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Many spirits enthusiasts not only are embracing the classic brands and styles but also are seeking out new tastes, often presented in cocktails made from an ever-increasing and dazzling medley of ingredients. To capitalize on these trends, suppliers have concocted a genuinely innovative and exciting generation of original spirits.

It is no secret that business is bubbling for Italy’s Prosecco producers. Total Prosecco sales here in the U.S. now easily surpass Champagne sales and are still growing at a 25% clip.  With a friendly, fruit-forward profile, lower alcohol content and moderate price tag, more and more customers are choosing to forego traditional Champagne and order Prosecco instead. It seems that Prosecco has carved out its own niche, a bubbly with a more informal, sprezzatura image, bucking the conventional notion of formality, celebration and splurge. In fact, along with a smaller, but undeniable Cava resurgence, Proseccos have boosted sparkling wine consumption in the U.S. by nearly 50% in less than a decade.

At a handful of restaurant bars around the country, you’re likely to find the bartender in the kitchen—well before prime bar time—using a Vita-Prep or a Cryovac. He or she may be taring a laboratory scale to weigh out precise amounts of gelatin or xanthan. or maybe the bartender is rolling out a liquid-nitrogen tank to perform a spherification or clarification technique for a component of a libation in progress. What’s going on here?

Pierre and Helene Seillan are part of the unfolding, but still incomplete, saga of generational transfer.

Americans love lamb, but they rarely prepare it at home. Perhaps because it is more expensive than other red meats or because of its traditional reputation as a food reserved for holidays, Americans have left cooking lamb largely to the restaurant experts. It’s not surprising that 75 percent of white tablecloth restaurants feature some kind of lamb on the menu.

Kyle Branche

 et al.

If you are breaking into the bar business, you must recognize your weaknesses and seek expert advice. Hiring a professional bar consultant from the beginning can help your venue get off to a flying start and keep it soaring.

Rhone leader uses gastronomy analogy to explain winning wine strategy.

A $6 million auction in Napa Valley illustrates the total domination of Cabernet Sauvignon.

A few words of advice on understanding this French Catalan region: Just start drinking and wisdom will follow.

At its best, cocktail mixology is truly an art, engaging each of the human senses—for example, the feel of the proper weight of the glass and the thin rim, which delivers an elegant sensation to the lips; or the aromas of fresh mint and nutmeg, which transport the recipient of these scents to remote lands or memories of childhood. And just as sweet or pungent smells differ from each other by virtue of their different stimulation of the senses, so also do colors vary and evoke different emotions. A drink becomes impressive when it succeeds in touching the sensibility of the guest by finding the avenue to his or her brain and heart.

These vintners and winemakers think, dream and believe in the power and romance of wine—and the creative side of life, two things that go together like love and marriage.

Managing director of Chateau Phelan Segur gives an update on issues of the day.

A visit to soon-to-be-opened Octoraro Cellars in southern Pennsylvania illustrates the fun and adventure of the East Coast wine scene.

Life in California is looking better all the time. The rains brought drought relief. The Giants won the pennant. And delicious news: Foie gras from out of state is legal on the plate.

Why is it that beer, wine and spirits producers and drinkers are often more concerned with philosophy and political correctness than they are with taste?

Here is a case where a small producer really does make wine that deserves notice. From Macedonia, four wines of excellent quality, and reasonable price.

Tradition is served (with a special spoon) for another season.

As the eat-local movement matures, its limitations are probed and its philosophies explored.

Trapiche makes a wide variety of wines, with Malbec being a favorite son. Their single vinyard "Terroir Series" project selects the top three grower's fruit for special treatment.

Chateauneuf-du-Pape's largest producer is sometimes overlooked because of its prominence.

Just as real estate professionals have their mantra, “location, location, location,” when describing the properties that are valued most, restaurateurs have their own dictum for success: “staff, staff, staff.” Without a committed, hardworking staff, even the best of fine establishments will falter. And it’s no secret that dissatisfied or dishonest employees, prima donnas, and incompetent managers can and do wreak havoc in both the back and front of the house.

Spain's Manchego DOP cheese, made from 100% Sheep's milk, goes great with wine or by itself. Here is an introduction to the real thing and some wines sampled with it at a recent event in NYC.

With glaciers as a backdrop, Wines of Chile shows its quality and diversity.

Georges Duboeuf and Thomas Keller have much in common. At age 81 Duboeuf tastes wine twice daily when home in France. Keller’s mantra of “finesse” applies to all in his restaurants. Both enjoy uncorking Beaujolais Nouveau the 3rd Thursday in November.