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Fountain of Vermouth
Bar and Cellar
Not content with artisanal spirits and house-made bitters, bartenders are pursuing the perfect cocktail counterpoint by making their own vermouths....
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A Tasting Tour de France
Bar and Cellar
A lucky group of restaurant staffers immersed themselves in the food and wines of Paris, Provence, and Burgundy. Julie Mautner heard all about the ...
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Lauding Lambrusco
Bar and Cellar
Emilia-Romagna’s versatile varietal earns some hard-won respect from sommeliers.
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A “Wine Country” Is Born
Bar and Cellar
What defines an American Viticultural Area and how can it define a wine? Jeffery Lindenmuth opens a discussion of the most recently established AVA...
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A Barrel of Drafts
Bar and Cellar
Staying one step ahead of the pulsing scene, busy bartenders are keeping crowds happy and generating buzz by mixing cocktails in kegs and dispensin...
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Opa! A Toast to Greek Wines
Bar and Cellar
It's Greek week across New York!
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Who'll Save Merlot?
Bar and Cellar
Having survived the slings and arrows of overexposure and bad press, is Merlot now ready for a comeback? Winemakers and sommeliers ponder the hopef...
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Advancing Agave
Bar and Cellar
Quick: Name a Tequila cocktail other than the Margarita!
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Sparkling Conversation
Bar and Cellar
Jeffery Lindenmuth confers with leading sommeliers about the different styles of bubbly, how each fits in their beverage programs, and what custome...
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El Quencher
Bar and Cellar
Mad dogs and Spaniards? How did the quintessential quaff of British colonials become a runaway hit in Spain?
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The 99 Percent Solution
Bar and Cellar
With the f&b symbiosis between chef Ron Siegel and mixologist Camber Lay at its new hoi polloi hot spot Parallel 37, The Ritz-Carlton San Franc...
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Sipping Seminar
Bar and Cellar
No one is falling asleep in this class, where an intimate setting fosters wine education that stimulates appetites, conversation, and a thirst for ...
