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
Why Baijiu Belongs on the Backbar
From Apotheke to Polite Provisions, U.S. cocktail bars are getting in on the world’s most consumed spirit in a new way—through cocktails
Why More California Winemakers Are Embracing Varietal Diversity
Most of the state’s vineyards are planted with just nine varieties—the Seven Percent Solution’s Kevin Wardell explains why that’s changing
Distilling on Tribal Lands Is Now Legal in the U.S.
The recent repeal of an early-19th-century federal law creates new business opportunities for Native American spirits producers
Forget Appellations—Why Buyers Need to Focus on Etna’s Terroir
DOCs don’t tell the whole story, here’s why terroir is a bigger indicator of the region’s quality
In Defense of Regional Wine Cooperatives
The age of the grower-producer finds many buyers overlooking co-op wines—and missing out
Why Is It So Hard to Be a Mom in the Wine Business?
The cards are stacked against us, but we can work toward change
Making the Case for Australian Wine
Your excuses for not carrying Australian wine are outdated—here’s why
Why Regionality Is Key to Chile’s Wine Evolution
Chilean winemaker Rodrigo Soto spotlights terroir as the catalyst that will move the country’s wines forward
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
Essay
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
A Bartender’s Battle with ALS
Why Christopher Reed continues working behind the bar while staring down his diagnosis
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