Ancient History of Wine

The Myth of Wine vs. Beer: Why the Divide is More Illusion Than Reality

The Myth of Wine vs. Beer: Why the Divide is More Illusion Than Reality

The divide between wine and beer lovers isn’t as clear-cut as it seems. Sure, there are rituals, preferences, and quirks that set these two tribes apart—but the truth is, they’re more alike than they’d admit. Let’s cut through the noise: the so-called “wine people” and “beer people” aren’t actually enemies. They’re just two sides of the same coin, both obsessed with flavor, craft, and the joy of a perfectly poured drink. Wine drinkers often romanticize terroir, vintage, and the art of pairing. Beer enthusiasts, meanwhile, geek out over hop profiles, barrel aging, and the science of fermentation. But here’s the…
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Decoding Wine Body: How to Taste the Fullness in Every Sip

Decoding Wine Body: How to Taste the Fullness in Every Sip

The verdict is in: Wine body isn’t about sweetness or tannin—it’s about the weight of the glass. Think of it like milk fat: whole milk feels rich, skim milk feels light. Wine body operates on the same principle, but with more nuance. It’s the sum of alcohol, acidity, and texture, and it shapes how a wine feels in your mouth. Whether you’re sipping a crisp Pinot Noir or a bold Cabernet, understanding body helps you navigate flavor profiles and find wines that align with your palate. Light-bodied wines are the minimalist classics. They’re low in alcohol (typically under 13.5%) and…
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When Your Coffee Probe Lies: A Roaster’s Dilemma

When Your Coffee Probe Lies: A Roaster’s Dilemma

Here’s something to stir your curiosity: You’ve spent a small fortune on a high-end roaster, but your first batch smells like burnt toast. You’re not alone. The Kaleido M2 Pro promises precision, but for newbies, it’s a minefield of confusion. Take this user’s plight: They’re trying to roast El Salvador Honey San Luis Bourbon, a bean with notes of milk chocolate and earthy cacao, but their probe is throwing them off. At 350°F, they’re hearing first crack—way below the usual 380-405°F range. Is their machine broken? Or are they just missing the calibration? The data speaks volumes. Green weight of…
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Greenville’s Wine Merchant Brews a New Era with Tea and Coffee

Greenville’s Wine Merchant Brews a New Era with Tea and Coffee

If you haven’t heard yet, Greenville’s wine scene just got a caffeinated twist. Camino Wine Merchant, a beloved neighborhood staple, has expanded its footprint with Camino Cafe, a sleek new space blending tea, coffee, and the same meticulous curation that defines its wine offerings. Owner Liz Dowty Mitchell, a connoisseur of both realms, sees tea as the wine world’s intellectual cousin. “It’s a very cerebral beverage,” she says. “Wine folks are already nerdy about tea—coffee just completes the trifecta.” The cafe’s menu is a curated journey, spotlighting rotating coffee roasters like Copenhagen’s Coffee Collective and tea sourced through collaborations with…
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Wine Labels: Art, Marketing, or Misdirection?

Wine Labels: Art, Marketing, or Misdirection?

Wine labels are the first thing you notice—before the pour, before the first sip. They’re the silent ambassadors of a bottle’s story, promising everything from terroir to taste, all in a few seconds. Yet, as the industry grapples with identity and appeal, the question lingers: do these tiny canvases hold more weight than the wine inside? For producers, labels are both a necessity and a gamble. Legacy estates rely on names like Château Margaux to command respect, but newer vintners without such pedigree must craft something more. “Labels are storytelling tools, but they shouldn’t overshadow the wine’s quality,” says Holly…
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DWWA 2026 Opens: A Benchmark for Global Wine Excellence

DWWA 2026 Opens: A Benchmark for Global Wine Excellence

This might just change your routine: The Decanter World Wine Awards 2026 are open for entries, offering a rare chance to elevate your wine’s global profile. For over two decades, DWWA has set the gold standard for quality, with 18,000+ wines annually judged by 250+ experts—Masters of Wine, sommeliers, and industry leaders. A medal isn’t just accolade; it’s a passport to credibility, unlocking new markets, media exposure, and trade partnerships. Even non-winners get detailed tasting notes to refine future vintages. As Co-Chair Beth Willard puts it, “A DWWA medal is a catalyst for opportunity.” The 2026 edition builds on this…
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Reviving Fair Trade: A Coffee Entrepreneur’s Quest to Redefine the Supply Chain

Reviving Fair Trade: A Coffee Entrepreneur’s Quest to Redefine the Supply Chain

This is worth savoring: A month in Africa’s coffee heartlands revealed a stark truth—small farmers are getting less than 10% of the retail price. The same inequity echoes in South and Central America, where language, culture, and geography make operations more feasible but ethics remain unaddressed. My mission? To build a processing plant and export brand that pays farmers a living wage. I’m not the first to dream this, but I’m determined to turn the tide. The coffee world is built on a broken pyramid. Farmers, who bear the labor and risk, often earn less than a day’s wage for…
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Mastering Coffee Craftsmanship: Luiz Eduardo Lahutte Motta’s Journey at SO Coffee Roasters, Porto

Mastering Coffee Craftsmanship: Luiz Eduardo Lahutte Motta’s Journey at SO Coffee Roasters, Porto

Coffee enthusiasts, meet Luiz Eduardo Lahutte Motta - a barista, consultant, and event guru who weaves magic behind the scenes at SO Coffee Roasters in Porto. His passion for coffee began with his grandmother's morning brew and has since evolved into a lifelong dedication to hospitality, connection, and excellence. In 2024, Luiz made history by winning the Portuguese Brewers Cup title, showcasing his skills on the world stage. Luiz's coffee journey started "by accident" in 2011, when he was recruited to work as a barista due to a kitchen injury. But it quickly became clear that this was no coincidence;…
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Rising Star of Turkish Coffee: Hüseyin Rahimler at Fabriek Roasting Co., Bursa

Rising Star of Turkish Coffee: Hüseyin Rahimler at Fabriek Roasting Co., Bursa

At just 25, Hüseyin Rahimler has already made waves in Turkey’s specialty coffee scene. Based in Bursa, he's a barista and instructor at Fabriek Roasting Co., where he balances daily service with education and events. His passion for growing his skills and sharing knowledge makes him one of the most engaging young professionals in Turkish coffee today. In 2024, Hüseyin became the Turkish Latte Art Champion, a title that opened the door to the world stage and reshaped how he sees the craft. His preparation was months of focused training and passion – a routine that reflects his athletic background…
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Differentiate Your Specialty Coffee Brand with Purpose and Impact

Differentiate Your Specialty Coffee Brand with Purpose and Impact

In a fiercely competitive specialty coffee market, it's no longer enough to offer top-notch quality. To stand out, you need a unique brand identity that resonates with consumers on an emotional level. We spoke with Danu Pedreschi from Making Bulla and Ratibor Hartman, a Panamanian producer at Mi Finquita project, to learn the secrets of building a coffee brand that leaves a lasting impression. The market for specialty coffee is growing rapidly, both in established and emerging markets. According to the National Coffee Association's latest NCDT report, 59% of cups consumed are now specialty coffee, up by 18% over five…
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