The Secret is in the Sand
Master Sommelier, Will Costello, researches sand and soil at wineries around the world in an effort to replicate the magic of highly allocated wine, Château Rayas.
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How to Make Money on “Off” Days
Dave Rudman, WSET, discusses misconceptions about making money in the bar and restaurant industry and tips to help your beverage business thrive.
The Joys of Wine Education
Lisa Redwine, Advanced Sommelier, discusses her journey to becoming a wine educator and the value of continuing education.
SommCon Expands to Washington, D.C.
SommCon® launches in Washington, D.C. July 22-24, 2018, bringing together beverage industry professionals of all levels to discuss.
How To: Elevate Your Wine Program Without a Floor Somm
Certified Cicerone and Sommelier, Jeff Josenhans offers tips and advice to elevate your wine program without a floor somm.
Failure: The “F Word” No One Talks About
Advanced Sommelier, Lisa Redwine talks finding silver linings in “failure” as part of her journey towards the Master Sommelier Certification.
How to Revive a Failing Wine Placement
Master Sommelier, Will Costello offers tips to revive a failing wine placement and draw attention to wines being disregarded by guests.
Wine and the Experience Economy: Examples from Oregon
Carl Winston of SDSU’s School of Hospitality explores wine through a visit to the Willamette Valley in Oregon.
One Million of You, Tasting Wine
Remember when you first started tasting wine? I mean really taste.
Of Tropes and Traps
Los Angeles panel lays the groundwork for – and discovers the pitfalls of – blind tasting.