Wine Retail’s Great Awakening
Pushed along by the pandemic, the new wine-buying experience is hospitable, democratic and even cool.
- story: Hannah Selinger
- photo: Lizzie Munro
Pushed along by the pandemic, the new wine-buying experience is hospitable, democratic and even cool.
To understand the category, start with the essentials.
From kelp to mushrooms to brine and beyond, here are five ways to give a vegetal boost to the classics.
LyAnna Sanabria revives the 1930s “candied Martini.”
The New Orleans bar’s rigorously calibrated recipe hinges on a rare Sazerac rye and exactly 21 drops of Peychaud’s bitters.
At Brooklyn’s Gage & Tollner, Jelani Johnson unlocks the potential of the “glorified Screwdriver.”
Once the dominion of macrolagers, “icing” is experiencing an unlikely craft revival.
Leaving behind a trail of forgotten iterations and abandoned monikers, Dick Bradsell’s “Pharmaceutical Stimulant” remains as popular as ever.
The Chicago creative director celebrates nuance and sustainability in her hyper-seasonal menu.
In the final installment of a three-part series, Aaron Goldfarb examines the last decade, a period of single-barrel madness and craft whiskey’s coming of age.
Eight wine shop buyers share their picks, from an offbeat Provencal standby to a smoky, frothy pink Lambrusco.
Eight years after unveiling his original collection, lifelong LEGO collector Andrew Bohrer introduces a new lineup of one-of-a-kind bartender minifigs.