Randy Caparoso's Culinary Approach to Wine In Restaurants
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Sequoia Grove fuses a culinary approach to terroir driven sensory qualities
A nationally distributed Napa Valley brand carves out its past, present and future in estate controlled vineyards
Feb 12
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Randy Caparoso
5
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Cabernet Franc finds its calling
Contemporary cuisine and changing consumer tastes are opening doors for the grape
Feb 4
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Randy Caparoso
6
4
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Redefining the meaning of a "grand" wine list
The right program, however small, is never incompatible with profit or prestige
Jan 29
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Randy Caparoso
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What will we be drinking in 2026?
At least according to the implications of The New York Times food forecasters
Jan 5
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Randy Caparoso
5
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The sensory profile of Bien Nacido
The vineyard's eponymous label marks its 20th year with wines befitting a legendary terroir
Dec 15, 2025
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Randy Caparoso
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Recent posts
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Think like a chef (when managing restaurant wine programs)
Why wine and food matching will always matter
Dec 6, 2025
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Randy Caparoso
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The Alexander Valley Cabernet Academy walks all the talk about terroir
What sommeliers discovered during the 2025 Alexander Valley Cabernet Academy
Nov 24, 2025
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Randy Caparoso
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Good to great: Jordan Vineyard & Winery in 2025
How does an iconic brand maintain its market dominance? Through constant change, not status quo.
Nov 11, 2025
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Randy Caparoso
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Adventures on the Wine Route Revisited
Interview with Kermit Lynch, talking about favorite wines past and present
Nov 3, 2025
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Randy Caparoso
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Discovery of an ultimate (or is it unlikely?) wine and food match in Livermore Valley
Carménères demonstrate the adaptability and easy food affinities of old Bordeaux varieties when grown in Livermore Valley terroir
Oct 28, 2025
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Randy Caparoso
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Managing wine programs in a post-pandemic world
Sobering thoughts for sommeliers still oblivious to consumer moods and economic warning signs
Oct 15, 2025
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Randy Caparoso
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It's still the economy stupid
The key to outdoing the competition in perilous times
Oct 2, 2025
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Randy Caparoso
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Are short wine lists truly back in style?
Why short lists and tiny inventories are finally catching on in the industry, and with guests
Sep 18, 2025
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Randy Caparoso
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At long last, wine lists "discover" integrity
Sommeliers, restaurant buyers and owners finally grow a spine
Sep 8, 2025
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Randy Caparoso
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Sonoma's refreshingly brazen, alternative styles of Cabernet Sauvignon
Poster kids for "un-Napa" styles are out there, hiding in plain sight
Aug 18, 2025
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Randy Caparoso
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How Charlie Trotter’s audacity transformed the sommelier world
Culinary waves that shaped the way we sell wine today
Aug 4, 2025
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Randy Caparoso
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Revelation in the air, and smells of wines
The case for "air-roir "
Jul 12, 2025
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Randy Caparoso
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Randy Caparoso's Culinary Approach to Wine In Restaurants
Common sense advisory from a career wine professional.
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