What is the role of a sommelier in a restaurant? It’s certainly changing…Is the person a friend or a foe to the guest? How do you really know?

Can a sommelier work his way up with experience or is it a requirement to be certified by one of the Wine World’s governing bodies? Which approach is best? Who creates the wine lists that you see at restaurants?

How do you handle a haughty sommelier?

We also discuss wine pricing in restaurants. Value is the new mantra!

Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, shares his informed thoughts.

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