The restaurant is named after the crunchy, slightly caramelized rice that sticks to the bottom of the paella pan. Your server comes back at the end to scrap off the socarrat for everyone to enjoy — and it truly is the best part, crispy with a yummy nutty flavor.
” I just don’t see big wine allowing labels on wine reading something like this: This wine was dealcoholized by reverse osmosis and smoothed out with micro-oxygenation. Ingredients: Water, alcohol, grapes, chestnut tannin, oak extract, oak dust, genetically modified yeast, urea, enzymes, grape juice, tartaric acid, bentonite and Velcorin.”
-Alice Feiring, The Battle for Wine and Love or How I saved the World from Parkerization
