How Paul Stroud Built Craft Wines Colorado
Working in restaurants, Stroud saw a niche for small-batch California wines in Colorado
Tag: Wine
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Rising Alcohol Levels: How Winemakers are Adjusting
Winemakers share their tactics for managing—and reducing—alcohol levels
Ampelography: What You Need to Know
How to distinguish vines through sight and touch
How 6 New Master Sommeliers Made the Cut
Fresh from the exam, several MS’s share their stories and advice
VIEWPOINTS
Do Wine Drinkers Really Trade Up?
It’s a more complicated question than you might think
How to Build a Killer Wine List in a Liquor Control State
Philadelphia-area wine directors, PLCB specialists, and importers weigh in on everything you need to know to make the system work
Red Blends Hit a Sweet Spot
Crowd-pleasing red-blend wines are trending with both consumers and the U.S. wine industry
Six Degrees of Rajat Parr
How the wine director turned winemaker became one of the industry’s most influential figures, as told by the people whose careers he helped launch
Why Some Champagne Producers are Going Organic and Biodynamic
Farming biodynamically and organically in Champagne has traditionally been seen as risky business, but a growing movement is challenging that prejudice
Selling Bottles in a Restaurant Known for Per-Course Pairings
How Matt Poli, the beverage director of The Catbird Seat, a 22-seat restaurant in Nashville, moves bottles
3 Wine Harvesting Myths Debunked
Why harvest dates are about more than sugar and acid, hand-harvesting isn’t always best, and more
Cultivating Diversity and Innovation in the Beverage Workplace
Four experts in their fields give tips on how to get ahead, and raise others up
7 Tips from Jancis Robinson for Women in Wine
The world-renowned wine critic talks about being a woman in the business and gives advice to the next generation
How to Bolster Wine Sales a Plate and a Glass at a Time
New York City’s Fairfax is convincing customers to have a snack with their wine and then stick around for dinner
The Sparkling Nomad
How one intrepid, roving winemaker is putting Willamette Valley sparkling wine on the world wine map
Vegetarian Somms Share Tips for Pairing Wines with Meat
Pairing wine with animal protein can be tricky when you don’t eat meat—vegetarian somms weigh in on how they do it
How to Sell This When They Ask for That
The clever ways that Michigan restaurateur and somm Amanda Danielson convinces people to try new crus and obscure wines
Lining Up for That Next Vintage
Can the wine industry replicate the “limited edition” excitement that’s helped propel the craft beer movement?
How Somms Can Ace a Transition to a New Restaurant
One somm reaches out to others to find out what strategies have helped them successfully take the reins at a new job
The Harvesting Diet of a Burgundian Winemaker
How a family of Mâcon winemakers sustains themselves during weeks of back-breaking work
Why Natural Bottles Deserve a Place on White Tablecloths
Sommelier Amanda Smeltz makes an argument for natural wines in fine dining
Overcoming the Kosher Conundrum in the U.S. Market
How Israeli wines are challenging perceptions and starting to establish their own identity in the American marketplace
The Evolution of American Oak
Sommeliers often turn their noses up at American oak, but this wood plays a vital role in some of the world’s most iconic wines
Direct-to-Consumer Importers Carve a New Niche
A new kind of online wine club features international imports delivered to a customer’s door
