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NEW NORMAL

WINE ON THE FORK

The unfortunate ban that closed restaurants has been mentioned here seve-
ral times. Not only does one have nowhere to eat on a business trip but the
whole field has been gripped by a severe crisis, terminal for many. The pri-
mary impact on restaurant and hotel owners as well as its staff is spreading
like an avalanche to suppliers of meat, pastries, vegetables, herbs, beer and
of course, wine. How do its experts, representatives and sommeliers see their
future and the place of wine in the future gastronomy? It is good to under-
stand the problems of a long-term business partner.

Pavel Maurer
The founder and publisher of the only independent guide to
Czech restaurants - Maurer´s Selection - Grand Restaurant.
Although he resists it, everyone still calls the book the Czech
Michelin Guide. Its influence contributes to the fact that good
and quality food in a pleasant environment is increasingly
becoming part of the lifestyle of Czech society.
I really enjoy listening to winemakers, som- or on the contrary, as if the winemaker was
meliers, bartenders and people who under- not attributing so much importance to the
stand wine when they are talking with me label, but rather to the contents.
about it in person. I always enjoy my wine a bit I like stories about wine that originated
more. from Italian-French love or Spanish pride.
I think that everyone in the world has lo- I enjoy wines that carried the almost pejo-
ved fairy tales, stories and legends since their rative term „garage“ a few years ago and are
childhood. Wines have so many beautiful sto- now breathing down the neck of big Bor-
ries! deaux wines.
They are romantic, dramatic, sad and happy, I‘m holding my breath, when someone tea-
while they can also be instructive and fun. It ches me that wine shouldn‘t be swirled wild-
fascinates me to learn, for example, that all ly in the glass from the beginning, to show
labels used by one famous Tuscan wine were ourselves to our audience how experienced
painted by a local village half-vagrant simple- we are but that there is something like a first,
-minded man and it also fascinates me to look second and third nose, and that everything
at the labels of the famous grand cru, which has time. And that champagne and sparkling
are the work of another famous world painter wine should not be swirled at all because
every year; I also like wines that have their de- all that amazing carbon dioxide from the
signation very inconspicuous, as if the wine- bubbles would escape with the aerosol.
maker was sparing the expenses on the artist Well, of course, it inspires me a lot when
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