What We’re Drinking This Thanksgiving
From a sherry-laced Negroni to an amari "set-up" and more.
- story: Punch Staff
- photo: Lizzie Munro
From a sherry-laced Negroni to an amari "set-up" and more.
To understand how Portuguese wine has become a new sommelier obsession, look no further than the Patos.
As the vocabulary of wine evolves, can it escape the gendered frameworks that forged it?
The juicy, floral, very chillable Piedmont red blew up in the 2010s thanks to a single producer. Now it’s its own category.
Equal parts virtuous compliment and backhanded dig, the ambiguous wine term may have to die for its true tenets to survive.
At Harlem's Contento, sommelier Yannick Benjamin's list is the latest to envision a program as a means of representation beyond territory and terroir.
From old-vine verdejo to old-school grüner, wines in the oversized format signal a new era of everyday drinking.
Once just a bit player in Chianti, the grape has is now being singled out for its ability to produce juicy, chillable red wines. Here are three to try.
Three wine pros explain why the region has become a perennial wine industry darling.
Over the last decade and a half, Ameztoi Rubentis has maintained one of the most loyal, and unlikely, cult followings in wine.
The batched cocktails, canned wines and on-the-go gear built for effortless summer drinking.
How do we navigate the line between love and revulsion in natural wine?