VinePair Podcast

Adam, Joanna, and Zach react to the news that the New York Times is taking a different approach to its food section: having a critic specifically devoted to covering restaurants outside New York, plus producing more video content. Can they take the success they've had in New York City and make it work on a national level? How prized will these reviews be in other cities? Can they really take on other well-known publications, plus the influencer set? 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: The Acid Test: What’s the Best Version of Lime Juice for Cocktails?Zach is reading: What’s the Point of a New Billionaire Owner if Anchor Still Hasn’t Reopened?Adam is reading: Where to Eat and Drink in Guadalajara Right NowInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Adam, Joanna, and Zach answer a listener question about why it is that so many wine lists look the same these days, with the same wines being sold or excluded. Has a new generation of wine buyers, sommeliers, and other professionals calcified to this extent, or are they just afraid to come to their own conclusions and risk the judgment of their peers? 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: Black Raven Brewing PilsnerJoanna is drinking: Frosé at Montauk ClubAdam is drinking: 2007 Mayacamas Vineyards Cabernet SauvignonInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Adam, Joanna, and Zach are joined by Le Moné co-founder Eric Bachli to discuss the continued success of the spritz category, and how it has expanded beyond the Aperol Spritz to incorporate a wide range of aperitifs and liqueurs, as well as how it fits multiple different drinking occasions for many consumers worldwide. 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: We Asked 12 Wine Pros: What ‘Cult’ Wine Is Actually Worth the Hype?Adam is reading: Nothing Can Stop Julien Miquel: The ‘YouTube King of Wine Pronunciation’Joanna is reading: Is All Bottled-in-Bond Whiskey As Transparent as It Was Intended to Be?Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Discussing the belief that Gen Z is 'killing the bar tab,' the hosts explore how this generation's financial habits differ from previous ones. They challenge stereotypes about younger drinkers and examine how societal changes, especially post-COVID, have altered bar culture. Tips for bars on adapting to these trends while keeping patrons satisfied are also shared. Personal drinking experiences add a light touch, including favorite cocktails and the nuances of memorable wines.

In this engaging discussion, Dave Infante, a VinePair contributing editor specializing in the beer industry, reveals the shocking closure of Republic National Distributing Company's California operations. He dives into how competitive dynamics, regulatory shifts, and changing consumer preferences contribute to RNDC's unraveling. Listeners will learn about the operational challenges following RNDC's merger and the turmoil this creates for employees and smaller suppliers. Infante’s insights shed light on the future of beverage distribution in this rapidly evolving landscape.

Adam, Joanna, and Zach discussed a frequently-posed question: what happened to some of the big public-facing food and drinks festivals, and why have they fallen off so dramatically over the last half decade. Is it just a case of another Covid-prompted change, or has the entire format gone stale? 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: Pegu ClubAdam is drinking: Kistler Vineyards ChardonnayZach is drinking: Fast Penny Spirits "Amaricano"Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Joanna and Zach respond to yet more reporting about how retailers and on-premise operators are reacting to declining demand for wine. While some producers are turning to price increases to shore up profits, many customer-facing businesses are reducing the number of SKUs they stock to concentrate purchasing power and perhaps to better align with what most wine drinkers really want. 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: Wine and Ice Cream Are a Terrible Pairing, So Why Are Bars Selling Them Side By Side?Joanna is reading: A Quest to Drink 3,000 Beers and the Quiet Comeback of Ticker CultureInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Inspired by an aside on a recent Cocktail College episode, Adam and Zach discuss Gus' Sip & Dip, a Chicago bar that only offers one spirit in each category, but also sells all of its cocktails for $12. Eliminating the back bar has allowed them to concentrate their purchasing power on a few key bottles, getting them the best price they can and then letting them pass the savings on to their guests. Is this a model that other bars could copy or do we lose something valuable when guests can't choose their brand of spirit? 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: Appassionata Estate "GG" RieslingAdam is drinking: Still strength Tequila Ocho BlancoInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Prompted by a recent piece on additives in other spirits beyond tequila, Adam and Zach discuss why it is that the additive-free conversation is so focused on one spirit - is it something distinctive to the way tequila is discussed and marketed, or is it more about brown spirits versus clear ones? 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: With White Wine Dominating, Can Richer Expressions Make a Comeback?Adam is reading: A World Beer Cup ESB Gold for Sierra Nevada Pale Ale? We’re as Confused as You Are.Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

With summer around the corner, it's once again time for Joanna and Zach to talk about rosé: is the issue that the category needs to be better marketed, or is it more that other drinks have taken some shine away from the one-time summertime juggernaut. 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: Guinness "Fonio" StoutZach is drinking: Chartreuse "1605" at The MorrisInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.