Pécharmant – The Best Alternative to Bordeaux Wine
With a rich history spanning centuries, the Pécharmant region is renowned for producing some of the most distinctive wines in France. Nestled in the Dordogne Valley, Pécharmant’s unique terroir gives birth to robust red wines that are as enigmatic as the region itself. But amidst this wine-rich land, one name stands out – Château Beauportail. […]
This Old-School Drink Is Back in Style—and It’s Perfect for Cozy Winter Cocktails
Port is finding a fresh place in winter cocktails, adding rich fruit, sweetness and complexity to seasonal drinks. Though it may seem like a traditional after-dinner wine, it’s versatile enough for everything from aperitifs to simple spritzes.
Port is a fortified wine from Portugal’s Douro Valley. During fermentation, grape spirit is added to preserve some of the grapes’ natural sweetness, creating a concentrated wine with deep flavor. Styles range from bright, berry-forward ruby ports to aged tawnies with notes of dried fruit, nuts and caramel.
That variety makes port useful behind the bar. It can complement or stand in for vermouth and other sweet ingredients, bringing depth without requiring a long list of additions. Its fruit and spice notes also pair naturally with winter flavors such as cranberry, orange, cinnamon, ginger and chocolate.
An easy way to try it is a port spritz: pour port over ice, top with sparkling water or tonic, and add a slice or twist of citrus. The proportions can be adjusted to taste.
For cocktails, there’s no need to splurge on a vintage bottle. A good-quality, fruit-forward reserve ruby port has enough character to hold its own alongside other ingredients. Save exceptional vintage ports for sipping on their own.
10 Must-Try Wines Recommended by the Pros at Charleston’s Food & Wine Classic
The Food & Wine Classic in Charleston will bring together chefs, sommeliers, winemakers, and beverage experts for tastings and seminars. Four wine professionals shared the bottles they’re especially eager to pour and explore at the event, from Champagne and Burgundy to Grenache, Riesling, and Chardonnay.
June Rodil’s picks
Master Sommelier June Rodil is looking forward to wines with compelling histories and distinctive winemaking stories.
- NV Laurent-Perrier Grand Siècle Iteration Nº27 Champagne: Made from the 2015, 2013, and 2012 vintages, this new release continues the house’s effort to blend wines toward an ideal expression. Rodil is curious to see how it balances depth with freshness, and how it compares with the previous release.
- NV Domaine Les Monts Fournois Côte Avize Grand Cru de Luxe Champagne: This 100% Chardonnay comes from two grand cru parcels in Avize. Rodil describes notes of mandarin, orange zest, and pastry, followed by a taut, chalky finish. She’s also excited to share the work of winemaker Juliette Alips, whose thoughtful approach made a strong impression on her.
- 2022 Frescobaldi Castello Nipozzano Montesodi Chianti Rùfina Riserva: Made from Sangiovese grown in a stony, schist-rich vineyard around 400 meters above sea level, this wine reflects the Frescobaldi family’s long history in winemaking. The estate’s first cru, Montesodi combines structure and a sense of place with elegance and energy.
Femi Oyediran’s picks
Advanced Sommelier Femi Oyediran plans to spotlight the range of styles and character that Grenache can offer.
- 2024 Yalumba The Tri-Centenary Barossa Valley Grenache: This single-vineyard wine comes from a two-acre Barossa Valley block planted in 1889.
- 2024 Pax Wines Castelli-Knight Ranch Russian River Valley Grenache: Sourced from a steep western slope grafted to Grenache in 2003, the vineyard was originally planted to Pinot Noir. The wine had not been bottled on its own for 11 vintages.
Oyediran hopes the tasting will inspire attendees to discover the grape’s different expressions—and perhaps become Grenache enthusiasts.
Ray Isle’s picks
Food & Wine executive wine editor Ray Isle has a Burgundy-and-pimento-cheese pairing in mind, along with a Pinot Noir to feature in a lively chefs-versus-sommeliers competition.
- 2023 Faiveley Gevrey-Chambertin Vieilles Vignes: Isle describes this old-vine red Burgundy as both seductive and powerful. At his Low Country/High Living seminar, he’ll put it to the test with pimento cheese on a cracker.
- 2023 Hirsch Vineyards San Andreas Fault Sonoma Coast Pinot Noir: This Pinot Noir will be one of the options in the event’s Chefs vs. Somms pairing challenge. Isle believes the team that chooses it may have an advantage.
Andy Chabot’s picks
Andy Chabot, a food-and-beverage leader at Blackberry Farm and Blackberry Mountain, will explore how wines pair with different dipping sauces.
- 2023 Kühling-Gillot Nackenheim 1G Rheinhessen Riesling: Made by a husband-and-wife team, this dry German Riesling is among Chabot’s choices for demonstrating wine’s versatility at the table.
- 2023 Domaine de la Janasse Châteauneuf-du-Pape: Grenache is the dominant grape in this Rhône wine. Chabot says it works well with a broad range of flavors, making it a promising match for the seminar’s chicken bites and sauces.
- 2023 Peay Vineyards Maritima Estate West Sonoma Coast Chardonnay: Chabot hopes to show how this Chardonnay can pair with many different flavors, while highlighting the work of the small West Sonoma Coast winery.
The wines reflect the Classic’s wide-ranging program: bottles chosen not only for their quality, but also for the stories, places, and pairing possibilities behind them. The Food & Wine Classic in Charleston will feature them across tastings and seminars.
WhistlePig Unveils a Limited-Edition Crème Brûlée Rye Whiskey
As the holiday season approaches, WhistlePig has introduced a limited-edition rye whiskey: 12 Year Rye Single Finish Maple Crème Brûlée.
The whiskey is designed for seasonal sipping and entertaining, with flavors of maple, caramel and spice. WhistlePig says it contains no added ingredients or artificial sweeteners. Instead, the rye rests in barrels previously used to make the brand’s barrel-aged maple syrup, drawing its rich, caramelized character from the oak.
Chief Blender Meghan Ireland said the goal was to evoke crème brûlée through the barrel-aging process alone while keeping the rye at the forefront.
The release is available starting November 5, 2026, through WhistlePig’s website and at select bars, restaurants and retailers nationwide. It is priced at $124.99 per bottle.
11 Best Whiskey Cocktails to Make for the Holidays
The holiday season is a good time to trade summer cocktails for drinks with warming spices, rich flavors, or a wintry feel. Whiskey offers plenty of options, from comforting hot drinks to spirit-forward classics with seasonal twists.
Hot toddy
A hot toddy combines whiskey with hot water, fresh lemon juice, and honey or another sweetener. Cinnamon, cloves, star anise, or a splash of allspice liqueur can add a festive touch. It’s an easy, warming choice after a cold walk or as an alternative to tea after dinner. Try a classic hot toddy recipe.
Bourbon eggnog
Eggnog is a holiday staple, and bourbon makes it a natural whiskey cocktail. For an easy version, stir 2 ounces of bourbon into each 5-ounce serving of store-bought eggnog and finish with grated nutmeg. A little maple syrup adds extra seasonal flavor. For a homemade batch, prepare eggnog from eggs, sugar, milk, cream, and spices, then add bourbon before serving—or keep the alcohol separate so everyone can enjoy it.
Hot buttered whiskey
This cozy drink gets its richness from a spiced butter mixture made with unsalted butter, brown sugar, and spices such as cinnamon, nutmeg, cloves, or allspice. Stir a spoonful into whiskey and hot water until melted. Bourbon makes it sweeter, rye adds spice, and Scotch can bring smoky notes.
Cranberry whiskey sour
Cranberry juice or cranberry syrup gives the classic whiskey sour a seasonal edge. Combine it with whiskey, lemon juice, and sugar or simple syrup; egg white or aquafaba can be added for a foamy finish. Bourbon, rye, and Irish whiskey are all good choices. If using Scotch, choose one that isn’t heavily peated so its earthiness doesn’t overpower the fruit.
Maple old fashioned
A maple old fashioned puts a festive spin on the classic by replacing sugar with maple syrup and using orange bitters. Bourbon works well, while a bourbon-and-rye blend can create a more balanced drink. It remains a strong, whiskey-forward cocktail, making it a good fit for a sophisticated holiday gathering. See this classic old fashioned recipe for the traditional version.
Gingerbread Manhattan
A gingerbread Manhattan combines the spirit-forward character of a Manhattan with ginger and baking spices. Bourbon is often used for its vanilla and sweet spice notes, though recipes vary: some keep vermouth, while others use amaro. Gingerbread bitters or ginger syrup can supply the ginger flavor, with cinnamon and allspice adding extra warmth.
Alpine old fashioned
For a less obvious seasonal drink, an Alpine old fashioned pairs rye with pine liqueur and Génépy, an herbal liqueur associated with the Alps. Its green, vegetal flavors evoke a snowy mountain setting rather than the familiar sweetness of cinnamon or ginger.
Whiskey Mac
The Whiskey Mac is a simple combination of whiskey and ginger wine. Equal parts are common, but the proportions can be adjusted to taste. Blended Scotch is a practical option, though bourbon or single malt can work too. Add hot water for a warming variation.
Apple cider whiskey smash
Shake apple cider, whiskey, and lemon juice with ice, then serve over fresh ice. The lemon keeps the cider’s sweetness in check. Rye adds a spicy edge, while bourbon brings more sweetness. A pinch of pumpkin pie spice or a cinnamon stick makes a fitting seasonal garnish.
Weathered axe
This lesser-known cocktail combines whiskey with ginger syrup, lemon juice, and triple sec. Some versions also include quinquina or vermouth. The ginger and orange flavors suit the season without making the drink feel overly themed. Bourbon is a classic choice, though rye, Irish whiskey, and Scotch can also work.
Winter old fashioned
This understated variation replaces the sugar in a traditional old fashioned with allspice dram, a sweet liqueur flavored with allspice berries. Bourbon adds to the drink’s sweetness, while bitters keep it balanced. It’s a good choice for whiskey fans who want a festive cocktail without overt holiday garnishes.
Marvin Shanken Changed the Way America Drinks Wine
Marvin Shanken, who died on October 29 at age 83, transformed how Americans encounter wine. He took Wine Spectator from a small California newsletter and turned it into a glossy magazine that reached millions of readers and helped make wine a part of everyday culture.
Shanken also launched or reshaped publications such as Cigar Aficionado and Whisky Advocate. But Wine Spectator had the greatest impact on its field. While wine critics helped popularize numerical ratings, the magazine paired scores and tasting notes with long-form stories about wine regions, wineries, and the people behind the bottles. It became the first American magazine devoted entirely to wine and the lifestyle around it.
For many writers, the magazine was also a career-launching platform. One pair of contributors landed an eight-page cover story about Rioja, Spain, in 2008. They never met Shanken, but accounts from former and current staff suggested he remained closely involved in the publication’s work. The story’s reach became clear when a friend later pulled a folded copy from her handbag and said she was planning a trip to Rioja based on its recommendations.
Shanken’s influence extended beyond the magazine’s pages. Wine Spectator helped set a standard for wine journalism, inspiring other publications and expanding public interest in the stories behind what people drink. Its annual New York Wine Experience has brought together hundreds of winemakers and winery owners, giving guests a chance to taste notable wines and meet the people who make them. Events like it helped popularize large-scale wine tastings around the country and contributed to the rise of the “superstar winemaker.”
Winemakers remembered Shanken as someone who championed both wine and the people who produce it. Vintner Jean-Charles Boisset said Shanken gave wine a voice by celebrating its dreamers and pioneers. Winemaker Adam Lee praised his commitment to print, noting that Shanken continued to create magazines filled with photography and stories that could introduce readers to interests they hadn’t yet discovered.
For the writers whose careers began at Wine Spectator, Shanken’s legacy is a world of wine drinkers curious about more than what is in the glass. The next time you open a bottle—whether it’s an old favorite or a new discovery—his influence is worth remembering.
11 Best Whiskey Cocktails to Make This Holiday Season
Holiday whiskey cocktails can range from rich and warming to tart and spirit-forward. These 11 ideas pair familiar whiskey drinks with seasonal flavors, offering options for everything from a casual evening at home to a festive gathering.
Hot toddy
A hot toddy combines whiskey with hot water, freshly squeezed lemon juice, and honey or another sweetener. Cinnamon, cloves, star anise, or a splash of allspice liqueur can add extra warmth. It’s a straightforward choice for guests coming in from the cold or for a cozy after-dinner drink.
Bourbon eggnog
Eggnog is a holiday staple that’s easy to spike with bourbon. For a quick version, stir a 2-ounce pour of bourbon into each 5-ounce serving of store-bought eggnog and finish with grated nutmeg. A little maple syrup adds another seasonal note.
For a homemade batch, whisk egg yolks and sugar with milk, cream, and spices, then heat until thickened. Bourbon can be mixed into the full batch or added to individual servings, making it easy to offer an alcohol-free option too.
Hot buttered whiskey
This rich winter drink starts with a mixture of unsalted butter, brown sugar, and spices such as cinnamon, nutmeg, cloves, or allspice. Stir a spoonful of the mixture into whiskey and hot water until the butter melts. A cinnamon stick makes a fitting garnish.
Bourbon adds sweetness, rye brings more spice, and Scotch can contribute smoky notes. The butter mixture can also be made ahead and refrigerated.
Cranberry whiskey sour
A cranberry whiskey sour puts a seasonal spin on the classic combination of whiskey, lemon juice, and sugar or simple syrup. Add cranberry juice or use cranberry syrup in place of plain syrup. The fruit’s tartness suits the drink’s sour profile and keeps it from becoming too sweet.
Bourbon, rye, and Irish whiskey all work well. Scotch can also be used, though a heavily peated style may overpower the other flavors. Egg white or aquafaba is optional for a foamy finish.
Maple old fashioned
In this variation on the classic old fashioned, maple syrup replaces the sugar, while orange bitters bring a bright, seasonal touch. Bourbon works particularly well, though a bourbon-and-rye blend can make the drink more balanced.
It remains a whiskey-forward cocktail, making it a good fit for guests who enjoy strong, spirit-led drinks.
Gingerbread Manhattan
A gingerbread Manhattan combines the character of a classic Manhattan with the warmth of ginger and baking spices. Bourbon is often used for its vanilla and sweet-spice notes, though recipes vary: some keep vermouth, while others use an amaro.
Gingerbread bitters or ginger syrup can supply the ginger flavor, with cinnamon and allspice adding extra depth. The result is festive without losing the cocktail’s elegant, boozy feel.
Alpine old fashioned
For a less conventional seasonal drink, an Alpine old fashioned pairs rye whiskey with pine liqueur and Génépy, an herbal liqueur associated with the Alps. The pine and green, vegetal flavors evoke a wintry mountain setting rather than the familiar sweetness of cinnamon or ginger.
Whiskey Mac
The Whiskey Mac is made with just two ingredients: whiskey and ginger wine. The usual approach is to combine equal parts, though the proportions can be adjusted to make the drink stronger or sweeter. Blended Scotch is a practical choice, but bourbon and single malt can work too.
For a warmer version, add hot water. It’s a simple option when you want to serve guests without spending the evening mixing complicated drinks.
Apple cider whiskey smash
Shake apple cider, whiskey, and lemon juice with ice, then serve over fresh ice. Lemon helps balance the cider’s sweetness. A pinch of pumpkin pie spice or a cinnamon stick can add more fall-and-winter character.
Rye brings a spicy edge, while bourbon complements the apple with added sweetness. Store-bought cider works well, though homemade cider can make the drink feel more special.
Weathered axe
The weathered axe is a less familiar cocktail that mixes whiskey with ginger syrup, lemon juice, and triple sec. Some versions also use quinquina or vermouth. The combination of ginger, orange, and lemon gives it a seasonal feel without making it overtly holiday-themed.
Bourbon is a classic choice, but Scotch, Irish whiskey, and rye can also work. Shake the ingredients and serve over ice.
Winter old fashioned
This whiskey-forward variation replaces the usual sugar with allspice dram, a sweet liqueur made with allspice berries. Bourbon is often used to reinforce the drink’s softer, sweeter notes.
It’s a restrained way to bring seasonal spice to an old fashioned—well suited to those who prefer a boozy cocktail without a showy garnish.
Navy-Strength Rum to Commemorate USS Silversides’ Return
A Muskegon distillery is releasing a limited-edition rum in honor of the USS Silversides’ return to the city after a rare trip across Lake Michigan.
Wonderland Distilling Co. and the USS Silversides Submarine Museum created SS-236 Navy Strength Rum, named for the submarine’s hull number. The rum is 55% alcohol by volume, a nod to the traditional strength of rum rations once issued to sailors. The practice had ended in the U.S. by the time the Silversides was built, though it continued elsewhere.
The rum is set to debut at noon on Nov. 21 at Wonderland’s cocktail bar in Muskegon.
The Silversides was one of the most successful U.S. submarines in World War II. It sank 23 Japanese ships, damaged several others, destroyed 16 sea mines and rescued two downed pilots. The submarine has served as a museum in Muskegon since 1987.
It recently returned from a $3.5 million historic preservation project and is expected to reopen to visitors on Nov. 7. Wonderland co-founder Allen Serio said the rum was created as a tribute to the submarine, its crew and the community preserving its legacy.
Beer Date Codes Aren’t as Simple as Expiration Dates
Beer date codes can be harder to interpret than ordinary expiration dates. They aren’t standardized: some breweries print a “best by” date, others use a “born on” date, and some include both.
A “best by” date estimates when a beer may begin to lose flavor; it generally isn’t the same as a safety expiration date. A “born on” date tells you when the beer was packaged. For the freshest taste, look for the most recent packaging date. It can also help if you’re aging beer, since different styles change over time in different ways.
Date formats vary
In the U.S., dates may appear as month/day/year, such as 01/12/2026 for January 12. Some breweries spell out the month in a code like JAN1226. Elsewhere, day/month/year is common, so the same numbers could mean December 1. Some producers use year/month/day instead, and a brand’s format can vary depending on where the beer was made.
Other breweries use Julian-style dates, which identify the day of the year. For example, 032 means the 32nd day, or February 1. The year may be included in several different ways, so codes such as 26032, 6032, or 03226 can all refer to February 1, 2026. Lagunitas separates the day and year in its “born on” code: 032 6 also means February 1, 2026.
Some codes need extra decoding
Certain breweries use their own systems. Weihenstephaner, for example, uses a four-digit code that combines the final digit of the day, the week number, and the last digit of the year. A code of 1106 could indicate a best-by date of March 1, 2026, if the beer was brewed within the past decade.
Guinness uses a longer code, but its first five characters can help identify the production date. A code beginning with L indicates a lot number. The next four digits give a Julian date, with the first digit representing the final digit of the year. For instance, L6059GH005 suggests production on the 59th day of 2026, or February 28.
Decoding can be further complicated when breweries change their systems. Anheuser-Busch InBev, for example, has updated its codes over time, which means online guides may not always be current. If a date is unclear, contacting the brewery is likely the most reliable way to interpret it.
STATESIDE VODKA Ushers In a New Era With “The New American Classic”
Philadelphia-based Stateside Brands has launched “The New American Classic,” a campaign giving its flagship Stateside Vodka a refreshed identity ahead of the holiday season. The campaign presents the brand through a modern Americana lens, emphasizing timeless style, confidence and everyday celebrations.
The updated branding and packaging were developed in-house, with the campaign created alongside Philadelphia agency Quaker City Mercantile. Set across the city, it spotlights settings such as neighborhood bars, tailgates, holiday gatherings and get-togethers with friends. The refreshed look also extends to a clothing collection featuring hats, T-shirts, hoodies and rugby shirts.
Founded in Philadelphia in 2015 by brothers Matt and Bryan Quigley and Clement and Zach Pappas, Stateside Vodka was created to challenge established premium American vodka brands. The company says the spirit retains its smooth character and clean finish, now at a more accessible price.
The campaign marks a new chapter for the brand after strong growth in Stateside Brands’ ready-to-drink portfolio. Its Surfside vodka-based iced teas and lemonades recorded 11.1 million case depletions in 2025. Super Lyte’s Hard Ade launch in March 2026 was described by the company as the largest spirits RTD launch of all time.
Stateside Vodka can be served neat or on the rocks, and used in cocktails such as a Vodka Martini, Moscow Mule or Espresso Martini. It is available in 36 U.S. markets, with a suggested retail price of $20 for a 750-milliliter bottle. Distribution is expanding nationwide.
The brand is also connected to Philadelphia through Stateside Live!, its role as the Official Vodka of the Philadelphia Phillies, and its partnership with the New York Yankees. Visitors can explore the Stateside Distillery and Vodka Bar & Tasting Room in the city’s Fishtown neighborhood.
More information is available at StatesideVodka.com.
Bevineau Inc. Launches Ponder Wine, a New Platform for Discovering Vineyards and Wineries
Bevineau Inc. has expanded Ponder Wine, a platform designed to help wine enthusiasts find vineyards, wineries and wine-producing regions around the world.
The platform brings vineyard and winery locations together in an interactive database, pairing geographic exploration with information to help visitors plan trips and identify less-busy times to go. Bevineau says its goal is to include properties that may be overlooked by traditional searches, including places with little online presence.
To build its growing database, the company uses publicly available information and geographic data to identify and organize viticulture-related locations. The approach was shaped in part by the discovery of a vineyard that had almost no conventional digital footprint. Research into the property revealed circumstances that affected its ability to operate like a traditional winery.
Ponder Wine’s updated interface is designed to give users a broad view of vineyard landscapes while providing details about individual locations. Bevineau says it is aiming to make the platform straightforward for both casual travelers planning a weekend away and wine enthusiasts seeking lesser-known producers and destinations.
The company plans to continue expanding Ponder Wine over the next six to 12 months, with the broader ambition of developing tools for people across the viticulture industry—not only consumers planning winery visits.
Learn more about Ponder Wine or read the original press release.