Posts

Serious Rosés for Serious Restaurants

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"Honesty and Freshness" (Guantonios Wood Fired)

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When a Winemaker Becomes a Sommelier

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The Turn Towards Terroir

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In Praise of "Mom Somms"

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How Hospitality Has (Not) Changed

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Back to Business (In a Post-Pandemic World)

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Back with a Zingeance

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Revisiting Rules of Thumb for Restaurant Service

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Agents of Change (Oregon's Martin Woods Winery)

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Endangered Species (Impact of Covid-19)

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Preparation Is Key

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Putting Umami to Good Use

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The Proverbial Radical (Steve Matthiasson)

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The Constant State of Stupid

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Taking It Seriously (Sexual Harrassment)

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Trends, Schmends

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What Is Good Wine?

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2017 Resolutions for Restaurant Wine Professionals

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Are Short Wine Lists Truly Back In Style?

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