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Natural Wine, No Drama

An Unpretentious Guide

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‘In the heavily male-dominated world of wine, Spencer is a breath of fresh air with her jargon-free, down-to-earth approach. Not only is she an excellent sommelier in her own right but is running a progressive drinks programme across multiple high-performing sites for the Paskins’ restaurant group.’ – CODE 100 Most Influential Women in Hospitality.

‘The wine list belongs to a recruit from Noma Mexico called Honey Spencer who sounds like a character from a Wes Anderson movie. It’s a serious start, reinforced by Honey Spencer’s brilliant wine list […] Other restaurants should come and study the Nuala wine list to see how it’s done.’ – Jay Rayner, Guardian

‘This is a woman who truly lives and breathes the wine industry. Her knowledge on each glass and the way it interacts with the dish was unparalleled. Best of all, however, was the ingenuity with which she approached each drink – whether that was serving mead in lieu of a dessert wine, or digging out a skin contact pinot grigio produced in Slovakia.’ – Molly Codre, Independent

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363,-
Innbundet
Sendes innen 7 virkedager

Detaljer

Forlag
Pavilion
Innbinding
Innbundet
Språk
Engelsk
ISBN
9780008610159
Utgivelsesår
2024
Format
23 x 16 cm

Anmeldelser

«

‘In the heavily male-dominated world of wine, Spencer is a breath of fresh air with her jargon-free, down-to-earth approach. Not only is she an excellent sommelier in her own right but is running a progressive drinks programme across multiple high-performing sites for the Paskins’ restaurant group.’ – CODE 100 Most Influential Women in Hospitality.

‘The wine list belongs to a recruit from Noma Mexico called Honey Spencer who sounds like a character from a Wes Anderson movie. It’s a serious start, reinforced by Honey Spencer’s brilliant wine list […] Other restaurants should come and study the Nuala wine list to see how it’s done.’ – Jay Rayner, Guardian

‘This is a woman who truly lives and breathes the wine industry. Her knowledge on each glass and the way it interacts with the dish was unparalleled. Best of all, however, was the ingenuity with which she approached each drink – whether that was serving mead in lieu of a dessert wine, or digging out a skin contact pinot grigio produced in Slovakia.’ – Molly Codre, Independent

»

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