Welcome to “House Wine,” a new monthly column dedicated to exploring the best that wine has to offer under $25. Up first, the panel tastes through a mixed case of 12 wines to find six big winners.
The IPA, a generously hopped style of pale ale that has become synonymous with craft beer, has become the the whipping boy of many who are still scarred by the “bitter is better” era of craft brewing. But IPA as a style has never been more diverse. Aaron Goldfarb on why IPA haters don’t actually hate IPA.
In the comfort-food gold rush, the pig in a blanket is one of the only classic American snacks that hasn’t crossed over into bars. In the latest “Eating in Bars,” Leah Mennies contemplates whether the house-party favorite is poised to find a seat at the bar.
As the natural wine movement enters its second generation, the techniques and principles that define it are changing. Alice Feiring talks to some of natural wine’s icons about now-popular techniques—from cold carbonic maceration to clay aging—and what they believe to be fad, or the way of the future.
The bitter German digestif Underberg has developed something of a cult following in the U.S. But unbeknownst to most, the brand also has an Amazonian cousin, Brasilberg, distilled by a wayfaring Paul Underberg in the 1930s and still going strong today.
Before Kentucky bourbon, there was Pennsylvania rye, a spirit that slowly died out following the Whiskey Rebellion of the 1790s. Bryce T. Bauer on its fall and the producer who is finally bringing it back.
In the Alps, pine liqueurs and spirits are a common digestif. But in the U.S., they’re an oddball novelty among experimental bartenders. Hope Ewing on why these weird, resinous spirits have found a foothold in America.
Over the last half-century, juke joints—rural Southern bars for dancing and music—have become an endangered breed. Sarah Baird travels up the Mississippi Delta to drink and dance at one of the South’s last true juke joints: Po’Monkey’s.
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The Punch A-Z
(n.): Based in Turin, Italy, this company, which produces a variety of vermouths and sparkling wines, is most famous for their Rosso, a sweet Italian-style vermouth. Formed by wine merchant Alessandro Martini and herbalist Luigi Rossi in 1863, the outfit found great success with their proprietary recipe for Rosso, which was imported in the United […]More A-Z →