What Corks Will Wine Pros Be Popping on NYE?
We asked 14 industry insiders to share the bottle of sparkling wine they’ll be opening to toast 2020’s end—and why it’s the right wine for this moment
Tag: Sommeliers
LATEST
Seven Drinks Pros Launch Side Gigs in the Health Space
How forward-thinking industry veterans are bringing wellness—from a health podcast to mindfulness training, yoga, and gardening therapy—to the forefront
The Zimbabwean Somm Reimagining South Africa’s Wine Industry
How Tinashe Nyamudoka is creating a new model for a Black-owned wine brand in a country fraught with inequality
When Wine Pros Lose Smell and Taste to COVID-19
After being temporarily robbed of career-essential senses, sommeliers and wine journalists reflect on how the experience changed them
Unraveling the Master Sommelier Exam Cheating Scandal
More than a year after the scandal that rocked the wine world in 2018, candidates and Master Sommeliers are still fighting for change
How to Profitably Turn Over Old Stock
From offering holiday specials to training bartenders to hand-sell bottles, wine buyers share their best strategies for closing out inventory
The Reign of Fred Dame
The founder of the Court of Master Sommeliers Americas created a career path for stateside wine pros; in doing so, he elevated American dining for everyone
How 8 New Master Sommeliers Earned Their Pin
Newly minted MSs—some for the second time—share their mental strategies for conquering the famously difficult exam
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
Dustin Wilson on Taking Risks and Growing a Bicoastal Retail Operation
The Master Somm shares tips on building a brand, hiring staff, and coordinating product across state lines
The Pay It Forward Philosophy of Laura Maniec Fiorvanti
How the mold-breaking Master Somm educates and empowers a new generation of somms—at her Corkbuzz wine bars and beyond
Curating a Wine List for a Vegan Restaurant in Brooklyn
How consulting sommelier Daniel Beedle selected bottles for Sans’s plant-based menu