The Tasting Panel Magazine goes behind the scenes with the managers, owners, and operators representing the country’s top tasting rooms and the brands behind them. We sat down for a Q&A with Tasting Room Manager, John Morris at Tablas Creek Vineyard in Paso Robles.
As rosé continues to become a more regular part of wine drinkers’ diets, how can Provence maintain its stature?
Despite their general lack of familiarity, there are many Israeli wines capable of electrifying the palates of discerning American wine consumers.
Oregon’s Willamette Valley is a vibrant example of a Pinot region whose producers are eager to dispel the myth that New World Pinot doesn’t age.
Dave Rudman, WSET, discusses misconceptions about making money in the bar and restaurant industry and tips to help your beverage business thrive.
Lisa Redwine, Advanced Sommelier, discusses her journey to becoming a wine educator and the value of continuing education.
SommCon to host Craft Beverage Expo’s Women in Craft Forum in San Diego, California, October 5-7, at Town & Country Resort.
Beaujolais is so much more than Nouveau, encompassing 12 particular appellations, all of which produce wines of character.
The Loire Valley is one of France’s most diverse wine region and produces exemplary wines in every style.
As Franciacorta stands alone as a high-quality producer of wine, it only makes sense to list these wines in their own category.
The tide of rosé wine coming into the U.S. continues to rise, with France and specifically Provence being major contributors.
Ask most wine drinkers the first thing that comes to their mind when they hear the words “Vinho Verde”, and you’ll likely get “spritzy” and “young.”
Randy Caparoso discusses six rules of thumb for successful restaurant wine programs that will always keep you on the straight and narrow, wherever you may be.
Mary Dardenne, Wine Tourism Specialist, explores the rich history, tradition, and innovation of the Medoc region.
Dave Rudman, WSET, discusses misconceptions about making money in the bar and restaurant industry and tips to help your beverage business thrive.
Lisa Redwine, Advanced Sommelier, discusses her journey to becoming a wine educator and the value of continuing education.
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