Wine, Restaurant Culture and What Makes Great Barbecue | Live from Aspen | Part II
Recorded at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott continue their conversations with three people who know how to make complicated subjects feel immediate: sommelier and wine communicator Amanda McCrossin, Master Sommelier and restaurateur Bobby Stuckey, and chef, author and television host Andrew Zimmern.
Why You Should Listen
Amanda McCrossin
Why wine should feel fun and accessible—not like knowledge you had to inherit.
The case for putting ice in wine, trusting your own taste and keeping “wine-tainment” accurate.
Bobby Stuckey
Why strong restaurant culture still…
The skinny
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