Put on a staff tasting so that they are firstly familiar with tasting and then familiar with the restaurant's wine list.

Editor Charlie Leary reviews the evidence about a current boom in independent wine bars. The trend reveals important lessons for restaurant owners, sommeliers, and F&B directors. 

When your family tree has winemakers, then wine practically runs in your blood. Hristian combines that with a dash of professionalism and personality to give his guests a fabulous experience.