by Amy Reiter in Drinks, News, October 20th, 2016
by Amy Reiter in Drinks, News, August 22nd, 2016
You’re out to dinner with friends and decide to order a bottle of wine, but there’s something about the wine that seems … sort of … off to you. Still, you’re no wine expert, so how can you really know? Should you just swallow your doubts and drink the wine anyway? Or should you risk seeming high-maintenance and send it back?
It can be difficult to tell whether a wine is actually bad or just not your cup of tea — to mix a beverage metaphor. Happily, the web is filled with advice from oenophiles (including this recent article on FoxNews.com) on how to handle the situation. It all basically comes down to three things:
by Amy Reiter in Drinks, News, June 23rd, 2016
Back in the ’80s, wine in a box was pretty much the opposite of a status symbol — an indication that you clearly favored quantity and convenience over quality, when it came to wine. Boxed wines were a bottom-of-the-barrel, bulk affair. (You millennials will have to take your elders’ word for it.) Serious sippers wouldn’t go near anything that didn’t come in a bottle, with a cork.
In recent years, of course, a lot has changed when it comes to wine packaging, and now boxed wines are a different breed than they used to be. That is to say that many of them are actually quite good.
Here are a few things to know about wine in a box — then and now:
by Amy Reiter in Drinks, News, May 7th, 2016
It’s hard to imagine that the world was clamoring for blue wine — what’s wrong with red, white and rose? — but the presumed dearth of demand hasn’t stopped someone from making it. A group of someones, that is.
by Regan Burns in Drinks, April 29th, 2016
We all know rosé is a legit trend — with sales of premium imported rosé wines in the United States rising 41 percent on volume and 53 percent on value in 2014 alone, according to Nielsen research.
Also a trend for 2016? Drinking wine out of a can, which means this summer you can be doubly trendy — and drink rosé out of a can. Yep, canned rosé is a thing that exists.
by Amy Reiter in Drinks, News, March 3rd, 2016
If picturing yourself drinking a glass of chilled rosé wine conjures up images of hot summer nights spent outdoors, eating and chatting with friends, there’s a good reason: Rosé was made for warm-weather drinking. Factor in its food-friendly, easy-to-drink nature, along with a generally affordable price tag, and it’s no surprise that rosé is a popular party choice. So when choosing foods to serve with your rosé, it should come as no surprise that spring and summer party fare is just the ticket.
by Amy Reiter in Drinks, News, February 23rd, 2016
We may already be aware that millennials like to drink wine (big-name beers, not so much), but we may not have grasped just how much vino the young’uns are guzzling.
Now we know: a whole lot.
In 2015 alone, American millennials (in this case defined as those 21 to 38 years old) glugged through — or, more charitably, delicately sipped — 159.6 million cases of wine, according to new statistics on wine consumption unveiled by the Wine Market Council and cited by Wine Spectator. Figuring there are about 79 million millennials (estimates vary a bit), that’s more than two cases of wine per person. It’s also more wine consumption than any other generation. (Sorry, baby boomers and Gen Xers.) In fact, nearly half — 42 percent — of all wine consumed in the nation in 2015 was drunk by millennials.
by Layla Khoury-Hanold in Restaurants, December 12th, 2015
The word “natural” is notoriously indistinct and ill-defined when it comes to food (though that may one day change). The term may seem especially cloudy when it is applied to wine. Yet, NPR’s The Salt blog notes, “natural wine” is currently a cult hit.
WBUR reporter Andrea Shea, clearly a fan, has offered a primer on natural wine. Here are a few things to know:
by Amy Reiter in Drinks, News, September 27th, 2015
Chefs’ Picks tracks down what the pros are eating, cooking and drinking from coast to coast.
When parties abound, it’s tempting to just buy a box of wine and let the masses descend. But if you want to put a little more thought into the season’s celebratory bottles, dazzle your guests by taking your cues from these chefs’ go-to bottles to serve, gift and brighten spirits. Read more
by Amy Reiter in Drinks, News, September 23rd, 2015
If your palate yearns for fancy Bordeaux but your wallet insists that you settle for Two-Buck Chuck, the company behind a new device called the Oak Bottle has you squarely in its sights.
The Oak Bottle, billed as “the first for-home-use barrel-aging apparatus,” promises to make your “cheap or average-tasting” wine and spirits far more palatable by infusing them with an oaky flavor in anywhere from a few hours to a few days.
If you’ve found yourself drinking more rosé — or drinking it for the first time — these past two summers, you’re part of a national trend. “Folks on the coasts had heard it for a couple of years, but 2014 was where rosé really became like, it,” Devon Broglie, Whole Foods’ associate global beverage buyer, recently told Eater.
But how did the pretty pink wine get so popular, so suddenly? Eater took a look. Here are a few takeaways:
It was no accident: Having noticed the rosé trend fermenting in wine-forward areas like Southern California, buyers at national retail chains, who have a nose for such things, made a conscious decision to decant it to areas across the country.