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Sommelier Claire Paparazzo
Claire Paparazzo




Sommelier Claire Paparazzo

Blue Hill | New York

Wine Tips

On the Importance of Tasting:
Taste everything you can.

On Vintage:
Don't discriminate by vintage. Good producers can make good wine even in bad vintages.

On Letting Your Staff Taste:
Let your staff taste with you. They are your extension and they will promote what you like.

On Wine Education:
Sample bottles are good to share with your staff. This way you can get feedback and see where they are with wine education.

On Customer Service:
Be helpful with customers so they feel important and engaged when choosing wines.

On Having Fun with Wine:
Don't be intimidating to guests. Wine is a beverage and should be fun—not reminiscent of an advanced algebra test.


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  • 2009 International Chefs Congress
  • The New York Mixology Dishrag

  •    Published: September 2009

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