That whole "farm-to-table" thing is slowly conquering all, and the city's big-name sommeliers—like Mina's Rajat Parr and Emmanuel Kemiji, ere of the Ritz—are the latest to join in on the fun, by making wine themselves: "In what appears to be a burgeoning trend, several Bay Area sommeliers don't just recommend wine to diners; in off-hours, they're vintners, too. Convinced that their daily exposure to the world's great bottles gives them a perspective few winemakers have, these beverage professionals have succumbed to the urge to put their personal stamp on a wine." [Chron]
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