SevenFifty Daily: Rebuilding Your Restaurant’s Wine Program
“Some beverage directors are keeping the BTG list exciting by rotating in new options from the bottle list, offering more guests access to these wines. ‘I am trying to pull wines from the bottle list that we have a good quantity of and utilize them on the tasting menu and by-the-glass menu,’ says Elizabeth Sammuri, the wine and beverage director at Flagstaff House Restaurant in Boulder, Colorado, which is currently offering limited-capacity indoor and outdoor dining.”
