Will sommeliers have to retrain their palates if tannic styles of red are no longer needed to cut through the fat of a highly marbled wagyu sirloin? Will revered vintages of Grange and Hill of Grace Shiraz be destined to accompany a Tasmanian cheese platter rather than a plate of twice cooked beef spare ribs?
Donât get me wrong, Iâm not opposed to a vegetarian meal from time to time, and I do enjoy a spinach and ricotta ravioli as much as an Italian nona â¦. but, if we all become vegetarians, what does that mean for my own private red wine collection?