Commonly used wine additives are yeast nutrients, bentonite, enological tannins, DMC, and carbon that enhance wine quality, but a careful dosage is crucial

Sommeliers adapt to premiumization challenges: expertise, diverse lists, terroir, new producers, tech, communication, & pairings

Sake: a versatile and culturally diverse addition to any restaurant's menu, offering unique flavors and expanding customer appeal

Wine fraud encompasses more than just fake labels. It includes wholesale wine substitutions, where inferior or adulterated wine is packaged in prestigious bottles

Building Connections, Expanding Palates, and Elevating Wine Culture

Climate change, labor shortage, geopolitical tensions, tariff fluctuations, and balancing personal life are the top 2023 challenges as per leading winemakers.

Every sommelier should have an intimate knowledge of tannins in wine and other drinks like tea and coffee. This will help you recommend the perfect wine for particular guests, & speaking about taste in coffee may help you upsell.

Wine writer Charlie Leary, who lives in Panama and used to run the Inn at Coyote Mountain in Costa Rica, provides a sommelier-oriented introduction to some of the best coffees in the world.

Restaurant patrons increasingly seek out diversity and exciting new wines from up-and-coming wine regions or from innovative winemakers.

A new book illuminates the diversity of wine courses, certifications, and degree programs out there, both for in-person and online study. We provide a review of its contents and strengths.