Bars & Clubs - June 20, 2009
Uncorked: How do I learn more about wine?
It's a common question. "I really like wine and want to learn more ... where do I start?" In this column, we talk to Katie Espinosa, sommelier and a manager at Mr. B's Bartolotta Steakhouse in Brookfield. In the span of a few years, she's gone from server to manager to sommelier and is on the brink of taking the advanced exam from the Court of Master Sommeliers.
Tags: katie espinosa, Mr. B's Bartolotta Steakhouse, sommelier, court of master sommeliers, advanced exam

Bars & Clubs - April 23, 2009
Uncorked: A new column about wine and spirits
OnMilwaukee.com is proud to introduce Nathaniel Bauer to our readers. Bauer, the marketing director for a local software company, spent most of the last 10 years as a wine buyer for some of Milwaukee's finest restaurants and is eager to share his knowledge with readers in an engaging, interactive weekly column about wine that promises to be informative, but not intimidating. As Nate says, "If you can't relax and enjoy wine, why bother?"
Tags: nathaniel bauer, uncorked, wine, spirits, ceretto bricco asili barbaresco, sommelier

Dining - June 13, 2008
Indulge, Bianchini-style, at Milwaukee's only wine room
Get ready to indulge, Milwaukee. Beginning, Tuesday June 17, restaurateur Marc Bianchini opens his newest experience, a sleek and very stylish urban wine room.
Tags: Marc Bianchini, Indulge, Marta Bianchini, Milwaukee Street, Kendall Polster, Jaclyn Stuart, Osteria del Mondo, Cubanitas, Nectar, sommelier, wine bar, wine room

Marketplace - May 27, 2008
New wine bar, green kitchen for the Public Market
The Milwaukee Public Market continues its growth with two new vendors, including one from California.
Tags: Thief wine, Public Market, Sharon Celek, Green Kitchen, salad bar, juice bar, wine bar, Phil Bilodeau, Aimee Murphy, Sonoma, Hanna Winery, Grgich Hills, sommelier

Dining - Nov. 10, 2006
The cork floats
Amy Carlson is noticing more and more a serious service issue problem in Milwaukee restaurants. Many servers have never been taught how to properly open a bottle of wine, which should be an elementary training topic.
Tags: cork, wine, champagne, sommelier

Dining - Dec. 6, 2008
What's in a name? That which we call Morillon by any other name would smell like Chardonnay!
Cencibel, Ulle de Llebre, Aragonez, Valepenas, Tinto de Toro, Tinto Pais and Tinto Roriz. What do all of these things have in common? Well they are all names for the same grape and with the exception of three of them, these are names for the same grape in the same country. And by no means are th...
Tags: Chardonnay, merlot, grapes wine, sommelier, Cabernet