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Trading Futures
Bar and Cellar
Sitting on too much high-end wine? The auction block can be a vehicle for profiting from wines that aren’t selling. Peter D. Meltzer talks to the...
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Achieving Grapeness
Bar and Cellar
Restaurants recently recognized by Michelin celebrate the virtues of their wine programs. Jeffery Lindenmuth reports.
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Flavor's Good Book
Bar and Cellar
For a growing number of bartenders, The Flavor Bible had become an indispensable tool for crafting new cocktails.
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Tap, Scroll, Swirl, Sniff
Bar and Cellar
An A-list Miami Beach icon gives its wine program a high-tech makeover for a new generation of independent-minded clientele. Jeffery Lindenmuth rep...
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A Guy Walks into a Bar (and says, "Make Me a Drink")
Bar and Cellar
With bartending repertoires increasingly influenced by market ingredients and seasonal flavors, mixologists are flaunting their savoir faire with t...
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Cocktail Confab
Bar and Cellar
Mixologists from across the country gathered for a first-time Big Apple celebration of the art of the drink. Jeffrey Lindenmuth trails the revelers...
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Pinot Noir: A Love Story
Bar and Cellar
Chefs and sommeliers across the country extol the virtues of food's favorite grape.
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The Wine's the Thing
Bar and Cellar
An accomplished sommelier realizes a dream restaurant wherein the pour takes precedence over the plate.
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Bubbles & More
Bar and Cellar
Desserts get a kick out of Champagne. Gary Tucker reports.
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Varietal Variation
Bar and Cellar
As a prominent steakhouse is reinvented with gentler prices and a more varied menu, a seasoned sommelier takes on the transformation of the wine li...
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Spiked Everyday Favorites
Bar and Cellar
America's best-loved pick-me-ups get a spirited lift.
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The Tapping Point
Bar and Cellar
Economies of scale are convincing more restaurateurs to pass along savings to receptive clienteles by purchasing wine in kegs and going with the pr...
