This wine has been selected by sommeliers for sommeliers

“You can’t replicate the ambiance of a wine bar at home. It’s where you catch up with friends and have a drink … I think we’ll be ok’ .COVID-19 has been devastating for wine bars in NYC, but sommelier & wine director Caleb Ganzer is determined to look on the bright side.

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

From Pinot Gris to Melon de Bourgogne to Marsanne and many more, we discuss the major white wine varieties in this wine technical series.

As the UK enters its third national lockdown, we caught up with Montone to talk about his strategy to achieve the MS title, balancing studies and parenting and the importance of the sommelier profession in the post-pandemic world.

How to approach difficult guests and turn around their experience without a hitch.

“In the past few years, vegan food has grown so much in terms of creating different textures. That’s crucial when you pair with wine" - Hristian Iliev

“A lot of people have left New York. This Christmas, I haven’t had those random tables that spend $600 on a bottle of wine” - Theo Lieberman

"If you cannot captain a table - read the guests, build a relationship, guide them through the menu, make thoughtful suggestions to enhance what they are interested in - you have no business of trying to sell wine to them." - Mia Van de Water, Master Sommelier

LA natural wine pioneers Bar Bandini survived lockdown courtesy of loyal customers and a good landlord, says owner Josh Weinstein.