VinePair

MAY 14, 2024

It’s great with anything spicy or as an aperitif. Gabriel Corbett, sommelier, JÔNT and Hive Hospitality , Washington, D.C. “I Justin Cho, assistant beverage director, KNEAD Hospitality + Design , Washington, D.C. “I It’s a truly versatile white wine that has big fruit and balanced acidity with pronounced minerality.

Sommelier 105

Sommelier Wine Hospitality Aperitif 105

VinePair

NOVEMBER 25, 2024

Conceived at NYC Italian restaurant Don Angie , the low-ABV sipper employs a joint base of Contratto Aperitif and Cappelletti Aperitivo, both of which are ideal for serving on their own after a large meal. Ulysses Toimil, bar manager, Uccello Lounge , San Francisco See Recipe Old Fashioned “To me, the flavors of Thanksgiving scream ‘whiskey.’

Simple Syrup 98

Simple Syrup Bitters Gin Brandy 98

VinePair

FEBRUARY 5, 2025

With a little citrus and egg white, it turns into a decadent and cloud-like aperitif or digestive treat. ” Keivon Dashtizadeh, bar manager, The Lafayette Hotel , San Diego We’re seeing local and dive bar staples making their way into the craft cocktail scene. No chill, no dress. Nude shots of tequila!”

Bartending 90

Bartending Bartender Head Bartender Shooter 90

VinePair

MARCH 13, 2025

They smell sweet, with strong caramel aromas from oxidative aging, but are still dry, so they work well for aperitifs or with cocktails. Dustin Wilson, master sommelier / co-founder, Apres Cru Hospitality Wines from the Azores are not to be missed. Olorosos are amazing. Every year is different and yet every year is the same.

Wine 116

Wine Sommelier Bottling Hospitality 116