SommScavenge 3.0: North American Pinot Noir

2017 marked our 3rd Annual Sommelier Scavenger Hunt. Four teams of three sommeliers competed to find the most site-expressive North American pinot noirs. Read more ⇛

Restaurant Review: Fête

It didn’t take long for Chuck Bussler and Robynne Maii to shake up the food scene in Honolulu. Maii returned home after a long stint in NYC kitchens to open Fête, bringing along Bussler to handle the beverages. Read more ⇛

Restaurant Review: Income Tax

A wine bar named after a classic cocktail, a bottle list that outsells by-the-glass selections, and a menu designed around the wine list: This is Income Tax, a new reason to head to Chicago’s Edgewater neighborhood. Read more ⇛

Recent Stories


News & Features

Six Essential West Sonoma Coast Pinot Noirs
SommScavenge 3.0

by Luke Sykora | March 20th, 2017

News & Features

Six Essential Santa Cruz Mountains Pinot Noirs
SommScavenge 3.0

by Tara Q. Thomas | March 20th, 2017

News & Features

Six Essential Willamette Valley Pinot Noirs
SommScavenge 3.0

by Luke Sykora | March 20th, 2017

News & Features

Six Essential Ontario Pinot Noirs
SommScavenge 3.0

by Joshua Greene | March 20th, 2017

Restaurant Poll 2017

Jason Prah of Chicaco’s Acadia on Oregon’s Tightrope-Walking Reds and Real Pinot Grigio

interview by Tara Q. Thomas | March 20th, 2017

Restaurant Poll 2017

Carlin Karr of Boulder’s Frasca Food and Wine on Fighting for Chianti Classico and Merlot

interview by Stephanie Johnson | March 20th, 2017

Restaurant/Bar Review

Here’s Looking At You

review by Patrick J. Comiskey | March 20th, 2017

Restaurant Poll 2017

Bruce Achtermann of Woodinville, WA’s The Herbfarm on Standout Washington Wines

interview by Patrick J. Comiskey | March 17th, 2017

Restaurant Poll 2017

Will Costello, MS of Twist by Pierre Gagnaire on Wine Pricing and Wine Pairing in Las Vegas

interview by Joshua Greene | March 15th, 2017

Restaurant Poll 2017

Ben Teig of L.A.’s Redbird on Aged Spanish Wine, Durif by the glass and the Stigma of Sweetness

interview by Carson Demmond | March 13th, 2017