On Wine: Beverage executives and sommeliers share their best secrets for maximizing wine sales

If I had a dime for every press release touting a restaurant’s award-winning wine list…well, I still probably couldn’t afford a bottle at most of those places.

Lists composed of great vintages, deep verticals and exhaustive regional collections are impressive to scan. But compiling such lists is more akin to shopping than the usual restaurant sourcing process, and while remarkable, highbrow lists are ultimately off-putting for average wine drinkers.

As David Alphonse,

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