Column: How knowing what wines you hate can lead to wines you love
Editor's note: Today we introduce a new column, "Modern Wine," by Food & Dining's Joseph Hernandez.
When I was starting my wine career, I worked at and eventually managed a wine shop in Brooklyn.
There I learned first and foremost how to communicate with customers of all levels of wine knowledge, in spite of my own tendency toward know-it-all-ism. Even though I knew my way around reds and whites, I found that my geekiness was actually a roadblock for getting to know a customer's needs. They became intimidated or flustered, and often apologetic, for not
