8 Up-and-Coming Varieties to Know from Portugal
From Encruzado to Baga, these grapes are gaining traction in the U.S. market
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Chronicling the Renaissance of Italy’s Alto Piemonte Region
An ancient winegrowing area is making a comeback after a long hiatus—and garnering acclaim
6 Descriptors Beer Professionals Avoid
Hoppy, light, and funky are among the vague terms beer purveyors swap out to help customers find desired flavors and styles
6 Barware Trends Predicted by Bar Suppliers
In-demand products in the cocktail space include smoking boxes and biodegradable straws, among others
Curating a Wine List for a Vegan Restaurant in Brooklyn
How consulting sommelier Daniel Beedle selected bottles for Sans’s plant-based menu
Gamay vs. Valdiguié: The Smackdown
Two underdog grapes—one championed in Oregon and the other in California—face off
5 Ways to Crush Happy Hour Sales
Strategies for attracting a diverse and loyal happy hour crowd—and boosting profits
Why Restaurant Groups Are Adding Wine Bars to Their Portfolios
Growing consumer interest in wine experiences and higher margin sales potential are just two factors driving the trend
How Lily Peachin Opened a New Wine Shop in Brooklyn
The founder of Dandelion Wine and Dandy Wine & Spirits shares advice for new owners and offers tips on navigating hurdles
The Evolution of Draft Cocktail Programs
Emerging turnkey draft solutions are helping more venues expand their drink menus and improve profitability
How to Open a Taproom in a New Market
From location logistics to public relations advice, brewery owners share their best practices
Minimalism Comes to the Cocktail Bar
Why some venues are choosing to offer a limited drinks program
