Freshness and Expressiveness Take Center Stage at Wine Paris
Consider this your morning briefing: Perelada & Chivite is rewriting the playbook at Wine Paris, where its new releases are more than just wines—they’re...
Michigan’s Cold-Hardy Grapes Are Rewriting the Map of Wine
Real talk: The Upper Peninsula isn’t just a place for winter sports—it’s becoming a wine region. As climate extremes push viticulture to the edges of the...
The Côte des Bar’s Secret to Richer, Fresher Champagne
Listen up: Champagne isn’t just about the sparkle of Épernay or the iconic slopes of the Montagne de Reims. The Côte des Bar, its southernmost sub-region,...
Thinning the Crop: How Domaine de la Romanée-Conti Mastered 2023’s Challenges
This is worth savoring: The 2023 vintage from Domaine de la Romanée-Conti didn’t just defy expectations—it redefined them. When the most revered Burgundy...
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...
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...
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...
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...
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...
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...