Most tasting room training is built on description, and description asks a guest to verify something. One question asks them to retrieve something instead. What that changes shows up at the last pour, where club decisions get made.
A wine club member who left over an industry discount, kept buying the wine for two years, and rejoined in
Thursday Insights Harvest does not arrive on a schedule that accommodates anyone. It comes when the Brix says it’s time,
Oportuno, Rua do Comércio do Porto. Poças colheita 1967, Douro DOC. The first visit lasted about twenty minutes. We had
Sonoma is picking Pinot in July. Not as a curiosity. The first fruit came off the Russian River Valley on
The event was Saturday, the day before the conference opened, which meant everyone drove themselves. Fourteen of us, in fourteen
The founder’s history sounds best when the founder tells it. That is the problem. Most tasting rooms run on part-time
San Diego had a few quiet days left. Comic-Con was almost on the city, and once it landed the Gaslamp
A tasting room host who opens something off the menu is doing one of two things, and no depletion report
