/public_content/features/podcasts/b/guild_podcasts/posts/the-evolution-of-wine-serviceIn our latest podcast, host and Master Sommelier Christopher Tanghe interviews Taylor Parsons of Whole Cluster Hospitality and MS Gareth Ferreira of Core by Clare Smyth. They discuss what constitutes good service, how service has changed over recent en-USTelligent Community 13https://www.guildsomm.com/public_content/features/podcasts/b/guild_podcasts/posts/the-evolution-of-wine-serviceThu, 16 May 2024 15:36:18 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:09a3743c-8f3d-4f56-8198-8c56924ea79fDrake Wilkinson0<p>Perfect timing for this, we want to elevate our service at my restaurant!</p><img src="https://www.guildsomm.com/aggbug?PostID=17169&AppID=299&AppType=Weblog&ContentType=0" width="1" height="1">https://www.guildsomm.com/public_content/features/podcasts/b/guild_podcasts/posts/the-evolution-of-wine-serviceSat, 02 Mar 2024 04:31:52 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:09a3743c-8f3d-4f56-8198-8c56924ea79fDavid Wolber0<p>Yes! Thank you for this conversation. As a foodie and a consumer, as well as a retailer and pairing suggestor,&nbsp; I appreciate the conversation, and want to raise up the conversation about temperature service. - I love the idea of decanting half and letting the oxidation/opening up take place naturally and seeing the comparison. I find that timeplay to be my favorite and&nbsp;least favorite experience of service, depending.</p><img src="https://www.guildsomm.com/aggbug?PostID=17169&AppID=299&AppType=Weblog&ContentType=0" width="1" height="1">https://www.guildsomm.com/public_content/features/podcasts/b/guild_podcasts/posts/the-evolution-of-wine-serviceWed, 21 Feb 2024 18:19:19 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:09a3743c-8f3d-4f56-8198-8c56924ea79fChristopher Tanghe0<p>[mention:afa0533057de43a5a10aa1c68275ac61:e9ed411860ed4f2ba0265705b8793d05] Ideally you&#39;d have a dual zone lowboy for BTG wines but if that&#39;s not in the cards then bins of ice with no water covered with a couple layers of dish towels can get your reds to cellar temp with minimal monitoring.&nbsp;</p><img src="https://www.guildsomm.com/aggbug?PostID=17169&AppID=299&AppType=Weblog&ContentType=0" width="1" height="1">https://www.guildsomm.com/public_content/features/podcasts/b/guild_podcasts/posts/the-evolution-of-wine-serviceThu, 15 Feb 2024 17:15:28 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:09a3743c-8f3d-4f56-8198-8c56924ea79fCarl Dillahay0<p>Thanks for this! I noticed a theme of proper serving temperature for by the glass offerings, and I wanted to inquire how many programs solve this. When space, storage, and sometimes budget is an issue, what solutions have people found?&nbsp;</p><img src="https://www.guildsomm.com/aggbug?PostID=17169&AppID=299&AppType=Weblog&ContentType=0" width="1" height="1">