Restaurant Best Practices to Avoid Abetting Fraud


The mission is clear.  As a Restaurateur, Wine Director or Cellar Master, your prime directive is to create, procure, store, market and serve wines appropriate for your eatery and valued guests.  This may include acquiring unique, highly coveted wines of the world that takes international buying experience, an educated palate,…

Misrepresented Wine


The phrase “counterfeit wine” fails to account for the anomalies of the wine authentication business. A more accurate phrase, from a legal standpoint, would be “misrepresented wine” because the nature of wine is that the label becomes the exclusive representation of what is enclosed in the bottle. In the wine…

A Material Discussion: The Nitty Gritty Behind Sediment


What is sediment? Wine is, in essence, a colloidal suspension – that is, a mixture in which small particles are dispersed throughout a liquid. Over time, two things happen. The first is that gravity will naturally draw these particles to the bottom of the liquid, in this case, a bottle…