How Ashley Hall of Quality Wine & Spirits Entices Buyers
The Atlanta-based district sales manager discusses her customer service tactics and product pitches
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Pairing Sparklers with Casual Fare
Katie Morton’s strategy for choosing antipasti-friendly sparkling wines at Danny Meyer’s Vini e Fritti
Strategizing What to Bring on a Sales Call
How Christin Aarons, a sales rep for Rhode Island’s Wine Bros., optimizes her samples bag
How a Newly Minted Master Sommelier Sells Wines
Jackson Rohrbaugh at Seattle’s Canlis on the importance of listening and observing on the floor
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
How Sales Rep Paul Boyer Keeps His Selections Relevant
The T. Edward Wines & Spirits associate discusses the northern California wines he’s taking out on today’s sales calls
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
