Non-Alcoholic Pairings at Thomas Keller’s Restaurants | Paul Roberts

This is a Vintage episode from 2006. Why This Episode Matters Why guests who are not drinking deserve a beverage experience equal to the food, not simply still or sparkling water.How sommeliers can build non-alcoholic pairings using the same principles as wine: weight, acidity, texture and flavor.Why thoughtful glassware and presentation communicate that every guest matters.How one memorable beverage program can turn the non-drinker into the person who chooses the restaurant for the entire ta...