Why U.S. Buyers Can’t Get Wine from British Columbia
Sommelier Zach Geballe details his quest to get Okanagan Valley wines onto his list—and what’s standing in the way
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Pushing Ahead as a Wheelchair Sommelier
Mirko Pastorelli aspires to work a restaurant floor and create more awareness around disabilities in the hospitality industry—here’s his story
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Why Native Yeast Fermentations Are Critical for Expressing Terroir
In seeking to express the true character of a site, winemaker Brandon Sparks-Gillis was brought one step closer by lab results
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Why Portland Is America’s Champagne Capital
The Oregon city has had a mainline to grower bubbly for decades, thanks to a handful of buyers, importers, and distributors
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
Making the Case for Restaurants as Third Spaces
Beyond offering food and drinks, restaurants can serve as important cultural hubs
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