In restaurants of all types, there is a growing corps of trained wine professionals. Wine service today is more knowledgeable and ambitious, and often more personable, than ever before, and many current wine lists—including many honored in our 2013 Restaurant Wine List Awards—reflect sommeliers' personal passions.
How would you rate the advice you receive from most sommeliers today?
Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.
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