Inside the Wine Cellar at Highlands Bar and Grill
In this round of “Anatomy of a Wine Cellar,” we go behind the scenes at Birmingham's Highlands Bar and Grill, where chef Frank Stitt has been running the wine program…
- story: Megan Krigbaum
- photos: Caleb Chancey
September’s Best Reads on Drinks and Drinking
This month: the hunt for rare cocktail books, the persistent problem of wine counterfeiting, the death of the sports bar and more.
- story: Punch Staff
- photo: Lizzie Munro
Your Guide to Southern Italy’s Essential White Wine
The smoky, textured fianos you should be drinking right now.
- story: Jon Bonné
- photo: Valeria Alonzo
What We’re Into Right Now
A monthly installment covering what, where and how the editors of PUNCH are drinking. This month, a stellar Irish Coffee, Jasnières chenin blanc, Colorado gin and more.
- story: Punch Staff
- photo: Daniel Krieger
The Most Notable New Bars in America, Fall 2017
Our picks for the most notable American bar openings of the fall and winter.
- story: Punch Staff
- photo: Lizzie Munro
How Envínate Became a Symbol of the New Spanish Wine
With production practices that span multiple growers and regions, the project is changing the conversation about what Spain’s wines should be.
- story: Megan Krigbaum
- photo: Lizzie Munro
Beyond Beaujolais: Nine Gamay Producers to Seek Out
A quick guide to France’s alt-regions for gamay, and the producers worth seeking out.
It’s Time to Go Beyond Beaujolais for Our Gamay Fix
Beaujolais isn’t the only region in France that can satisfy the wine world’s insatiable appetite for gamay.
- story: Jon Bonné
- illustration: Maria Hergueta
The Best Drink Books of Fall and Winter 2017
From a “once-in-generation” wine book to a manual that may be the next Bartender's Guide, here's a look at the most important drink books of the season.
- story: Punch Staff
- photo: PUNCH
What Does the Future of California Wine Look Like?
The sale of one of alt-California wine’s pioneers signals an end of an era. Jon Bonné on why the next chapter may be a lot messier.
- story: Jon Bonné
- illustration: Maria Hergueta
Inside the Wine Cellar at New York’s Babbo
In this round of "Anatomy of a Wine Cellar," we go behind the scenes at Babbo, the restaurant that effectively invented the regional Italian wine list as we know it…
- story: Zachary Sussman
- photos: Daniel Krieger
What We’re Into Right Now
This month, a South African aperitif wine, passionfruit cocktails, key lime gose and more.
- story: Punch Staff
- photo: Lizzie Munro
Popular on Punch
Featured Recipe
Cardinale
This riff on the Negroni alters the ratios slightly and swaps Campari for slightly spicy Contratto Bitter and sweet vermouth for dry, making for a more complex and all-around drier cocktail.