Chicago-based sommelier Jon McDaniel drops a bomb on the heads of his peers: the job of being just a sommelier won’t exist in five years.
Sandy Block, MW, the first Master of Wine on the US East Coast and currently VP of Beverage Operations for Legal Seafoods, discusses how and why he pursued the MW and how he has used the certification in his wine industry career.
Sandy also talks about how wines are selected for the Legal Seafoods beverage program, and what he believes is the most misunderstood value of wine.
Screwcaps aren’t just for cheap wines anymore! Michael Meagher, MS explains all the reasons that screw caps and other alternative closures are better than corks, even for aging wine. If you’re unsure about screwcaps, this episode just may change your mind.
How did that wine win a gold medal? Robert Whitley takes you behind the curtain of wine competitions, explaining the process of judging as well as how one becomes a wine judge.
Sharron McCarthy, Director of Wine Education for Banfi Vintners and a 40-year wine industry veteran, shares her tips for on-premise / restaurant staff trainings, including how to motivate wait staff. Find out how a server can increase tips by almost $25,000 a year simply by suggesting wine.
Well-known restaurant brands such as Macaroni Grill, Ruby Tuesday, Joe’s Crab Shack, and others are in distress as Americans change their dining habits. How is this affecting the wine business? Host Joe Janish speaks with Banfi Vintners’ National On-Premise Account Manager Thomas Harrell, discussing US chain restaurant trends and how they’re changing the strategies of…
How do you sell 5 different Amarones? Wine industry veteran Lars Leicht explains how to sell five different styles of Amarone, while also discussing other wines from Verona and a few from Abruzzo.
Ever heard of “Nielsen scans” or seen a report based on “Nielsen data”? Hear Ed Joyce provide an overview of Nielsen data as well as the role of Sales Development and Administration in wine sales planning and marketing strategy.
What goes into attaining the title “Master of Wine”? How does one even get started? Winemaker and Master of Wine candidate Nicolas Quille explains the process and challenges of obtaining the wine industry’s highest certification.
How does wine get from there, to here — or, for that matter, here to there? You’ll learn every step of the process of how a wine goes from vineyard, to bottle, to retail shelf — for both domestic and imported wines.