It’s Not About Knowing More... It’s About Making People Feel More

Every week I walk into restaurants and wine bars that genuinely care about their wine programs. They invest time, money, and energy into training their staff, building wine lists, and learning regions, grapes, and techniques. And that’s a beautiful thing.

But too often, something gets lost along the way.

Most restaurants don’t have 40-page, Grand Cru–level wine lists. They don’t need encyclopedic explanations at the table. What most guests really care about is their experience... how the night feels, how natural the service is, and how easily they can stay connected to the people they’re sitting with.

When you go out to dinner, you’re not there to study.
You’re there to share time.

You want to talk, laugh, connect. You don’t want to spend ten minutes buried in a menu or feel like you’re in a lecture while someone explains every special in detail. And yet, it happens all the time: menus that are too complicated, servers who talk too much, wine descriptions that sound more like exams than invitations.

Let me give you a real example.

Three waiters are talking about the same wine, but only one manages to enchant the group more than the others.

Waiter number 1 — what does he say to the group?
“It’s a 100% Montepulciano, 14% alcohol, from Abruzzo, aged in wood.”
The group, skeptical. Result: no wow moment.

Waiter number 2:
“It’s a great Montepulciano that pairs well with the tagliata and the mushrooms we’re going to eat.”
What does the group do? They nod politely.
Result: one bottle opened out of five attempts, but still no wow moment.

Waiter number 3:
“This Montepulciano is one of our most appreciated wines. It takes you straight into the vineyards of Abruzzo, with aromas of strawberry and iodine notes. Juicy, easy to drink, perfect with the tagliata and the mushrooms we’re eating. I only have three bottles left.”

What does the group do?
“Okay, let’s open it.”
Result: four bottles opened out of five attempts and a big wow moment is created.

What did he do differently?
He created a story, used the principle of authority, created a sensory experience, and on top of that added scarcity.

You see the difference between someone who is a sought-after, and certainly well-paid, sommelier and someone who can’t create a memorable moment?
It’s not how much you know — it’s how you communicate it.

Now bring that back to the real restaurant world.

Unless you’re in a very high-end restaurant with a truly complex wine list, most guests don’t want a technical breakdown of every bottle. They want something that fits their mood, their food, and their moment — without stealing time from their table.

You don’t want to spend precious time away from your conversation. You don’t want to feel pressured into “understanding the menu” just so the waiter doesn’t have to come back three or four times. You want the menu to be clear at a glance, and the service to guide you — not trap you.

At Above Wines, we train our partners to become the menu.

Not by talking more — but by saying the right things, in the right way, at the right moment. Helping guests quickly, naturally, and without pressure.

Because the difference between a forgettable wine service and a memorable one isn’t how much you know.

It’s how you make people feel. And that’s how you turn a glass of wine into an experience.

Featured Wine: Terre dei Nobili, Montepulciano d’Abruzzo

Embark on a sensory journey with Terre dei Nobili Montepulciano d’Abruzzo, the Abruzzo Red Table Wine. A distinguished red from the heart of Italy’s Abruzzo region, this wine shows a captivating ruby-red color with delicate violet reflections — elegant, deep, and inviting.

On the nose, it opens with an intense, fruity bouquet of ripe cherries, plums, and subtle hints of wild berries. On the palate, it’s full-bodied and well-balanced, combining smoothness with structured tannins for a harmonious, memorable tasting experience.

The wine is carefully aged in Slovenian oak barrels for at least four months, adding layers of complexity and refinement. Gentle spice notes and a touch of vanilla elevate its aromatic profile and silky texture.

Serve Terre dei Nobili around 66°F to fully appreciate its character. It pairs beautifully with hearty Italian cuisine — lasagna, pappardelle with rich ragù, grilled sausages — as well as roasted lamb, aged cheeses, and charcuterie.

Whether it’s a casual dinner or a special occasion, Terre dei Nobili Montepulciano d’Abruzzo delivers a true expression of Abruzzo’s terroir — crafted with passion, tradition, and soul.

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Montepulciano, Terre dei Nobili, Abruzzo