There are fewer than 300 Master Sommeliers in the world. Here’s how 10 wine professionals from around the country earned the title in 2022
Taking an operational look at developing a profitable on-premise wine program in a transformed environment
Grapes such as Lagrein, Saperavi, and Ciliegiolo offer both opportunities and challenges to winemakers looking to set themselves apart
How to take the leap into alcohol business ownership, from experts in the legal, production, and retail spaces
Pruning is a crucial step in ensuring the success of each harvest, and the financial stability of grape growers and wine producers—here’s why
Kegged wine has grown immensely over the past decade, but today’s operating environment makes it even more attractive for restaurants and wine bars
With recreational cannabis use now legalized across many states, and consumption lounges following fast, does this signal a coming shift in consumer behavior?
As Spain’s best-known white wine region matures, its producers are experimenting with subregionality, longer aging, and grape varieties beyond Albariño
With the TTB’s new standards of identity poised for approval, is it finally American single malt’s time to shine?
A small fraction of wines from this Austrian region, known for Sauvignon Blanc and high-profile natural wines, come to the U.S.—but that may soon change
Carefully crafted zero-proof pairings at fine-dining restaurants around the world are proving to offer much more than a substitute for wine
Driven by continued growth of rosé wine, as well as visual appeal in the glass and on social media, the color pink has spread its way across clear spirit categories