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Montelvini Redefines Prosecco with Bold Innovation at Wine Paris

Feb

Wine Factsacidity, Asolo, Father, Montelvini, Prosecco

Montelvini Redefines Prosecco with Bold Innovation at Wine Paris

This is worth savoring: Montelvini isn’t just showcasing its century-old roots at Wine Paris—it’s rewriting the script. While Asolo’s history as a Prosecco stronghold is undeniable, the family producer is leaning into a future where tradition meets rebellion. At its stand in Hall 5.2, the focus isn’t just on heritage but on reimagining what Prosecco can be. The brand’s CEO, Alberto Serena, reveals the core of the strategy: “We’re not just selling wine—we’re crafting experiences.” That means spotlighting products like Montelvini 0% Alcohol Free Sparkling, a blend of aromatic northern Italian whites stripped of alcohol through vacuum distillation. The result?…

A New Dawn for Château La Couspaude: Flurin Family’s Vision Unveiled

Feb

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Wine FactsAlan, Couspaude, Father, Flurins, Saint

A New Dawn for Château La Couspaude: Flurin Family’s Vision Unveiled

In the heart of Bordeaux’s storied vineyards, a quiet revolution is underway. The Flurin family’s acquisition of Château La Couspaude signals more than a financial move—it’s a pledge to elevate a historic estate through precision, respect, and a deep reverence for its terroir. Nestled on the limestone plateau at Saint-Émilion’s doorstep, La Couspaude has long been a benchmark of elegance, but its new custodians are poised to redefine its legacy. The estate’s 7-hectare parcel, encircled by stone walls and overlooking some of Saint-Émilion’s most revered crus classés, has already seen transformative investment. Over the past decade, its wines have evolved…

Vermouth’s Secret: Wine or Something Else?

Feb

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Wine FactsFather, This, Vermouth, Wormwood

Vermouth’s Secret: Wine or Something Else?

Get ready to sip on this: Vermouth isn’t just a cocktail staple—it’s a fortified wine with a story as complex as its herbal notes. The answer to whether it’s made from wine is a resounding yes, but the journey from grape to glass is anything but simple. Vermouth begins as a neutral white wine, often fortified with spirits to elevate its alcohol content to 15–20% ABV. This base is then steeped with a medley of herbs, roots, and botanicals, each contributing layers of flavor. Wormwood, the star of the show, adds an earthy bitterness, though its presence has evolved over…

The February 2026 Decanter Issue Reveals a Kaleidoscope of Wine Discoveries

Feb

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Wine FactsFather, This

The February 2026 Decanter Issue Reveals a Kaleidoscope of Wine Discoveries

The verdict is in: this month’s Decanter issue is a masterclass in redefining what we think we know about wine. Amy Wislocki’s take on Viura/Macabeo—once dismissed as a neutral workhorse—shatters preconceptions. Her analogy to a Scandi noir series, slow-burn and unexpectedly thrilling, mirrors the grape’s evolution from reserved to revelatory. With 86 wines rated, the tasting exposes a spectrum of styles where oak, nuttiness, and time transform the variety into a narrative of depth. Even seasoned palates will find themselves reevaluating a grape once deemed dull. The Pierro Chardonnay 2023 stands as a testament to how wine thrives in community.…

AI and Specialty Coffee: The Future is Now, But at What Cost?

Feb

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Coffee FactsFather

AI and Specialty Coffee: The Future is Now, But at What Cost?

The coffee world is changing, and AI is at the center of it. From grading green beans to predicting roast curves, artificial intelligence is reshaping specialty coffee. But as algorithms take over, the question isn’t just whether AI can improve coffee—it’s whether it can preserve the craft that made it special. AI’s most immediate value lies in tackling the inefficiencies that plague coffee businesses. Vision systems can spot insect damage or screen-size deviations faster than any human, while machine-learning models refine roast curves with precision, cutting down trial-and-error waste. These tools aren’t just streamlining workflows—they’re redefining quality control. James Corwin,…

When Top Chefs Choose Coffee: The Roasters Behind Their Best Dishes

Feb

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LifestyleAdriatic, benefits of coffee, Chefs, Father, Wendelboe

When Top Chefs Choose Coffee: The Roasters Behind Their Best Dishes

This might just change your routine: Inside the kitchens where coffee is treated like fine wine. Chefs who once focused on perfecting sauces and plating now spend equal time curating beans, sourcing roasters, and crafting brews that elevate their menus. The shift isn’t about pretension—it’s about precision. “Great coffee has become so common in coffee shops,” says Tim Wendelboe, a World Barista Champion and founder of his namesake roastery. “Why would a restaurant still serve mediocre coffee?” The answer is evolving. At Noma, Denmark’s Michelin-starred icon, chef René Redzepi and Wendelboe redefined the relationship between coffee and cuisine. Their collaboration…

Time Travel with Your Cup: Passenger Coffee Unveils a 10-Year-Old Harvest

Feb

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Coffee FactsFather, Kiriani, Passenger, Peaberry, This

Time Travel with Your Cup: Passenger Coffee Unveils a 10-Year-Old Harvest

Listen up: Pennsylvania’s Passenger Coffee is rewriting the rules of freshness by serving a Kenya Kiriani Peaberry harvested a decade ago. The roaster’s bold move—freezing green coffee at peak quality and releasing it years later—blurs the line between preservation and artistry. This isn’t just about nostalgia; it’s a statement on how specialty coffee can defy time. The 2016 crop, frozen and untouched until now, arrives with jammy blackcurrant sweetness and vibrant citrus tones, proving that patience can enhance, not diminish, a cup. Passenger’s freezing program, tested since 2014 and scaled in 2017, isn’t just a gimmick. It’s a strategic shift…

How to Calculate Shelf Life for Cold Brew Without Pasteurization

Feb

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Coffee FactsAgroforestry, Alto, Cold, Infuser, Refrigeration

How to Calculate Shelf Life for Cold Brew Without Pasteurization

Here’s what you need to know: Cold brew’s shelf life isn’t just about time—it’s a science of safety and sensory clarity. For small-batch cold brew, refrigeration is your best ally, but without pasteurization, you’re balancing risk and reward. The goal? To nail a “best by” date that keeps your product safe, flavorful, and compliant until you scale up. Start by understanding the variables: temperature, ingredients, and packaging all play roles. Refrigeration slows microbial growth, but it doesn’t stop it entirely. Cold brew’s low acidity and high caffeine content create a unique environment—some bacteria and molds thrive in those conditions. To…

Uneven Roast? The Secret to a Perfect Batch

Feb

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Coffee FactsCatuai, Father, how to clean your coffee maker

Uneven Roast? The Secret to a Perfect Batch

Time to spill: Uneven roasting is a common pain point, but it’s fixable with the right adjustments. You’re working with Brazilian Catuai-Catuai yellow beans from 1200 meters—high-altitude beans known for their density and slow development. At 82 points, they’re already a premium crop, but your roast profile is revealing a flaw. The weight loss from 800g to 708g suggests a medium-dark roast, yet the unevenness points to a deeper issue. The first crack timing—between 7 and 8.3 minutes—is a clue. That range is typical for medium roasts, but the inconsistency in color and texture suggests uneven heat distribution. Catuai beans,…

The Ethiopian Bean’s RoR Crash: Why It Happens and How to Fix It

Feb

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Coffee FactsEthiopian, Father, This

The Ethiopian Bean’s RoR Crash: Why It Happens and How to Fix It

If you’ve ever roasted an Ethiopian bean and watched the RoR plummet at first crack, you’re not alone. This bean’s unique profile—marked by a sharp, bright acidity and a delicate balance of floral and citrus notes—often defies the expected roast curve. Unlike most beans, which see a RoR spike as CO2 escapes, this Ethiopian variety consistently drops. The question isn’t if it happens, but why and how to navigate it. The answer lies in the bean’s cellular structure and moisture content. Ethiopian coffees, particularly from regions like Guji Uraga, have a higher proportion of small, tightly packed cells. When heat…