Insights

9 Sommeliers in Latin America that Brands Should Work With

Here are 9 of the most active and prominent sommeliers working in Latin America, whether in notable restaurants and hotels, importation and distribution or as wine-world influencers.

Insights

Designing your wine menu for the first part of 2022

Rose, Canned, Sparkling, Delivery, Streamlining, Contactless dining, and QR codes, what will it be in 2022?

Insights

Wine Books We Recommend For Every Aspiring Sommelier

From different wine regions of the world to a wide variety of grapes grown in these regions and the wines made from them, these books are the access to your never-ending wine knowledge.

Interviews

The Story that is Wine

Rachael Madori is here to tell the beautiful story that is wine. She is happy to romanticize it because that’s how she sees every bottle, with someone holding grapes and a vision.

Interviews

Humility makes a Sommelier - Carmelo Tripoli

There's knowledge, tasting, planning, but above all is the humility that a Sommelier carries with them.

Insights

Forget Spritzers & Sangria,18 Incredible Wine Cocktails for your Holiday Menu

Cocktails conjure up the elegance and mystique of the Jazz Age, where speakeasies were hot and the drinks were strong

Insights

Back to Vinology: The Best University Wine Courses Around The World

Vinology, the scientific study of wines and winemaking, is increasingly gaining the interest of consumers as well as the industry. This article looks at five universities around the world that offer professional courses in all things wine.

Interviews

Driving wine sales with Vincenzo Arnese

Head Sommelier and wine buyer Vincenzo Arnese gives us the skinny on how to bring in wine sales at the restaurant.

Operations and Management

What 2021 will look like for sommeliers - and how to be ready

For sommeliers, Covid-19 has re-written the rules of engagement. Here’s how to make sure you’re ready for the new world of wine

Insights

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.

Interviews

How to welcome customers despite the Pandemic

As director of beverage at five Miami restaurants, Amanda Fraga has learned a lot about dealing with Covid-era conditions in recent months.

Operations and Management

How to grow restaurant wine sales: Tips and insights to drive wine sales growth for your restaurant

Keeping guests returning to enjoy the wines a restaurant has on offer is key to growing beverage sales in the hospitality sector.