What a NYC Somm Learned Working Harvest in Burgundy
Nicolas Capron-Manieux reflects on his stage at Domaine Hubert Lamy—and its test of his endurance
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Making the Case for Restaurants as Third Spaces
Beyond offering food and drinks, restaurants can serve as important cultural hubs
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What Happens When a Somm Takes a Break from Drinking?
Victoria James, the beverage director of New York’s Cote, takes a monthlong hiatus—and is surprised by the fallout