There is no shortage of techniques used in pursuit of the perfect wine pour. I polled wine professionals and consumers to get their takes on best practices that are cost effective to operators and palatable to customers.More>>

Restaurants Unlimited focuses on sustainable fish and wallet-friendly drink pricing at its latest concept, Portland Seafood Company. More>>

The roster of spirits, wine, beer and allied companies sponsoring the 2012 VIBE Conference is growing fast and shows the commitment these companies have to their chain and hotel partners. More>>

Two major players assert their intentions to dominate the global spirits and wine business, and a third company faces unique opportunities. What does this mean for chain beverage operators? More>>

Two wine dinners — one at Ruth's Chris Steak House featuring Antinori wines and other showcasing Rodney Strong wines at La Tavola — highlight the bottom-line benefits of hosting such events. More>>

Sparkling wine is as popular as ever: Despite the economic gloom, patrons do want to indulge. Plentiful by-the-glass bubbly menus now are prevalent in bars, while Champagne bottle service sales are making a comeback in nightclubs. More>>

Alcohol sales in restaurants, bars and hotels are growing, helping drive the overall rebound of the industry, according to Technomic Inc. More>>

Valley of the Moon, Kenwood Vineyards, Martini and Little Black Dress introduce new releases. More>>

Described as refreshing and delicious, as well as aesthetically pleasing to the eye, a great Sangria drink on your menu will help abate the summer heat, be a welcome relief to guests’ palates and profitable for your bar or club.More>>

This summer, why stop with Sangria? Bar operators around the country are blurring the lines of the traditional Spanish sipper and taking liberties with other fun wine-based libations.More>>