Sommeliers are given special focus here. The idea of guiding a restaurant client towards a wine selection is the key. The restaurant client needs to be able to communicate their needs and wishes to restaurant staff.
Making your customers feel, not only welcome, but valued is good for business. Many restaurants rely on return customers to stay in business, so making your customers feel special is a win/win situation for everybody.
We start with a section on glassware here followed by wine and food interactions, then we talk about different cuisines and food cultures in regards to wine followed by interviews with one of Prague’s top sommeliers and one of St Émillion’s most beloved restauranteurs.