The Science Behind Dry Farming
Winemakers and researchers say dry farming can improve vine resilience and soil health—but only under the right conditions
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The Science Behind Non-Alcoholic Beer and Wine Production
Rising demand for no- and low-alcohol beer and wine is spurring innovation in production methods
The Story Behind the American Wine Crisis
The first half of 2024 has felt like a tidal wave of woe for U.S. wine producers, but what’s really going on? Winery professionals and industry analysts weigh in
The Science of Clarified Cocktails
How top bartenders use techniques like milk washing to improve the flavor and mouthfeel of some cocktails
Why More Wineries Are Betting on High-Volume Wines
Accessible, higher-volume SKUs are helping producers build resilience in a difficult wine market
The Bitter Shot That Bonded a Generation of Bartenders
Known as the bartender’s handshake, Fernet-Branca has cemented its place as a staple among hospitality professionals nationwide
How Industry Insiders Are Rewriting the Story of German Wine in the U.S.
As U.S. consumers seek out fresher, lower-alcohol, and more sustainable wines, a new wave of producers and trade advocates is helping German wine shed outdated perceptions and connect with a younger, more curious audience
4 Strategies Driving Successful Wine Rebrands
Producers are rethinking identity, design, and strategy to drive growth amid economic challenges and consumer shifts
Why Aligoté Is Rising in Burgundy and Beyond
Once regulated to kir and Crémant, Aligoté is gaining ground as new growers focus on terroir, lower yields, and improved winemaking
Flavored Wines Are Leading Key Industry Trends in 2026
The growth of flavored wine offers lessons in accessibility, flavor, and meeting evolving consumer demand
Is Sotol the Next Breakout Mexican Spirit in the U.S.?
Tequila and mezcal have paved the way for another Mexican spirit to grow in the United States, and sotol is indeed on the rise—but just how big can it really get?
The 7 Best Ready to Drink Cocktails, According to Retailers
Within the wide array of RTDs, spirits-based canned cocktails are leading the charge. These are the retailer-recommended SKUs to stock right now
The 9 Best Sparkling Rosés, According to Experts
Rosé Champagne, pét-nat, Lambrusco, and more recommendations from sommeliers and retailers across the country—just in time for rosé season
The 11 Best Additive-Free Tequilas According to Experts
Informed consumers are demanding additive-free tequilas, and these bartenders and retail buyers have recommendations at every price point
How Craft Beer Bottle Shops Are Adapting to a Post-Boom Market
Rising costs and declining to-go sales are pushing beer retailers toward on-premise models and diversified offerings
8 Tequilas Leading the Way in Sustainability, According to Buyers
From additive-free production to regenerative farming, these buyer-recommended tequilas reflect the category’s evolving standards
Georgian Wine Looks Beyond Its Amber Identity
From Saperavi to western Georgian whites, a growing number of producers are pushing beyond amber styles to showcase the country’s full range
The Rise of Olive Oil Behind the Bar
With the right variety and technique, olive oil can bring both texture and flavor to spirit-forward drinks, and bartenders across the country are experimenting with its possibilities
Sommeliers’ 6 Favorite Wine Glasses for Restaurant Service
From universal workhorses to precision stems, these are the wine glasses sommeliers rely on during service
Nominations Are Open for SevenFifty Daily’s 2026 Drinks Innovators
Help us identify the individuals and businesses redefining the future of the beverage alcohol industry
Germany’s Light Wines Are a Sommelier’s Secret Weapon
From Kabinett Riesling to high-quality dealcoholized bottlings, Germany’s cool-climate wines are uniquely suited to meet rising demand for lower-alcohol options in restaurants and retail
A Guide to Germany’s New Wine Classification System
Germany’s updated wine law—which is mandatory from the 2026 vintage—introduces PDOs, PGIs, and stricter regional control, but understanding the new hierarchy won’t necessarily be easier
How Technology Is Transforming No- and Low-Alcohol Wine
From non-traditional yeasts to nano-membrane filtration, a wave of innovation is helping winemakers rebuild what’s lost when alcohol is removed from wine
The Science Behind Vertical Shoot Positioning in Vineyards
Once a default choice, VSP is being reevaluated as changing conditions expose tradeoffs in ripening, yield, and cost
