VITICULTURAL VIEWPOINT

摘要

William Harris began his career working in restaurant kitchens, but today his focus is solely on wine. Recently appointed wine director at Virginia's The Inn at Little Washington some 70 miles (113 km) outside Washington, D.C., Harris oversees a cellar of more than 2,400 selections at the 24-room Relais & Chateaux property. What do you see as the biggest recent wine trends, and how have they impacted stemware? One burgeoning trend is the inclusion of a Coravin-driven specialty wine-by-the-glass program, which allows restaurants to offer wine by the glass at quality levels historically reserved for bottle-only sales. Restaurants that use Coravin systems are upgrading glassware for this use.