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 ‚ÄúDueling Sommeliers‚ÄĚ 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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?