Dispatch
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Victoria James has worked in restaurants since she was 13. She fell in love with wine and at 21 became a certified sommelier. She has worked at some of the most prestigious restaurants in New York City, including Marea and Aureole, and is now the beverage director for Gracious Hospitality Management, a group that includes the Michelin-starred Cote. James’s name has appeared on many notable lists: Forbes’s 30 Under 30, Zagat’s 30 Under 30, Wine Enthusiast’s 40 Under 40, and Wine & Spirits’ Best New Sommeliers; the Back Label declared her New York’s Youngest Sommelier. She is also the author of DRINK PINK, A Celebration of Rosé (2017, HarperCollins) and a contributor to Cosmopolitan, Munchies, and The Daily Meal. In her free time, she makes amaro from foraged plants.
Victoria James asks 52 wine professionals to weigh in on the physical activity their jobs require—then compares it across industries
Victoria James, the beverage director of New York’s Cote, takes a monthlong hiatus—and is surprised by the fallout
