Randy Caparoso's Culinary Approach to Wine In Restaurants
Randy CaparosoCommon sense advisory from a career wine professional.
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 58 | Subscribers | Read | randycaparoso.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Syrah makes kick-butt wine for food
Typically small Syrah cluster and wine.
Even big, fat Chardonnays make a splash with food
Julia Child’s classic French dishes are naturals with both Old World and New World Chardonnays.
Willamette Valley is handling climate change quite well, thank you
Larry Stone MS, founder of Lingua Franca in Willamette Valley. wineandspiritsmagazine.com
Nothing wrong with “hot climate”
Image utilized by Riedel to show the Vinum Syrah/Shiraz glass.
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Authors
The writers behind this newsletter.
Author of Lodi! The Definitive Guide, Editor-at-Large for The SOMM Journal, and editor of Lodi Winegrape Commission's lodiwine.com. Prior to that, founding partner and corporate wine director of the Roy's family of restaurants.
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