Jane Lopes

Ben Shewry moved from his home of New Zealand to Australia about 20 years ago. A young chef, he came to study, train, and learn. He was amazed by the flavors and textures of the native ingredients of Australia, and perplexed by the lack of interest Australians took in them. He became a great champion for these ingredients—fruits, vegetables, herbs, and spices with names like lilly pilly, desert lime, quandong, lemon myrtle…

The world of wine is always in flux. A mere 60 years ago, locals in Chablis could ski down Les Clos in winter without touching a vine and Diamond Creek’s Gravelly Meadow was a barren hillside. In Tuscany, it was only 25 years ago that Poggio di Sotto produced their first wine. Changes in trends, discoveries of plots, development of new techniques, and shifts in philosophy happen all the time. As sommeliers, we have…