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Next Round: Can Palate Club Blend Algorithms and Sommelier Expertise Into a Wine Club?

Season 3, Ep. 72

Zach speaks with Jennifer Estevez, co-founder of Palate Club, about how the online wine club merges machine learning and the experience and knowledge of sommeliers into wine recommendations. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your podcasts, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.

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9/20/2021

Will Sports Bars Score Big This Fall?

Season 3, Ep. 106
In light of the return of the NFL and college football, Adam, Joanna, and Zach discuss whether sports bars and sports venues will rebound to pre-pandemic levels of success and saturation or whether Covid-19 will continue to depress business. Plus, Adam shares two frustrating service experiences and solicits feedback. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your podcasts, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Joanna is drinking: Irish Coffee at Dead RabbitZach is drinking: Adami "Bosco di Gica" Prosecco DOCGAdam is drinking: Old Fashioned at Callicoon HillsJoanna’s take on Dave Arnold’s Banana JustinoIngredients1 750-ml bottle of rum (I used Diplomático Mantuano)3 yellow bananas (not too green or too brown/ripe)½ teaspoon vanilla bean paste (optional)2 gramsPectinex Ultra SP-LLimesCoconut waterWhole star aniseTechniqueMake the banana rumAdd the rum, bananas, vanilla bean paste if using, and Pectinex to a blender and blend for a minute or two until completely smooth. Keep the rum bottle for decanting later.Pour the mixture into a sealable container and leave on the countertop for about a week, until the mixture has fully, visibly separated.Slowly pour the mixture through a coffee filter (I used a Chemex) to clarify. Pour the extracted liquid (your banana rum) back into the original bottle.Make the Banana JustinoFreeze coconut water into large ice cubes.In an Old Fashioned glass, add an ice cube and pour over the banana rum (about 2 ounces); stir briefly. Squeeze in a wedge of lime and garnish with a whole star anise.