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Next Wave Awards 2023
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The VinePair 50 – 2023
Articles
Beer
Cheese
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Spirits
Wine
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BIY – Brew It Yourself
Buy This Booze
Free Pour
Good Wines You Can Actually Find
Hop Take
Lucky Sevens
Need To Know
Podcast
Sauced
We Asked
Reviews
50 Best Spirits
50 Best Wines
30 Best Rosés
Spirits Reviews
Wine Reviews
Podcasts
Cocktail College
Taplines
The VinePair Podcast
Wine 101
Learn
Beer 101
Spirits 101
Wine 101
Bourbon
Champagne
Gin
IPA
Rosé
Rum
Tequila
Vodka
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50 Best Cocktails
restaurants
Ask Adam: Do Restaurants Make Money on Bottomless Brunch?
What We Miss When We Celebrate D.C.’s Revitalized Drinks and Restaurant Culture
The New York Sommelier Dedicated to Creating a Better, More Inclusive Restaurant Scene
Talking Champagne and Fried Chicken With Maple & Ash’s Amy Mundwiler
A Montreal Bartender Wants You to Pair Indian Cuisine with (Really Good) Cocktails
Vie’s Julius White Has Big Plans for the Chartreuse in His Home Bar
Can Anyone Make a Living Working in Restaurants?
Meet the Tastemaker Bringing Natural Wine Education to NYC’s Coolest Restaurants
Che Fico’s Francesca Maniace Thinks Hungarian Wines Are ‘Outstanding’
The Las Vegas Restaurant With a 3,000-Bottle List and Acrobatic ‘Wine Angel’
Where Do Restaurant Insiders Turn for Inspiration? Italian Wines. Here’s Why.
Chelsea Little, Bar Manager at Denver’s Safta, Has a Box of Rosé In Her Fridge
Everything You Never Knew About Chianti (And Why to Drink It Now)
20 Places to Drink Al Fresco Before You Die
Everything That’s Worth Drinking in Paris, According to Danico’s Nico de Soto
We Asked 10 Sommeliers: How Can You Tell if Your Somm Is a Pro?
We Asked 10 Somms: Why Do You Love Italian Wine?
Four Ways to Drink More Wine With Indian Food (No, Really)
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