
These New Master Sommeliers Share How They Aced the Exam
Just after passing the 2023 MS exam, Mark Guillaudeu, MS, and Jonathan Eichholz, MS, share study tips, test-taking advice, and how they plan to celebrate
Just after passing the 2023 MS exam, Mark Guillaudeu, MS, and Jonathan Eichholz, MS, share study tips, test-taking advice, and how they plan to celebrate
Despite its high quality and good value, South African wine still represents a fraction of the wine imported into the U.S. market. Why? The complex answer stretches back decades
Expert advice on how to become a sommelier, from finding a mentor to whether certification is really necessary
Happy Accidents owners Kate Gerwin and Blaze Montana centered their business around the well-being of their team—and created a model for others to follow
EcoSpirits set out to tackle the enormous waste and carbon emissions produced by single-use glass bottles in the beverage industry with a technology and design solution based on reuse
With his acclaimed on- and off-premise spaces, Contento and Beaupierre Wine & Spirits, Yannick Benjamin is redesigning modern hospitality for all
Retailers and beverage directors highlight canned wines they’re excited to sell, from classics like Muscadet and Beaujolais to orange piquette from California
Excellent quality, low prices, and a signature, deep-pink color make Cerasuolo d’Abruzzo a must-stock for Dallas sommelier Tiffany Tobey
With the worker shortage ongoing, some bars are creating more supportive and appealing workplaces with a range of benefits to attract—and retain—employees
In control states like Pennsylvania, these German Pinot Noirs offer a value-packed alternative to Burgundy
When executed well, offering a selection of high-end wines by the glass can offer a special hospitality experience while driving revenue—without increasing waste
From fostering transparency to clarifying who your customer is, these tips will help buyers and sales reps work together effectively