You can build a list of brilliant wines, but if your staff doesn’t know what’s in the glass, you’re only selling names.
We work hands-on with hospitality teams to make sure they get it – from structure and texture, to how a certain acidity cuts through a sauce or how tannins can lift a dish.
Watching a server connect “stone fruit and hay” to an actual glass of Malvasia? That’s when knowledge clicks. It’s how you build trust at the table, one guest at a time and it doesn’t hurt the check average either.
