When it was time to leave restaurants, Amy Waller leveraged specialized knowledge to move into sales and education at The German Wine Collection. Here are five bottles she’s excited to sell right now
Rosé Champagne, pét-nat, Lambrusco, and more recommendations from sommeliers and retailers across the country—just in time for rosé season
In the changed economic landscape, bar professionals are working to keep cocktail price increases to a minimum
Bartenders share the qualities of a must-have cocktail modifiers and speculate on which ones will reach the top shelf
A graphic designer-turned-sommelier who is taking #winetok by storm, Eun Hee Kwon readily heads to this New York City restaurant’s cellar—63 floors down—to find back-vintage Burgundy and rebellious Txakoli for her guests
Offering on-point merchandise can build a bar’s brand while increasing both visibility and profits
To complement Madrina’s Italian-American cuisine, Alisha Blackwell-Calvert pairs unique Italian selections with their U.S. counterparts—and sells everything for an affordable price
Informed consumers are demanding additive-free tequilas, and these bartenders and retail buyers have recommendations at every price point
For wine buyers looking to diversify their restaurant’s wine list, auctions are a great way to acquire rare bottles—but successful bidding requires a well-planned strategy
While progress has been made toward tackling the issue of substance abuse and addiction in the bar industry, much still needs to be done to untangle the systemic issues at play—starting with rethinking the workplace
Sommeliers, retail buyers, and wine directors share their favorite organic, biodynamic, and sustainable wines
After three years of searching for special bottles and cult favorites, the new fried chicken and bubbly joint Coqodaq has debuted with a 400-bottle Champagne library