Any time I do a staff wine training for a restaurant, the same question invariably comes up when we taste a particular wine: "What would you pair this with on our menu?" While there is not always ...

Have you ever dined in a restaurant and asked the server for a wine recommendation to compliment your meal, only to receive a blank stare or an answer something like "this Merlot is pretty good"? ...

The first installment of this three-part article provided a broad flavor profile of the most popular white grapes and how they can best be used in food pairings. Now in Part Two, we focus on the r...

In any industry, companies strive to hire employees who they can train to be knowledgeable about the company's products and/or services. Unfortunately for the food and beverage service industry, a...

Here's one of the things I always ask when in restaurant staff training: "When do you recommend a bottle or glass of sparkling wine to a guest?"   Without fail, the answers will be "on New ...

Whether you're enjoying warm summer days or cool autumn afternoons, many restaurants take advantage of the seasonal ingredients of either the spring or fall harvest and offer dishes that highlight...

The weather is finally warmer, and during spring and summer wine lovers tend to move away from heavy red wines and move to something a little more refreshing. You'll find that people will order mo...

I like to look at the wine industry from two perspectives: as a consumer looking to purchase wine and as a foodservice employee looking to sell and serve wine.   While analyzing both sides ...

How many times have you gone to a restaurant, asked about a bottle of wine, and received an answer that showed only that the server or bartender had no idea what he was talking about or was simply...

One thing my many years in the restaurant industry has taught me is that people want to have fun when they go out to eat dinner.   A crazy concept, I know. But think about it - these people...

I am sure it will shock you to find out that the country is in somewhat of a recession. "Egads! A recession you say?"   OK, enough sarcasm. People are scaling back on the luxuries in life, ...

I can't tell you how many times I have been shocked by how poorly a bottle of wine was presented and/or served while dining at a restaurant. In fact, I could probably count on two hands the number...

I don't know where you live, but here in Maryland during this time of year it can get pretty hot. And not the comfortable dry heat with a nice breeze- we're talking high 90s with enough humidity t...

As a wine trainer in the restaurant industry, the type of question I hear most often from my students over the years is this: "What if I have a table of four that orders a varied menu and asks me ...

An important lesson I have learned in the restaurant business regarding wine: Do not over-burden dinner guests with information that really isn't necessary when helping them to make their wine dec...

Maybe it's just me, but any time someone tells me I'm "supposed to" do this or "have to" do that, I always look for a different way to do it. So it is no surprise that many years ago when I first ...

With patrons watching their pennies, people are seeking bargains, especially in their wines. I'd like to take this opportunity to recommend some great value-driven wines that you could recommend t...

When most diners peruse a restaurant's wine list, they will glaze over the large-format bottles because of the hefty price tag. It's as if the thought of spending a lot on one wine choice is too m...