A good wine selection is part of a successful gastronomic concept. Serving by the glass is increasingly becoming the decisive factor that attracts guests and by which the overall wine performance is measured. But how can the balancing act between an interesting wine selection and profitability be managed? What must be taken into account for handling? And for which gastronomy concepts and wines can Coravin be used ideally? Masters and pioneers of the industry such as Annemarie Foidl, President of the Sommelier Union Austria, and Wein & Co’s managing director, Willi Klinger, and other greats from the sommelier scene reveal their recipes for success at this special tasting and discussion.