How an Advanced Somm in Boulder Finds Top Value Bottles
Michael Elmore shares his tactics for researching and hand-selling selections at Arcana
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How a Wine Director Markets International Bottles in Chicago
Seth Wilson shares his strategies for moving wine at LEYE’s Booth One restaurant
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Challenging Customers to Try New Wines
How Melissa Davis, beverage director of Staplehouse in Atlanta, builds trust and sells adventurous bottles
Courtney Olson Spotlights California Whites at Coi
The wine director at San Francisco’s newest three-star Michelin restaurant on why she promotes wines from her home state
Selling Wines from Arizona and Beyond
When Pavle Milic, the beverage director and co-owner of Scottsdale’s FnB, isn’t selling Arizona wines, he resorts to Plan B
Selling Bottles in a Restaurant Known for Per-Course Pairings
How Matt Poli, the beverage director of The Catbird Seat, a 22-seat restaurant in Nashville, moves bottles
Pairing Wine and Sake with Sushi
How Chris Melton, beverage director for Hai Hospitality, chooses pairings for Uchi Austin’s sushi-centric cuisine
How to Sell This When They Ask for That
The clever ways that Michigan restaurateur and somm Amanda Danielson convinces people to try new crus and obscure wines
Pairing Wines When There’s No Menu
How William Carroll, the wine director for Blue Hill at Stone Barns in Pocantico Hills, New York, sells wine
My Strategy for Selling Unfamiliar Wines
How Erin Rolek, GM and sommelier of The Bachelor Farmer in Minneapolis, moves bottles from lesser known regions