Latest dispatches

Viticulture française : l’omerta sur la force économique d’une filière

Dans les médias généralistes, la filière vin est trop souvent mentionnée par le prisme de la crise ou associée à des problématiques de santé et d’addiction. Pourtant, elle représente le troisième secteur excédentaire commercial du pays. Aussi, ces choix éditoriaux occultent un tissu économique qui génère 440 000 emplois dans les 80 départements qui produisent […] Cet article Viticulture française : l’omerta sur la force économique d’une filière est apparu en premier sur Terre de Vins .

The Ultimate Guide to Wine and Chocolate Pairings

Wine and chocolate pairing is an art, where both elements offer a symphony of complex notes, from fruitiness and sweetness to intriguing bitterness. Enjoying them together elevates the tasting experience significantly. However, the secret lies in understanding that each wine complements different ch.. Read More

Hawkstone listed as fastest-growing company in south-west

Jeremy Clarkson’s Hawkstone Brewery has been named the fastest-growing company in the south-west, according to The Sunday Times 100 regional rankings. The post Hawkstone listed as fastest-growing company in south-west appeared first on Fruit & Vine .

Slow Move Fest 2026 by Slow Food: dal 26 al 28 giugno a Trevinano (Viterbo) tre giorni di turismo lento con oltre 50 experience gratuite

Si terrà dal 26 al 28 giugno 2026 a Trevinano, frazione di Acquapendente (Viterbo), la prima edizione di Slow Move Fest, il primo festival del turismo lento delle aree interne organizzato da Slow Food Viterbo e Tuscia per il Comune di Acquapendente nell’ambito del progetto Ri-Wind, finanziato dal Piano Nazionale di Ripresa e Resilienza (NextGenerationEU). […] L'articolo Slow Move Fest 2026 by Slow Food: dal 26 al 28 giugno a Trevinano (Viterbo) tre giorni di turismo lento con oltre 50 experience gratuite proviene da insidewine .

Made With Arbikie Barley Founders Q&A

The post Made With Arbikie Barley Founders Q&A appeared first on Isle of Raasay Distillery .

#224 | Leaving a Legacy

When you’ve worked in the fields of technology, restaurants, modelling and music management, where do you turn next? For Michel Lu, that meant the world of drinks. And he’s on a mission to bring the diverse, rich tapestry of Asia, and the untold myriad of flavours it boasts, to consumers through a series of drinks...

Nectar by name and by taste

Wild mood swings, cool edges and fierce winds are the tip of the challenging iceberg that is the Wairarapa’s weather these days but despite the challenges, winemaker Jannine Rickards chose to make her home here for another reason – Pinot Noir – and her latest wine is an outstanding example.The wine brand she founded in 2017 is called Huntress, meaning she is now onto her ninth vintage and this week she released her latest.The Pawero Pinot Noir is my pick of the range (see my review, b...

The Pathfinder Negroni Review

A while back, we reviewed a non-alcoholic elixir called The Pathfinder. It was some pretty tasty stuff that was delicious on it’s own, as a highball, or as an addition to a standard cocktail. Flash forward a year or two and the makes of that beverage have released […]

In the Navy

Sierra Nevada's Torpedo IPA took its name from the cylindrical piece of apparatus used to dry hop it. Since it graduated from being a beer to being a whole range of beers (capitalism: yay!), someone in the branding department has decided to militarise it, hence the sonar-style graphics on this latest pair of cans. First up is Rye Torpedo , a whole percentage point weaker than the original, at 6.2% ABV. It's a lovely rich orange colour with a little haze, without being actually hazy. Rye is good for head retention and you really get your money's worth here: a massive mushroom dome of foam forming. I caught it within three months of canning and it still smelled very freshly hopped, of grapefruit zest and lemon jelly. Rye's peppery quality makes a brief appearance in the flavour, but for the most part it's classic west coast IPA -- just what we come to Sierra Nevada for -- mixing the bright citrus with an equal dose of slick pine oil and backed by a marmalade sweet side. There's nothing e

Looking Back

Twice a year, I help to organise a wine dinner for a group of friends. For the most recent one, in Paris, my job was to bring the sweet wines and a selection of Grenaches. In preparation, I looked at what I have in bond and had a selection delivered to my house. Coravin in […]

Cantine del Notaio’s Il Sigillo

We tasted for you Il Sigillo by Cantine del Notaio. L'articolo Cantine del Notaio’s Il Sigillo proviene da Wine Meridian .

Soil, Soul, and the Sacred Cup: Wine in the Hebrew Bible and New Testament with Mark Scarlata

Introduction How did wine transform biblical meals into symbols of the covenant in the ancient world? Why did overflowing vineyards and giant clusters of grapes become such powerful symbols of the Promised Land? Why did religious leaders label Jesus a glutton, a drunkard, and a friend of sinners? In this episode of the Unreserved Wine Talk podcast, I’m chatting with Professor Mark Scarlata, author of Wine, Soil, and Salvation in the Hebrew Bible and the New Testament. You can find the wines we discussed here. Join me on Instagram, Facebook and YouTube Live Video Join the live-stream video of this […]

Roche Wines: Betting on Possibility

The Okanagan wine industry has never lacked ambitious people, but few arrive with résumés quite like those of Pénélope and Dylan Roche. Before establishing Roche Wines on the Naramata Bench, Pénélope had studied viticulture and enology in Bordeaux, worked at Château d’Yquem and managed her family’s historic estate, Château Les Carmes Haut-Brion. Dylan’s route was […] The post Roche Wines: Betting on Possibility appeared first on Advinetures.ca .

Beer 101: Everything You Need To Know About German Pils

Bruno Paillard sous le soleil de 2015

Dix ans après la récolte, la maison Bruno Paillard dévoile enfin sa lecture d’un millésime que la Champagne n’a pas oublié. La cuvée, baptisée « Présence », signe une interprétation généreuse du style Bruno Paillard avec un millésime solaire, où la maturité du fruit n’efface jamais la pureté des chardonnays. En Champagne, les années se […] Cet article Bruno Paillard sous le soleil de 2015 est apparu en premier sur Terre de Vins .

Tequila Isn’t the Only Spirit to Use Additives. Why Aren’t We Talking About the Others?

Spirits additives have been in the news a lot lately, almost solely in relation to tequila. A clash between the independently run Additive Free Alliance and the Consejo Regulador del Tequila (CRT), tequila’s regulatory body, has chilled the growing movement for transparency in the category, and currently, per the CRT, no brands may legally discuss use or non-use of additives — which are legal — on their packaging or in their marketing. The stalemate seems likely to continue without a satisfying resolution unless and until the regulator and the industry can reach a compromise. The article Tequila Isn’t the Only Spirit to Use Additives. Why Aren’t We Talking About the Others? appeared first on VinePair .

Perché le lattine di Officine Birrai sono diverse da tutte le altre

Le lattine di Officine Birrai nascondono un’idea originale che unisce creatività, birra artigianale e coinvolgimento del consumatore.

Facciamo un giochino (tutta colpa di Armando Castagno e Le Vigne del Barbaresco)

Ovviamente il buon Armando Castagno non c’entra nulla se non per avermi ricordato quanto: 1) sia per distacco il miglior divulgatore del vino in circolazione (enciclopedico ed erudito, dalla dialettica eccellente e con la rara capacità di condensare informazioni e … continua »

Why Some Wineries Show Up in ChatGPT And How to Get Yours There

The post Why Some Wineries Show Up in ChatGPT And How to Get Yours There appeared first on Next Gen Wine Marketing .