Curating a successful wine program requires time, strategic planning, continuous education, and a desire to meet member preferences.
About The Author
Robert J Mancuso, CMC, DipWSET, Contributing Chef Editor
Robert J Mancuso, CMC, DipWSET, is the only person in the world to earn both the Certified Master Chef designation and WSET diploma. He is the former Executive Chef of The Bohemian Club.
Creating the Perfect Wine Service
This guide details the essentials of professional wine service, focusing on preparation, presentation, and etiquette.
From Leftover to Luxe: Elevating Wine into Signature Cocktails
Revitalizing leftover wine into bespoke cocktails merges creativity with tradition, enriching the dining experience with seasonal flavors and unique presentations.
Enhancing Your Club’s Wine Program: The Charm of Dessert Wines
Introducing a variety of dessert wines, supported by knowledgeable staff and attractive displays, can enrich a club’s wine program.
Creating the Ideal Conditions, Design, and Appeal for Your Club’s Wine Cellar
Robert J Mancuso, CMC, DipWSET, emphasizes the importance of understanding optimal wine storage conditions and creatively designing a club’s wine cellar to enhance both its functionality and appeal.
The Rising Popularity of Sparkling Wine Over Champagne
Clubs are noting a sparkling shift prompting a bubbly refresh in wine offerings.
The Best U.S. Wine Regions Beyond California
Whether members prefer the bold wines of the West or the Indigenous grapes of the East, America has something special for everyone.
How to Revamp Your Wine-by-the-Glass Program
Clubs can transform wine-by-the-glass programs with diverse selections, perfect pairings and innovative preservation methods.
Breaking Down Burgundy: How to Find the (Relatively Affordable) Wines
At $10,000 to 15,000 per bottle (or more), purchasing a bottle of Burgundy’s best—Domaine de la Romanee Conti—is out of reach for most of us. Fortunately, there are value-driven alternatives from the same region. And with a little research, you can try them and offer them to your members. Geographically, Burgundy is separated into four…
Demystifying Natural Wine
Beverage directors and sommeliers are wise to explore this newer genre and find a few bottles for members to try.
5 Types of Fortified Wine to Try
The strength and aromatic quality of fortified wines make them perfect for members who might want to spend some time at the bar sipping something special.
Food and Wine Pairings Made Easy
When chefs understand the principles of pairing, they build menus that allow the food and wine to enhance the flavor of the other.
Does It Always Have to Be Champagne?
Champagne, with its lean, racy, high-acid character, is the obvious choice for special occasions and celebrations. But it’s by no means the only choice. Champagne has a lot of laws that govern its production, starting with the grapes used to produce it. They are grown in the 49th parallel in France, the country’s northernmost growing…