The Cocktail Spirit with Robert Hess - The Sazerac

Malolactic conversion transforms sharp malic acids into softer lactic acids. Also referred to as secondary fermentation, it uses bacteria to transform muscular malic acids into smoother tasting lactic acids.

A high end wine sampling during the second ever Wine Library Open House.

Whether you want a crisp mineral-driven Sauvignon Blanc, or a luscious fruit-forward Syrah, you have to pay close attention to the temperature of the fermentation so that you can achieve those goals. Crushpad winemaker, Kian Tavakoli explains it all.

Crushpad is a high-end San Francisco winery where you are the wine maker. Watch a short video on why over 5,000 wine lovers across the country have chosen to make their own custom luxury wine with us.

Bubbly Martini cocktail - Andrea Lowell makes a Bubbly Martini.

American Bartenders School shows how to make a Jager Bomb mixed drink cocktail recipe

Gary Vaynerchuk tries 3 Malbecs from around the world and compares them head to head and sees if Argentina, Cahors or California will take the cake.

Erwan Faiveley visits for a tasting of some very young Red Burgundies from the 2006 vintage.

Anthony's back behind the bar in December with a new DrinkArt Girl and a Candy Cane Martini to usher in the holiday month!

Teach yourself to bartend. Learn Flair Bartending from Canada's top bartenders at BartenderOne. New moves every month! Visit us online at http://www.bartenderone.com