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Randy Caparoso, The Somm Journal “Water, water, everywhere,” wrote Coleridge, “nor any drop to drink.” That’s how I’ve always felt about the palatability of big wine lists—in my book, anything over 150 selections. Way back in the late 1970s I read about Kevin Zraly, who said, “Eighty percent of our wine sales always came from…

Why is wine so different from other consumer goods? Why isn’t wine held to the same requirements to which other packaged goods must adhere? There are two sides to this argument.

Woody van Horn | General Manager, Bracero Cocina de Raiz As we look at our field of work, one of the duties that sets sommeliers apart from the rest of the wine industry is the act of service, which goes hand-in-hand with hospitality.  I would raise the point that a strong element of service is in…

Over the last 10 years there has been a real increase with Sommeliers/ Wine Directors and Beverage Managers that now have a specialized job. I have been fortunate enough to hold all three of these positions.