Voices
FEATURED
How Can We Create More Diverse and Inclusive Workplaces?
Leaders from across the beverage alcohol industry—and beyond—share strategic frameworks, fresh ideas, and actionable tips for effecting change
Op-Ed
The Joys and Painful Struggles of Bar Ownership
Lessons in building a profitable cocktail institution from Donna’s Leif Huckman—before the pandemic closed his doors for good
Why Sommeliers Are More Essential Than Ever
Understanding the wine specialist’s real impact on restaurant revenue
The Problem with Wine Terminology in the Virtual World
Bartender-turned-retailer Nat Harry makes the case for bringing back taboo descriptors like “jammy” and “smooth” to connect with customers
Terroir in Whisky? Proven, At Last
Mark Newton on Waterford’s groundbreaking—and controversial—whisky terroir project
The TTB’s Category Problem
Baijiu expert Derek Sandhaus explains how the TTB creates confusion and limits diversity by ignoring a wide range of distillates, from soju to aguardiente
The Need for Career Mobility in Wine and Hospitality
Without the safety net of a corporate career trajectory and transferable skills, how can the wine and hospitality workforce prepare for the next crisis? It’s time to learn
Being Black in the White World of Wine
Dorothy J. Gaiter talks about her experience as a black wine journalist in an industry that has been slow to shed its identity as an exclusive all-white club
Tom Wark on the New and Complex Reality for Independent Fine Wine Retailers Mid-Pandemic
The National Association of Wine Retailers’ executive director shares key takeaways from a recent industry survey
Essay
In Praise of Gay Bars
Betsy Andrews traces the role gay bars have played for the LGBTQ+ community since the 1969 Stonewall Uprising and shares why they remain critical bastions of hope and activism
What Being an Ally Really Means
How the drinks industry can move from words to actions when it comes to supporting POC drinks professionals
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
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
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
Industry Issues
Do Wine Drinkers Really Trade Up?
It’s a more complicated question than you might think
Can Mezcal Save Its Artisan Soul?
Mezcal brand owners, importers, and experts weigh in on the growth of the mezcal category and whether there’s a sustainable path to preserving its culture and authenticity
Do We Still Need Sommeliers in Restaurants?
Restaurant operators and wine directors weigh in with wine service models they’ve found successful, and discuss the evolving roles of wine professionals on the floor
Do Wine Scores Still Matter?
In the debut of SevenFifty Daily’s Viewpoints series, we asked several top experts on various sides of the divide to tell us how scores impact their work