The Chronicle
Latest dispatches
38,467 results across all types
- news
Pour One with Stacy Buchanan
Visually, Blood of Gods takes a decidedly metal and marvelously unstuffy approach to wine content. You once asked me this question, and now it’s my turn: Why Metal and Wine?
- news
Sloop Brewing No Pumpkin IPA Review
We have returned from what some may call a hiatus (sabbatical?!?) with a beer review that was recorded at the end of 2024. The subject of this here review is a fall seasonal from New York State’s Sloop Brewing Company called No Pumpkin IPA. Here’s what the fine […]
podcast· 1h 06m· Ep 116IWP Ep116 Unfiltered Festival 2026 Panel - Breaking the Champagne Spell: California's Great Sparkling Wine Experiment
IWP Ep116 Unfiltered Festival 2026 Panel - Breaking the Champagne Spell: California's Great Sparkling Wine Experiment. With Jared Brandt - Donkey and Goat, Chris Cottrell - Under The Wire Wines, Michael Cruse - Ultramarine, Cruse Wine Co., Brad Kurtz - Gloria Ferrer. Harvest is extra early this year for many in California due to the unseasonably warm temperatures in January, February and March. For the podcast, it’s always the most difficult time to meet up with winemakers. In previous years I’ve done things like the 8 part California Wine Association series. But this year we have recordings of the great panels from this years Unfiltered Festival. Panels have been a vital part of the festival and part of Andrew Sullivan's vision for the festival from the start. Today’s episode is focussed on Sparkling Wine in California, I moderated this panel with the idea that California Sparkling Wine is really on a great run lately. The wines are being produced in a wide range of styles from Pet Na
- news
The 50 Best Bars in North America for 2025
Mexico City's Handshake Speakeasy took the number one slot for the second year in a row. The post The 50 Best Bars in North America for 2025 appeared first on Bevvy .
fromBevvy - news
Espresso Martini at Taverna Restaurant Bar Mexico City
https://youtube.com/shorts/MnIAsL9gNuY Espresso Martini Time 🍸 The Mexico City Bar Crawl starts now at Taverna Restaurant with the talented Jukari making us an Espresso Martini variation featuring fresh espresso, salt, coffee liqueur, amaro, and mezcal! Taverna is an absolutely stunning space with AMAZING food and drinks! Pro tip they have a great mezcal selection & all […]
- news
📺Sleeping in Tents, Drinking Like Billionaires
We blew most of the budget in the first half of this trip — so the back half is tents, servo coffee and Taco Bell,...
videoCollective cuteness should be illegal 🫣🍷 #Short
Collective cuteness should be illegal 🫣🍷 #FridayFun #BestieMemes #Stellabrate #HotGirlSummer #Short
- news
Afternoon Brief; June 11
THURSDAY, JUNE 11 TRENDING STORY IWSR: 2035 Will Be ‘Vastly Different’ for the Global Drinks Sector Global alcoholic drinks consumption volumes are set to decline for six years before resuming [...]
- news
🎧Podcast 808 – Stephen Kautz, President, Ironstone Vineyards, Calaveras County
The Sierra Nevada wine growing region may surprise many of our listeners as wineries are plentiful. Steve Kautz of Ironstone Vineyards in Calaveras County recently...
videoUPDATE!!!!
- news
Champagne Bollinger announces new Cellar Master
Émilien Boutillat will be entrusted with preserving and deepening the expression of the style and identity of the House.
videoOrder Wine Like a Local in Tuscany (Florence) #tuscany
Heading to Florence? Stop ordering generic wine. Discover the "Black Rooster" of Tuscany and learn the difference between Chianti and Brunello. What questions does this video answer? What wine should you order in Florence, Italy? What does the Black Rooster (Gallo Nero) mean on an Italian wine bottle? What is the difference between Chianti Classico and Brunello? What is the golden rule of ordering Italian wine? About This Video: Certified Italian Wine Ambassador Greg Martellotto shares the ultimate golden rule of traveling in Italy: always drink what grows locally. If you are dining in Florence, that means drinking the world-class wines of Tuscany. Greg explains how to spot an authentic Chianti Classico by looking for the iconic "Gallo Nero" (Black Rooster) on the neck of the bottle, and when to step up to a Riserva or Gran Selezione for a premium experience. Looking for something even more robust? Greg introduces "The Big B"—Brunello di Montalcino. Made from the exact same grape
videoSassenach Penicillin Recipe | Total Wine & More
🥃 Happy National Scotch Day! There's no better excuse to shake up a Sassenach Penicillin, made with the award-winning The Sassenach Blended Scotch Whisky. Tag a friend, and make some plans tonight. Slàinte! @OfficialSassenachSpirits #Sassenach #Penicillin #cocktail #howto #recipe
- news
Atlanta’s Nationally-Recognized Wine Competition, Sommlympics, Announces New Venue and Date for Fourth Annual Event
The sommelier competition has drawn entrants from across the United States and will return on January 10, 2027 at Hotel Phoenix in downtown Atlanta June 11, 2026 (Atlanta, GA) — [...]
- news
20 Years in the Making: John Anthony Vineyards Releases Commemorative 2023 Napa Valley Cabernet Sauvignon
Debuted at Auction Napa Valley, the milestone bottling is now open for pre-sale ahead of a July 25 celebration June 11, 2026 (Napa Valley, CA) — In 2006, John Anthony [...]
- news
📺How to Taste Wine: Look, Smell, Swirl, Sip | Wine 101
Ever feel out of place at a wine tasting? In this episode, VinePair Tastings Director Keith Beavers breaks down the essentials of tasting wine —...
- news
Free and Bound Hop Thiols in Beer Brewing
This week I take a look a the major role thiols play in selecting hops for beer brewing, and also
- news
9 Great Reasons to Get Sober Now
When addiction takes over, it destroys almost every aspect of an individual’s life. It doesn’t take long before the need to drink or use becomes your main priority, affecting your performance at work, being present for your loved ones, or keeping up with your routines. For those feeling stuck in an endless cycle of substance […]
- news
10 of the Best Cocktails to Make With Maraschino Liqueur
Maraschino cherries might be known for their saccharine glaze that fits right in atop a Shirley Temple, but Maraschino liqueur is a different story. While the syrupy cherries are typically sweet varieties such as Royal Ann, Rainier, or Gold, Maraschino liqueur is made from Marasca cherries, which are far more sour than their aforementioned counterparts. Moreover, the liqueur is produced not just with the fruit of the cherry itself, but its leaves, stems, and pits, which imbue the liqueur with complex bitter and botanical notes. The article 10 of the Best Cocktails to Make With Maraschino Liqueur appeared first on VinePair .
- news
Mt Difficulty Bannockburn Pinot Noir 2024 Review
Mt Difficulty are a top pinot noir producer in Central Otago in New Zealand. This style of wine is an […] The post Mt Difficulty Bannockburn Pinot Noir 2024 Review appeared first on Grape Observer Wine Review .
- news
Under the Hood: Smoke Taint Science Narrows the Lab-to-Palate Gap as Napa Braces for Fire Season
Under the Hood: Smoke Taint Science Narrows the Lab-to-Palate Gap as Napa Braces for Fire Season
- news
Using Seasonal Food Pairings to Drive Engagement and Educate New Wine Drinkers
Wine has a vocabulary problem. Ask someone who is newer to wine what they tasted in a glass and you'll often get a pause, then something like "I don't know, it was good?" The language of wine was built by and for people who already know the terrain. The tannins, the finish, the terroir. For everyone else, it can feel like showing up to a conversation where everyone else got the reference guide in advance. That barrier has a cost: it's keeping wineries from connecting with curious newer drinkers searching for a route in. But there's a way through it that doesn't require dumbing anything down or abandoning what makes wine interesting. Food is where it starts. Everyone eats. Everyone has opinions about what tastes good together. A new wine drinker who can't tell you what "grippy tannins" means can absolutely tell you that the Syrah they opened with their lamb chops in October tasted completely different than the same wine had alone. That moment, when a pairing clicks into place, is the en
- news
UPM Delivers Purpose-Built Adhesive Solutions for Wine and Spirits Label Applications
June 8, 2026 – UPM is strengthening its purpose-built adhesive offering with UPM Vetro™ – a solution designed specifically for the demanding requirements of wine and spirits labeling. In wine [...]
- news
How the Farm-to-Table Movement Is Influencing the Way People Think About Wine
Somewhere between the rise of the farmers market and the death of the anonymous supply chain, American consumers went through a genuine shift in how they think about what they put in their bodies. They started asking questions that would have seemed unusual a generation ago. Who grew this? Where? What did they use on the soil? Is the farm actually what it says it is, or just a logo on a package? That scrutiny started with food. It didn't stay there. The farm-to-table movement reshaped the restaurant industry by making provenance the point. A dish wasn't just something that tasted good. It was something with a story, a geography, a set of values embedded in how it was made. Diners started reading sourcing notes the way they used to read reviews. And somewhere along the way, that same instinct crossed the table and arrived at the wine list. The questions wine buyers ask today differ from those they asked twenty years ago. Where was this farmed? Who made these decisions? How was this land