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
Steps Napa Wineries Can Take to Address Climate Change
Winemaker Dan Petroski and other wine industry experts discuss research on what can be done now to preserve Napa Valley
Why Cannabis Is Good for Napa Valley
Vintner Stephanie Honig makes a case for supporting marijuana cultivation and production in the world-famous wine region
Why Women in the Wine Industry Stay Silent About Abuse
An industry veteran examines the structures that she says are keeping victims quiet—and provides a framework for moving forward
Why Napa Valley Needs to Start Talking About Climate Change
A winemaker makes the case that the time to start identifying solutions to Napa’s climate concerns is now
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
Essay
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
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
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