Stephanie Gallo is helping shape the future of the wine industry. From expanding into ready-to-drink beverages to championing diversity and inclusion, she is redefining what it means to enjoy and connect over wine. Nargess Banks meets Gallo’s chief marketing officer
From cultivating biodiversity to pioneering farm-to-table philosophy, this remarkable group of multigenerational women chefs and entrepreneurs are reshaping how we think about food, writes Virginie Boone
Traditionally known for its street food, Los Angeles is now redefining fine dining through visionary chefs and sommeliers who push the boundaries of culinary innovation with sustainable, creative food and wine pairings, writes Virginia Miller
John Phillips, aka Skinny Pablo, is an underground music producer and designer. He is also a Riesling aficionado and self-described disruptive child of the avant-garde. Here, he shares his ideal 24-hours in his adopted city
One offers efficiency and accuracy; the other passion and curiosity. Who will win in the clash between AI and human sommeliers, asks Lawrence Ulrich
What makes for the best restaurant soundtrack and what does this say about the place, the wine, the menu? Can it be too loud, too quiet, too generic, too exclusive, too experimental? Jason Barlow investigates the politics of the ideal score
The concept of luxury is constantly shifting, explains Peter Yeung, as shown by the wealth of new high-end experiences in the world of hospitality and wine
A host of excellent new cocktail bars and craft distilleries is shaking things up in California’s Napa Valley, discovers Virginie Boone
John Irwin delves into the art of wine talk and explores how our individual cultural backgrounds influence how we see the world – and taste it
New generations are challenging traditional drinking etiquettes, as Debika Ray investigates the modern world of glassware
