Man, I’ve been having a blast working the market this week in New York with my old friend Dino and his son Adam.

Bumping around Manhattan and Brooklyn and checking in with sommeliers and buyers across the city, I couldn’t help but wonder out loud, who the hell said that wine was dead?

A legion of young wine professionals would beg to differ!

Last night, we were invited to the soft opening to Chef Markus Glocker’s new wine bar Libera in the basement of the Ace hotel, with his much-feted Koloman brimming with happy diners above.

I loved wine director Max Weber’s by-the-glass list and was thrilled to find a bunch of wines, including Italian, that were new to me.

But it was the tinned fish, charcuterie, and cheese cart that stole the show.

Once we were settled and Max took our wine order, the cart service found its way to our table and we ordered a sampling of everything on offer.

We downed old school Champagne by the glass as we slurped up anchovies and sardines followed by pâté.

I don’t think that I’ve had so much fun in a NYC wine bar since I first walked into The Ten Bells.

Chef Markus has elaborate plans for the as-of-yet unfinished artwork above. It will ultimately become a multi-media space.

But it was still awesome to check it out. I felt buzzed before I even had a sip of wine!

With arduously creative, talented people like Chef Markus and Max opening an überhip wine bar in one of the city’s most dynamic hotels, it makes me wonder if there might be a glimmer of hope for all of us punters working the street with a wine bag slung over our weary shoulders.

Bravi Markus and Max! Thank you for a great time. I can’t wait to get back to your place. And thanks for believing in and propagating the human-vinaceous experience.