On a Wednesday evening in downtown Beirut, Wadih Riachi is carefully explaining to an engaged group the fermentation and maceration process that goes into the Joseph Drouhin Beaune Greves Premier 2006 that they will shortly be tasting at this evening’s wine course. The intimate group of around 20 professionals, most in their thirties, consists mainly of regulars at the weekly tasting event; most have developed a sophisticated enough palette to detect the grape and smoky blackcurrant tones of the wine and they can wax lyrical about its vintage. Some even boast of their own private cellars. Guests to Riachi’s course are part of what the owner of Vintage Cellars in Saifi believes is a growing class of wine connoisseurs. Increasingly sophisticated in their taste and selections, they are driving a move away from spirits and towards high-end wines. Riachi, who distributes to major restaurants, hotels and bars across the
