Archive for Restaurants and Fine Dining

Capiche Conversations: Interview with Tim Hanni, Master of Wine (MW), Part 2

This continues our fascinating conversation with Tim Hanni, MW, a dear friend and collaborator of Capiche. See Part 1 if you missed the first segment.

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Capiche Conversations: Interview with Tim Hanni, Master of Wine (MW), Part 1

America’s first Master of Wine and one of fewer than 500 in the world, Tim Hanni has collected epithets ranging from the wine anti-snob (The Wall Street Journal) to the Swami of Umami (memorialized by Pug Ostling, who awarded Tim the official Swami of Umami t-shirt in 1990) to flavor maven (Oregon Wine Press) to the King of Digressions (self-applied 😉) over his five-decade career in the wine industry.

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Overheard in a High-End Restaurant

Are your wines available in restaurants? If so, chances are you specially selected the restaurants because they fit with your wine’s brand—of comparable quality, aesthetics and expense. Some wines are “white tablecloth” wines while others are bistro, pop-up or even food truck wines.

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