Drinks Pros Embrace Political Activism
As the presidential election nears, bartenders, winemakers, and hospitality workers use their skills and their platforms to mobilize like never before
How Winemakers Craft Clean Natural Wines
Why are some natural wines marked by volatile acidity, Brett, and mousiness, while others aren’t? Alex Russan investigates
Denver’s Kendra Anderson on Finding Success Through Escapist Negronis
How the innovative Bar Helix owner transformed from lounge to tropical-themed patio pop-up
People News
Libby Waghorn Levett promoted to general manager at Astrolabe Wines in Marlborough, New Zealand
A to Z Wineworks in Dundee, Oregon, appoints Leslie Kruempel as director of marketing
Séverine Frerson becomes 8th cellar master at Perrier-Jouët in Champagne, France
Caine Thompson named managing director of Robert Hall Winery in Paso Robles, California
Most Recent
Distillers Push to Define American Single Malt
With quality and terroir expression at an all-time high in the burgeoning category, producers continue to lobby for formal and consistent regulations
The Zimbabwean Somm Reimagining South Africa’s Wine Industry
How Tinashe Nyamudoka is creating a new model for a Black-owned wine brand in a country fraught with inequality
The Rise of the Craft Canned Cocktail
How bartenders and craft distillers are revolutionizing the fast-growing RTD category with bar-quality cocktails in a can
When Wine Pros Lose Smell and Taste to COVID-19
After being temporarily robbed of career-essential senses, sommeliers and wine journalists reflect on how the experience changed them
Sommelier Luke Boland on Finding Clarity During the Pandemic
The former Crown Shy wine director reflects on his new perspective on restaurants—and recent career pivot
Wine Auctions Pivot—Quite Profitably—to the Virtual World
How the booming success of remote auctions is transforming the fine wine market
The TTB’s Category Problem
Baijiu expert Derek Sandhaus explains how the TTB creates confusion and limits diversity by ignoring a wide range of distillates, from soju to aguardiente
The New Strategies for Wine Retail Success
How savvy off-premise operators have adapted their approach to inventory management mid-pandemic
Essential Workers: Drink Pros Bring Hospitality to the Pandemic Front Lines
How beverage and restaurant workers are using their well-honed hospitality skills to provide transformative relief efforts
Black Drinks Innovators
Ten rising stars charting creative new paths—and pushing for inclusivity—in the world of wine, beer, and spirits
Rebuilding Your Restaurant’s Wine Program
To minimize purchasing spend and energy, beverage directors are streamlining programs, rethinking pricing, and taking advantage of deep deals
Harlem’s Karl Franz Williams on Making the Industry More Inclusive
How the 67 Orange Street owner found long-term success in a developing neighborhood
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PARTNERSHIP
Why Wine Buyers Are Turning to Vinho Verde
The high-quality wines being made today in Portugal’s northern Minho province are complex, ageable, and well-priced, according to these top sommeliers
Regional Guides
Côtes du Rhône
Virginia Wine
Rioja
Champagne
Washington State
Languedoc
Médoc
Loire Valley
Spain
Côtes de Bordeaux
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Video
Sommelier Luke Boland on Finding Clarity During the Pandemic
The former Crown Shy wine director reflects on his new perspective on restaurants—and recent career pivot
Christy Frank on Finding Success as a Retailer in a Changed Era
The wine shop entrepreneur shares her retail expertise and her newfound industry activism
Krug’s Nicole Hakli on How She’s Riding Out the Pandemic
The former wine director also shares how her somm background prepared her for her current role promoting the iconic Champagne brand
Ryan Totman on Managing Multiple Wine Bar Concepts
Corkbuzz’s corporate beverage manager shares his tips for running venues that also host trade tastings and educational events
Rebecca Flynn on the Transition from Beer to Wine
The Eleven Madison Park sommelier discusses how her background in beer has informed her work in wine
Paul Grieco Shares His Tips for Running a Wine Bar
The owner of Terroir in New York City discusses business management and offers advice for aspiring somms
Sabra Lewis Takes the Supertasters Challenge
Watch as this New York City sommelier tastes a mystery white wine in our Supertasters series
James Sligh Takes the Supertasters Challenge
The Compagnie des Vins Surnaturels sommelier blind-tastes a rosé in our Supertasters series
Charles Puglia Takes the Supertasters Challenge
Watch as Le Coucou’s beverage director tries to guess a crisp white wine in our Supertasters series
Jhonel Faelnar Takes the Supertasters Challenge
The wine director of Atomix NYC blind-tastes a mystery white wine—and offers his guess
Jordan Salcito on Parlaying a Somm Career into Other Avenues
The entrepreneur discusses the business strategies that enable her to manage two operations while directing special projects at Momofuku
Dustin Wilson on Taking Risks and Growing a Bicoastal Retail Operation
The Master Somm shares tips on building a brand, hiring staff, and coordinating product across state lines
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Terroir in Whisky? Proven, At Last
Mark Newton on Waterford’s groundbreaking—and controversial—whisky terroir project