“We want to rock people’s worlds. Not scream about sugar levels.” — Paul Grieco

“We have 90 wines by the glass, typically about 30 rieslings. We offer our guests two sips of riesling, one off-dry and one trocken, then walk away. More than 50 percent of the time, they choose the one with more residual sugar, and that’s great! We want to rock people’s worlds. Tell them stories about who is making the wine and where it came from, not screaming about sugar levels.”

— Paul Grieco, owner of New York’s Terroir restaurant, as quoted in Science Makes a Mockery of Tasting Notes by Kathleen Willcox (Wine Searcher May 3, 2021)

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