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Sommeliers Speak Easily About Cocktails - Wine & Spirits Magazine

Restauranteurs are finding opportunities to engage guests with their cocktail programs, a phenomenon that has reached into the highest levels of fine dining.

Ksandek Podbielski of Portland s Coquine on Hand-selling Versus Retail Wines

I had a realization with a bottle of Thibauld Boudignon Clos de la Hutte. It was too cold when we first started tasting it and I thought, “God, this wine is really boring.”

Ksandek Podbielski of Coquine, Portland, on Natural Wine and Oregon Nebbiolo – Wine & Spirits Magazine

Ksandek Podbielski of Coquine, Portland, on Natural Wine and Oregon Nebbiolo – Wine & Spirits Magazine
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