VinePair Podcast

The discussion kicks off with the transformation of the Martini, blending classic styles with innovative twists. An interesting look at the rising trend of 50/50 serves captures attention. They explore the cultural ties between craft beer and jam bands, reminiscing about favorites like Magic Hat No. 9. The hosts delve into the changing presentation of martinis in bars, highlighting modern techniques while still honoring tradition. Listeners are encouraged to consider which cities could rival New York as the martini capital of the U.S.

The hosts dive into the evolving landscape of cocktail bars transforming into restaurant-style venues. They discuss the struggles of marrying intricate food menus with the drinking experience, questioning whether bars truly want diners. The challenges of maintaining a lively atmosphere while serving meals are explored, revealing the tension between patrons and staff. Additionally, they share insights on a remarkable Roussan wine and introduce Zacapa Rum's unique aging process, adding a flavorful finish to the conversation.

With lots of public backlash building against tipping, Adam, Joanna, and Zach discuss why "tip creep" is hurting folks who actually rely on tips for their wages, and why adding lots of different charges and service fees onto a restaurant or bar check is the wrong way to convey that employees are being taken care of. 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: Thinking Differently: Neuorodivergent Bartenders Thrive Behind the StickZach is reading: How Monster Managed to Vaporize Half of CANarchy’s Value in Just Three YearsAdam is reading: For Non-Alcoholic Drinks Brands, Bitter Is BestInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Adam, Joanna, and Zach are joined by Dave Foss to talk about some listener complaints surrounding wine service in restaurants: why staff training and education are critical, how cutting back on hours is counterproductive, and more. 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.Adam is drinking: Colonel E.H. Taylor Small Batch BourbonJoanna is drinking: Raspberry Whiskey Sour at Bar SnackZach is drinking: Gin Martini with a skosh of Highland Park 12Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Adam, Joanna, and Zach respond to the widely-reported rumors that Constellation Brands is looking to sell off the entirety of its wine portfolio to focus on beer. They chat about how beer has become the centerpiece of Constellation's business, whether recently-implemented tariffs should be a cause for concern, and what this might mean for the few spirits brands in the portfolio. 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: Before Whiskey Stones, There Were Martini Stones — And They Didn’t Work EitherAdam is reading: VinePair's Best New Bartender 2025Joanna is reading: Can Japan Replicate What it Did for Whisky With Wine?Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

The hosts delve into the Elijah Craig Old Fashioned Competition, revealing its surprising appeal to Millennials and Gen Z. They share their adventures with vintage spirits, including a vermouth-making experiment, and discuss how aged bourbons elevate the drinking experience. The Old Fashioned emerges as a sophisticated choice, attracting younger drinkers with its timeless charm. Insights into cocktail culture, the allure of unique ingredients, and memorable tasting experiences spice up the conversation, highlighting the evolving nature of bourbon appreciation.

Adam, Joanna, and Zach respond to a listener question about restaurants selling wine by the centimeter and other similar measures: does this make wine service and wine drinking more fun, or is it confusing to guests? 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: Has Tequila’s Stateside Popularity Boosted Tourism in Jalisco?Zach is reading: Why Is Everyone Trying to Make Eye Contact During Toasts?Adam is reading: 8 Ways to Tell You’ve Been Poured a Great Guinness, According to an ExpertInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

The hosts dive into Maker's Mark's new ad campaign targeted at young drinkers, sparking a debate on the bourbon industry's proactive approach. They explore trends shaping the bourbon landscape and the historical challenges distilleries face. The discussion also touches on the complexities of bourbon exports to Europe amid rising local whiskey production. With a nod to community and quality, they highlight the evolving tastes of the next generation and the importance of innovative marketing in keeping the spirit alive.

Adam, Joanna, and Zach discuss why Malbec remains an important variety for American drinkers, and more broadly how recognizable varieties are still supremely important in the conversation around wine in America. While there's room for and some interest in more obscure varieties, the power of the most well-known grapes and styles remains undiminished despite many years of longing and attempts at education from certain sectors of the wine industry and media. 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: This Winter’s Hottest Cocktail Trend? Frozen DrinksZach is reading: Why Did the Sommelier Take My Bottle of Wine Away After Opening It?Adam is reading: In a Post-Prohibition World, What’s the Point of ‘Speakeasies’?Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Prompted by a recent experience, Adam, Joanna, and Zach bemoan the fact that too many restaurants channel all wine service through their sommeliers, even sometimes prohibiting servers from taking orders or even refilling glasses. Why are you keeping us from buying more wine?!? 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 drinking: Atheras Spirits Tasting at Bitter MonkZach is drinking: Domaine Ostertag "Fronholz" RieslingAdam is drinking: Half Acre Daisy Cutter Pale AleInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.