This episode of Wine 101 is brought to you by Meiomi. The most memorable summer memories are often the “after” moments, like enjoying fireside smores after a great day at the beach, or playing cards after a delicious dinner on the patio. The perfect finish to these moments is Meiomi Pinot Noir, a wine that brings balance and sophistication to the forefront. Make your favorite summer moments unforgettable by visiting
The red blend is a hallmark of Bordeaux, where it’s unusual to find single-varietal wines. Cabernet Sauvignon, Merlot, Cabernet Franc, and a couple of minor players are almost always blended, with the emphasis guided by whether the wine is from the Left Bank (Cabernet Sauvignon) or Right Bank (Merlot). In the United States, by contrast, red blends aren’t as strictly defined, but there’s a great deal to explore. One region
What happens when “Euro summer” meets “island time?” The two laid-back, beachy vibes meet in liquid form in Italy’s island liqueurs. Off the coast of the boot, Italy has hundreds of islands from large to small, scattered across the Mediterranean. Similar to the cultural centers across the mainland, many of them produce their own beverages by sourcing local ingredients and steeping them in neutral alcohols. Tasting through these liqueurs can
It’s been nearly two years since the Alcohol and Tobacco Tax and Trade Bureau (TTB) ratified a standard of identity for American single malt. The milestone was hailed as a victory by distillers across the country, many of whom had been petitioning the TTB for years via the American Single Malt Whiskey Commission (ASMWC). They eagerly anticipated positive outcomes: more consumer recognition, smoother paths to the shelf, higher sales. Such
From line cooks and expeditors to chef-owners, back-of-house employees see how a restaurant runs from the kitchen standpoint. That behind-the-scenes knowledge gives them a unique perspective and can come in handy when dining out, especially when it comes to spotting red flags in a space. On nights out, a chef’s sense of how a restaurant is running is just as keen as their palate, and there are certain cues that
Today on the “VinePair Podcast,” VinePair spirits editor Aaron Goldfarb joins Joanna and Zach to discuss the rise of so-called “weird” spirits, particularly unusual or unexpected flavors gin, vodka, and whiskey. Who is the target market for these bottles: curious consumers, bartenders, or another group? Will spirits with niche ingredients ever find a home on back bars? Zach is drinking: 1997 Hedges Family Estate Cabernet Sauvignon Joanna is drinking: Drinks
It was a celebration in NOLA’s French Quarter as the seven regional champions of Hennessy’s Pave the Way cocktail competition shared their stories of sustainability by shaking, stirring, and chatting directly with guests. The winners included Victor Uceda-Vereau of Bar Kaiju (Miami, FL) representing the Southeast; Lauren Pellecchia of Merchant’s Club (Newport, KY) representing Northcentral; Michael McGee, Jr. of Tallboy (Oakland, CA) representing the Northwest; Joshua Bender of Fish Gaucho
Frozen cocktails have long been a warm-weather staple. But this summer, as we’ve faced the hottest month ever recorded in the U.S. and heat domes dominate the forecast, it’s safe to say Americans are drinking more icy cocktails than ever before. Frozen Piña Coladas straight from a churning machine and fresh-from-the-blender Daiquiris are often popular picks. But there’s a new, eye-catching method that bartenders are increasingly turning to to make
In some parts of the United States, it still feels like 1920. When the federal government repealed Prohibition in 1933, it left the decision on how to legislate the production and sale of wine, beer, and spirits to the individual states. State governments then handed alcohol regulation to towns, counties, and other municipalities, and laws on drinking diversified to a fine-tooth comb level across the country. A “dry” county, meaning
This is VinePair’s Booze News Weekly Roundup, where we gather the hottest headlines and product releases every Friday for a snapshot of what’s happening in the beverage alcohol industry. This week, we have updates on Diageo slashing its workforce by six percent, Samuel Adams workers’ intent to unionize, the latest product releases, and more. News to know: Americans’ drinking rate remains at rock bottom: A Gallup poll found 54 percent