Most restaurant owners know that wine-by-the-glass sales can increase revenues and profits. But what do empirical studies from restaurant and hospitality researchers say about how to promote BTG sales?

We had a conversation with the Founder and CEO of The Hue Society, Tahiirah Habibi, where she discussed how she evaluates a wine program, who according to her is a good sommelier, and how she empowers the black community through wine.

There's a direct relationship between your maceration technique and your tannin levels. Curious to know more? Let's take a look.