Dinner Guest Who Got It So Wrong, Chef Chuck Had to Step In Pt. 5

Chef Chuck's method for finding out why a client is resistant to wine

Mocktail and kombucha alternatives for clients avoiding alcohol

The cardiovascular benefits of resveratrol in red wine, in moderation

Why his tasting pours are kept small — four ounces or less, down to 2.5 oz for dessert wines

The real purpose of a wine pairing: accenting the food, not overpowering it

A story about a dinner guest who pushed back hard against the chef's fixed wine pairing menu

How 30 years in the industry shaped his approach to expanding guests' palates

Why eastern North Carolina diners tend to prefer sweeter wines like muscadine and moscato

Using blueberry and strawberry wines as a bridge for sweet-wine-only clients

Early signs of success this spring in shifting client palates toward the full tasting experience

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