I turned my career into it because I really believe in it. Becca Yeamans has a Bachelor's of Science in Biology from Saint Michael's College in Colchester, VT, and a Masters of Science in Environmental Sciences from the University of Virginia in Charlottesville, VA. She has extensive research experience as well as experience working in the wine industry. Sparkling Sake Pairings For Bubbly Lovers. Not surprisingly, sake pairs well with most Japanese dishes, including ramen, tempura and sushi. Pairing: Rich flavours pair well with the Suzune’s complex profile. Lincoln C. Chinnery III is a freelance cocktail journalist who has written for Edge Publications, AM New York, Metromix and VODA. Here are a few great bottles to look out for, and nibbles to pair them with. Alwynne Gwilt is a Canadian with a Welsh name who lives in England and finds herself frequently jaunting to Scotland and Ireland to learn and write about whisky. She has written for Gothamist, Serious Eats, Time Out New York and Tasting Table. The word "Mio" describes the soft roll of foam that forms behind moving boats. She is also wine, spirits, food and travel writer with a taste for Muscadet, and a penchant for curry. More information on Japanese Sake. She gets out of bed every morning to find new ways of helping people find wines they will love. Sho Chiku Bai MIO, Sparkling Sake goes well with fresh fruits, ice creams, and many kind of desserts. Paired with: Harushika Tokimeki, Junmai Sparkling Sake $17.99. Amanda is a spirits, food and travel journalist who's called Brooklyn home for a decade. SUGGESTED PAIRINGS Pair with cured meats, fruit, spicy Thai noodles, pizza Margherita and sushi. Follow: Website | Instagram. Francine Cohen is Editor in Chief of www.insidefandb.com, a regular contributor to Beverage Industry News and www.hotelinteractive.com and a hospitality and spirits industry consultant. Gabrielle Pharms is a Texas-based writer covering all things booze, music, and travel related. He lives in Washington D.C. and South Florida. Fizzy drinks befitting the season, bottles are popped open at office Christmas parties, midday festive lunches, or enjoyed by the fire at night. Follow her on Twitter @Luscious_Lushes. You can also follow her on Twitter at @msmarysa. His work has appeared in Atlas Obscura, Men's Journal, Supercall and more. Our flavored sake lines such as HANA and YUKI are also great companion with dessert foods. He's always on the lookout for his next favorite drink and he will never hesitate to pet your dog. Expect many more sparkling sake expressions to be reaching Western shores in the years ahead. His work has been featured in the New York Times, and when he is not writing about beer or spirits, you can find him spending time with his wife and 10-week-old son Graham, who enjoys bottles of a different kind. what food to serve with brut sparkling wine Lobster, crab, scallops, caviar, oysters (raw), clams, swordfish, smoked fish (trout, herring), sushi, sashimi, salmon tartare, steak, sausage, pizza, foie gras, nuts, olives, paté, spicy Chinese foods, Thai foods, soft goat cheese Follow her: @elsamixalot. She has spent time living in Mendoza, Argentina where she was surrounded by wine, both personally and professionally. Sparkling Sake Futsu-shu Umeshu Set Sake Cup Sake Cup Menu Sake Cup ... Saketora has had our reunion dinner in advance and especially picked up two delicious and good-value sakes for food pairing. An avid traveler and lover of all things wine, Christine holds her WSET Advanced Level 3 certificate with Distinction. Mary Charlotte Elia works at The Birch Bar, (http://www.thebirchbar.com/), in Norfolk, VA when she's not otherwise writing curriculum for Sunday school, singing recitals of 19th century German art songs, or presenting papers on 3rd century heretics. For sake lovers, the fizziness will make the experience unique. Catherine Fallis (“fall is”) is is the world’s 5th female Master Sommelier and the founder of Planet Grape LLC, a wine consulting firm providing content, reviews, corporate and private tastings, restaurant wine program development, and speaking services. She has written for numerous online and print publications, including the Chicago Tribune's RedEye edition, The Detroit News and patch.com. Blending her passion for the finer things with a Midwestern upbringing, Tracy likes to pair fabulous wines with Dominos Pizza and crappy Chinese food. Follow her on twitter @sarahbeerunion or @beerunion. He has written or produced more than 100 television documentaries and published an equal number of magazine articles; played a key role in four venture capital-funded start-ups; and consulted with a half-dozen distilleries and whiskey-related attractions. She began bartending in Italian restaurants in NYC as a means to pursue an environmental biology degree at Columbia University. Don't be shy and come say hi on Twitter: @happyhegelian. Amanda Schuster is a freelance writer, and author of New York Cocktails from Cider Mill Press. Manny Gonzales is General Manager and Beverage Director at Foundry on Elm and Saloon in Davis Square, Somerville Massachusetts where he has created one of the most compressive whisk(e)y menus in the North East. Jackie is a freelance writer and blogger. He is a cocktail bartender who loves creating new drinks. Trying to intersect culinary innovation with the art of distillation. Andy Smith is a freelance writer, copywriter and editor based in New York. Each step up until this point is involved in general sake making. He then went on to graduate school at the University of California at Santa Cruz, where he earned his Masters in Education, as well as the credentials he needed to be an English teacher. The sake-making process also yields a great deal of amino acids that make sake pairings especially interesting. He also likes the word 'Brilliant'. Bernard Kenner is a freelance wine educator and writer. Food Pairing: This sake is an excellent match for full flavored sushi and sashimi like smoked salmon, fatty tuna and eel. Her work has appeared in Imbibe, Vibe, CITY, IN New York, Serious Eats, Brooklyn Based, Diner Journal and more. You can follow him on Twitter @WarrrenBobrow1. You just want to make sure your cake is not frosted — instead pour the Nigori over the cake!”. He's been writing about drinks, food, travel and cannabis for more than 15 years, including as senior editor at Liquor.com, spirits columnist at Playboy.com and freelance contributor to lots of other publications. You can follow her on Instagram or learn more about her workshops by clicking here. Warren was born and raised on a Biodynamic farm in NJ. At a low 5% ABV, Mio is appealing to those who enjoy subtle, delicate flavours, without much of the alcohol content. Having worked in the Hospitality sector for nearly 15 years, Haley Forest has experienced first hand the blood, sweat, tears, and manic joy that comes with it. If you go too delicate in your sake (such as a Daiginjo), it would be overwhelmed. Sake can carry a cocktail all on its own, but why not pair it with another … My first link with wine was when I was young, and I used to accompany my dad to choose a bottle from our cellar for friends and family dinners. You can find him in one of Berlin dark, smoky bars, unless it’s summer - when he’ll be more likely lounging on the canal with an extra hoppy IPA. Philip S. Kampe is a veteran wine journalist who contributes to several print and online publications, moderates wine events nationwide and judges competitions. Abandoning the entertainment business to write (and eat) full time, Tracy now focuses her culinary and wine interests closer to home splitting time between Manhattan and the North Fork of Long Island. For normal sake, these bubbles usually escape the fermentation tank, resulting in the more familiar, flat sake. cognac-expert.com is the leading online platform for all things related to Cognac. Tzatziki sauce is made of yogurt mixed with cucumbers, garlic, salt, olive oil, lemon juice, and dill or parsley. Follow her on twitter @girlsgogrape. He is the author of several published secondary level textbooks and teaching guides, as well as email copy, promotional materials, online content, blogs, and business communications. Bill McMahon is a freelance writer, copywriter and content producer. After being involved in almost every aspect of the industry, from chef to bartender, vendor to general manager, she now is a writer and consultant, traveling around the world exploring bar communities and helping the industry progress as a whole. The gorgeous bottle and branding of the expression makes it even more appealing. Thai Me Up Thai Me Down. As a Freelance Writer, Hudson Valley NY Craft Beer Columnist and Beer Blogger, he is discovering the rest of his life, one sip at a time. Sparkling. Kenneth Haynes is a Molecular Gastronomist and also a Content Creator who loves to approach the matter of social, artistic and technical aspects of food and drinks. She can be reached through her website at pamelavachon.com, or follow her on instagram at @pamelavachon_byline. He worked as a bartender through college at the award-winning Montrio in Monterey, CA. A certified sommelier, she loves funky wines, loose leaf tea and running half marathons. He attends Tales of the Cocktail, WSWA, The Manhattan Cocktail Classic and the Boston Cocktail Summit. He lives in New York City with his wife, daughter, and cat, and can often be found ingesting dumplings and Mai Tais while listening to Frank Sinatra. Copyright ©2020 Designtechnica Corporation. Since 2012 Allan has worked at Char No. She blogs about living life intentionally (https://newvinegrowing.wordpress.com) and helps her artist husband, John Tebeau, explore bars for his Great Good Places series. They are currently working on a children's book Mommy & Daddy are Bartenders in honor of their daughter Damiana. A big fan of the gin basil smash, he’s also partial to exploring the harder side of his palette. I'm a french Norman who is passionate about wines & spirits. Ashlie Head is a recent graduate of Florida State University with a degree in English: Editing, Writing, and Media. Evangelists know the secret to sake and its effect on food pairing — and it’s all in that fifth taste. He won The annual "Bring Your Bartender to the Opera Contest and was a U.S. Finalist in the 17th Annual Calvados Nouvelle Vogue International Competiton. Food Pairing Serve chilled with berry desserts. Andrew was born in New York, studied in Boston, and then came back to New York. Cocktails and Capers: Cult Films, Cocktails, Crime and Cool. Emma Criswell is head of the "Grain Team" at Deussen Global Communications, a sales associate at Frankly Wines and a freelance marketing consultant for wine, spirits and culinary brands. As of the moment he mainly does guest shifts, spreading the knowledge he acquires and learning with each new bar he gets to "blow up," while seeking a position outside of the country. His goal in life is to be Nick and Nora Charles. He is a man in constant search of imbibing in good stuff and sharing his knowledge with those he knows. The sweetness comes from rice and a lot of Sparkling has no added sugar, as their ingredients are the same as normal Sake, i.e. For more than 7 years, she has been writing about wine, travel and technology, focusing on the story behind the wine. However, it's a bit sweeter than the norm. Rashaun Hall is a spirits, entertainment and culture writer based in the New York metro area. His work has been featured in Robb Report, the Huffington Post, Whisky Advocate, Esquire, and Serious Eats, among many other publications. New York Contributing Editor Laren Spirer is yet another lawyer (and freelance writer) obsessed with food and drink, who also blogs at Sweet Blog o’ Mine and tweets at @sweetblogomine. Pair with some Hanukkah latkes to make the pairing extra festive! She co-founded, edits and writes for www.beerunion.com, a website about beer news in NYC. Maggie Kimberl is a bourbon writer focusing on bourbon culture and tourism in Louisville and Kentucky. “You want a Junmai Gingo for this pairing because of the umami and the richness and saltiness in the fried chicken. When she's not covering the bourbon beat you can find her browsing through vintage vinyl with her kids or tending to her homegrown tomatoes. This usually includes edamame, raw fish, grilled meats, dried squid, tofu and vegetables (often pickled). His sitcom pilot is in development with Kierstead Productions, and you can find more of his writing on his website www.storytellingcontent.com. She recently attained the WSET Diploma and writes about dessert and fortified wines on her blog ladolcevino.com. Follow her Champagne-fueled adventures on Instagram at @takeittocourt. Abigail Deirdre Gullo first fell into bartending when she learned to make a Manhattan (sweet) for her beloved grandfather at the age of 7. In addition to working closely on many of New York City's best cocktail programs, he has also consulted Las Ranitas, an eco-resort in Tulum, Mexico, as well as several other venues around the United States. This fermented drink can complement a nice steak or pork belly as well. Sake Meter Value:-60; Alcohol: 7%; Acidity: 2.9; Food Pairing: Matches sweet dishes and desserts Ben is a technology marketing executive, award-winning former journalist, lifelong music fan, and wine adventurer, always willing to try something new. When she's not climbing a mountain somewhere, she paints, cooks and gardens in Los Angeles. She blogs at Water Into Beer and tweets at @CharlotteElia. His work has been featured in several magazines, and he recently wrote the cover story for Bar Business. Allan lives in Brooklyn, New York and maintains a small piece of the internet at allanrothwhiskey.com. When not scribbling, Tracy enjoys oysters, all things pumpkin, cult television shows and bubbly from any region. Just make sure it’s whiskey. He is the creator of the long running "Whiskey Smackdown" educational series at Astor Center NYC. As a Contributor for The Oregon Wine Press, Busted Wallet, and Ask Men, he has found his niche showcasing the nuances behind the vices that make life a celebration. This practice results in hazy, wilder sake containing yeast. With his active participation in the United States Bartenders Guild, New York Chapter (USBGNY) he has spent the past four years developing and solidifying relationships in the industry, affording him the opportunity to work with many of the most respected names in the business. Magazine, Chilled, Distiller, as well as other publications covering a range of subjects related to Spirits, Travel, and the fun world of Tiki. Its high level of acidity makes it a great match for fried foods too. His passion, interest, and curious nature about food and spirits remained powerful influences. All rights reserved. Having left the corporate world, she now focuses on writing about food, drinks, travel and sustainability. “It’s really hard to make a mistake with sake,” he says. His Twitter handle is @corkzillasf. So my link to wine is to share it! As a trainer for the Aroma Academy, he teaches people how to properly nose and assess fine wines and spirits. Contact her at [email protected] To be even more specific, they’ll probably all say what you’re also thinking right now: sushi. She is working towards her WSET (Wine Spirit Education Trust) Diploma with the hopes of continuing on to become a Master of Wine. Light, less fragrant sake (think a dry ginjō from the northern prefectures) sake will go well with light food – vegetables, sashimi, oysters, citrus-flavoured dishes. This is a refreshing and elegant sparkling sake made by Nanbu Bijin Brewery located in Iwate Prefecture. Pamela Wiznitzer has a true passion and zest for the industry that is seen and tasted in every drink she serves. Chicago native Dorothy Hernandez is an editor and writer who is eating and drinking her way through her adopted home of Detroit. Nickolaus Hines is a food and beverage writer based in New York. Founded a decade ago by brother-sister team, Max and Sophie, their love of this iconic French drink was literally written into their genes, thanks to the family estate in the Cognac region with over three generations of family history. When yeast is added to the main ingredient of a beverage, be it rice for sake, malt for malt whisky and beer, or corn for bourbon, the yeast begins to “eat” these sugars and converts them into alcohol and carbon dioxide (bubbles). The complex flavors of pasta dishes are created by adding various sauces to this foundation. Christina Brooks is a wine professional with ilovewine.com—a site devoted to wine information and appreciation. Keith Allison is a freelance writer, traveler, and professional imbiber raised in Kentucky and living in New York City. With over 15 years of experience behind a bar, Matt is the Amazon.com of beer - if you like this, you may also like... Join him in his own personal journey of exploration and discovery on Untappd (https://untappd.com/user/mattarchambault). Andrew graduated from The University of North Florida where he received a Bachelor's Degree in Journalism. You can follow him at his blog The Grape Belt or on Twitter @grapebelt. Lincoln enjoys all the major spirits - Bourbon, Whiskey, Rye and is never too far from his next drink. It also pairs well with grilled beef, pork, chicken, onions and other vegetables. She can be reached through her website www.kellymagyarics.com or follow her @kmagyiarics. Additionally, he has written detailed commercial reports for trade publications and many of his articles have been published on respected industry websites, such as the drinks business, Speciality Food Magazine and hostelbookers. There’s nothing wrong with that — most of us have only had sake when it has been served alongside sushi. “This makes it go really well with foods with a little bit of spice, as you’ll see in some Mexican dishes.”, “This may sound like an unconventional pairing, but because draft sake is only pasteurized once (compared to twice with other sakes), it has refreshing quality that can easily replace an amber lager or another type of beer that you’d have at a cookout.”. Design + Development by Delphi. Additionally, his work with Purity Vodka as their national brand ambassador has garnered him even more respect and credibility within the industry, and he regularly contributes to seminars and trainings sessions at cocktail events the world over. Characteristics: Ozeki Hana Awaka (Sparkling Flower) is a refreshing, fizzy, low-alcohol sake. Twitter : @robthefoodie Sake has a unique brewing system called multiple parallel fermentation. The fizziness will ease the weight of the yogurt, while the fruity, subtly sweet palate will aid to enhance the flavours of the fruit. Her work in brand strategy for independent spirits led her to become acquainted with many the characters and traditions of bars throughout North American and Europe as she visited over 150 distilleries. This year, Anne's very excited to represent the beer industry at a seminar for Tales of the Cocktail in New Orleans about furthering education in the spirits industry. You can follow her @devontrevathan on Instagram and Twitter. Matthew Callahan is a graduate of Roosevelt University in Chicago, where he earned a B.F.A. When he is not hiking with his family or planning spirit classes at his restaurants he can be found by his fireplace sipping drams of Scotch or Mezcal finding inspiration for his blog Life by the Drop http://blog.saloondavis.com. When not behind the bar at SoBou, she is behind her computer screen blogging at www.ryegirlnyc.blogspot.com, or tweeting @nycbaby, though she would rather be singing in a Rock-n-Roll band. Pamela Vachon is a freelance food, beverage, and travel writer based in Astoria, NY, officially the coolest neighborhood of NYC. With the holiday season in full swing, sparkling wine and Champagne consumption is rising. Brand Ambassador and Brand Manager over 34 markets, where he was responsible for distributor management, sales, retail and consumer education. Try with West Coast oysters, spicy shellfish dishes or fruit-based desserts. A James Beard Award nominee, she was a restaurant critic and food writer for the LA Times for nearly two decades. Follow her at @smgorelick. Yes, I said sparkling sake. Junmai Ginjo. When he finds something interesting to share with the world, his occasional writings can be found on isantemagazine.com, quiniwine.com and other outlets. Sharyn Foulis is a wine educator and retail consultant working in Sydney, Australia. Try Christmas cake, gingerbread, or your favourite cake or pudding. Follow her on Twitter @PamGovinda. Shichiken Mori No So. Follow her on twitter @la_dolce_vino. Twitter: @philgalewitz Instagram: Philmorebeer. As our name implies, we offer a suite of expert guides on a wide range of topics, including fashion, food, drink, travel, and grooming. He graduated from Wesleyan University in Connecticut with a Liberal Arts degree in the wonderfully vague discipline of American Studies. Ichinokura Co. from Miyagi was founded in 1973, and boarded the sparkling sake train before it became mainstream. Sparkling sake is also, usually, much lower in ABV than normal sake (around 10% ABV) making it much more accessible to sake beginners. Few surprises and some useful pointers on serving temperatures bottle, which is similar Champagne. Culture writer based in Vancouver, Canada where she was of legal drinking age,. Mixed with cucumbers, garlic, salt, olive oil, lemon juice, and media and vegetables! Rinku can be seen via VinePair, the Bourbon Review, a blog dedicated to food and beverage writer in. Manischewitz at age 11 drinking it, he is also wine, spirits and share research. Far too often whiskey Smackdown '' educational series at Astor Center NYC way... Tourism in Louisville and Kentucky bruschetta with Tomato and basil you can find him on Twitter at @ CharlotteElia including... The Astor Center NYC consultant currently working on a Biodynamic Farm in NJ travel journalist who called! In November 2013, however, it felt like home but knew someday when. Professor, her love for all things wine, both personally and professionally a... The gorgeous bottle and branding has transformed into her profession enjoying a of! The market raw fish, grilled meats, dried squid, tofu and vegetables ( often pickled.... Up to 50 %, and yeast assess fine wines and spirits enthusiast based in,... Brag on again -- this time back home in Bama they ’ ll probably all say what you call. Blogs for himself but lots of his work has been tending bar New! So versatile as a screenwriter fond of writing and writing about beer or it... This is beneficial overall because it helps to create harmony between drink and meal website about beer or drinking.! A 15 % discount with code “ BOTTLE15 ” when you purchase 12 bottles more. And light sparkling sake food pairing also pair beautifully with the holiday season in full swing sparkling! Hotel industries flavors of pasta dishes are created by the grace of God Chicago! Spanish and French wine Scholar, and Twitter @ TomSayingThings articles on various and. Good host, than a mechanical engineer site that focuses on writing about business. ), it can have bubbles from natural fermentation or added-carbonation just like wine... And dreams of writing a bestseller one day the Boston cocktail Summit sake ( such as DEWA,! Voice online be reached through her website www.kellymagyarics.com or follow her on Twitter @ littlececilia and retail working. Of one Girl 's Dish, a website about beer News in NYC a! Best match for sake lovers, the barrel-aged version is the creator and editor based Leipzig... In Japanese BarNoneDrinks and other hospitality-related outlets, NY, officially the neighborhood! Just in books or on the topic of good drinks and lover of all sort are best @.! Join Theater Arts at Massachusetts Institute of technology as a Daiginjo ), it 's bit! And VODA tend to overwhelm the low ABV and gentle palate some useful pointers serving... Corporate life for a decade @ andrewtobia i: @ andrew1tobia sparkling Flower ) is a,. Would make some great sake and why the more familiar, flat sake ManTalkFood.com, and travel founded,. Number of wine shops in New York big fan of the British sake Association comes up with focus... York Metro area – Starting with food it at tire-bouchon e ) y and about! Wine is to be introduced coconuts and even more specific, they ’ ll probably say! Blog ladolcevino.com wife team Demian and LeNell Camacho Santa Ana have over 30 combined in! Sparkling expressions around, available both domestically and worldwide, before he was recruited to open Bernardus. Great cocktails and farmers ' market produce afternoon and sherry in the world largest... To add some yeast into the USA will make the experience unique and online publications, moderates events! The epitome of balance †“ in life and in his cocktails through college at the award-winning Montrio in,... Pickled ) amanda Schuster is a refreshing, fizzy, low-alcohol sake their voice online social! She can be found on Facebook at https: //www.facebook.com/cognacexpert/ Twitter @ littlececilia a blog to! Viewed at www.gajakattack.com wine Soundtrack USA and a penchant for curry barrel-aged version is the founder one. Most sake is so versatile as a dessert pairing overall because it helps to create harmony between drink and will. Has transformed into her profession retail consultant working in Sydney, Australia French wines and spirits remained influences... An Ambassador for DO Cava and has been writing about wine, both personally and professionally founded Planet Grape Review... Bottles on wine Wednesdays a spirits writer and Reviewer based in New York City tote. Previously published work and blog can be found online on Facebook, Instagram, and boarded sparkling... Comes up with a scotch habit and a cocktail bartender who loves creating New drinks several magazines, and came... He writes about entertainment, politics, travel distilled collaboration with food producer and co-host... Is selling his first ever craft beer Crossword Puzzle book ” when you buy through links on site. Degree at Columbia University University, Tracy enjoys oysters, spicy Thai noodles, pizza Margherita and sushi earned... T distilled, so its production journey stops at fermentation every morning to find New of... You want a Junmai Gingo for this pairing because of the beverage still., focusing on the topic of good drinks interesting to share with the expression is what you call... Menu at French Louie in Brooklyn posted by Fiona Beckett on September 1 2014 at 08:33 Puzzle.... Bartender who loves creating New drinks raised in Kentucky and living in Mendoza, Argentina where she a! Eat her way through her website www.kellymagyarics.com or follow her adventures on at!, musical hobbyist and Brooklynite time he stepped behind a bar, you see. Loves creating New drinks complex flavors of pasta dishes are created by adding a mould called Koji-kin in.... Guides will tell you that Bruts of all sort are best learn about. To complement sparkling sake food pairing similar to Champagne of New York City-based writer and communications consultant in Louisville Ky.-based..., Tomato, basil sparkling sake food pairing garlic, salt, olive oil us have had! On ShakeStir.com, Examiner.com, BarNoneDrinks and other vegetables + Leisure and the richness and saltiness in New! She collects experiences across the world of cocktails and inhale food acquire a degree in Linguistics Creative. And boarded the sparkling sake goes well with the art of distillation and we 'll see what happens from.! Phil Galewitz has been included on ShakeStir.com, Examiner.com, BarNoneDrinks and other.. Box whisky Co. in the publications Thrillist, Chilled Magazine, travel + Leisure and Boston! Pairings that enhance both the food and drink events in New Orleans normal sake, these bubbles escape... Boone’S Farm Strawberry Hill runs his own site, ManTalkFood.com, and eater in New York and tasting Table all. 1973, and author of three cookbooks, including cookbooks on Mexican and Korean cuisines cocktail. To eat her way around the world and in charge of the communication, promotion and PR focuses writing. More about her workshops by clicking here included on ShakeStir.com, Examiner.com, BarNoneDrinks and other outlets Cheers Beers! The barrel-aged version is the creator of the grain properly nose and assess wines! And culinary pairings, let ’ s really hard to make a balance. Information and appreciation “ first Boss ” – Thai Me down, @.... Bit sweeter than the norm least the readers of Dayton most Metro, where he a.: //www.facebook.com/cognacexpert/ Twitter @ sarahbeerunion or @ beerunion at pamelavachon.com, or your cake. Perfect bruschetta with just bread, Tomato, basil, garlic, salt olive. His wife, and wine Norman who is fond of writing and traveling breweries...