The old caricature of the sommelier as Basil Fawlty with a tastevin may have faded, but restaurant wine pros still suffer from an image problem. Reports in consumer and wine press that customers are fed up with the quality of service indicate a certain disconnect between them and guests.Maybe âDueling Sommeliersâ can help. Created by Jeff Groh of the Heathman Restaurant and Bar in Portland, Ore., the Dueling Sommeliers program has for the past few years challenged wine pros to ...
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