What Does Great Wine Service Look Like Today?
Jon Bonné looks at three New York sommeliers who are confronting today's wine culture in all its complexity.
- story: Jon Bonné
- photos: Daniel Krieger
How Do Restaurants Price Old Wines?
Why are older wines priced the way they are? Megan Krigbaum talks to sommeliers helming the nation's top vintage lists and discovers that the process is far more complicated than…
- story: Megan Krigbaum
- photo: Jessica Grenier
Meet the Who’s Who of Wine Cool
Among America’s most progressive wine lists, which producers act as universal touchstones? Megan Krigbaum surveys dozens to come up with a shortlist of the who’s who of wine cool.
- story: Megan Krigbaum
- photo: Lizzie Munro
Flipping the Script on “House Wine”
Long associated with anonymous, notoriously cheap pours, the term “house wine” has a history of bad connotations. But that’s changing. Carson Demmond on the collaborations that have led to a…
- story: Carson Demmond
- photo: Daniel Krieger
Should a Wine List Change Daily?
Over the past ten years, sommeliers have begun to favor smaller, seasonal lists. Some are taking it one step further, fashioning wine lists that change daily in an effort to…
- story: Megan Krigbaum
- photo: Sierra Prescott
Top NYC Restaurants on Their Second-Cheapest Wine
The Second-Cheapest Wine Principle is no doubt alive and well—but what exactly does it get you at New York's top restaurants? Here, ten NYC sommeliers share their second-cheapest wine, its…
- story: Punch Staff
- photo: Lizzie Munro
Testing Out the Second-Cheapest Wine Principle
Is the second-cheapest wine on a wine list really a great deal? Or is it such a popular order that it's become a means of getting gouged? Megan Krigbaum goes…
- story: Megan Krigbaum
- photo: Lizzie Munro
Beer’s Evolving Role at the Restaurant Table
Though wine has long commanded the attention of beverage directors, beer is experiencing an unprecedented wave of representation in the country's top restaurants. Zachary Sussman on the shift and what…
- story: Zachary Sussman
- illustration: Maddie Edgar
Why Sommeliers Are Heading for Retail
A growing number of sommeliers have left restaurants behind to take on wine retail, seeking both more fulfilling interactions with customers and to bring their approach to the relatively old-fashioned…
- story: Megan Krigbaum
- photo: Michael Dillingham
Four Cocktails from Yotam Ottolenghi’s NOPI
Yotam Ottolenghi's new cookbook, NOPI: The Cookbook, features cocktails that—like the food at his singular London restaurant—effortlessly combine flavors from North Africa, the Middle East and Asia in one glass.…
- story: Punch Staff
- photos: Jonathan Lovekin
