Dispatch
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Courtney Schiessl Magrini is the editor-in-chief for SevenFifty Daily and the Beverage Media Group publications. Based in Brooklyn, she has held sommelier positions at some of New York’s top restaurants, including Marta, Dirty French, and Terroir, and her work has appeared in Wine Enthusiast, GuildSomm, Forbes.com, VinePair, EatingWell Magazine, and more. She holds the WSET Diploma in Wines. Follow her on Instagram at @takeittocourt.
2024 marked another year of negative growth for the U.S. wine industry—but how long will it last? Here are five key takeaways from the annual Silicon Valley Bank ‘State of the U.S. Wine Industry’ report
Sommeliers, retailers, and importers discuss the unlikely hits of last year, from classic wines to offbeat bottles
These budget-friendly bottles of bubbly offer excellent quality for the price, from U.S. pét-nat to German Sekt—and yes, even Champagne
Between new distillery projects and innovation from Scottish mainstays, it’s an exciting time for Scotch whisky. Here are the bottles that buyers have their eyes on
With a singular focus on small, organic and biodynamic producers, The Town Cellar is bringing a new kind of beverage program to the NYC suburbs
When it was time to leave restaurants, Amy Waller leveraged specialized knowledge to move into sales and education at The German Wine Collection. Here are five bottles she’s excited to sell right now
Rosé Champagne, pét-nat, Lambrusco, and more recommendations from sommeliers and retailers across the country—just in time for rosé season
To complement Madrina’s Italian-American cuisine, Alisha Blackwell-Calvert pairs unique Italian selections with their U.S. counterparts—and sells everything for an affordable price
Beaujolais—especially cru Beaujolais—has become more expensive over the last decade. But buyers insist that there are still plenty of values to be found
Excellent quality, low prices, and a signature, deep-pink color make Cerasuolo d’Abruzzo a must-stock for Dallas sommelier Tiffany Tobey
For Portland, Oregon, sommelier and restaurateur Kelsey Glasser, field blends from around the world tell the story of one unique vineyard in a more sustainable way
On-the-ground research has led Thatcher Baker-Briggs to meet a number of young vintners who are rethinking accepted Barolo vinification techniques—and their wines are delicious
