For many restaurants, the wine list is a lost opportunity. But here is how a good one can help wine appeal to new audiences. Sam Bogue, the sommelier of Penny Roma in San Francisco, tries to engage ...

The typical restaurant wine-by-the-glass selection is overpriced and predictable. Many people can recite it by memory. There’s a glass of Champagne at $30, with a cheaper sparkler like Prosecco at $17 ...