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1.	TASTING PANEL German Spätburgunders David Furer, CWE PAGE: 22 - October 15 2011 Pinot Noirs from the past decade impress a Dallas panel. Pinot Noir from Germany—called Spätburgunder, or “late (ripening) Burgundian”—is today the most widely planted and highes
2.	BARTENDER A cocktail by any other name Jim Meehan PAGE: 19 - November 30 2011 What’s in a name? Would a cocktail by any other name sell as well? When we go out to eat and drink, we typically order dishes such as the market salad and cheeseburger paired wi
3.	BARTENDER Building a better mousetrap Jim Meehan PAGE: 19 - January 15 2012 A reservation system is an elaborate trap, but who’s being caught? I am about to fly across the ocean to visit a city that contains one of the world’s most celebrated restaurant
4.	BARTENDER The cocktail list speaks volumes Jim Meehan PAGE: 19 - February 28 2012 The cocktail menu speaks volumes about the philosophy of a bar or restaurant. Choosing what to offer and, just as important, what not to offer guests to drink is a key decision
5.	BARTENDER Trouble in Margaritaville Jim Meehan PAGE: 16 - April 15 2012 Are premium tequilas wasting away in Margaritaville? Like many other hard-working Americans, I recently enjoyed some rest and relaxation with my wife in Mexico. We chose Tulum on t
6.	BARTENDER A crash course on rum Jim Meehan PAGE: 19 - June 15 2011 Raising cane: a primer on today’s rum-based drinks. For decades, rum sales have been dominated by such commercial giants as Bacardi, Captain Morgan, and Malibu. Rum cocktails ha
7.	BARTENDER Why selective comps work Jim Meehan PAGE: 21 - July 31 2011 “On the house” can be an effective way to boost your business. Groupon and other online discount providers have taken the bar and restaurant business by storm over the past coup
8.	BARTENDER Spring cleaning the bar Jim Meehan PAGE: 17 - April 30 2011 Spring cleaning should involve the restaurant bar as well as the home. The dreary weather before summer, when April showers prepare the barren landscape for May flowers, spurs u
9.	BARTENDER Proper pairings matter Jim Meehan PAGE: 21 - October 15 2011 Proper bar pairings require a purposeful approach to blending. Over the past decade, bartenders have been replacing artificial mixers and unsavory spirits with fresh produce and
10.	BARTENDER Enough with the jokes Jim Meehan PAGE: 18 - August 31 2012 Enough with the jokes about bartenders and baristas exercising their craft. Late to the coffee revolution that swept the West Coast decades ago, most New Yorkers have long orde
11.	BARTENDER Time to talk about alcohol abuse Jim Meehan PAGE: 18 - October 15 2012 It’s time to talk about alcohol abuse in the restaurant industry. A recent spate of alcohol-related deaths has inspired me to introduce a topic that is rarely discussed candidl
12.	BARTENDER Japan's cool cocktail scene Jim Meehan PAGE: 19 - November 30 2012 Highballs and dreams: Japan’s cocktail culture is more diverse than its reputation suggests. Japanese bar tools, cocktail-preparation methods, and ice-carving technique
13.	BARTENDER A pioneer moves on Jim Meehan PAGE: 20 - July 15 2012 A New York City drinking institution’s move is disappointing in more ways than one. A recent item in The New York Times announced the imminent move of Milk & Honey from th
14.	Changing Relationships in the Wine Industry Jim Clarke PAGE: 65 - July 15 2012 Vetti’s Barolos now come through Martin Scott, not Lauber Imports. You’ll find the Louis/Dressner portfolio with David Bowler Wines, not Polaner Selections. For the Burgundies of Diageo Chatea
15.	BARTENDER Hiring cocktail consultants Jim Meehan PAGE: 19 - January 15 2013 Hiring cocktail consultants shouldn’t be a matter of robbing Peter to pay Paul. Acclaimed bar professionals working as consultants for hire played a
16.	SPECIAL REPORT South African Chenin Blanc Jim Clarke PAGE: 84 - January 15 2013 After the end of apartheid and its attendant international sanctions in 1994, South Africa’s wine industry eagerly entered overseas markets with its two specialt
17.	THE WINEMAKER'S ART Jim Holmes, Ciel du Cheval Vineyard Benton City, Wash. PAGE: 65 - Premiere Issue 2008 Ciel du Cheval Vineyard is legendary for its soil. Local scientists Jim Holmes and John Williams discovered this corner of Washington’s Columbia Valley back in 1972, when they established their pio
18.	BARTENDER Cocktails feature seasonal ingredients Jim Meehan PAGE: 17 - June 2008 Seasonal cocktails offer an opportunity to feature local market ingredients. Within the last few years, mixologists all over the country have begun to use local produce, served f
19.	BARTENDER Words of wisdom from the past Jim Meehan PAGE: 16 - July 2008 Here are Five Commandments to live by, from the writings of great bartenders of the past. A cocktail at New York City’s Milk & Honey bar in 2003 sent me searching for the ho
20.	BARTENDER Tools of the trade Jim Meehan PAGE: 19 - Preview Issue 2007 Why rely on your restaurant’s standard-issue bar supplies to do your job? Here’s an annotated resource list.I cannot count how many bright-eyed men and women have come to perf
21.	BARTENDER Tools of the trade, Part 2 Jim Meehan PAGE: 17 - Premiere Issue 2008 Stock your bar with the best tools you can find: Part 2 of our annotated resource guide.It boggles my mind. If you’re a cook, there are countless kitchen-supply stores throughout the coun
22.	BARTENDER Absinthe returns to America Jim Meehan PAGE: 16 - August 2008 It’s déjà vu forabsinthe in America. When Lucid launched its Absinthe Supérieure in May, commercially distilled absinthe made its first legal appearance in this country in more
23.	BARTENDER Books reveal mixologists’ past Jim Meehan PAGE: 16 - September 2008 A rare-book collector helps today’s mixologists uncover their past. Dave Wondrich must be tired. As the classic-cocktail renaissance roars on, the author of the James Beard award-w
24.	BARTENDER Leave the bitters to the experts Jim Meehan PAGE: 16 - October 2008 Mixologists are making their own bitters, sodas, and liqueurs. What’s a practical bartender to do? New Yorkers’ thirst for handcrafted cocktails has begun to rival their hunger
25.	BARTENDER Roadway to a renaissance Jim Meehan PAGE: 16 - November 2008 Roadmap to a renaissance: The birth of today’s gin revival. After years of domination by tall, frosty bottles of vodka, each boasting its claim to a purity achieved through cost
26.	BARTENDER Gin is in full bloom Jim Meehan PAGE: 16 - December 2008 Roadmap to a renaissance, Part 2: The gin revival has come full circle. In 1987, almost a decade after creating Absolut Vodka’s brilliant advertising campaign, Michel Roux helpe
27.	BARTENDER How to build a great spirits list Jim Meehan PAGE: 14 - January 2009 Building a great spirits list is no different from crafting an excellent wine program. The first thing most women do when they sit down at a bar is to reach under the counter an
28.	BARTENDER The service culture starts at the top Jim Meehan PAGE: 14 - February 2009 A service culture should be developed from the top down. Every bar and restaurant has its own service culture. In some places, you run around folding napkins and pulling chairs
29.	BARTENDER Bartender or librarian? Jim Meehan PAGE: 14 - March 2009 Bartender or librarian? However you organize your recipes, you need to focus on your chosen role. As the spotlight on cocktail bartenders and their drinks grows brighter and the
30.	BARTENDER Yes, we can Jim Meehan PAGE: 16 - April 2009 Yes, we can! In any beverage program, change requires commitment. Recently, I was approached by a friend who asked if I would be willing to help improve her restaurant’s cocktai
31.	CLOSING TIME What winemakers could tell you Jim Gordon PAGE: 82 - May 2009 What winemakers aren’t telling you may be as important as what they are telling you. How many times has a winemaker said to you,
32.	BARTENDER How's your cocktail? Jim Meehan PAGE: 16 - June 2009 Bartenders and consumers need a more objective way to evaluate cocktails. “How’s your cocktail?” Whether it’s your bartender nonchalantly checking in to see if you’re enjoying t
33.	BARTENDER The tip of the iceberg Jim Meehan PAGE: 16 - July 2009 It’s a new ice age for bartending equipment. Six years ago, when I ordered a cocktail at New York’s famed Milk & Honey bar, it was served with a stainless-steel straw in a f
34.	BARTENDER Vodka: a measure of good taste Jim Meehan PAGE: 14 - August 2009 Flavorful (not flavored) vodka: a measure of good taste. Vodka has dominated spirit sales in the United States for years through aggressive marketing and advertising. Now, on-pr
35.	BARTENDER Speed is what you need Jim Meehan PAGE: 16 - September 2009 Speed is what you need to keep a serious cocktail program running smoothly. Years ago, when I first started working with fresh juices, eggs, herbs, and spices, my co-workers tho
36.	BARTENDER The cocktail matrix Jim Meehan PAGE: 16 - October 2009 “Mr. Potato Head” is just one of many methods for creating new cocktails. Twenty years ago, when classic cocktails first appeared on menus all over New York, no one was carrying a
37.	BARTENDER Winter warmers Jim Meehan PAGE: 16 - December 2009 Warming your guests from the inside out. Although Dec. 21 is the official start of winter, the season really begins after the first cold week or the first snowstorm. The dayligh
38.	BARTENDER Coursing cocktails Jim Meehan PAGE: 16 - January 31 2010 What’s next? Coursing cocktails requires the same service skills as recommending wine pairings. The advent of specialized cocktail bars has gradually changed the way bartenders
39.	BARTENDER Bartenders go to school Jim Meehan PAGE: 18 - March 15 2010 Today’s bartenders go to school for recognition and certification. Unlike many of the best jobs in the world, a career behind the bar doesn’t require a degree or certificate. Mo
40.	BARTENDER Better than perfect Jim Meehan PAGE: 16 - April 30 2010 Le Bernardin earns its stars with service that is better than impeccable. As many of you already know, few things are as intoxicating as being praised as the best at what you d
41.	BARTENDER We need the media Jim Meehan PAGE: 16 - June 15 2010 You need the media to capture the public’s attention and to keep the buzz alive. The bar and restaurant business relies heavily on digital and print media to inform consumers a
42.	BARTENDER The intangibles of bartending Jim Meehan PAGE: 18 - July 31 2010 The intangibles of bartending cannot be learned from a book. As mixology is demystified, a cadre of well-educated young professionals has emerged, seeking careers in the bar in
43.	BARTENDER A mixographical reading list Jim Meehan PAGE: 18 - September 15 2010 What did you read on your summer vacation? Three mixological books stand out. A great deal of ink has been spilled to illuminate the damp history of the mixed drink. Mix
44.	BARTENDER That signature cocktail Jim Meehan PAGE: 16 - October 31 2010 Signature serves can anchor a bar program amid the shifting winds of cocktail fashion. Balance is a word that comes up again and again in the restaurant business. Finding the ri
45.	BARTENDER How you play the game Jim Meehan PAGE: 16 - December 15 2010 Win or lose, it’s how you play the game that matters. Culinary competitions such as Iron Chef, Chopped, and Top Chef have changed the way consumers and the media view the culina
46.	BARTENDER Does size really matter? Jim Meehan PAGE: 19 - January 31 2011 Does size really matter when it comes to distilleries? Big firms such as Macallan, Martell, and Tanqueray produce millions of liters of beverage alcohol every year. Not every bo
47.	BARTENDER Spirited dinners Jim Meehan PAGE: 21 - March 15 2011 Spirited dinners may not be the answer to building wine-and-cocktail unity. I know what you’re thinking: here’s where the bartender is going to make his case for cocktails as an
48.	COVER STORY 2012 Sommelier’s Choice PAGE: 57 - January 15 2013 For the past three years, we at Sommelier Journal have asked our contributors and other top wine professionals to select their most memorable bottlings of
49.	COVER STORY Elqui and Limarí: Chile’s Northern Valleys Patricia Savoie PAGE: 50 - October 2009 The bus from La Serena airport in far northern Chile to the Elqui Valley runs through a stretch of the Atacama Desert. The dull-gray mountains are prickled with cactus, like stubble on a gia
50.	INTERVIEW Mel Knox, Mel Knox Barrel Broker, San Francisco Catherine Fallis, MS PAGE: 24 - October 15 2012 A wine-industry veteran brings French barriques to California. On one of San Francisco’s infamously cold, foggy, and damp summer days, Mel Knox regaled me with stories of his
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Sommelier Journal

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Quick Search

1.

TASTING PANEL German Spätburgunders

2.

BARTENDER A cocktail by any other name

3.

BARTENDER Building a better mousetrap

4.

BARTENDER The cocktail list speaks volumes

5.

BARTENDER Trouble in Margaritaville

6.

BARTENDER A crash course on rum

7.

BARTENDER Why selective comps work

8.

BARTENDER Spring cleaning the bar

9.

BARTENDER Proper pairings matter

10.

BARTENDER Enough with the jokes

11.

BARTENDER Time to talk about alcohol abuse

12.

BARTENDER Japan's cool cocktail scene

13.

BARTENDER A pioneer moves on

14.

Changing Relationships in the Wine Industry

15.

BARTENDER Hiring cocktail consultants

16.

SPECIAL REPORT South African Chenin Blanc

17.

THE WINEMAKER'S ART

18.

BARTENDER Cocktails feature seasonal ingredients

19.

BARTENDER Words of wisdom from the past

20.

BARTENDER Tools of the trade

21.

BARTENDER Tools of the trade, Part 2

22.

BARTENDER Absinthe returns to America

23.

BARTENDER Books reveal mixologists’ past

24.

BARTENDER Leave the bitters to the experts

25.

BARTENDER Roadway to a renaissance

26.

BARTENDER Gin is in full bloom

27.

BARTENDER How to build a great spirits list

28.

BARTENDER The service culture starts at the top

29.

BARTENDER Bartender or librarian?

30.

BARTENDER Yes, we can

31.

CLOSING TIME What winemakers could tell you

32.

BARTENDER How's your cocktail?

33.

BARTENDER The tip of the iceberg

34.

BARTENDER Vodka: a measure of good taste

35.

BARTENDER Speed is what you need

36.

BARTENDER The cocktail matrix

37.

BARTENDER Winter warmers

38.

BARTENDER Coursing cocktails

39.