To survive, fine wine must be clear about its commitment to moderation, responsibility and sustainability, while also mounting an argument that wine is a historic, cultural drink of pleasure and joy.
Fine Wine, Conversations and the Digital Age
Why our ecosystem needs more meaningful chat and how to create powerful conversations.
Fine Wine and Football – In Conversation with Tim Atkin MW and Phillipe Auclair
In the middle of the European football championship, we meet wine critic and journalist Tim Atkin MW and Phillipe Auclair, France’s football correspondant in the UK. In this special episode, we ponder very serious questions on these two popular social objects while having a lot of fun pairing football players and teams with their wine equivalent.
Towards a local understanding of diversity and inclusion
Many of the voices leading the conversation on diversity and inclusion are American. What does this mean for communities outside North America?
We meet British journalist Tomiwa Owolade to discuss the complexity of the BIPOC situation in Europe and in the UK.
Revisiting Diversity, Equity and Inclusion – In Conversation with Dr. Akilah Cadet
We meet Akilah Cadet, founder of Change Cadet, a US-based change management and organizational development consulting firm supporting diversity, equity, inclusion, and belonging in the workplace.
Twelve month after the murder of American George Floyd, We take a moment to look back, measure the progress and ask what the next steps could be. What would true diversity mean for Fine Wine?
Salon at Larkmead – Looking Back and Looking Ahead
ARENI kicks off the 2021 Salon at Larkmead series and discusses the evolution of Fine Wine consumers with our very own Pauline Vicard joining Dan Petroski, Dr. Liz Thach, MW, Rob McMillan and Kinsey Grant.
Podcast – Inside France’s culinary college for a glimpse of the future – In Conversation with Celia Tunc
Celia Tunc is Secretary General of Collége Culinaire de France – France’s Culinary College. The association, founded by 18 of the most renowned and influential French chefs – including Alain Ducasse, Joel Robuchon and Paul Bocuse – aims to represent, promote and transmit artisanal culinary heritage through tradition and innovation. Celia emerges from a year that shook France’s relationships to gastronomy, restaurants, producers and winemakers, with the belief that the future of the world requires a new relationship to food, based on craftsmanship and diversity.
Towards a new relationship between clients and restaurants
80% of French consumers are willing to take active measures to support restaurants and their producers, says France’s Culinary College.
In This Together – How Fine WIne is re-thinking its Collective Models
The pandemic has already overturned many assumptions – what does it mean for the Fine Wine community? How does it maintain a community, when people can no longer get together?
Teaching, Learning, Growing in an Online World
What does the future hold for wine education?
A conversation on the changing mindset, goals and tools needed to lead our ecosystem forward.
Four Questions about Dark Kitchens and Fine Wines
What are dark kitchens and how do they operate? Are they a relevant model for Fine Dining? What could Fine Wine learn from the dark kitchen model?
Podcast – Ingredients, recipes and chefs – How to move the restaurant world forward – In Conversation with Alicia Kennedy
We meet popular food writer Alicia Kennedy, who is currently at work on a history of veganism, to be published in 2022. We discuss food and the many issues surrounding it, from politics and labour to hospitality and sourcing. In exploring what the future holds for ingredients, recipes and the restaurant experience, we consider their impact on the future of restaurants and their wine lists.
Podcast – Codes, normes et croyances – Ce que l’ évolution de nos modeles alimentaires disent de nos sociétés
ARENI rencontre Véronique Pardo, anthropologiste alimentaire et directrice de l’Observatoire CNIEL des Habitudes Alimentaires. Avec elle, nous abordons les questions des valeurs sous-jacentes qui nourrissent nos modeles alimentaires et ce que les récentes tendances nous permettent de deviner sur le futur de nos sociétés, et sur la place des Grands Vins au sein de tout cela.