"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
Sommeliers want to share their passion for unknown gems with diners, but not everyone is so adventurous. How do you write a list that glows but doesn't exclude?
