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

Chappy emphasizes that a sommelier’s job is done if the customer is comfortable and happy. It is important to have a conversation and never to lecture.

All About Wine, Business & Growth: An Interview With The Paris Wine Girl, Emily Lester, Digital Marketing, Social Media, French wineries, Covid-19, Business, Wine Industry.

Get to know Isabella Morano as she shares her story, how she started as a sommelier, and how her role as a sommelier has evolved during the pandemic.

“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.

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.

"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.

Sid Patel, founder of Beverage Trade Network chatted with the world’s leading sommeliers and asked them what is the most important skill required to be a top sommelier.

Here are their responses that will help wine brands and producers tailor their offerings and serve the needs of sommeliers in a better way.