ADMIN@CoffeeWineTea.com

Feb

Wine FactsAgroforestry, Denomme, Drew, Father, These

The Ultimate Guide to Home Wine Storage

This is worth savoring: The way you store wine isn’t just about keeping it cool—it’s about unlocking its full potential. A single misstep in temperature or light exposure can rob a bottle of its complexity, turning a future masterpiece into a forgotten relic. For collectors and enthusiasts alike, the right setup isn’t a luxury; it’s the foundation of a wine’s journey from vine to glass. At its core, wine storage is a delicate balance of restraint and precision. Barbara Drew MW, content officer at Berry Bros. & Rudd, emphasizes that the goal isn’t immediate gratification but long-term preservation. “Twelve degrees…

Stone and Wood Merge in Revolutionary Wine Barrel

Feb

By ADMIN@CoffeeWineTea.com

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Wine FactsFather, This

Stone and Wood Merge in Revolutionary Wine Barrel

If you’ve ever wondered how to blend the earthy depth of stone with the aromatic finesse of wood, look no further. Manuel Schön, a fourth-generation Austrian cooper, has created the world’s first hybrid wine barrel—part oak, part stone—designed to deliver fresher, more precise wines while retaining the soul of traditional maturation. This isn’t just an experiment in materials; it’s a response to a clear shift in consumer taste and a bold step toward redefining winemaking itself. Schön’s Hybridfass weighs 88 kilograms, roughly a third more than a standard oak barrel, but its benefits are undeniable. Stone’s inert nature acts as…

Scotch in the Glass: Beyond the Neat Shot

Feb

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LifestyleFather, Manhattan, Scotch, These, What

Scotch in the Glass: Beyond the Neat Shot

There’s something brewing in the glass that’s redefining how we think about Scotch. Once a symbol of solitary sipping, the spirit is now a catalyst for creativity in cocktails, proving that its depth and complexity can elevate even the most unexpected pairings. From the smoky richness of a Manhattan to the zesty brightness of a tropical highball, Scotch is no longer just a base—it’s a star in the mix. The shift began with a simple twist on the Manhattan, swapping sweet vermouth for something sharper, and a disco-era drink that somehow survived the ’80s. These variations didn’t just tweak formulas;…

The USDA’s Organic Rules Are Turning the Wine World Upside Down

Feb

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Wine FactsAgroforestry, Danch, Father, Jenny, Selections

The USDA’s Organic Rules Are Turning the Wine World Upside Down

This is worth savoring: The USDA’s new Strengthening Organic Enforcement (SOE) rules are forcing wine importers to become certified organic, a shift that’s unraveling the progress of a category once dismissed as niche. During a meeting with a Hungarian winemaker, Eric Danch of Danch & Granger casually noted that importers—those handling logistics, not just production—are now required to hold organic certification. The move, effective in March 2024, aims to “better protect organic businesses and consumers” by stamping out fraud. But for a category that’s grown from health-food-store curiosity to mainstream status in under a generation, the rules feel less like…

Unlocking the Complexity of a Closed Bottle

Feb

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Wine FactsFather

Unlocking the Complexity of a Closed Bottle

If you've ever stared at a wine bottle, wondering why it’s so closed off, you’re not alone. The term “tight” isn’t just a critique—it’s a clue about the wine’s journey. Here’s how to coax it into revealing its true self. A tight wine isn’t broken; it’s simply holding back. Think of it as a young red with tannins clamping down like a velvet glove on a steel fist. These structural elements guard the wine’s potential, shielding its flavors until they’re ready to emerge. White wines can also be tight, but their closure often stems from acidity or phenolics rather than…

The Return to Comfort: Why Familiar Wines Are Resurging

Feb

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Wine FactsFather, Gardner, This, Yet

The Return to Comfort: Why Familiar Wines Are Resurging

The wine world has been in a frenzy of exploration for a decade—experimenting with obscure grapes, far-flung regions, and avant-garde styles. But now, the pendulum is swinging back. As Amber Gardner observes, consumers are craving the familiar, the comforting, and the recognizable. This shift isn’t just a trend; it’s a cultural realignment. After years of chasing novelty, people are rediscovering the solace of classic varieties like Chardonnay, Pinot Noir, and Cabernet Sauvignon. The reason? A growing disillusionment with the chaos of the “wine revolution.” For years, the industry trumpeted the virtues of terroir, esoteric appellations, and artisanal minimal intervention. Yet,…

The Unfiltered Truth About Nicosia’s Coffee Scene

Feb

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Lifestyleacidity, Demetris, Father, Nicosia, Utu

The Unfiltered Truth About Nicosia’s Coffee Scene

Get ready to sip on this: In Nicosia, the difference between a chain coffee and a specialty brew is less about price and more about the science of bitterness. Christos Soteriou, a local coffee enthusiast, admits that Starbucks’ Americano is a decent fallback when no better options exist—until you add a pinch of salt to cut the harshness. This trick, he says, transforms the drink into something “at least halfway-drinkable.” But it’s not just about survival; it’s about the broader debate over what defines “good” coffee in a city where chains dominate the landscape. Nicosia’s specialty scene, led by shops…

Coffee’s New Roastery Triples Output, Embraces Simplicity

Feb

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Coffee Factsbenefits of coffee, Evans, Father

Coffee’s New Roastery Triples Output, Embraces Simplicity

Listen up: 321 Coffee is scaling up. The North Carolina roastery, now triple the size of its original warehouse, is no longer just a hub for inclusive coffee work. It’s a production powerhouse, fueled by a bold pivot from tech-heavy systems to low-tech precision. The move reflects a deeper truth: sometimes, simplicity outshines complexity. The new 5,000-square-foot space in Raleigh houses a Loring S35 roaster alongside its existing S15 model, doubling capacity and meeting surging demand from wholesale clients and five local cafes. But the real shift isn’t the machines—it’s the workflow. After years of relying on digital systems to…

Specialty Coffee Steps into the Spotlight at James Beard Awards

Feb

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Coffee FactsAgroforestry, Beard, Father, James, Onyx

Specialty Coffee Steps into the Spotlight at James Beard Awards

When the James Beard Awards—food industry’s Oscars—turned their gaze to coffee, the specialty world took notice. For the first time, a coffee shop made it to the shortlist alongside restaurants, bars, and wine counters. Arkansas-based Onyx Coffee Lab, a roastery with roots in craft coffee since 2015, has landed a semi-finalist nod in the Outstanding Bar category. The recognition isn’t just a win for Onyx—it’s a seismic shift for an industry long sidelined by mainstream culinary acclaim. Onyx’s 1907 location, a sprawling 30,000-square-foot café and roastery, embodies the ethos of modern specialty coffee. It’s not just about beans; it’s about…

The Good Food Awards Coffee Finalists: A Spotlight on Origin and Innovation

Feb

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Coffee FactsColombian, Ethiopia, Father, Good, superfood

The Good Food Awards Coffee Finalists: A Spotlight on Origin and Innovation

Time to spill: The 2026 Good Food Awards coffee finalists are here, and they’re rewriting the rules of origin storytelling. With 25 single-origin entries from 20 U.S. roasters, this year’s crop leans heavily on Ethiopia and Colombia, but don’t sleep on Costa Rica, Panama, Rwanda, or El Salvador. These aren’t just beans—they’re narratives, each one tied to soil, altitude, and the roasters’ obsession with transparency. The Good Food Foundation’s criteria? No shortcuts. Roasters must prove their sourcing practices, highlight processing methods like thermal shock or anaerobic honey, and balance flavor with ethical intent. The judging process is as rigorous as…