
Can a Wine List Be More Than Its Wines?
At Harlem's Contento, sommelier Yannick Benjamin's list is the latest to envision a program as a means of representation beyond territory and terroir.
- story: Leslie Pariseau
- illustration: Nick Hensley
At Harlem's Contento, sommelier Yannick Benjamin's list is the latest to envision a program as a means of representation beyond territory and terroir.
One writer wades into the heart of wine’s conflict zone to see what he can learn about the values and anxieties that define its culture today.
As $18 pours become the new norm, drinkers are left wondering whether ordering by the glass makes sense anymore.
What makes the New York wine bar's list one of the country’s most exciting, in 10 bottles.
What makes Richard Hargreave’s wine list one of the country’s most exciting, in 10 bottles.
Why the San Francisco institution’s wine list remains one of the country’s most exciting, in 10 bottles.
What makes Courtney Kaplan’s wine list one of the country’s most exciting, in 10 bottles.
What makes Joe Campanale’s wine list one of the country’s most exciting, in 10 bottles.
By placing inventive, serious wine programs alongside non-Western cuisine, a new passel of restaurants is making commonplace what was once considered novel.
Longtime sommelier Jonathan Waters on the five bottles that define the legendary Berkeley restaurant today.