Whether it is finding time in a busy schedule for tasting appointments and meetings with suppliers, or finding new ways to maximize the profitability of a restaurant's wine list, there is a lot that goes into being a successful sommelier.

Karla Poeschel, Head Sommelier at LPM at The Cosmopolitan, Las Vegas, gives thoughts on wine, her path to her work, as well as ideas to increase wine sales.

Derided for many years, lager has made a big comeback. We find out from expert Mark Dredge what every sommelier should know about it