Chilled Magazine - Volume 14 Issue 4

THE BAR T END E R ' S G UI D E TO

Suggesting, Selling and Serving Wine By Carla Rivera, Director of Cocktail Development for South Florida, Southern Glazer’s Wine & Spirits

52

CHILLED MAGAZINE

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Articles inside

Wine Know How - Bartender’s Guide to Prosecco Rosé DOC

Tricks of the Trade - with Mariena Mercer Boarini

Food Know How - Shishito Pepper

Drink In History - The Martini

Secrets to Properly Serving Wine

Cool Products - Wine Tools for Bartenders

Serving Sake With Gekkeian

Selling Spanish Wine Confidently with Ramón Bilbao

Tips for Selling Wine Like an Expert

Creating Experiences with J. Lohr Vineyards & Wines

Create A Wine List in 6 Easy Steps

A True Expression of Riojo with Campo Viejo

Tips for Suggesting Wine

Wine Cheat Sheet For Bartenders

Wine Questions Every Bartender Should Be Able To Answer

What a Wine and Spirits Distributor Can Do for Bartenders

Suggesting, Selling, and Serving

Celebrity Sips - Pop Stars

Competition - Sagamore Spirit Cocktail Showdown

5 Things with Bar Manager Ariana Vitale

Ask a Bartender - How to Open Your Dream Bar

Brand Profile - Supporting the Industry, Constellation Brands

Portfolio Profile - Maraska

Brand Profile - Frankly Organic Vodka

Brand Ambassador - Gabriel Cardarella, Dewar’s

Bartender Submission - Ohio Crawford, Backyard on Broadway, Texas

Bartender Submission - Julia Melucci, Sea-Guini, Florida

Anatomy of the Bottle - Gracias a Dios

A Message from Jesse Cyr

In The Know - Chilled 100 Spirits Awards

Cool Cans - CAN You Dig It?

Wine Labels - From Grape to Glass

How to Make Zero Waste Cocktail Syrups

Behind the Yuzu Bar

Cool Bottles - Your Best Shot

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