To some, peak melon season means biting into sweet and juicy slices of honeydew on the beach. To tennis fans, the ripe summer fruit signals that it’s time to knock back a Honey Deuce. Star tennis players of the US Open come and go, but the one darling of the tournament that makes an appearance year after year is the iconic pink cocktail made with Grey Goose Vodka, lemonade, and
In the wake of yet another flare-up in the trade war/war of words between the United States and Canada, Joanna and Zach discuss the current state of Canada’s boycott of American drinks, and ponder what it will take to get those brands back into the Canadian market if relations ever normalize. Will Canadian drinkers re-embrace drinking American, or will years of bad blood and changed habits make it much harder
Curating specific food and wine pairings might feel like something to be reserved for high-end dinner parties and Michelin-starred tasting menus, but the concept doesn’t have to be exclusive to fine dining. There are countless ways to pair wine with food — from simple picnics of baguettes and butter to late night fast food runs, there’s almost always a bottle to match the occasion. High-low pairings are a popular concept
Enjoying spirits can occasionally be an exercise in mathematics. Let’s say, for example, you have $200 of mad money laying around. There are times when a special occasion justifies using that superfluous cash to splurge on a single $200 bottle. But for the more routine spirit-buying occasions, it may make better sense to pick up four $50 bottles and bulk up your collection. It’s a neat way to use division
Today on “Wine 101,” Keith continues his journey investigating the reality behind online noise with a deep dive into Brettanomyces. What was once considered regional flavor would be exposed as a spoilage yeast that denies a wine its natural grape character. And it wasn’t wine that figured it out. Listen Online Listen on Apple Podcasts Listen on Spotify Follow Keith on Instagram @VinePairKeith. Rate and review this podcast wherever you
This episode of The Buildout is brought to you by Farmer’s Gin. As a bartender, I get to taste a lot of gin, so I can be picky about what I offer my guests. Farmer’s Gin is one of those bottles I keep coming back to, because it delivers exactly what I’m looking for behind the bar. It’s clean, balanced, and makes a fantastic Martini, but it also shines in
Along with high temperatures, wine regions around the world reported new records for early grape harvests this summer. For some, it was weeks ahead of the traditional fall schedule, for others it was months in advance. In the heart of the Roussillon in France, Domaine Lafage started picking grapes on July 23, something winemaker Jean-Marc Lafage told France Info he’d never seen before. On California’s Central Coast, winemakers started their
Goods are generally more expensive at restaurants than the supermarket — whether that be a cheeseburger, a roast chicken, or a bottle of wine. Consumers might gawk at a restaurant menu’s prices without considering the unfortunate reality that markups are necessary for a bar or restaurant to function as a business. A number of factors — rent, labor, utilities, credit card fees, and other operational expenses — eat at profit
When the VinePair team isn’t busy working at HQ, we’re in the field doing what we do best: scoping out the best cocktails, wine, and beer in the five boroughs. Here are the cool, current, and flat-out excellent bars and restaurants you should visit in New York right now, according to our editors. Check here each month for an updated list of where to drink in New York City. New
Scanning the shelves at a standard wine shop might make you think California is the only state making wine worth sipping. And while it’s true that Napa Valley and Sonoma County have some of the most famous wineries stateside, the U.S. is home to a wide swath of regions making excellent wine. Every single state in the U.S. produces wine, which means there are dozens of overlooked regions worth exploring,