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GASTRONOMY & SOMMELLERIE

will remember it for a lifetime and come back
for more. I am less interested in packaging,
myself. But, there is no question that in this
time of change and evolution packaging
can evolve away from traditional bottles
and presentations to something that reflects
more modern directions and styles. Factory
packed one or two portions... do not resona-
te with me in providing authentic products
to be shared. I think that’s why the alumu-
min single-serving package of wine has not
succeeded broadly.
Dave Pearson, for long years Opus One CEO

For almost a year, pubs, bars, and restau-
rants have either been closed or can provide
limited services only. During that time, people
noticed that it is possible to buy wine in the
store 3 times cheaper and that they would
open and enjoy a bottle at home without the
risk of having to drive a car. And the sommelier
will speak from youtube… Do you estimate

their glasses with orange and pet-nat (pe-
tillant naturel or naturally sparkling) wines.
The trend is growing and today every consu-
mer knows what these styles mean. Logically
Malbec is still the most consumed varietal but
lots of different grapes are looking for a part
of the business. Especially the Criollas grapes,
descending from those grapes who arrived in
America in the hands of colonizers and the Je-
suit priests.
Daniel Lopez Roca, Argentinan wine writer

Wine and gastronomy will always go hand
in hand together. The customer is becoming
more interested in authenticity, purety, and
honesty. They are focused on wellbeing and
health. They want to know where their food
and wine come from, who produced it, and
why it is special. They want to have an ex-
perience that has value and meaning. And,
when they do have that experience... they
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