Bruce Abbott

Certified Specialist of Wine

[Bruce Abbott @paradigmwine]

@BrownJugAlaska @feelsdesperate Are there qualitative differences in wines above $100? There certainly are, but it's also true that price and quality are far less connected at this level than they are for less expensive wines.

[Bruce Abbott @paradigmwine]

@AK_Urban_1 @bawdofcacophony Triple muni property tax on single family residences used for short term rentals.

[Bruce Abbott @paradigmwine]

@ArcticGoddess WTF is Korbel Riesling.
Wait.
No.
I don't want to know.

[Bruce Abbott @paradigmwine]

A good Ramato-style Pinot Grigio will make you question why the grape is made any other way.

[Bruce Abbott @paradigmwine]

@PrintInkling Love the hexcrawl maps!

[Bruce Abbott @paradigmwine]

@wendipqa Start with Cava: Juve de Camps Brut Rosé
Then Whites: Laxas Albarino, Marques de Caceres Viura White
For Reds: Bodegas Borsao Berola, Bodegas Ego Goru, Bodegas LAN Gran Reserva Rioja, Numanthia Termes

[Bruce Abbott @paradigmwine]

The Future (Of Bourbon) is Finished: American Whiskey's New Frontier https://t.co/HfxsnvhTM1

[Bruce Abbott @paradigmwine]

I don't know who needs to hear this, but Desparada Oliver's Vineyard Sauvignon Blanc just may be the best domestic Sauv Blanc ever made.
It's wild how next-level delicious it is - I've never had a wine more tropical.

[Bruce Abbott @paradigmwine]

The wine industry has failed younger drinkers, and as the core wine consumer ages out, it’s going to pay dearly for its neglect.
If the industry wants to grow, it must invest in accessible wine education that meets younger drinkers where they are in their wine journey.

[Bruce Abbott @paradigmwine]

Them: It's BBQ sauce-flavored whiskey! Can I leave you samples?
Me: Please don't.

[Bruce Abbott @paradigmwine]

@BrownJugAlaska That Backbone Banana Bread is crazy good.

[Bruce Abbott @paradigmwine]

@diesel_frost @PrintInkling Maker's Mark, Yellowstone, Wheelhorse, and Woodford Reserve.
Buffalo Trace is a good choice, but note that it can be hard to find in some markets.

[Bruce Abbott @paradigmwine]

There has never been a better time to be a whiskey drinker. The number and diversity of delicious selections that are worth your time to explore has never been higher.
So many folks focus on what they can’t get, overlooking all the incredible bottles they can get.

[Bruce Abbott @paradigmwine]

@ArcticGoddess 💯 that’s a huge pet peeve of mine as well @ArcticGoddess! If I’m spending restaurant markup, some of that money better be going to good stemware.

[Bruce Abbott @paradigmwine]

Two biggest mistakes I see restaurants making with their wine lists:
1) A list of wines easily obtainable at a grocery store.
2) Conversely, a list of esoteric selections without a somm or trained staff to explain it to guests.

[Bruce Abbott @paradigmwine]

Yes, it can be frustrating that there isn’t enough of some bottles to satisfy demand, but as some whiskeys become harder to find, even more hit the market that are worth seeking out.

[Bruce Abbott @paradigmwine]

Don’t get me wrong - collecting and hunting rare whiskey can be fun and satisfying. There’s nothing wrong with it, and I’m not throwing stones at collectors. But there are those that bemoan the state of whiskey today because some specific bottles are now much harder to get.

[Bruce Abbott @paradigmwine]

The solution is to make customers feel confident in their decision, either by having a somm or well-trained staff to guide them through the selections.
Another solution is to drop “touchstone” wines into the list that provide a point of reference for the guest in each category.

[Bruce Abbott @paradigmwine]

#2 is the opposite problem, yet just as problematic. Some restaurants put a list together that may be fantastic, but if nothing is recognizable, guests will be lost and have no frame of reference, leading to lower wine sales.