As beverage manager at Kings Wine Bar in south Minneapolis, Greg Norton is the guy with the handlebar mustache and a taste for local microbrews and wines from Spain, Italy and Argentina.

He might not have his current gig, though, if he hadn't toured Europe playing bass in Hüsker Dü, the influential Minneapolis rock trio, back in the 1980s. Norton didn't realize then that he was setting the stage for his future career in the restaurant business. He's now put in more than two decades as a server and self-taught chef and wine buyer.

"I wasn't really thinking about much beyond playing rock 'n' roll in those days, and finding a good glass of wine," Norton said. "When the band started touring Europe, I got my first introduction to good wine and realized there that there are some real good values to be found. It did help expand my horizons and expand my palate as well."

At Kings, Norton also is the day server most weekdays and works some nights as well. He's busy now making seasonal tweaks to the wine list, bringing in a second Malbec from Argentina to go with the Elsa Bianchi Malbec that is Kings' top by-the-glass seller.

Also on the way is a Rioja (100 percent Tempranillo, Norton notes for aficionados) and a dry white called Botani, both from Spain. Norton also has introduced a couple of Japanese microbrews and local micros from Surly and Fulton.

"I ran into those (Fulton) guys a month ago and they told me that we were their No. 1 draft account in the Cities," Norton said. "I have a feeling that the Surly is going to do quite well here."

Three and out with Kings' Greg Norton

• How much preparation goes into being a wine buyer?

You taste a lot. I've read a lot. I've played around with the idea of getting some sort of sommelier certification. It's hard to teach palate. Either you've got a good one or you don't.

• What's the Kings crowd like?

It's very busy on weeknights because of the (Kingfield) neighborhood setting. There certainly is a young hipster element. Saturday nights are slower because people in the neighborhood are going out. Those are the nights we're getting people in from the suburbs.

• What goes into being a good restaurant server?

Paying attention. You can tell if there's a table that needs something. You keep an eye on the level of their drinks, on where they're at with their dining. You're basically staying observant so that you can anticipate what your guests are going to need.

Three more and out with Kings' Greg Norton

• What's new at Kings?

We're adding quite a few half bottles to the list. We're also offering half-glass pours. At lunch, people might be more apt to have a half glass as opposed to a full glass. It's also a good opportunity for people to try new things.

• What's the best glass of wine you've had this year?

I belong to the Bonny Doon Vineyard Distinct Esoteric Wine Network and they send out interesting stuff. They had a sparkling Riesling from Washington state earlier in the summer that was really delicious.

• What are you doing in music now?

I'm in two bands. Gang Font recorded a second album in July for release next year. We will be touring as we get into the new year. I'm also in a band based out of Red Wing, Con Queso, that's more of an improvised rock trio.