Michael Parker has been in the wine business in various ways since 1992, including restaurant, retail, and wholesale, but mainly as a writer for consumers in the mountains of North Carolina for twelve years. He enthusiastically supports his local and regional restaurants, bars, and artists, and believes that wine, dining, and art can bring the world together.
When selling wine, especially from a restaurant wine list, you shouldn’t be caught not knowing what you are talking about. It can cost you not just the sale, but also the cost of the product if an open bottle is returned due to misrepresentation. Your reputation for quality service depends on your knowing what the various regions and appellations generally produce.
Boldly leading the way toward bolder reds. The world’s variety of reds is enormous and infinitely enjoyable. How do we lead our customers and fellow wine drinkers to “boldly” explore? The question underscores the issues of clarity and trust – you cannot be like the smug or ignorant servers.
Michael Parker gives us a look at some varietals you should be considering
Digital Version of in the Mix Print Magazine
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