New awards and serving-format recommendations reflect the growing role of cans, mini bottles, wine cups, and other individual formats in modern hospitality.

15/09/2026

Sutton McElroy, Wine Director at The Oakville, explains how listening, observation, and emotional intelligence help sommeliers turn uncertain guest requests into confident wine recommendations.

11/09/2026

Learn how Ryan Hoffman uses empathy, staff education and operational discipline to build profitable wine programs that keep guests at the centre.

10/09/2026

Shaina Nestor of Gibsons Restaurant Group shares practical insights on staff development, beverage sales, cost control, supplier partnerships, and measuring the effectiveness of a wine program.

08/09/2026

The first group of judges for the ninth edition includes Master Sommeliers, wine directors, and senior professionals from leading U.S. hospitality businesses.

07/09/2026

A practical approach to turning familiar wine preferences into confident exploration through smarter recommendations, progressive pours, and carefully designed discovery paths.

04/09/2026

Megan Brodie of Archer Roose Wines explains how sommeliers can present premium single-serve wines, reduce waste and unlock new commercial opportunities.

31/08/2026

For restaurants, the holiday selling season does not begin in December. It begins now.

20/08/2026

Empowering the next generation of sommeliers through education, mentorship, hospitality excellence, and practical insights into the evolving world of wine service.

20/08/2026

Jesse Hiney, Regional Director of Operations for Roka Akor Chicagoland, shares practical strategies for building profitable beverage programs through stronger systems, staff training, approachable menus, and confident service.

19/08/2026