High profile restaurateur and master sommelier Xavier Rousset has defended the fine wine opening system Coravin amid news that seven bottles have exploded.
Without wishing to sound spoilt – so I’m obviously going to – sitting in a restaurant and having glass after delicious glass of wine just arrive at the table: well, it’s pretty nice, isn’t it? That’s what we go to restaurants for. Well, that and the food. And maybe the company, which can also be good. But back to the wine.If you’re in a restaurant with a good wine list, the chances are it will also have a good sommelier. The two go hand in hand. So why do so few diners take advantage of the treat that is allowing an expert to guide you? Fear, perhaps. Or maybe we just forget.
Hot Dinners: Texture’s Agnar Sverrisson and Xavier Rousset to open second 28-50 wine bar in Marylebone this JuneMarch 22, 2012 5:24 pm
The pair behind Michelin-starred restaurant Texture have announced plans to expand their wine-bar offshoot 28°-50° to Marylebone this summer. Agnar Sverrisson and Xavier Rousset - chef and sommelier respectively - will open their second bar on Marylebone Lane in early June. The first 28°-50° opened on New Fetter Lane back in 2010 and has carved out a name for its focus on introducing customers to new and interesting wines, running tasting events throughout the year.Hot Dinners caught up with them both this week to gather more details about the new bar.
What’s your earliest wine memory? Growing up, there was always wine on the table, and if I was lucky, I got a small glass. Every time we went on holiday we visited vineyards, which made me thirsty to learn more about wine.What was the wine that stopped you in your tracks and got you serious about wine? A 30-year-old Banyuls from the local cave cooperative while I was on holiday in the area – I was amazed by its depth of flavour.