The lightly bubbly, often cloudy style of sparkling wine called pétillant-naturel—aka “pét-nat”—seemed to come out of nowhere to stake its claim as the wine trend of the moment. But what exactly is it? Zachary Sussman on the history of the trend and how it’s taken hold far beyond its roots in the Loire Valley.
Long, bitter drinks have been the staple of Italian aperitivo for a century. In America, the archetype of the category, the Americano, is not only a loyal standby but a blueprint for a growing field of cooling bitter drinks. Here are five to get you through the long weekend.
For years, the balance of power in Champagne has been shifting—from large producers to small growers—but there is a deeper change afoot. Jon Bonné on how a new outlook on farming and terroir is rewriting the region’s future.
Milton Glaser is one of the most respected graphic designers of our era—famous for, among many other things, the ubiquitous “I ♥ NY” logo. Noah Rothbaum chats with him about his work in the booze world, his process and the metaphysical messaging inherent in good design.
Since Anchor Brewing debuted the first self-identified “summer beer” in 1984, the category has yielded some of America’s best-selling beers. And yet it has no official definition. Aaron Goldfarb on what “summer beer” means, and what you should be drinking now.
For centuries the Venetian lagoon was home to a thriving native winemaking culture. But over the last century, rising tides (and fortunes) rendered winemaking all but extinct. Until now. Paul Abercrombie on Venice’s viticultural revival.
The Jell-O shot has mostly been banished to the ghetto of ingenious underage drinking. But there’s beauty in that. Regan Hofmann on the surprising origins and nostalgic pleasures of jellied alcohol.
For most, flavored spirits are a shudder-inducing category associated with laboratory witchcraft and bad decisions. But even the bodega’s bottom shelf isn’t immune to the craft boom. Lauren Sloss on the distillers who are bringing the real flavor.
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The Punch A-Z
(n.) A large umbrella of a category covering spirits distilled from a fermented mash of grains. In the United States, all whiskeys must be distilled under 190 proof, and bottled at more than 80 proof. The slate of acceptable grains includes corn, rye, wheat, sorghum, malted barley and any combination thereof. The precise mix of […]More A-Z →