When Sian Nagan spent a few months in New Zealand in 2010, she toured the country with little more than a $5 tent, a pair of hiking boots and a bus pass. Sure, she had a few contacts at some of the famed wineries down there and probably ate some pretty darn good food, but her travels were more rugged than, say, a Dom brunch.
“Part of it was adventure, climbing volcanoes, swimming with dolphins. I sky dived, too. Bad ass,” she recalls.
Not exactly the stuffy attitude you might expect to hear from a seasoned sommelier working at a Denver restaurant, Linger, that has enough hype to overshadow a Michelin-star standout in New York. To eat at Linger at 7:30 on a Friday, you’ll need to callseveral weeks in advance. To get a spot at the bar during a weekend happy hour, expect an hour wait.
This post is sponsored by Bonacquisti Wine Co.