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First, a little background on the business of wine bars. There is probably no harder way for a restauranteur to make money than to open a wine bar. Unlike a coffee shop, you can’t take it to go. Unlike a taproom, you’re making far less margin. And unlike the beer world, you can’t down three…
On the morning of Tuesday May 30th we got a phone call from the management of Toast Wine Bar that they would be closing after service that evening. I asked if I could announce it to the Twin Cities Wine Education fans to give them one last chance to enjoy, and they requested no. They…
Note from Jason: This profile is about one of my favorite people in the local wine scene. Erin Rolek represents the younger generation of sommeliers in all the best ways: fun, sassy, opinionated, but without the ego or pretentiousness that characterize much of the sommelier world. Her list at The Bachelor Farmer is not only balanced…
After a recent wine class, a student named Alyssa shared an exciting story. She was out for dinner with her boss, and her boss’ boss, and (you guessed it) the boss’ boss’ boss. It was a French-fusion-meets-steakhouse restaurant in Chicago with a pretty extensive wine program including two full time sommeliers on staff. As they…
