"You can’t replicate the ambiance of a wine bar at home. It’s where you catch up with friends and have a drink … I think we’ll be ok" .COVID-19 has been devastating for wine bars in NYC, but sommelier & wine director Caleb Ganzer is determined to look on the bright side.

If you are a supply partner wondering what restaurant chains look for when they enquire about your services, here is an article for your aid.

There's a direct relationship between your maceration technique and your tannin levels. Curious to know more? Let's take a look.