Travel + Leisure
May 15, 2009

At restaurants and hotels across the country, there's a new breed of sommelier in charge. Instead of nudging you to try the Château Lafite with your filet mignon, one may recommend a low-mineral water or a fragrant sake. And for dessert?The hot chocolate expert may float the marshmallow flavor of the moment: citrus and lavender. —Stephen Whitlock

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