Here’s what to know about finding a mentor in the beverage industry. bit.ly/3QrQPs9

Bar professionals and retail buyers share their favorite additive-free tequilas to stock. bit.ly/3Qkr6lh

Sicilian wine phenom Arianna Occhipinti has become a modern icon with her terroir-centric winemaking practices and the elegant, singular wines they craft. bit.ly/4bj22mO

With craft beer sales declining in a mature industry, breweries are focusing on fewer core beers to stabilize and grow business. bit.ly/44lq7Hn

“We train all our specialists to determine the authenticity of bottles, matched to appropriate provenance, and always have two or more senior specialists review high-value bottles,” says Nick Pegna of Sotheby’s. bit.ly/4d7KmfM

Plantings of Silvaner have plummeted across Germany, save for one region: Franken. Now, wine professionals around the world are taking notice of this complex white grape. bit.ly/3WupWYH

Once used for bulk wine, today, Falanghina represents “the most important economic voice of the Campania wine sector, which ranks among the top 20 Italian wine [regions],” says Pasquale Carlo, the director of Sannio Academy. bit.ly/49U4pvg

At Oregon’s Fossil & Fawn, the Do Nothing cuvée applies the carbonic maceration process to an ever-changing mix of white and red varieties. Depending on the vintage, it can look like a dark rosé or a traditional red. bit.ly/3QhkWT0

From Washington to Texas, these proposed AVAs should be on wine professionals’ radar. bit.ly/3WdXtWU

Adding wine and spirits to the bottle bill is estimated to increase recycling by one billion containers annually, says Lance Klug of @calrecycle. bit.ly/3W6oKdH

Winemakers have anecdotally stated that co-fermenting white grapes with red can stabilize a red wine’s color—but is that true? bit.ly/44fN7Yy

This little-known grape from Italy’s southern Campania region is gaining recognition from rising quality and international plantings. bit.ly/3xPfwbI

“Silvaner can ripen easily, and … it didn’t need sugar to balance acidity,” says Andrea Wirsching. “That’s why Franken, once one of Germany’s coldest regions, had Silvaner on the premium vineyards and made it the signature grape for the area.” bit.ly/4aON5cs

“I check out the wines being auctioned and their average prices before I get there, then I look at what’s happening in online bidding,” says Robert Rand of Archie’s Waeside. bit.ly/3w7gW0M

The latest proposed American Viticulture Areas in California, Washington, and Texas call attention to 7 unique winegrowing regions. bit.ly/44aE236

“Our research led us to conclude that California’s bottle bill program provides the most cost-effective and viable path for wine producers and consumers to positively impact California’s circular economy,” says Tim Schmelzer of California Wines. bit.ly/3vW3BID

“We found that the dilution effect occurs across the board with additions of [white grapes]. But this is a dilution effect on color, not on flavor,” says Federico Casassa, associate professor at California Polytechnic State University. bit.ly/4d3TzG5

“Falanghina is brilliant,” says Duncan Meyers of Arnot-Roberts. “It crops well, meaning you get three or four tons to the acre of really high-quality fruit. It ripens slowly, it’s a slow sugar accumulator, and it retains acidity like crazy.” bit.ly/3xMwrvB

“My bet is on growth in the middle tier, where Silvaner’s dry, fresh, herby, not-too-acidic, highly drinkable style can go head to head with its stylistic siblings like Grüner, Vermentino, and Pinot Gris,” says Evan Spingarn of David Bowler Wines. bit.ly/49MC1ex

“Even if I’m interested in a lot, I won’t bid early,” says Chan Cox of The Craft Bar. “I want to get a sense of how it’s going and who else is bidding.” bit.ly/44gAVqf