Wine writer Charlie Leary, who lives in Panama and used to run the Inn at Coyote Mountain in Costa Rica, provides a sommelier-oriented introduction to some of the best coffees in the world.

Ron Michaud, sommelier at Kali Restaurant talks about how sommeliers can upscale their game during the reopening of restaurants and bars

Winemaking: Pre-fermentation maceration extracts color and aromatics, while post-fermentation maceration adds structure and aging potential