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Weekly Cellar Round-Up

Over the course of a week, I taste a bunch of wine, usually with friends, and almost always with my wife. Here are some of the wines we tasted over the past few weeks. These are wines that were not sent … Continue reading →

Gerard Bertrand Genora

Gerard Bertrand Genora is an extended skin colour orange amber wine. Wine review by Lisa Johnston (thewinemuse). The post Gerard Bertrand Genora appeared first on winemusing .

Wines for Easter Weekend

Happy April! This year seems to be flying by. As we approach Easter weekend, here are some delicious options that will pair nicely with your holiday brunch rack of lamb, glazed ham, or fresh spring salads filled with baby vegetables of the season. Sometimes you open a wine, and it just speaks to you. The […]

Is Now The Time To Lean Into Nostalgia?

At the centre of the bar in the New Oxford, Salford, is a lineup that some Manchester drinkers have dubbed ‘The Holy Trinity’: Beamish, Murphys, Guinness. Heading across the River Irwell to Sam’s Chop House in the city centre another resolutely old-school beer, Boddingtons, is back on cask, with the pub reportedly struggling to keep… Read More » Is Now The Time To Lean Into Nostalgia? The post Is Now The Time To Lean Into Nostalgia? appeared first on Get Er Brewed Blog .

Quad Biking in Franschhoek

Experience the thrill of quad biking in Franschhoek, where adventure meets the breathtaking beauty of the Cape Winelands. Ride through vineyard-lined trails, rugged mountain paths, and indigenous fynbos landscapes while soaking in panoramic valley views. Whether you’re a first-time rider or a seasoned explorer, this unique outdoor activity offers an exciting and memorable way to […] The post Quad Biking in Franschhoek appeared first on Wine in the Cape .

The Absinthe Revival

The Revival of Absinthe, From Ban to Global Renaissance Few spirits in history have experienced a journey as dramatic as absinthe. Once celebrated as the drink of artists, writers, and visionaries across Europe, absinthe rose to cultural prominence in the nineteenth century before being vilified, banned, and misunderstood for nearly a century. However, today absinthe has returned not as a myth, but as a scientifically understood, carefully regulated, and globally respected spirit. At its core, this revival is driven by authenticity, research, and a commitment to restoring absinthe’s true identity. Ultimately, this is the story of the absinthe revival from prohibition to renaissance and the role La Fée Absinthe has played in bringing the Green Fairy back to life. What Is Absinthe? Understanding the Spirit Absinthe derives its name from the Latin term for Grand Wormwood, Artemisia absinthium, a key botanical that defines the spirit. Interestingly, rooted in both science and mythology, wo

The Revival of Absinthe, From Ban to Global Renaissance

The Revival of Absinthe, From Ban to Global Renaissance Absinthe has one of the most fascinating stories in the history of spirits. Once celebrated as the drink of artists and intellectuals, it was later banned across much of the world, surrounded by myth, controversy, and misunderstanding. Today, absinthe has returned not as a dangerous substance, but as a refined, historically authentic spirit enjoyed globally. The revival of absinthe is not simply a comeback story. It is a journey shaped by science, regulation, and the dedication of individuals committed to restoring truth to one of the most misunderstood drinks in history. The Rise and Fall of Absinthe During the late nineteenth century, absinthe became one of the most popular spirits in Europe, particularly in France. It was associated with creativity and culture, favoured by artists, writers, and musicians. However, its popularity also led to controversy. A combination of social pressures, misinformation, and political influence

#215 | Defining West Coast Pils

Since being founded by Adam Henderson in 2020, Azvex Brewing Company has gone on to become of the UK’s most respected producers of hop-forward pale ales and IPAs, fruited sours, and imperial stouts. And head brewer Jack Walker has played a huge part in that journey. Known and respected across the land, Jack has helped...

Au Revoir, Michel

Twenty-five years ago, when Michel Rolland was in his pomp, I was lucky enough to have dinner with him at the Cinnamon Club in London. I arrived early and was sitting alone at the table ordering my thoughts. Two Portuguese winemakers saw me and asked if I’d like to join them. “I’m waiting for Michel […]

The Debates, Controversies and Mysteries That Have Shaped the World of Wine Like Organics With Alan Ramey, Author of Pressing Matters

Introduction What might surprise you about the amount of research on organic versus conventional farming when it comes to winemaking? Why are many strong opinions in wine accepted without much challenge or push for validation? Why are traditional wine regions being forced to balance heritage with visibility and branding in today’s market? In this episode of the Unreserved Wine Talk podcast, I’m chatting with Alan Ramey, author of the new book, Pressing Matters: The Debates, Controversies and Mysteries that have Shaped the World of Wine. You can find the wines we discussed here. Giveaway Two of you are going to […]

A mountain to climb

Today's beers are from the unlikely brewery at the Caisleáin Óir Hotel in western Donegal: Errigal. While on-premises drinking is presumably the main goal, they also bottle and distribute as far as a few select off licences in Dublin. These came from Blackrock Cellar. GRMA  (Irish for "thx"), is a session, sorry, seisiún  pale ale, and very seisiún indeed at only 3.5% ABV. It's pretty damn pale too, a wan straw shade with a dusting of unhelpful haze. It smells sweet, and a little syrupy, like a cheap strong lager. If they used any aroma hops, they didn't make it across to the east coast. It's as light as one would expect, and unmistakably watery. Plenty of fizz means it's cleansing and refreshing when cold. There is no hop flavour to speak of, leaving it with an air of pale mild or cream ale, styles I've never particularly cared for. That includes the same sickly syrup as found in the aroma, and a buttery slickness. This last element is why it wouldn't work as a ses

Hammerton Brewery claims global first with ‘Pure White’ stout

Hammerton Brewery is claiming a global first with its revolutionary ‘Pure White’ Stout innovation. Following months of dedicated research and development, Hammerton Brewery is stepping into the spotlight with a brand-new release—a beer they believe to be a world-first. Aptly named ‘The Friendly Ghost, ’ this beer is the result of a unique collaboration between...

How wasted wind can help the brewing industry decarbonise

When it comes to the of decarbonising industrial heat, there is technology that is available and proven right now, which means that particular question can now be answered, explains Stuart Reid, head of customer solutions at AMP. Brewing is an energy intensive process. And, while great progress has been made across the industry to reduce...

April’s Fool

By Michele Francisco, OWP editor High alcohol, over-extracted, heavily oaked wines. Blech. My delicate, refined Northwest-centric palate is especially sensitive to these characteristics. As someone who struggles to maintain a poker face, I began to worry as my trip to Napa approached. Would my disdain be apparent with every sip? After a recent snowstorm prevented my companion from joining me, I considered canceling my appointments. However, as a lifelong student of wine, curiosity got the best of me. What I discovered surprised me. An impressive transformation has occurred since my last visit to Napa Valley. Winegrowers and makers favor a more restrained style rather than the big, bold wines popularized by critic Robert Parker. I found wines with more elegance and nuance. It’s as if Napa has taken a page from Oregon’s winemaking book. I was pleasantly surprised by what I tasted. Between my winery appointments and other tasting opportunities during the Wine Writers’ Sy

Tango and Terroir

By Paula Bandy Malbec has always carried a sense of movement. Born in Southwest France. Reinvented in Argentina. Malbec now thrives across our state’s varied landscapes¬– from Southern Oregon’s warm days and cool nights to the high desert edges of Snake River and the structured power of the Walla Walla Valley. It is a grape shaped by migration, adaptation and rhythm. Each spring in Portland, Malbec’s tempo becomes tangible. Striding into its fourth year, Malbec in the City has become one of Oregon’s most distinct wine gatherings. Founded by Argentine-born Juan Pablo Valot, known as JP, co-owner and winemaker of Valcan Cellars, the event places Malbec at center stage. And it does so with unapologetic energy. This is not a quiet, fussy tasting. Picture downtown energy meeting vineyard intention. Bold reds poured alongside live tango. Think structure, spice, dark fruit and music moving through the body as it does the entire room. “Here in the U.S.,

Elevated Status

By Greg Norton A “nested AVA” might sound like something sought by a birdwatcher. In the U.S., the term refers to American Viticultural Areas, some within larger winegrowing appellations. Designated in July 2006, the Eola-Amity Hills, Willamette Valley’s fifth nested AVA, celebrates its 20th anniversary this year. SIZE MATTERS After the Willamette Valley AVA was established in 1983, wineries could more accurately indicate a wine’s origin. “Nobody had ever heard of the Willamette Valley at that point,” recalled Pat Dudley, Bethel Heights Vineyard co-founder and wife of Eola-Amity Hills petitioner Ted Casteel. “We were all busy trying to distinguish it from Oregon as an appellation.” The Willamette Valley AVA covers 3.5 million acres spanning over 100 miles from north to south. Soon after the turn of the 21st century, it became obvious more precise geographical distinctions were needed. “It’s really big,” Dudley continued,

Pinot’s Other Kid

By Michele Francisco There’s no question Pinot Noir has been quite prolific over the centuries. Coupled with Gouais Blanc, the pair has produced more than 20 unique grape varieties. Their most popular child here in Oregon is Chardonnay, but other siblings are starting to gain traction. One of them, Aligoté, is quietly finding a loyal following with both winegrowers and wine lovers. As Burgundy’s second-most-planted white grape, Aligoté has long been appreciated by the French for its citrusy, mineral-driven wines. The inaugural Aligoté Affair, hosted by Balsall Creek on Saturday, May 2, presents the ideal opportunity to sample the variety. A dozen Oregon producers will gather to share their interpretations of the high-acid grape. Much like its parent Pinot Noir, Aligoté reflects a certain terroir transparency. As for Aligoté’s Oregonian characteristics, expect citrus in the form of quince, kumquat, tangerine and kaffir lime. White pea

Symposium Standouts

By Greg Norton The Oregon Wine Board recognized eight exceptional wine professionals at the 2026 Oregon Wine Symposium on Feb. 3, celebrating individuals whose work has shaped the state’s wine industry. The annual awards, determined by peer nominations, spotlight contributions ranging from pioneering viticulture to community building across Oregon’s diverse wine regions. THERE FROM THE BEGINNING Bill Fuller, founder of Tualatin Estate Vineyard and consulting winemaker at Willamette Valley Vineyards, received the Lifetime Achievement Award posthumously for his extraordinary dedication spanning five decades. When Fuller moved from California to Oregon in 1973, he brought a vision for cool-climate Pinot Noir that would transform the state’s wine identity. “David Lett’s cuttings of Pinot Noir were put together on Bill Fuller’s back porch” before making their way to Oregon, recalled Jim Bernau, founder and president of Willamette Valley Vineyards an

Sake Industry News. Issue #157

When The Arts Meet Artisanal, Dassai Back To Earth, GI Tottori, Bacteria: The Key To Real Terroir? Nippon-shu! Mukai Shuzō Under Sea Sake, Four Heavenly Kings of the Noto Tōji Guild and more!

BJ’s Restaurant & Brewhouse releases Waterfall Rice Lager collab (received)

BJ’s Brewhouse has a new limited-edition seasonal beer out now, a collaboration with Sapporo/Stone Brewing, Waterfall Japanese-Style Rice Lager. Brewed with jasmine rice and Sorachi Ace hops, it’s currently available at BJ’s locations nationwide. It’s 4.5% ABV with 18 IBUs. As part of the rollout, BJ’s is hosting a five-course … Continue reading

Everything You Need To Know About Italian Pilsner

Seeking Amarone: Grace and Beauty of Cesari Amarone Bosan

What do you think of Amarone? I know that some people simply dismiss it as an alcohol bomb, as many Amarone wines nowadays are sporting 16.5% ABV, and winemakers blame climate change. Okay, climate change is not the subject of this post, so let’s quickly rewind before we go too far. Let me repeat the […]

Chicken Tikka Masala Recipe: A Lighter Take On a Classic

Did you know that this popular dish found on South Asian menus was created in Glasgow, Scotland? And that tikka means “piece” or “chunk” and refers to the charred morsels of tender chicken?!

Easter Mocktails You Need To Make

Celebrate Easter with these 5 Easter mocktails you need to make! These easy alcohol-free drinks are perfect for brunch or spring gathering.