Tim Gaiser, a Master Sommelier from San Francisco, did a morning-long workshop last month on how Idaho wineries can get the most out of their tasting rooms. Hint: great glassware, scent-free environs and engaged staff can make a world of differenc McClatchy rehlert@idahostatesman.com
Tim Gaiser, a Master Sommelier from San Francisco, did a morning-long workshop last month on how Idaho wineries can get the most out of their tasting rooms. Hint: great glassware, scent-free environs and engaged staff can make a world of differenc McClatchy rehlert@idahostatesman.com

Idaho wine tasting rooms up their hospitality efforts

March 02, 2017 09:26 AM