Fred Dame interviews fellow Master Sommeliers Nunzio Alioto, Steve Morey and Larry Stone about their experiences during the early years of the American Court of Master Sommeliers.
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One of the most interesting points on this podcast was how dramatically different the economies of scale are in restaurant wine programs. I'm also curious to know exactly what qualities a person possesses to make the Court want them to be in the Master program, but not quite make the cut? Is it because the possess a refined palate, bust ass on the floor selling wine, have a particularly inventive wine program? They seemed to hit upon this point with each interviewee, but didn't quite elaborate as much as they could have.