Demystifying the Pomp and Circumstance of Wine Service

September 4, 2012   // 0 Comments

by David White Restaurant wine programs are better than ever before. Once upon a time, high-end restaurants felt obligated to employ snooty sommeliers, most of whom pushed expensive, predictable wines that were easily found at your local liquor store. Today, though, high-end restaurants are staffed with hip sommeliers who are better described as wine educators, eager to discuss the interactio...

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