The Future of Wine Service | June Rodil
Why This Episode Matters
What actually makes a great wine pairing
How younger diners are changing wine culture and what that means for restaurants
Where real wine value exists right now (hint: not where everyone’s looking)
Why hospitality, not knowledge, is still the key to selling wine
The evolving role of sommeliers in a less formal, more competitive dining world
The Banter
Mark Pascal and Francis Schott open the show swapping stories about “elevating” takeout by adding better ingredients, dialing in details, and chasing that last 10% that turns good into spectacular.
The Conversation
June…
The skinny
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