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  • Idaho wineries gets schooled on best practices for tasting rooms

    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 difference in customer sales and satisfaction.

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 difference in customer sales and satisfaction. 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 difference in customer sales and satisfaction. rehlert@idahostatesman.com

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