How a Newly Minted Master Sommelier Sells Wines
Jackson Rohrbaugh at Seattle’s Canlis on the importance of listening and observing on the floor
Tag: Sommeliers
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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
Skurnik’s Mariel Wega on Transitioning from Somm to Sales Lead
How working the floor at a.kitchen+bar in Philadelphia helped bolster her wine sales career
How Devon Broglie Manages Global Wine Buying for Whole Foods
The Master Sommelier shares his tips and strategies for overseeing a large-scale program
How 6 New Master Sommeliers Made the Cut
Fresh from the exam, several MS’s share their stories and advice
Six Degrees of Rajat Parr
How the wine director turned winemaker became one of the industry’s most influential figures, as told by the people whose careers he helped launch
SevenFifty Daily’s Guide to Wine Education
Everything you need to know—and how to choose the program that’s right for you
Pairing Wine and Sake with Sushi
How Chris Melton, beverage director for Hai Hospitality, chooses pairings for Uchi Austin’s sushi-centric cuisine
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
How Somms Can Ace a Transition to a New Restaurant
One somm reaches out to others to find out what strategies have helped them successfully take the reins at a new job
Why Natural Bottles Deserve a Place on White Tablecloths
Sommelier Amanda Smeltz makes an argument for natural wines in fine dining