Vegetarian Somms Share Tips for Pairing Wines with Meat
Pairing wine with animal protein can be tricky when you don’t eat meat—vegetarian somms weigh in on how they do it
Pairing wine with animal protein can be tricky when you don’t eat meat—vegetarian somms weigh in on how they do it
The clever ways that Michigan restaurateur and somm Amanda Danielson convinces people to try new crus and obscure wines
One somm reaches out to others to find out what strategies have helped them successfully take the reins at a new job
Sommelier Amanda Smeltz makes an argument for natural wines in fine dining
Focusing on authenticity and adventure to make the sale
How studying science and cheese prepared Jonathan Eichholz for a new somm role at Aquavit in NYC
How William Carroll, the wine director for Blue Hill at Stone Barns in Pocantico Hills, New York, sells wine
How somms and salespeople deal with the dreaded “S” word—and try to dispel the myths about sulfites in wine
Henrietta Red caters to two crowds: the natural-wine set and baseball fans. Here’s how the restaurant does it
How Erin Rolek, GM and sommelier of The Bachelor Farmer in Minneapolis, moves bottles from lesser known regions
The musician-turned-wine director of Portland’s Castagna on work, wine, and the sonic pairings that make inventory go a little smoother
How Kathryn Coker balances five wine programs and the beverage budget for Rustic Canyon’s diverse restaurant group