"If you cannot captain a table - read the guests, build a relationship, guide them through the menu, make thoughtful suggestions to enhance what they are interested in - you have no business of trying to sell wine to them." - Mia Van de Water, Master Sommelier

LA natural wine pioneers Bar Bandini survived lockdown courtesy of loyal customers and a good landlord, says owner Josh Weinstein.

Sid Patel, founder of Beverage Trade Network chatted with the world's leading sommeliers and asked them what is the most important skill required to be a top sommelier.

Here are their responses that will help wine brands and producers tailor their offerings and serve the needs of sommeliers in a better way.

“I didn’t lay anybody off. Kaia is not a revolving door; I feel responsible for them and for their livelihoods. We figured it out!”

At Primrose, a natural wine bar and bistro in Brookland, Covid-19 has brought money problems - but also a closer connection to diners.

At Uvae Kitchen and Wine Bar, Covid-19 meant online tastings, Saturday night wine-matched takeout, and a sense of togetherness.

Covid-19 has hit New York City very hard. Jin Ahn, co-owner at the East Village’s noreetuh, tells us how they’ve survived it so far.

Let's take a closer look at the basics of Rosé, sparkling and fortified wines

There are now plenty of wine inventory management systems available – some of them created by sommeliers.