Industry & Beverage Trends

A beverage director at a Michelin-starred restaurant in New York recently made a decision that would have seemed radical five years ago. She removed the house sparkling water from the aperitif service and replaced it with a non-alcoholic sparkling wine. Not as an afterthought. Not tucked at the bottom of the drinks list. She gave it a proper pour, a proper glass, and a proper introduction. The brand she chose was Kolonne Null. That decision reflects something much larger happening across premi …