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Although the guide will direct
you to over 3,000 wine friendly restaurants, it also contains the following
exciting and educational chapters, each penned by a renowned Master
Sommelier:
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"Perfect Pairings: A Candid
Conversation with Evan Goldstein about Matching Food and Wine"
Ronn Wiegand, M.S./M.W. -
Publisher, Restaurant Wine/ Editor, Sommelier Guide
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"So You Want to Become a
Sommelier?"
Joseph Spellman, M.S. - Dir. of
Wine Education, Joseph Phelps Vineyards, St. Helena, CA
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"Staff Wine Training: What
Works and What Doesn't with Waitstaff and Why"
Virginia Philip, M.S. - Wine Director, The
Breakers Resort, Palm Beach, FL
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"Wine by the Glass: How to
Build the Best Program for Your Restaurant"
Barbara Werley, M.S. - Wine
Director, The Greenbrier, White Sulphur Springs, WV
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"Developing a Wine Program
for a Casual Restaurant"
Ron Edwards, M.S. - Consultant, 5
Star Sommelier Services, Charlevoix, MI
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"Developing a Wine List for
an Upscale Restaurant"
Shayn Bjornholm, M.S. - former
wine director, Canlis Restaurant, Seattle, WA
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"Allocated Wines: Some
Things to Consider About Them"
Roberto Viernes, M.S. - Director
of Wine Education, Southern Wine & Spirits of Hawaii
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"In Appreciation of Pinot
Noir"
Laura Williamson, M.S.-
Co-Owner & Wine Director, VintTable, Tucson, AZ
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"Attack of the Clones: What
Clones Are, and Why They Are Important"
Matt Citriglia, M.S. - Sales
Manager, Southern Division, Vintage Wine Co., Columbus, OH
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"Noteworthy: Why I am
Excited by Contemporary Greek Wine"
Brian Cronin, M.S. - Wine Buyer,
Ferry Plaza Wine Merchant, San Francisco, CA
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