Pairing Sparklers with Casual Fare
Katie Morton’s strategy for choosing antipasti-friendly sparkling wines at Danny Meyer’s Vini e Fritti
Katie Morton’s strategy for choosing antipasti-friendly sparkling wines at Danny Meyer’s Vini e Fritti
How Christin Aarons, a sales rep for Rhode Island’s Wine Bros., optimizes her samples bag
Jackson Rohrbaugh at Seattle’s Canlis on the importance of listening and observing on the floor
How Melissa Davis, beverage director of Staplehouse in Atlanta, builds trust and sells adventurous bottles
The wine director at San Francisco’s newest three-star Michelin restaurant on why she promotes wines from her home state
The T. Edward Wines & Spirits associate discusses the northern California wines he’s taking out on today’s sales calls
When Pavle Milic, the beverage director and co-owner of Scottsdale’s FnB, isn’t selling Arizona wines, he resorts to Plan B
How Matt Poli, the beverage director of The Catbird Seat, a 22-seat restaurant in Nashville, moves bottles
How Chris Melton, beverage director for Hai Hospitality, chooses pairings for Uchi Austin’s sushi-centric cuisine
The clever ways that Michigan restaurateur and somm Amanda Danielson convinces people to try new crus and obscure wines
How William Carroll, the wine director for Blue Hill at Stone Barns in Pocantico Hills, New York, sells wine
How Erin Rolek, GM and sommelier of The Bachelor Farmer in Minneapolis, moves bottles from lesser known regions