A Sommelier's Guide to Teahttps://www.guildsomm.com/public_content/features/articles/b/a_sommeliers_guide_to_tea/atomTelligent Community (Build: 13.0.1.31442)2013-10-31T13:10:00ZElevating Tea in the Restaurant Settinghttps://www.guildsomm.com/public_content/features/articles/b/a_sommeliers_guide_to_tea/posts/elevating-tea-in-the-restaurant-setting2013-10-31T16:10:00Z2013-10-31T16:10:00ZAs sommeliers, it is our job to take the nebulous proposition for a "nice, dry, red" and turn it into a wonderful, expected or unexpected glass of wine. I know that my mind starts to race, and after a mini-oenophilic interview—"what were you thinking of eating tonight?" or "what wine have you drank recently and enjoyed?"—I have the knowledge, inventory, glassware, etc. to fulfill such a request. Spirits are a natural extension of a sommeliers repertoire, and coffee now, too. (What else would keep...(<a href="https://www.guildsomm.com/public_content/features/articles/b/a_sommeliers_guide_to_tea/posts/elevating-tea-in-the-restaurant-setting">read more</a>)<img src="https://www.guildsomm.com/aggbug?PostID=16514&AppID=342&AppType=Weblog&ContentType=0" width="1" height="1">Peter Weltmanhttps://www.guildsomm.com/members/peterweltman5653