Fresh on the heels of opening a new location at Orlando International Airport, George Miliotes, Master Sommelier and Proprietor of Wine Bar George, says it was the right opportunity at the right time.

“I think there’s a huge opportunity in the travel space to not just serve wine and food paired together, but to provide an exceptional and memorable experience,” Miliotes said . “Master ConcessionAir came highly referred to us and are the leading experts in operating restaurants in airports around the country. We are excited to officially open our second location and we will see how it goes from there.”

Though a different vibe than that of WBG’s sprawling Disney Springs location, Miliotes says guests can expect a similar experience when it comes to the level of service at the 30-seat venue, and even education as they try new wines. More than 75 are available by the glass, ounce or bottle, including more than 30 varietals from all over the world.

Its open design makes for an airy experience, pleasant for folks heading into and out of the tight confines required for travel.

“The guest experience is time-bound at the airport compared to what you might experience at a typical wine bar,” he notes. “While you likely aren’t spending a couple of hours at the airport, guests should still be able to enjoy a unique food and wine experience.... Whether you have 15 or 50 minutes, it’s our goal to provide an engaging and knowledgeable wine experience.”

Ron Rupert, director of culinary development for Wine Bar George, has worked closely with Miliotes to craft a menu for the new space with offerings both familiar and all-new — but still suitable for an airport location.

“Having the ability to provide a fun and different experience in the airport with MCO makes this a really exciting venture for us,” Miliotes says. “It’s been exciting to bring our style of food, along with the wine, to delight and introduce guests to something new. It’s fun to take a run at elevating the airport experience and breaking the mold of what can be done in an airport bar.”

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