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

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

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

Adam, Joanna, and Zach discuss a recent and much-shared New York Times piece claiming that Gen Z is "killing the bar tab." Is it true that younger drinkers are truly different from previous generations, or are time-old concerns about limited budgets and a lack of practical experience more to blame? Regardless, what are some strategies that operators can use to keep costs down and customers happy? 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: 2017 Andrew Will Winery "Two Blondes" RedJoanna is drinking: Kir RoyaleAdam is drinking: Division Winemaking Co. Pinot NoirInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair

Adam, Joanna, and Zach are joined by VinePair contributing editor Dave Infante to discuss his breaking story about Republic National Distributing Company's announcement that they'll be shutting down their California operations in September. What led RNDC to this stunning admission of failure? Is the changing landscape of total beverage part of the explanation? What will the fallout look like, and can RNDC weather it in other markets? 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: Get to Know Mexico’s Underrated Regional CocktailsZach is reading: How St-Germain Went From Bartender’s Ketchup to Spritz SensationAdam is reading: The Bourbon Trail’s Best Kept Secret? World-Class Cocktails at Distillery BarsInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair

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

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

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

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