Mon, 9 June 2014
In this interview, Ken Burgin talks with sommelier Rafael Delgado, who's based in Florida. For him, helping customers discover and share the unified story between the food and the beverage program is the secret to successful wine sales, happy guests and repeat visits.
“Every restaurant has its DNA and the wine list should match that DNA. Every wine list should capitalise on the story of each bottle of wine, whether it’s the variety, the region, the ideal pairing with a dish, the winery or winemaker story, or a special wine feature such as weight.”