Sauced In New York Sometimes the food is in the sauce, sometimes we are

More and more of the wines that I serve at my restaurant barVino are arriving in twist cap format. Pascal Jolivet’s Attitude Sauvignon Blanc seems to switch each vintage, arriving one year in the more traditional cork format and the next showing up in my wine cooler with a twist cap. Recently, the Milbrandt Merlot switched it up. As did the Ca’Donini ... Read More »