Can Rethinking Tableside Service Make Wine Pop at Restaurants Again?
Adam and Zach discuss an emerging trend in wine service, where in lieu of a printed menu, a selection of wines are brought to the table and offered to guests. Is this kind of service enough to entice uncertain or skittish wine drinkers, or is it doing too much? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.
Zach is reading: For Sommeliers Around the World, Wines in Tall Skinny Bottles Are an Industry…
The skinny
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