Meet Gabrielle: The Sommelier Who Is Literally Ruining Wine For Everyone Else
We reached out to three certified master sommeliers and two professors at the Culinary Institute of America to describe what Gabrielle does that is so different. All five of them paused for a very long time before answering. The consensus seems to be that it involves an unusual combination of wrist rotation, sustained eye contact with the bottle, and what one professor called ‘an almost theatrical commitment to the process that frankly makes you want to immediately purchase whatever she’s opening.’
