With its European flavors and brasserie sensibility, Francie’s curated menu includes uncommon wines from European importers, as service director, Paris Pryor, explains the egalitarian and fun program
Sommeliers and wine educators can open our eyes to new ways of experiencing wine through artistically curated programs that tap into the mind and soul. We speak to a diverse group doing just that
Atlanta’s gastronomy is an expression of its past and present identities. Eric Crane asks two local chefs and a sommelier to share their personal stories and shine a light on this unique food destination
At the Friuli winery Jermann, the chef shares two delicious local recipes to compliment the estate's cultish and classic Dreams and Vintage Tunina
Nothing quite sparks up the party spirit like Champagne. The fizz, the pop, the sheer weight of the dark, heavy bottle: it all signifies celebration
David White explains the traditional method of producing Champagne while recommending a slew of producers making sparkling wines with unique cultural flavors
