Pour Decisions: How Charlotte's Top Sommeliers Are Rewriting the Rules of Wine Service
Across Charlotte's finest dining rooms, a quiet revolution is underway at the wine service station. Local sommeliers and wine directors are challenging decades of received wisdom about decanting, aeration, and glassware—and the results are reshaping what guests experience in the glass. Table & Twine investigates who is leading the charge and why the answer to 'should we decant?' is rarely as simple as it once seemed.