, he casts a more empirical eye toward his work.
Earlier this month, Wines of Germany hosted the first Riesling Fellowship in New York. The event began with a seminar on "How Riesling Ages," followed by lunch and a broader tasting of Rieslings from around the world in the afternoon.
I was heartened to see that business in Buenos Aires restaurants picked up toward the end of my week-long stay. It began with a cholesterol-packed rib-eye at La Cabrera, the Palermo parilla that is so popular they added a second location a few doors down the street.
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