Dispatch
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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
Are winemakers just relying on unripe grapes to make stereotypically light, fresh rosés? Experts weigh in on this controversial issue
Carbonic maceration is known for creating lighter, fresher red wines, especially in Beaujolais, but research points to even more new applications for the technique
New Zealand has been producing Chardonnay for decades, but quality examples of this wine are on the rise from both islands—and they’re making their way to U.S. shores
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
Independent retailers across the country share critical advice for those who are opening or buying a wine shop
This tiny, complex chemical compound brings peppery notes to Syrah and other red grape varieties, but much about it remains a mystery
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
Expanding the state’s bottle redemption program to include wine and spirits is a massive undertaking, raising concerns—and hopes—from California’s beverage industry
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
Sicilian wine phenom Arianna Occhipinti has become a modern icon with her terroir-centric winemaking practices and the elegant, singular wines they craft
A good mentor can be key to a successful career. Here are strategies for finding one and getting the most out of the relationship
Seven of the latest proposed American Viticulture Areas come from California, Washington, and Texas
Unlike elsewhere in Germany, Silvaner reigns supreme in Franken, where winemakers are dialing in the right viticulture techniques for quality—and the industry is noticing
Sommeliers, retail buyers, and wine directors share their favorite organic, biodynamic, and sustainable wines
Winemakers are negotiating dramatic altitudes, latitudes, and climates to bring their bottles to life. Are the risks worth the rewards?
It’s time to scrutinize the significant labor issues facing the wine sector—and explore the preliminary steps being taken to mitigate them
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
By offering wine registries, retailers across the country are attracting new customers and boosting revenue
Before embarking on a business partnership in the drinks industry, take these practical steps to set your company up for success—or, indeed, an amicable exit if plans go awry
Retail buyers select the affordable wines that deliver serious quality for the price
How your sommelier skills and experience can transfer into other wine roles, plus what to expect in terms of starting level
Everything you need to know to land a wine or spirits brand ambassador position, from day-to-day responsibilities to tips for landing the job—and how much you might be paid
While Baga has been on the radar of wine professionals for many years, a new crop of grower-producers is driving change in the region and helping redefine the grape for U.S. drinkers
