Dispatch
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The phrase of the year is ‘green shoots’—the first signs of recovery ahead for a declining wine industry. Learn more with four key takeaways from the 25th annual Silicon Valley Bank ‘State of the U.S. Wine Industry’ Report
Cocktails lean toward “ready-to-eat,” the gin category gets a leg up from Gen Z, and a sustainability-minded zeitgeist pushes waste-based spirits from novelty to mainstream
To not only survive, but thrive, breweries must effectively target Gen Z, provide value for consumers, and cope with uncertainty around THC drinks
Over the next year, wine businesses will be forced to make decisions based on difficult economic conditions, but Americans are still buying wine—and creating opportunities in certain categories
These wines are the year’s surprise hits, according to sommeliers and retailers
Champagnes made with no dosage are gaining in popularity and regularly appearing on wine lists across the country. These are sommeliers’ top recommendations
From countries with growing sparkling exports to islands that are just dipping a toe into bubbly production, these wine regions are worth taking a second look at for sparkling wine
Japanese whisky, long dominated by two players, has seen an influx of new producers in recent years—and now a few standout brands are reaching maturity and garnering acclaim
Which bottles would sommeliers and wine buyers add to their own wine cellars for aging? From Barolo and Burgundy to Riesling and Chenin Blanc, here are their picks
From pitch to publication, sommeliers and wine professionals share what it takes to translate years of experience into a book
As consumer tastes mature, craft brewers are turning away from the sugary excess of pastry stouts, instead seeking depth and balance in their beers through barrel aging
Mini cocktails are having a moment among consumers, but bar professionals need to get strategic in order to make the economics work as well—here’s how
As more states pave the way for cannabis drinks to be served on-premise, bars and restaurants tackle the new challenges it brings, from compliance to consumer education
Sommeliers and wine experts share the best tips and tactics to make the most of your wine-by-the-glass program, from selective swaps to setting pricing structures
From winemaker tasting events to gift sets that go beyond just beverage, these are the best strategies for wine retailers to stand out this holiday season
Whether for holiday gifting or festive gatherings, these are retailers’ go-to recommendations—and not a Champagne amongst them
From an Armenian bubbly to aged Châteauneuf-du-Pape, these are the by-the-glass wines that sommeliers recommend now
The fourth edition of SevenFifty Daily’s industry-wide report shows a sector grappling with economic headwinds—yet remaining cautiously optimistic about the future
Whether moving from barback to bartender or targeting more prestigious bars, these insights from over a dozen industry leaders offer inspiration and guidance for ambitious professionals
Tens of thousands of flashcards and a network of supportive fellow candidates helped David Reuss, MS, become the sole candidate to pass this year’s grueling Master Sommelier exam
After decades of back and forth, the bar is said to be higher than ever for the 2025 Cru Bourgeois classification in Bordeaux. Will this help the designation find new footing?
Want to ace your next blind tasting exam? These expert tips will help you achieve master-level wine tasting skills
From terroir-driven gins with foraged botanicals to barrel-aged bottles, these are the gins that stand out to bartenders right now
Being a beverage director is more than selecting great drinks—success requires a deep understanding of P&L statements, COGS, gross margins, and more
