Jay and I are a little obsessed with uni. So we were really excited when we first went to Soto a couple of years ago for my birthday: The chef, Sotohiro Kosugi, ran a successful sushi restaurant in Atlanta before opening this intimate place in the West Village that specializes in uni in many guises.
” 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
