Wine

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• VVinePair2026-10-15✓ Read

  Next Wave Awards Nonprofit of the Year: AAPI Food & Wine

  In 2020, Lois and Dave Cho became the first Korean American winemakers in Oregon when they launched CHO Wines in the Willamette Valley. The fast-growing winery quickly amassed a following and received critical acclaim, but they kept fielding the same question: “What informs your palate for wine?” The answer to that question grew to become so much more than they expected. The two kept thinking back to the Korean food they enjoyed as children, saying that they ultimately hoped for the bottles from CHO Wines to complement their heritage’s cuisine.

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  Next Wave Awards Industry Icon of the Year: Kimball House

  Kimball House stands in a former train depot in the Atlanta suburb of Decatur, Ga. It gets its name from a historic Atlanta hotel. Its moniker was chosen to honor the long-gone hotel bars that drove the city’s cocktail culture at the turn of the 20th century. These elements help Kimball House share the history and traditions of a city which tend to gravitate toward contemporary design and aesthetic. Yet they’re not what make Kimball House such an enduring Atlanta institution.

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  Next Wave Awards Rising Drinks Brand of the Year: Still Austin Whiskey Co

  In the whiskey world, if you’re doing everything yourself — if you’re not cutting any corners, if you’re trying to be a true original — it can take quite a while, perhaps even more than a full decade to become “up-and-coming.” Such is the case with Still Austin Whiskey Co. “It takes time. It does take time,” says Chris Seals, the CEO at Still Austin. “But it’s not just waiting around.

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  Next Wave Awards Brewery of the Year: Eckhart Beer Co

  Nicholas Meyer readily admits he’s stubborn. How else would one forge ahead opening a brewery amid today’s economic challenges and fickle, category-agnostic consumers? Or, to venture a step further, open that brewery centered entirely around traditional German and Czech lagers when American craft beer has for so long been fueled by a relentless cycle of novelty? For Meyer, his staff, and the many customers who have found their new favorite gathering place at Eckhart Beer Co.

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  Next Wave Awards Brewer of the Year: Eamoni Collier

  To Eamoni Collier, having a brewery isn’t just about beer. That might sound counterintuitive, but Collier’s bigger-picture vision of beer as a conduit to community-building and culture-celebrating is precisely what makes her stand out as the exceptional brewer she is. For Collier, the founder of Washington D.C.’s first Black woman-owned craft beer company Urban Garden Brewing, the epiphany came when she was honing her brewing chops at Right Proper Brewing Company.

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  Next Wave Awards Retailer of the Year: Vesper Books and Wine

  The world of natural wine boasts just a few hot spots around the United States: New York City, San Francisco, Los Angeles, Portland, Ore., Chicago, and Austin. It’s a tough business to work in, as importers and distributors with highly allocated bottles can be selective in which markets they sell to. With Vesper Books and Wine, Symantha Duggan and Robert Wilson are part of a movement that’s bringing access to these wines to Detroit, a market that’s long gone overlooked.

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  Next Wave Awards Sommelier of the Year: Matt Turner

  When thinking of the qualities that make a “great” sommelier — meticulous knowledge of regions, grapes, soils; familiarity with the world’s top producers; and hospitable service — one attribute that often goes overlooked is curiosity. But flipping through the dense wine book at New York City’s Lei, bound in brown leather, embossed with lime-green text, and filled with eclectic bottles from across the globe, it’s clear that wine director Matt Turner is driven by curiosity above all else.

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  Next Wave Awards Wine Professional of the Year: Matt Crafton

  In 2003, Matt Crafton arrived at his first interview for a winery job in a full suit and tie. He’d just received an economics degree from the University of Virginia but yearned for a hands-on career with room for creativity. A total greenhorn in the wine industry, Crafton decided he’d cut his teeth as the cellar rat at any Virginia producer that he could convince to hire him.

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  Next Wave Awards Winemaker of the Year: Alice Anderson

  If you try to picture the romanticized image of winemaking in California, you might see rows of sun-drenched vineyards with ripe, juicy grapes hanging from each stem. The vines would be surrounded by a biodiverse environment of wildflowers and tall grass, with families of ducks and chickens bustling by as sheep graze their way down each alley. Though California’s intense sunshine fills the space with heat and light, swift, salty breezes serve as a reminder that the ocean is never too far away.

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  Next Wave Awards Winery of the Year: 00 Wines

  In an industry with as much history and tradition as wine, producers are often eager to share how many generations their family has been in the business, how old and storied their estate is, or their impressive resume of winemaking education and experience working harvests across the globe. But the way Chris and Kathryn Hermann, the couple behind Oregon’s 00 Wines, see it, entering the industry as newcomers was one of their greatest advantages.

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  Next Wave Awards Master Distiller of the Year: Jenny Camarena

  How do you carry the torch for one of the most famous distillers in tequila history? Especially when he’s your brother? In 1937, legendary Don Felipe Camarena founded Destileria La Alteña in Arandas. His grandson Carlos began distilling there in 1995, turning the distillery’s El Tesoro into one of the most acclaimed brands in the tequila world.

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  Next Wave Awards Spirits Brand of the Year: Mezcal Los Siete Misterios

  Mezcal is the one category of spirits where it seems nearly impossible to build big brands. Brands are built by growing and scaling up and mezcal is a spirit inherently impossible to quickly make bigger: It is made of agave that takes years to grow; it is produced in slow, labor-intensive and non-factory ways; and it is almost always distilled in small batches. So that’s what makes it all the more remarkable how Los Siete Misterios has been able to ascend to the top of the category in the last half decade or so.

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  Next Wave Awards Restaurant of the Year: Creepies

  Until rather recently, the term “bistro” seemed fossilized in amber made of Cognac-peppercorn sauce in the collective American consciousness. A wave of globally tinged neo-bistros have lately breathed much needed life into the category. In New York Bistrot Ha delivered Vietnamese French seasoned with Maggi and Josephine in Los Angeles mingled Italian and French with a fat pinch of rock ’n’ roll. Meanwhile, in Chicago, a whimsical, year-old bistro with a Midwest-nice streak named Creepies is turning heads and piling up critical acclaim.

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  Next Wave Awards Drinks Professional of the Year: Jade Ayala

  Jade Ayala possesses a mean curiosity streak. The desire to learn and explore guides her role as beverage director for the Mystic, Conn. restaurant the Port of Call and its neighboring venue Oyster Club. Sometimes, it steers her toward unique avenues, such as cultivating a deep, professional-level knowledge of wine on her own. “I have no formal sommelier training or accreditation or anything like that,” Ayala says with a chuckle.

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  Next Wave Awards Bar of the Year: Vandell

  Vandell exists as a testament to creating a sense of place. Once co-owners Shawn Lickliter, Vay Su, and their partners from the Los Angeles-based Park Hospitality group settled on opening their bar in L.A.’s chill, artsy enclave of Los Feliz, they hard-coded it to fit the neighborhood. Vandell’s Art Deco design, artwork, and name reference the hill-dotted district’s past in ways both obvious and subtle. For instance, it gets its moniker from Vandell Griffith, the man responsible for building up Griffith Park.

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  Next Wave Awards Bartender of the Year: Katie Renshaw

  There’s a confident three-dimensionality to the vibe at Bar Bambi, the sexy cocktail bar in Chicago’s West Town from bartender and first-time owner-operator Katie Renshaw — the sort of intoxicating immersion one probably feels on a film set. A mishmash of ’70s, ’80s, and ’90s influences mingle with Bauhausian, geometric accents, conversation pit-style couches, bold houndstooth patterns, and sculptural neon lighting that tints faces pinkish purple then blue.

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  The Buildout Podcast: Jewel of the South

  This episode of The Buildout is brought to you by Farmer’s Gin. As a bartender, I get to taste a lot of gin, so I can be picky about what I offer my guests. Farmer’s Gin is one of those bottles I keep coming back to, because it delivers exactly what I’m looking for behind the bar. It’s clean, balanced, and makes a fantastic Martini, but it also shines in classics like a Negroni, Gimlet, or even an Alaska. What I really appreciate is how many different drinkers it appeals to.

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  Wine 101: White Pinot Noir Fest

  This episode of Wine 101 is brought to you by Meiomi. Celebrate your holiday season to the fullest by bringing, or hosting with, the bottle that makes a lasting impression even after the last drop. From lush aromas of black cherry to warm notes of toasty mocha, Meiomi Pinot Noir is the perfect finish for all of your holiday moments. Visit Meiomi.com to find a bottle near you today. Today on “Wine 101,” Adam Wolf of Saffron Fields Vineyards joins Keith to talk about the Willamette Valley White Pinot Noir Fest. They two discuss how the U.S.

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• VVinePair2026-10-14✓ Read

  Delta One Adds Blanton’s Bourbon and Hugo Spritzes to Revamped Menu

  On Wednesday, Delta Airlines announced it will now serve Blanton’s bourbon, Hugo Spritzes, Palomas, and non-alcoholic cocktails in-flight to Delta One business class customers. The menu additions come alongside Delta’s $1 billion investment in its fleet, revamping its highest tier seating option for long-haul and international flights. Delta will first roll out the refurbished menu to fliers on transoceanic trips departing from Los Angeles International Airport.

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  12 of the Best Barolos That Are Ready to Drink Now

  Barolo, one of the most celebrated wines of Italy, conjures up powerful, tannic reds from the Nebbiolo grape that need many years of aging before they can even begin to be enjoyed. But while that’s the popular wisdom, it’s not necessarily the case. Last month in Barolo, in Italy’s Northwest Piedmont region, I tasted close to a hundred wines, from those about to be released to slightly older vintages and bottles with a couple of decades or so of age.

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