Curating a Wine List for a Vegan Restaurant in Brooklyn
How consulting sommelier Daniel Beedle selected bottles for Sans’s plant-based menu
Tag: 5 Bottles
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Katie Morton’s strategy for choosing antipasti-friendly sparkling wines at Danny Meyer’s Vini e Fritti
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Jackson Rohrbaugh at Seattle’s Canlis on the importance of listening and observing on the floor
Challenging Customers to Try New Wines
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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