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
Tag: Sommeliers
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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
Eichholz Leads by the Nose with Nordic Pairings
How studying science and cheese prepared Jonathan Eichholz for a new somm role at Aquavit in NYC
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
3 New Masters of Wine on How They Did It
Or how to succeed in wine by really, really trying
An Eclectic Inventory Playlist by Brent Braun
The musician-turned-wine director of Portland’s Castagna on work, wine, and the sonic pairings that make inventory go a little smoother
The Bobby Stuckey Effect
In the past 13 years, Boulder’s Frasca Food & Wine has become the epicenter of great wine service. Here, a look at how one person has helped shape America’s professional wine culture
How Somms Manage Tasting Opportunities
Sommeliers and buyers weigh in on how to balance education and work