Eater’s Nov. 17 “Decanted” column highlights New York’s Tertulia restaurant with a special focus on its wine list and sommelier Gil Avital.  The writer argues that this wine list captures “just how much there is to love about Spanish wine” by featuring wines by flavor profile rather than wine region.  The journalist claims that the list “deftly strikes a balance between modern heft and old school restraint” that allows...