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Michael Mina's head sommelier, Josiah Baldivino shares two "Wow factor" reds.

An in-depth look at the 2014 drought affecting vineyards throughout Sonoma County wine country.

Austrian-led movement sees a less-dogmatic approach to biodynamics.

Builiding a successful catering business requires additional planning, energy and motivation from you and your staff, but the extra effort will complement and stimulate your restaurant dining program, making your enterprise stronger and more profitable.

Moet Hennessy's collection of wine estates share ingenuity and charm, if not genetics.

If you are reading this column and you are not my brother, be sure to review your leases and guaranties with your real estate attorney. A space isn’t “perfect” if your lease terms are not acceptable.

This is the season for winemakers to hit the road as their own best brand ambassadors.

How do we go about educating our front-line people about what’s inside all those beautiful bottles on the backbar and how to sell them?

Vinitaly came to New York with wine and a new educational initiative, headed by Dr. Ian D'Agata. Too many seminars, too little time.

As Valentine's Day approaches, Krug reminds us of the connected pleasures and mental intrigues of what we eat and drink.

Some wines by naturally evoke the spirit of St. Valentine. The sensual elements of a bottle—the taste, look and feel—are remembered long after love hits. Here’s my wish-list for wines to pair with dinner on the Super Bowl of Romance.

For her signature dish, Beer Braised Pork Belly, Johnson braises the meat in dark, malty beer, whole grain mustard, coriander, and fennel.

“We’re certainly selling a lot more bottled wine and diverse cocktails since launching the digital list.” -Nicole Kosta, director of food and beverage at the Mandarin Oriental

For all the attention and shelf space they get, craft beers have not cut into the wine market.

“Last year, the average price was $2.20. From 2005 to today, the price of fuel and the price of bait have tripled while the price of lobster has dropped more than half.” – Gerry Cushman

Robust yet nuanced Tuscans give vibrancy to New York in the dead of winter.

26-year-old Connor Burke is enjoying discovering new places, new  ingredients –especially new craft beers – and playing a key role in the expansion of the Burke restaurant dynasty.

But no need to rush - take it one bottle at a time.

The spirits industry lost a prevalent figure late last year with the death of Charles Grant Gordon, life president of William Grant & Sons Ltd. Charles, who, after a short illness, died at the age of 86, on December 21st, 2013, was the driving force behind the hugely successful family company.

Bar managers must master the following tasks before they can properly hire and train their staff.

If you live in an area where you can come "packing" to a restaurant, make the most of your vinous repertoire.

Table 301's Beverage Director, Aimee Mahar tells us why Richard Betts' Saint Glinglin is approachable, sophisticated, and delicious.

It's historic; it's even poetic: Bartender Erik Tennyson of the W Hotel San Francisco is shaking up the old with this contemporary twist.

With the first cold-weather Super Bowl coming to New York, restaurateurs are preparing a warm welcome.  We peek in on one.