Food and wine venues linked to retail is nothing new outside New Zealand, with restaurants linked to clothing and apparel.
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I originally wrote this article for the World of Wine Summer edition a year ago. The title was No Better Time, and while we can’t traverse the country visiting Cellar Doors enjoying wine just yet, when we can, here are some I thoroughly enjoyed.
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I am regularly asked about the differences between a Master Sommelier and Master of Wine qualification, and what led me to pursue my title…
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Rockburn Stables opens at Gibbston Tavern in time for winter.
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Sommeliers Use Social Media to Connect Communities and Advance the Industry
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Curating an interesting and profitable wine list for a restaurant has specific challenges around a target audience, style of cuisine, capabilities of the front of house team, raw talent in the kitchen and pricing for bottle and by the glass.
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