This Crazy Device is About to Completely Transform the Wine Industry
"Starting at around $40 and climbing as high as your credit limit will allow, for most people a bottle of wine at a restaurant...
A Cellar Chat with Yasser Tsikhlakis of Winerist
Winerist is a global online wine tourism platform and a free online booking service for wine hotels, travel and tours. Offering...
Interview with Violet Grgich, President of Grgich Hills Estate
Considering she grew up under the watchful eye of one of Napa’s most famous winemakers, Violet Grgich’s passion for wine began at an early...
Steals vs. Splurges
There are a few once-in-a-lifetime wines that transport us in unique ways and create some of the best sensorial and emotional memories. Such iconic...
Wine Blends
It seems the wine world has a new obsession: singularity. Single clone. Single vineyard. Single varietal. But as it turns out, blends today can...
Interview with Cakebread Cellars’ Winemaker, Stephanie Jacobs
1. As the fourth winemaker in forty years, having spent over a decade as the assistant, it would seem Cakebread inspires a lot of...
Sommelier Picks with Joe Quinn
Standing in the aisle of a wine store can be intimidating, to say the least. Wouldn’t it be great if you had your own...
Working in Wine: David Marsteller
Meet David Marsteller, a video producer who creates high quality videos, almost exclusively in the food and wine space. I had the pleasure of...
A Cellar Chat With Bruce Cakebread of Cakebread Cellars
Finding ways to properly and sustainably care for our planet has become crucial within the past few decades. As climate change...
Somm Thoughts: Interview with Thomas Pastuszak, Wine Director The NoMad
Photo Credit: Michael Andrews
What wines are you drinking these days and why?
While I keep a lot of classics and old favorites in my rotations...
