Agroforestry

How to Keep Your Clay Teaware Odor-Free Without Sacrificing Space

Feb

How to Keep Your Clay Teaware Odor-Free Without Sacrificing Space

Clay teaware is a delicate investment—its porous nature breathes life into every brew but also invites trouble if storage isn’t intentional. For those with limited space, balancing accessibility and protection is a tightrope walk. Storing unglazed teapots in open cabinets or shelves risks absorbing lingering odors from cooking, whether it’s the smokiness of grilled meats or the tang of citrus-based sauces. Even with ventilation, these scents can cling to clay, transforming your prized teaware into a repository for last night’s dinner. The challenge isn’t just about preserving flavor—it’s about safeguarding the integrity of your tools. The problem lies in clay’s…

Bordeaux’s New Claret: A Climate-Driven Revival

Feb

By ADMIN@CoffeeWineTea.com

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Wine FactsAgroforestry, Bordeaux, Father, This, Willow

Bordeaux’s New Claret: A Climate-Driven Revival

Bordeaux is rewriting its wine story. For centuries, the region defined itself by bold, oak-aged reds—now, it’s pivoting to a lighter, more approachable style with a name rooted in history: claret. This shift isn’t just a trend; it’s a survival strategy. As climate change reshapes vineyards and consumer tastes, Bordeaux’s winemakers are redefining what it means to be “claret,” blending tradition with necessity. The new classification, set to debut in 2’th vintage, marks a deliberate break from the heavy, tannic profiles that once dominated. These wines will be lighter, lower in alcohol, and designed to be enjoyed chilled—between 8 and…

Feb

By ADMIN@CoffeeWineTea.com

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Wine FactsAgroforestry, Danch, Father, Jenny, Selections

The Organic Wine Label Is Under Fire

There’s a quiet crisis unfolding in the world of organic wine. Last spring, the USDA’s Strengthening Organic Enforcement (SOE) rules upended the industry by requiring importers—not just winemakers—to hold organic certification. The move, framed as a safeguard against fraud, has instead created a bureaucratic nightmare for small-scale producers and importers. For years, organic wine has carved a niche in the market, evolving from a niche curiosity to a mainstream category. Now, the very rules meant to protect integrity are threatening to stifle innovation and diversity. The fallout is stark. Importers like Eric Danch of Danch & Granger, who once effortlessly…

Feb

By ADMIN@CoffeeWineTea.com

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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…

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

Feb

By ADMIN@CoffeeWineTea.com

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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…

Specialty Coffee Steps into the Spotlight at James Beard Awards

Feb

By ADMIN@CoffeeWineTea.com

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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…

Coffee’s Health Benefits Are Here to Stay

Jan

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Coffee FactsAgroforestry, But, caffeine, Father

Coffee’s Health Benefits Are Here to Stay

There’s something brewing in your cup that science is finally catching up to. For years, coffee’s reputation has oscillated between villain and hero, but recent research is rewriting the narrative. Far from being a guilty pleasure, coffee is emerging as a surprisingly powerful ally in health, with benefits that range from mood boosts to disease prevention. The question isn’t whether coffee is good for you—it’s how to harness its potential without overdoing it. Caffeine, the star of the show, isn’t just a stimulant. Studies show it can elevate mood by blocking adenosine receptors and spiking dopamine, offering relief for depression…

The Art of Pairing Wine with Mexican Cuisine

Jan

By ADMIN@CoffeeWineTea.com

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Wine FactsAgroforestry, Mexican

The Art of Pairing Wine with Mexican Cuisine

Consider this your morning briefing: Mexican cuisine’s bold spices and vibrant ingredients demand a wine that’s as dynamic as the dishes themselves. From smoky tacos to tangy salsas, the right pairing can elevate every bite. Here’s how to match wine with Mexican food without overthinking. Mexican cuisine hinges on core elements like corn, chilies, and citrus, which create a sensory landscape ripe for wine’s influence. Think of wine as an ingredient—its acidity, tannins, and fruit can harmonize or contrast with flavors. For example, the smoky, sweet, and spicy layers of tacos al pastor call for a rosé with enough body…

The Art of Pairing Wine with Chinese Cuisine

Jan

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Wine FactsAgroforestry, Chinese, Father, Lambrusco, Riesling

The Art of Pairing Wine with Chinese Cuisine

Here’s what you need to know: Pairing wine with Chinese food isn’t about matching flavors—it’s about balancing chaos. Chinese cuisine is a symphony of spice, salt, sweetness, and umami, and wine must step up to the plate. The trick? Let acidity, sweetness, and structure do the heavy lifting. German Riesling, with its zingy acidity and subtle sweetness, is a go-to for everything from fried rice to Kung Pao chicken. It’s like a liquid citrus wedge, cutting through grease and amplifying the dish’s complexity. If you’re craving red, Gamay-based Beaujolais is your ally. Its light body and fruity notes handle everything…

Jan

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Wine FactsAgroforestry, Champagne, Father, Palmes, This

How to Unlock Champagne’s Hidden Layers

If you’ve ever wondered how a wine professional deciphers Champagne’s complexity, start with the bottle of Palmes d’Or—a prestige cuvée from Nicolas Feuillatte, the region’s largest cooperative. This Champagne isn’t just about bubbles; it’s a story written over years of aging. The secret? Tirage, the process of aging on the lees, which transforms the wine into a tapestry of toasted brioche, nutty richness, and caramelized depth. These flavors don’t emerge overnight—they demand patience, often eight or more years, to fully unfold. Tasting Champagne isn’t about sipping and moving on. It’s about slowing down. Begin by observing the effervescence—how the bubbles…