WORLD'S BEST SOMMERLIER vs. WORLD'S WORST CUSTOMER.

The article discusses how they tested the mettle of sommelier Aldo Sohm of Le Bernardin restaurant in pairing the wine with the food for a difficult customer. It provides an overview on how Sohm deals with a difficult customer in looking for the appropriate wine. Moreover, it cites the suggestions of Sohm on the appropriate wine for several dishes including white burgundy for roast monkfish in sake broth. Several recipes are presented including octopus with black bean-pear sauce.