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. […]
The Worst German Beer You Can Buy in the US?
Germany’s long brewing tradition has helped shape American beer culture. Many early U.S. beer brands were founded by German immigrants, but popularity and heritage don’t necessarily guarantee quality. In a ranking of popular German beers sold in the U.S., Beck’s came in last.
The beer received a score of 65 on BeerAdvocate, despite being one of the list’s better-selling options. Reviews often describe its flavor as mediocre or unremarkable. One reviewer summed up the experience bluntly: “Looks good. Smells horrible. Tastes the way it should, but it’s still not for me.”
A reviewer from A Beer Snob’s Cheap Brew Review called Beck’s “a 12-ounce bottle of disappointment.” The reviewer pointed to the brand’s move from Germany to St. Louis, arguing that the change in water and ingredients altered its flavor. Rather than tasting like a premium German pilsner, the beer came across as a generic mass-market lager.
The lawsuit behind Beck’s low ranking
Beck’s parent company, Anheuser-Busch InBev, shifted production from Bremen, Germany, to St. Louis in 2012. But bottles continued to feature phrases such as “German Quality” and “Brewed under the German Purity Law of 1516.” Some customers felt the packaging implied they were buying an imported beer when it was being brewed domestically.
A class-action settlement followed in 2015, with the company expected to pay more than $20 million in consumer refunds. The criticism, as the article frames it, was not that Beck’s had German roots, but that its American-made bottles continued to emphasize German credentials.
Other U.S. beers with German immigrant connections take a different approach. Hamm’s calls itself “America’s Classic” beer, while Pabst Blue Ribbon makes no claim to German origin on its packaging. Shiner Bock, founded by German and Czech immigrants, proudly identifies Shiner, Texas, as home.
Discover the 2026 Luxury Bourbon & World Whiskey Advent Calendar from Cask Cartel
Cask Cartel has announced its 2026 Luxury Bourbon & World Whiskey Advent Calendar, a 25-day tasting collection aimed at bourbon fans and whiskey collectors.
The calendar includes 25 individually packaged 30ml pours, a Glencairn tasting glass and online tasting videos. Featured American spirits include Weller Special Reserve, Eagle Rare 10 Year Old, Buffalo Trace Bourbon, E.H. Taylor Small Batch and Sazerac Straight Rye, as well as selections from Four Roses and 1792.
The collection also brings together whiskies from around the world, including Lagavulin 16 Year Old and Bunnahabhain 12 Year Old from Scotland, Teeling Small Batch from Ireland and Akashi Sherry Cask Whiskey from Japan, alongside bottles from England, India, Denmark and other countries.
For a limited time, purchases include a complimentary full-size bottle of Buffalo Trace Bourbon, while supplies last. The calendar is available through Cask Cartel; the company says in-stock orders ship the same day or the next day, and quantities are limited.
The calendar is an independently curated, third-party product. It is not an official Buffalo Trace Distillery product and is not sponsored or endorsed by the distillery. It is intended for adults of legal drinking age; shipping restrictions and promotional terms apply.
Super Tuscans: The Wines That Changed Tuscany Forever | COMMENTARY
A recent glass of Chianti brought back memories of the rise of “Super Tuscan” wines—blends that challenged Italy’s strict winemaking rules and helped reshape the region’s wine industry.
The movement began before the term itself took hold. In Bolgheri, Marchese Mario Incisa della Rocchetta planted Cabernet Sauvignon at Tenuta San Guido and made Sassicaia for his own cellar. Meanwhile, producer Piero Antinori objected to Chianti regulations that restricted the use of international grape varieties and required white grapes in Sangiovese blends.
Antinori defied those rules with the 1971 release of Tignanello. Officials classified it as ordinary table wine, but international critics praised it, helping spark wider interest in unconventional Tuscan blends. By the 1980s, wines such as Ornellaia and Masseto had joined Sassicaia and Tignanello among the region’s most sought-after labels.
Regulations eventually caught up with the changing styles. Tuscany introduced the IGT designation in 1992, giving winemakers more freedom to use international grapes. The Bolgheri DOC followed in 1994, permitting Cabernet Sauvignon, Cabernet Franc and Merlot. Sassicaia later received its own DOC, the only single-estate appellation in Italy.
The original wines remain expensive, but they opened the door for many more affordable blends. Their quality varies, and the phrase “Super Tuscan” was never an official wine category—it began as a catchy description and later became a marketing term. Today, the once-rebellious style has become part of the Tuscan landscape, even as producers continue to take pride in native grapes.
Several producers offer less costly wines alongside their famous bottlings. Antinori’s Santa Cristina Rosso sells for about $15, while Ornellaia’s Le Volte dell’Ornellaia is around $30 and features Merlot. Guado al Tasso’s Il Bruciato blends Cabernet Sauvignon, Merlot and Syrah. Petrolo’s Sangiovese-led Il Torrione costs about $35.
Other recommendations include Frescobaldi’s Tenuta Perano Chianti Classico Riserva, a Sangiovese and Merlot blend priced at about $25. Avignonesi’s Grifi IGT, made with Sangiovese and Cabernet Sauvignon, is around $33. Its unblended Desiderio IGT Merlot costs about $57, while the winery’s 50&50 IGT—a collaboration with Capannelle—combines equal parts Sangiovese and Merlot.
Côtes du Rhône
The Côtes du Rhône region in southern France stretches along the Rhône River from Montélimar to Arles. Its red wines are typically based on Grenache, Syrah and Mourvèdre, and many offer good value at prices in the teens or low $20s. They are generally ready to drink when purchased; serving them slightly chilled can bring out their fruit.
Three recent tastings included:
- Maison du Midi Côtes du Rhône Vieilles Vignes 2024 ($15): An 80% Grenache blend with Syrah and Mourvèdre, showing strawberry and cherry with soft tannins.
- Olivier Ravoire Côtes du Rhône Banderet 2025 ($15): A Grenache-Syrah blend aged in concrete, with cherry and berry flavors in a somewhat bolder style.
- Gabriel Meffre Saint-Mapalis Plan de Dieu Côtes du Rhône Villages 2024 ($15–$19): The darkest and fullest of the three, with plum, berry and black-pepper notes. It should age well for three to five years.
Wine picks
- Miguel Torres Andica Rosé 2025 ($15): An organic Chilean blend of Pinot Noir and Mourvèdre, with bright red-fruit flavors, fresh acidity and a touch of residual sugar.
- Bricoleur Kick Ranch Vineyard Viognier 2025 ($45): From Sonoma County’s Fountain Grove District, this Viognier offers stone-fruit and honeysuckle aromas, melon, peach and mango flavors, and a crisp, mineral finish.
- Vietti Barbera d’Alba Vigna Scarrone 2023 ($55): A structured single-vineyard Barbera with black cherry, plum, tobacco and anise notes. It pairs well with beef and could benefit from up to a decade of cellaring.
Arkansas Beer Production Stays Flat as Brewers Face Rising Costs and Cash-Strapped Customers
Arkansas beer production was nearly unchanged from 2024 to 2025, as breweries contended with rising operating costs and customers who had less money to spend.
The statewide total masked differing fortunes among breweries. Springdale-based Core Brewing and Distilling Co. increased production by more than 4,000 barrels in 2025—an increase of more than 25%.
Come Over October Wraps Up Its Wine Advocacy Campaign
Come Over October, a campaign encouraging people to connect over wine, has ended after three years. The initiative was created by Come Together: A Community for Wine and generated 3.8 billion media impressions, 7.5 million social media interactions, and participation in more than 2,000 retail stores, reaching an estimated 14 million U.S. consumers.
Launched in 2024, the campaign offered the wine industry free promotional materials and a platform to present wine as a way to bring people together. Hundreds of wineries, distributors, retailers, trade groups and media organizations took part. More than 200 wineries joined Come Over October and its sister initiative, Share & Pair Sundays. Major retailers including Kroger, Total Wine & More and Albertsons also participated.
The campaigns were funded through contributions from the wine industry, including donations as small as $500. The organizers said they are ending because funding has run out, but campaign materials may remain available to the industry at the founders’ discretion.
The founders said they hope the invitation to gather and share wine will continue beyond October and the holiday season. Learn more about the campaigns through the original announcement.
Watch This Before Buying Crystal Head Vodka
Crystal Head Vodka is hard to miss on a liquor-store shelf. Its distinctive skull-shaped bottle and colorful designs make it stand out, but the brand’s story is notable for another reason: it was created by former Saturday Night Live performer Dan Aykroyd.
Aykroyd entered the vodka business in 2008, launching a distillery venture that would take him in a very different direction from his comedy career. The brand’s unusual packaging helped it draw attention, while its vodka developed a following of its own.
3 Cocktails to Make with Costco’s Kirkland Signature Single Barrel Kentucky Whiskey
Costco’s Kirkland Signature Single Barrel Kentucky Straight Bourbon is a high-proof whiskey with flavors often described as caramel, oak and vanilla, followed by a spicy finish. Made by Barton Master Distillers, the 120-proof bourbon typically sells for around $30.
Its strength and bold flavor make it suited to cocktails that might overwhelm a lower-proof whiskey. Three good matches are the boulevardier, the paper plane and the revolver.
Boulevardier
A bittersweet cousin of the Negroni, the boulevardier combines bourbon, Campari and sweet vermouth. The cocktail dates to 1920s Paris and was first published in Harry MacElhone’s 1927 bar guide, Barflies and Cocktails.
Campari and sweet vermouth have assertive flavors that can overpower a standard 80-proof bourbon. The Kirkland single barrel’s higher proof gives it enough backbone to remain noticeable, while its spice helps balance the drink’s sweetness and bitterness.
Paper plane
Created by bartender Sam Ross in 2008, the paper plane brings together bourbon, Amaro Nonino, Aperol and lemon juice in equal proportions—traditionally three-quarters of an ounce of each.
The citrus and distinctive liqueurs call for a bourbon that can hold its own. The Kirkland whiskey’s higher proof helps it stand up to the lemon juice and dilution from ice, while complementing the herbal notes of Amaro Nonino and the rhubarb-orange character of Aperol.
Revolver
The revolver is a bourbon-forward Manhattan variation developed by San Francisco bartender Jon Santer in 2004. It replaces sweet vermouth with coffee liqueur and uses orange bitters in place of Angostura bitters. Its bourbon-to-coffee-liqueur ratio is typically four to one.
A robust bourbon keeps the coffee liqueur’s rich sweetness from dominating the drink. The Kirkland single barrel’s high proof and spice provide contrast, while its oak notes pair well with the coffee flavors.
Taste Test: An Espresso Martini-Inspired Whiskey That’s Rich, Decadent, and Made for Sipping
Beverly Spirits’ new Beverly Café is an unusual whiskey inspired by the Espresso Martini. Rather than being a flavored whiskey, it’s a blend of bourbon and rye finished in coffee liqueur barrels.
The whiskey was developed after founder Andrew Borenzweig tried a cocktail made with Beverly High Rye at a bar in Osaka. He later created a whiskey inspired by the drink, combining the brand’s bourbon-and-rye blend with straight bourbon and rye from Indiana. Its final mash bill is 54% rye, 38% corn, and 8% malted barley.
The blend spent six months in barrels that had held Laurel Canyon Spirits’ coffee liqueur, followed by six months in barrels previously used for its blood orange coffee liqueur. The finished whiskey is bottled at 110 proof.
Coffee is the first flavor that comes through, followed by dark chocolate, maple, brown sugar, cinnamon, and molasses. A subtle citrus note appears at the finish. While it doesn’t taste exactly like an Espresso Martini, its bold, rich character makes it a good choice for sipping after dinner or pairing with dessert.
Beverly Café costs $140 and is a limited release of 550 bottles, available from the brand and select retailers. It received a score of 86, placing it in the “Very Good” category.
What Happens to Your Blood Sugar When You Drink Beer?
Beer can affect blood sugar in two opposite ways: its carbohydrates may cause an initial rise, while alcohol can lead to a delayed drop. The later dip may be especially risky for people with diabetes who use insulin or certain glucose-lowering medications.
Why beer can raise and lower glucose
Beer is made from ingredients such as malted barley, which contains starch. The body converts carbohydrates into glucose, so beer may raise blood sugar. The effect depends on the beer’s carbohydrate content, how much you drink and what you’ve eaten.
Alcohol can have the opposite effect. The liver normally helps keep glucose steady by releasing stored sugar and making more, particularly between meals and overnight. When alcohol is present, the liver prioritizes breaking it down, which can temporarily limit its ability to release glucose. As a result, blood sugar may fall hours after drinking—even during the night.
Low blood sugar can cause shakiness, dizziness and confusion, symptoms that may be mistaken for intoxication.
Ways to reduce the risks
If you choose to drink beer, a few steps may help you make more informed choices:
- Keep portions in mind. In the U.S., one standard drink is about 12 ounces of regular beer at 5% alcohol by volume. A larger serving or a higher-alcohol beer may contain more than one standard drink.
- Compare beer labels. Lighter beers often have fewer carbohydrates and calories, but this varies by brand. Lower carbohydrate content does not necessarily mean lower alcohol content.
- Have beer with food. A balanced meal containing protein, fiber-rich carbohydrates and healthy fats may help reduce the risk of alcohol-related low blood sugar. Food does not eliminate alcohol’s effects on the liver.
- Monitor glucose if you have diabetes. Watch for patterns before and after drinking, and consider checking your blood sugar before bed. A rise at first does not rule out a later drop.
- Ask about medication risks. Alcohol can increase the risk of hypoglycemia with some diabetes medications. Don’t change or skip prescribed medication unless your health care provider advises you to.
- Consider nonalcoholic beer. It avoids alcohol’s delayed effects, but check the label because it may still contain carbohydrates.
U.S. dietary guidance has traditionally described moderate drinking as up to one drink per day for women and up to two for men. These are limits, not daily targets; drinking less or not at all can reduce alcohol-related health risks.
Beer does not necessarily have to be completely off the table for everyone managing blood sugar, but the effects vary. People with diabetes should discuss drinking and appropriate precautions with their health care team or a diabetes educator.
8 Fall Dishes That Taste Even Better With Beer
As the weather cools, beer can add warmth and complexity to fall favorites. Depending on the style, it can contribute roasted, malty, sweet, or slightly bitter notes—deepening savory flavors or balancing rich ingredients.
Chili
Stouts, porters, and dark lagers pair well with chili. Stouts bring roasted coffee and chocolate notes that complement beef and smoky spices; porters add caramel-like sweetness that can offset pepper heat. Dark lagers offer a milder toasted-malt flavor. Add the beer early enough to let it blend with the tomatoes and seasonings as the chili simmers.
Stews and pot roasts
Beer enriches the cooking liquid in both slow-cooked stews and braised pot roasts. Guinness and other stouts add roasted depth, while porters often bring softer caramel and toasted-malt flavors.
For pot roast, add about half a cup of beer after browning the meat, scraping up the browned bits before adding stock until it reaches about halfway up the meat. For stew, add beer with the stock, using enough liquid to cover the ingredients. Cook slowly until the meat is tender and the liquid is flavorful.
Cabbage
Braising mellows cabbage’s sharp, peppery bite, and beer adds another layer of flavor. A lager offers a light contrast to cabbage’s earthiness, while an amber ale’s caramel notes complement the vegetable’s natural sweetness. For a bolder result, try a porter or stout with deeper roasted flavors.
Fondue
Beer offers a tasty alternative to the white wine traditionally used in Swiss cheese fondue. Its acidity helps balance the cheese’s richness, while malty flavors add a toasty, nutty dimension. Lagers and pilsners work especially well because their crisp, mild bitterness complements rather than overwhelms the cheese.
Warm the beer gently, then add freshly grated cheese a handful at a time, stirring until each addition melts. Keep the heat low to help prevent the cheese from separating.
Short ribs
Slow-braising short ribs in beer adds depth to the cooking liquid and creates a savory sauce. Stouts and porters make a bold, hearty braising liquid; brown ales offer a milder alternative. Amber ales bring noticeable malt flavor, while pale lagers keep the beer’s taste subtle.
Soup
Beer can add bitterness, sweetness, or roasted notes to soup. Citrus-forward wheat beers can brighten creamy chicken or seafood soups, while porters and stouts pair well with the deeply browned onions in French onion soup.
If you’re experimenting, replace only a small portion of the broth or stock at first. Beer can also stand in for wine, though it will change the soup’s flavor.
Brisket
The cut of brisket can help guide your beer choice. The fattier point pairs well with porters or stouts, whose roasted malt flavors stand up to the meat’s richness. For the leaner flat, choose an amber ale for more malt character or a pale lager for a lighter, more neutral taste. Either cut benefits from a long, slow cook.
Risotto
Beer can replace the white wine traditionally used in risotto, adding flavor as well as acidity. Pale lager is a subtle starting point; brown ale contributes caramel-like malt notes, and pale ale adds a little bitterness to balance the butter and cheese.
After toasting the rice, stir in one-third to one-half cup of beer. Let it simmer until mostly reduced before gradually adding stock or broth, which helps the beer cook into the dish without leaving a raw taste.