What New York Sommeliers Will Be Drinking in 2014

New York is a petri dish for so much of America’s experimentation, especially when it comes to drinking. In a two-part survey, Eater quizzed the city’s most forward thinking sommeliers, including Patrick Cappiello of Pearl & Ash and Jordan Salcito of the Momofuku Group, about their accomplishments in 2013 and projections for another year of hitting the bottle. Part one revealed the group’s newfound devotion to cider and re-commitment to good beer. In the second half, almost every somm agreed that we should be paying attention to American wine including Washington, California and the Finger Lakes. Michael Madrigale of Boulud admits he’s over the novelty of obscure wines in lieu of “honest wines with true character.” In other words, “Lochness Monster wine, Sasquatch wine and Unibrow wine can go fly a kite.” As for us at PUNCH, we’re looking forward to more sherry, more interesting wine from California and the proliferation of more sommeliers (like these) with a point of view.  [Eater NY]