Laura Maniec of the growing Corkbuzz wine studio empire in New York City is on a mission to get people to drink more Champagne. Here’s how.
How did you launch your career as a master sommelier?
When I was 19, I got a job as a cocktail waitress in the cigar lounge at Del Frisco’s in Manhattan. The first bottles of wine I sold there were an ’89 and a ’90 Château d’Yquem, side by side. Legendary wines—not that I knew it—and the customer didn’t even finish them. I told my roommate, “Hey, I got these wines to bring home.” Nineteen years old, drinking Château d’Yquem!