Kate Dingwall

Katie Dingwall
Location: Toronto, Canada

By day, Kate is a writer, editor and photographer covering the intersection between spirits, business, culture and travel. By night, she’s a WSET-trained working sommelier at one of the top restaurants in Canada. She writes about strong drinks and nice wines for Worth, Vogue, Maxim, People Magazine, Southern Living, Liquor.com, Eater, The Toronto Star, Wine Enthusiast, and DuJour.

Education

Kate has a BFA from McMaster University in Canada and a Masters of Brand Management from the Savannah College of Art and Design, where she completed her thesis studying marketing to millennials and younger generations in the wine space.

About Food & Wine

Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.

Latest from Kate Dingwall

A group of people toasting wine glasses at a wedding.
10 Mistakes to Avoid When Picking Wedding Wines, According to Ray Isle
A wine bottle being uncorked and another one with the screw top being removed.
Do Corks vs Screw Caps in Wine Still Matter? This Is What the Experts Say
Two Paddocks Picnic Pinot Noir, Escarpment Noir Pinot Noir, Villa Maria Taylor's Pass Pinot Noir
This Region Is Producing the World’s Most Interesting Pinot Noir — Here Are 6 Sommelier Picks to Try
Half bottles of wine with one standard sized bottle.
Why Don't More Menus Feature Half-Bottles of Wine?
Pathfinder Non-Alcoholic Amaro, St. Agrestis Phony Negroni, Seedlip Grove 42, and Lyre’s Italian Spritz
The 7 Best Bottles for a Nonalcoholic Spritz, According to Bartenders
Illustration of two cans and a box of coconut milk alongside half of a open coconut
The Best Coconut Milk for Piña Coladas, According to Bartenders
The difference between aperitif and digestif
Aperitif vs. Digestif: What’s the Difference?
Bottles of sparkling wine with pink foil.
How to Properly Open a Champagne Bottle, According to Champagne Experts
Champagne glasses with sparkling wine and bottle in bucket near oysters.
A Case for Why Sparkling Wine Pairs with Everything
Cherry Heering vs Cherry Liqueur
Cherry Heering vs Cherry Liqueur: What’s the Difference?
Oona Rosé Frizzante, Rosadito, Waves 2022 California Red Wine
11 Outstanding Canned Wines for Barbecues, Picnics, and the Beach
Nikka Coffey Vodka, Chopin Vodka, Belvedere Vodka and a dirty martini.
The 10 Best Vodkas for a Dirty Martini, According to Bartenders
Pierre Ferrand Dry Curacao, Alma Finca, Combier d'Orange and a margarita on the rocks.
The 8 Best Triple Secs for a Margarita, According to Bartenders
A French 75, a bottle of Gray Whale gin, Emporess 1908 gin, and Hat trick gin.
The 10 Best Gins for a French 75, According to Bar Pros
Miniature bottles of alcohol, a cocktail in a plastic cup, a breakfast sandwich and assorted snacks.
How to Pair Airline Snacks and In-Flight Cocktails, According to Bar Pros
A photo composite of a bottle of Italicus, Sorel, Cocchi Americano and a spritz.
The 9 Best Aperol Alternatives for a Spritz, According to Bar Pros
An interior view of Maybe Sammy
10 Top International Bars, According to the Experts
An interior view of The Bar at The Spectator Hotel in Charleston, South Carolina
15 Top Hotel Bars in the US, According to the Experts
Photo illustration of a bottle of DeKuyper Creme de Cocoa and Dark Creme de Cocoa
Créme de Cacao vs Dark Créme de Cacao: What’s the Difference?
Avec's premium carbonated mixer
A New Wave of Drinks Are Taking on Big Soda — and Winning
A bartender holds out a gin and tonic garnished with cucumber
What Is London Dry Gin?
Gin martini
How Is Gin Made?
Cofounder of Sheringham Distillery Jason MacIsaac
These Gins Taste Just Like Canada
Bottles of Shochu at Bar Sunkujira
How to Make Better Highballs, Negronis, and Martinis Using Shochu