Curating a Wine List for a Vegan Restaurant in Brooklyn
How consulting sommelier Daniel Beedle selected bottles for Sans’s plant-based menu
Tag: What We’re Selling: Buyers
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How a Somm Sells French Wines in Dallas
Bullion’s Andrew Schawel discusses his approach to selling Burgundy, Bordeaux, and Loire Valley wines to Texans
How an Advanced Somm in Boulder Finds Top Value Bottles
Michael Elmore shares his tactics for researching and hand-selling selections at Arcana
How a Wine Director Markets International Bottles in Chicago
Seth Wilson shares his strategies for moving wine at LEYE’s Booth One restaurant
Pairing Sparklers with Casual Fare
Katie Morton’s strategy for choosing antipasti-friendly sparkling wines at Danny Meyer’s Vini e Fritti
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
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
