How Sommeliers Can Embrace Sustainability to Meet Guest Expectations and Support Eco-Friendly Winemaking Practices.

"After a youthful decade of working in the action sports industry between Sydney Australia, Oahu, and Santa Cruz for various surfing brands and retailers I began finding interest in the wines of the Santa Cruz Mountains while working in Saratoga at the Mouton Noir restaurant down town." - Wesley Davis Box

Explore the practical decisions behind leading restaurant wine lists, including pricing, pairing, supply, staff confidence, and customer value expectations.