Whether it's hosting wine tastings on off days, or helping fans pair grigio with garlic fries.
“The thing when you’re trying to pair wine with garlic fries is you have the pungency of the garlic so what you need to do is have something to counterbalance that,” said Goldstein. “I would suggest two elements to that. One, really bright acidity, so a crisp refreshing wine like you might find in a white wine, say a sauvignon blanc, a pinot grigio, albarino or something like that, but also something that’s on the earthier side.
Goldstein will also work with current and former players who are interested in wine to refine their palettes. “There are a lot of players I know that have an interest in wine but really don’t know where to begin, how would I start?” he said. “If I do want to go to wine country on my day off, where do I begin? So we’re probably going to have some little classes, some mini-bootcamps, some tastings. How to taste wine, what to look for.”
So, even though the Giants very likely won’t make the playoffs, they are now league-leading – in vino.newest team member, Master Sommelier Evan Goldstein, for his first TV interview since getting the job.
Thank God. If there was one glaring problem with the Giants this year, it was the range of reds that go with abject humiliation.
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