Non-Alcoholic Pairings at Thomas Keller’s Restaurants | Paul Roberts
This is a Vintage episode from 2006.
Why This Episode Matters
Why guests who are not drinking deserve a beverage experience equal to the food, not simply still or sparkling water.
How sommeliers can build non-alcoholic pairings using the same principles as wine: weight, acidity, texture and flavor.
Why thoughtful glassware and presentation communicate that every guest matters.
How one memorable beverage program can turn the non-drinker into the person who chooses the restaurant for the entire table.
The Conversation
Mark Pascal and Francis Schott are joined by Master Sommelier Paul Roberts…
The skinny
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