Educating Sommeliers Worldwide.
By Beverage Trade Network
Interviews
The Humble Sommelier - Jennifer Jespersen
When asked about her philosophy on wine pairing, her immediate response is “never compromise the integrity of the pairing based on the origin of a wine.”
Interviews
Eric Salinas C.S. – Palate & Personality
Eric is always motivated by creating the story for every sale and memorable experiences for his customers.
Menu Intel
The Role of the Sommelier in Menu Planning and Food Matching
Good food and good wine on their own are pleasurable, but when they come together, it can create an unbelievable experience.
Menu Intel
Half sized bottles are generating revenue
The restaurant industry is one of the largest clients for mini wine bottles. It is almost a perfect sized bottle for a couple who comes for dinner.
Interviews
Dora Lobo, WSET Trained Beverage and Wine Director
"I don’t like to repeat the wines and am always looking for something unique and wonderful – it has to have the wow factor but of course –within budget." - Dora
Menu Intel
Your Wine By the Glass Program: Selections, Pricing and Merchandising
Every time you open up a bottle to make a by the glass pour, you need to be thinking of ways to finish that bottle as quickly as possible.
Menu Intel
Using Versatile Wines Wisely
The most important thing to remember when opening a bottle is how it will be finished.
Menu Intel
How to Design a Wine List - Selections, Layout, Design & Numbers & the Pareto Principle
The wine list – it’s really not only about the wine, but how a properly curated list can add profit to your whole enterprise.
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James F Jamison III
General Manager, Wine Director, BRIX
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Mark Cartland
Wine Director
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Jacob Conn
Sommelier
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Will Costello MS
Estates Ambassador
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Sharyn Kervyn, CSW
Wine Director, Educator, Wine Judge
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