From winemaking to hospitality and NYC to Charleston, South Carolina, Erin Miller and Matthew Conway detail their career moves over the past two years
New energy, a return to indigenous grape varieties, and experimental techniques make it high time to explore the full spectrum of Lebanon’s wines
Amidst movements to leave the Cava DO, the denomination has introduced new, quality-minded regulations. Can it change the perception of Spain’s most famous sparkling wine?
Hristo Zisovski, Jared Hooper, Chelsea Carrier, and Hernan Martinez discuss their job changes and geographical moves over the past 18 months
Wine directors share their best practices for tasting menu pairings, from managing guest expectations to maintaining profitability
A more complex, textured style of Vinho Verde has emerged, driven by monovarietal, subzone-specific wines at slightly higher price points. Is the U.S. market ready to accept them?
Burgundy’s famed white wine appellation debuts 22 premier cru vineyards. What buyers need to know—and why this marks a new chapter for the Mâconnais
Catching up with Philana Bouvier, James Sligh, and David Keck, MS about their recent job transitions
Opportunity abounds in today’s current hiring frenzy, but restaurant operators are looking for wine pros with new skills who can take on hybrid responsibilities
Experts weigh in on what consumer behavior—from gifting to Champagne sales and ecommerce—to expect in this anything-but-normal season
To minimize purchasing spend and energy, beverage directors are streamlining programs, rethinking pricing, and taking advantage of deep deals
Digging into the roots of pétillant naturel to determine how the sparkling wine style became trendy—and what its newfound popularity means for its future