The LINE Hotel, Ballroom 3
Underwritten by United States Association of Cider Makers
The life of the floor somm is rewarding, but exhausting. After several years of grinding, most are ready to move beyond. But in a wide world of wine options, what are the best ways to get the most out of a sommelier skillset? To help navigate these questions, three ex-somms, who have found prosperity on the other side of the restaurant wine cellar, will speak to the ins and outs of the various post-restaurant wine paths, with regard to importing, production, distribution, marketing, retail, and more.
- Eric Railsback, Verve Wine
- Dustin Wilson, Verve Wine
- Rajat Parr, Domaine de la Cote
- Jordan Mackacy, Writer (Moderator)