VinePair Podcast

Adam, Joanna, and Zach discuss the potential role of AI in restaurants and bars, from wine list and menu creation to guests relying on ChatGPT for recommendations instead of the staff. Are we really going to let an algorithm take over this part of the world too? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Joanna is reading: Is Still Prosecco a Clever Bid or a Branding Blunder?Zach is reading: Espadín: The Surprisingly Short History of Mezcal’s Most Prominent AgaveAdam is reading: How a Passion Fruit Grand Marnier Became a Cult Classic LiqueurInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Adam and Zach discuss a recent piece outlining Sonoma County's contentious plan to created a Wine Improvement District to collectively market the appellation and its wineries. While similar efforts have been used to solid success in Temecula, Livermore, and Santa Barbara, this effort has been fraught, to say the least. Why is it that many wineries, which ostensibly would all benefit from increased marketing and visitation, don't want to get on board, and what does it have to do with the broader industry? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Zach is drinking: 2011 Archery Summit "Arcos Vineyard" Pinot NoirAdam is drinking: De Sterlich Trebbiano d'AbruzzoInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Adam and Zach discuss a recent VinePair piece about the worrisome trend of wine companies divesting themselves of value brands. Given how important these brands and the value tier is for bringing new consumers into wine, why can't premium and fine wine folks accept that they need these wines to exist and succeed for their own success? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Zach is reading: Reddit Bartenders Reveal What Makes a Good RegularAdam is reading: The 30 Best Sauvignon Blancs for 2025Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

The hosts share quirky anecdotes from their recent travels in Germany and Italy, celebrating local cuisine and wines like Nebbiolo. They dive into the vast differences between Michelin-star dining experiences in Europe and the U.S., touching on cultural expectations and service dynamics. The conversation reveals how personal service can create class divides, reflecting on the unique pressures of fine dining in America versus the relaxed atmosphere found in Europe. Humor and nostalgia punctuate their culinary explorations, making for an engaging discussion.

The hosts dive into the fate of American-made amaro, questioning whether the initial craze has fizzled out. They explore the reasons behind the decline in popularity, including consumer preferences shifting towards less sweet drinks. The discussion highlights the challenges creatives face in crafting iconic amaro cocktails and the impact of a changing spirits landscape. With insights on evolving trends, they consider the cultural disconnect between American and Italian perceptions of this classic liqueur.

The hosts dive into the debate over cocktail garnishes, discussing whether they're truly necessary or just an aesthetic extra. They explore how some bars are cutting costs and promoting sustainability by forgoing garnishes. Personal anecdotes reveal preferences for certain drinks, like martinis, while examining the balance between visual appeal and waste. There's also a lively discussion about the role of olives and the shifting cocktail culture, inviting listener input on garnish preferences.

Join VinePair contributor Dave Infante, who recently visited the Hemp Beverage Expo, as he dives into the explosive growth of the hemp beverage industry. He discusses the unique challenges these beverages face, from regulatory hurdles to varying opinions among traditional alcohol companies. Dave also shares insights on the contrasting views of industry veterans versus passionate advocates, and the vision for hemp's future after the 2018 Farm Bill. Expect an engaging exploration of a dynamic and evolving frontier!

Joanna and Zach are joined by VinePair managing editor and Cocktail College host Tim McKirdy to discuss VinePair’s new podcast miniseries, "Mezcal’s Untold Past, Soaring Present, and Fragile Future." What has the rapid growth and globalized demand done to the landscape of Oaxaca, and how has it changed mezcal itself? Tim reveals a bit about the process of making the podcast and shares his thoughts on what the series hopes to reveal. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Zach is drinking: Hot CharlotteJoanna is drinking: BrothTim is drinking: Croissant-infused Kir RoyaleInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

The hosts explore the idea that aesthetic appeal might be more crucial than taste in today's beverage market. They discuss the lasting legacy of influential bartenders and critique clichéd references in cocktail culture. A deep dive into the cultural significance of Sambuca reveals its ties to coffee and personal anecdotes. The conversation also highlights how visual presentation can set drinks apart amidst fierce competition, driven by social media trends and advertising strategies.

The hosts dive into the surprising success of smaller RTD brands over well-known spirits. They analyze pricing challenges and consumer perceptions that might hinder branded ready-to-drink cocktails. Differences in U.S. and European markets reveal deeper insights into consumer habits. They also discuss how family-owned brands adapt more easily than larger corporations, which struggle to balance premium branding with profitability. Join them for lighthearted anecdotes and serious reflections on the evolving beverage landscape.