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Bilingual Alchemy Meets the 2022 Grange La Chapelle

Feb

Wine FactsAlan, Chapelle, Father, Grange, Penfolds

Bilingual Alchemy Meets the 2022 Grange La Chapelle

Real talk: When two titans of wine—Penfolds and Domaine La Chapelle—cross paths, the result isn’t just a blend. It’s a cultural collision. The 2022 Grange La Chapelle, released at Vinexpo in Paris, is more than a wine; it’s a testament to how disparate worlds can fuse into something transcendent. This isn’t your average Syrah/Shiraz mix. It’s a 50-50 marriage of Australia’s bold Grange and France’s mineral-rich La Chapelle, crafted by winemakers who’ve turned a shared vision into a liquid narrative. The collaboration began with a simple idea: to bridge hemispheres, soils, and traditions. Caroline Frey and Peter Gago, the minds…

A Low-Alcohol Bordeaux Red Redefines Luxury Wine

Feb

By ADMIN@CoffeeWineTea.com

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Wine FactsBordeaux, Father, Ilex, Merlot, Saint

A Low-Alcohol Bordeaux Red Redefines Luxury Wine

Pour yourself a cup for this one: Bordeaux’s first 0.5% ABV red is rewriting the rules of luxury wine. Ilex, a single-varietal Merlot from Saint-Émilion, arrives as a bold statement in the low-alcohol wine world. Crafted by Château Franc Mayne, this 100% Merlot is more than a gimmick—it’s a masterclass in balancing restraint with richness. The wine’s alcohol is stripped after natural complexity develops, preserving its structure and depth. This approach ensures Ilex isn’t just a lighter sip but a wine that demands to be savored. At its core, Ilex is a testament to terroir. The 2023 vintage, harvested earlier…

Syrah’s New Frontier: How Tasmania’s Climate Shift is Redefining Wine

Feb

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Wine FactsFather, Goodwin, Syrah, Tasmania, Valley

Syrah’s New Frontier: How Tasmania’s Climate Shift is Redefining Wine

Time to spill: Tasmania’s cool-climate reputation is cracking. As global temperatures rise, the island state’s once-fragile Syrah vines are rewriting the rules. Ned Goodwin MW, a master of the modern wine world, calls this evolution “a thrilling frontier” for Tasmania’s terroir. The shift isn’t just about warmer weather—it’s about reimagining what Syrah can become in a changing climate. Tasmania’s unique geography has always set it apart. From the lush Tamar Valley to the rugged Huon River, the state’s patchwork of microclimates has long supported delicate, mineral-driven wines. But as heatwaves intensify, growers are facing a paradox: higher temps accelerate ripening,…

Decanter Fine Wine Encounter New York Reclaims Its Crown in Manhattan

Feb

By ADMIN@CoffeeWineTea.com

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LifestyleFather, Manhattan, New, This, York

Decanter Fine Wine Encounter New York Reclaims Its Crown in Manhattan

Consider this your morning briefing: The world’s most revered wine event is back, and it’s not just returning to Manhattan—it’s reclaiming its throne. Decanter Fine Wine Encounter New York, the annual gathering where the industry’s titans and upstarts collide, is now open for tickets. This isn’t just another wine tasting; it’s a masterclass in curation, a stage for innovation, and a reminder that New York remains the epicenter of fine wine culture. The event’s return to Manhattan is more than a logistical choice—it’s a statement. After years of shifting locations, the event has chosen to anchor itself in the city…

San Francisco’s Coffee Scene: Where Culture Meets Craft

Feb

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Coffee FactsAlessandro, caffeine, Francisco, From, Yemeni

San Francisco’s Coffee Scene: Where Culture Meets Craft

San Francisco’s coffee culture is a testament to innovation and tradition, blending historic roots with cutting-edge experimentation. From the birth of “waves of coffee” to the rise of Yemeni beans on the West Coast, the city remains a global epicenter for specialty coffee. Now, 17 standout shops keep the torch burning, each offering a unique chapter in this ever-evolving story. At Caffe Trieste, mosaic-tiled tables outside echo the legacy of The Godfather and its North Beach roots. While the coffee is dark and sweet, the ambiance—paired with cannoli and parrot calls—captures a timeless San Francisco charm. Meanwhile, Capital One’s Union…

Colombian Coffee Takes Center Stage at Las Vegas’ Iwana Coffee

Feb

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Coffee FactsClasse, Colombian, Father, Iwana, Vegas

Colombian Coffee Takes Center Stage at Las Vegas’ Iwana Coffee

Consider this your morning briefing: Las Vegas is getting a fresh shot of Colombian coffee. The Iwana Coffee shop in the Arts District isn’t just serving brews—it’s redefining how specialty coffee is roasted, sourced, and experienced. Sisters Alexandra and Karol Rodriguez Borrero, who moved to the U.S. seven years ago, have turned their family’s 80-hectare Colombian farm into a blueprint for vertical integration. Now, their Las Vegas café is the first in the U.S. to roast Colombian beans in-house, collaborating with a master roaster from Colombia to unlock the full potential of their harvest. The result? A menu that’s as…

El Salvador Hosts Largest Roaster Gathering in Coffee History

Feb

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Coffee FactsAngeles, benefits of coffee, Father, Global, Salvador

El Salvador Hosts Largest Roaster Gathering in Coffee History

Time to spill: The coffee world is converging on El Salvador for its biggest roaster gathering yet. From 26–27 March 2026, the 11th edition of the Producer & Roaster Forum (PRF) will draw over 4,200 visitors, including more than 500 green buyers and roasters, with an estimated $15.7m in business deals. This isn’t just another trade show—it’s a seismic shift in how the specialty coffee industry connects. For years, PRF has disrupted the norm by hosting events in coffee-producing countries, not consumption hubs, and this year’s edition in San Salvador promises to be its most impactful yet. The event’s lineup…

The Cold Brew Bean Conundrum: Finding Your Perfect Match

Feb

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Coffee FactsCalifornia, Cold, Ethiopia, Father, Indonesia

The Cold Brew Bean Conundrum: Finding Your Perfect Match

Real talk: Cold brew isn’t just a trend—it’s a ritual. But here’s the kicker: the right bean can make the difference between a drink that feels like a coffee latte in disguise and one that’s a masterclass in depth. If you’re chasing body and nuance over acidity, you’re not alone. Many cold brew enthusiasts find standard beans too sharp, leaving a lingering tang that steals the show. The solution? A strategic pivot toward beans with lower acidity and richer profiles. Cold brew’s magic lies in its ability to highlight a bean’s inherent qualities without the bitterness of heat. That means…

Feb

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Coffee FactsAfrican, benefits of coffee, Costa, Father, Sumatran

Roasting Reveals Coffee’s Hidden Layers

This is worth savoring: the first time I roasted my own coffee, I didn’t expect to taste the difference. Pouring two Coffee Chronicler cups this morning—one a Sumatran Mandhelian from Happy Mug, the other a Costa Rican Honey processed anaerobic from FreshRoast—felt like unlocking a secret code. Both were extraordinary, scoring 9 to 9.5 out of 10. The Costa Rican, still resting for five days, hinted at swirling citrus, berries, and stone fruit, while the Sumatran surprised me with molasses, cinnamon, and a balance I’d never detected in a bag from a year ago. The journey began with skepticism. A…

When Natural Coffee Feels Like Washed: A Roaster’s Dilemma

Feb

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Coffee FactsAgroforestry, California, Father, That

When Natural Coffee Feels Like Washed: A Roaster’s Dilemma

Here’s something to stir your curiosity: You’ve just received a 30kg bag labeled as natural, but it tastes like a washed bean. The producer claims it was sun-dried with thick layers on raised beds, yet the aroma and flavor scream citrus, honey, and floral notes—nothing like the “classic” chocolate or caramel you’d expect. This isn’t just a mismatch; it’s a puzzle. The confusion stems from the blurred lines between natural and washed processing. Natural beans, fermented on the skin, often carry earthy, jammy, or tart characteristics. Washed beans, stripped of mucilage, tend to be cleaner, brighter, and more acidic. But…