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. […]
Rediscovering a Creamy Classic: The Best-Selling Beer from the ’80s
During the 1980s, American beer culture experienced significant changes. Though beer consumption was at an all-time high, the market was evolving. Brands like Schlitz fell out of favor, overshadowed by major players such as Anheuser-Busch and Bud Light. Light lagers remained popular, while imported beers like Heineken and Corona started gaining traction.
This decade also marked the emergence of craft brewing, as small-scale American breweries began making their mark with distinctive styles. Iconic names such as Sierra Nevada, Bell’s Brewery, and Samuel Adams entered the scene, coinciding with the rise of Genesee Cream Ale, a best-seller that gained prominence from the late 1970s to the mid-1980s. Though Genesee Cream Ale originally launched in 1960, its success during the ’80s highlighted a broader renaissance in American brewing.
Cream ales had been around since the 19th century but dwindled during Prohibition. Genesee Brewery in Rochester, New York, revitalized this style, appealing to beer enthusiasts who sought alternatives to standard lagers. The brewery cultivated a strong regional following, positioning Genesee Cream Ale as both a local favorite and a national success.
What distinguishes this cream ale? Unlike lagers, cream ales are ales, meaning they ferment with yeast at warmer temperatures, yielding a fuller-bodied drinking experience. Genesee Cream Ale has a slightly higher alcohol content of 5.1% ABV, compared to the typical 4% of light lagers. The use of the term "cream" may be misleading; while it offers a hint of bitterness, it is not primarily creamy. Genesee’s appeal lies in its balance of character and drinkability.
Since its introduction, Genesee Cream Ale has garnered several awards and continues to be a staple in many markets. Though it wasn’t the first cream ale—Krueger’s Cream Ale predated it, debuting in 1935—few have managed to maintain a presence like Genesee, especially in the context of the craft beer explosion.
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New Real Estate Brokerage Specializes in Sonoma-Napa Wine Properties
A Napa Valley luxury real estate brokerage has unveiled a new advisory and brokerage platform focused exclusively on vineyard, winery, and ranch real estate in Napa Valley, Sonoma County, and similar wine-producing regions. Engel & Völkers St. Helena recently launched Benchland Wine Advisors amid significant challenges facing the wine industry, such as stagnant demand, excess grape supplies, and increasing operational costs.
The inception of Benchland was driven by the need for expert guidance for sellers and to leverage potential opportunities for qualified buyers interested in premium vineyard and winery properties. The team behind Benchland combines extensive expertise, boasting a combined history of over $1.1 billion in transactions within wine and agricultural real estate.
Currently, Benchland represents more than $400 million in private, off-market listings available exclusively to qualified buyers through a confidential process. The firm’s goal is to offer strategic insights for clients navigating the complex real estate landscape of the wine market. Benchland brings together skills in various areas including appraisal, agronomy, finance, brand strategy, and vineyard management.
Will Densberger, co-founder and a real estate veteran, highlighted the firm’s commitment to collaboration, stating that their combined experience provides an unparalleled service to clients. Densberger has an extensive background, overseeing portfolios worth over $2 billion and closing significant deals like the Robin Williams Vineyard Estate and Kelly Fleming Winery.
His co-founder, Pavi Micheli, has been part of the Napa Valley community since the mid-90s, where she started her own wine brand and built a successful real estate career. The leadership team includes Michael Crain, known for his transactions with prominent wineries, David Carciere, a certified appraiser, and Ashley McMullen, who brings over a decade of real estate experience.
Engel & Völkers started in Germany in 1977 and has expanded to a global network with 300 offices and around 6,000 advisors across the Americas, totaling over 16,000 professionals worldwide. For more information, you can visit Benchland Wine Advisors or Engel & Völkers’ site here.
The American Whiskey Commission’s Picks: Discover the World’s Best Bourbon
As America readies for its 250th anniversary, the prestigious American Whiskey Commission has declared Bhakta 1868 America250 Edition – Barrel 1 Washington the “Best In Show” bourbon. Scoring an impressive 19 out of 20 points during a blind tasting, this bourbon boasts complex flavors including notes of marmalade, pepper, quince, and apple pie.
Priced at $250, this unique offering is an "American Blended Bourbon," made up of 60% 21-year-old bourbon complemented by 40% 19th-century French Armagnac. Founder Raj Bhakta emphasizes that this blend reflects the Franco-American collaboration critical to securing independence. With only five barrels produced, this limited-edition release is available exclusively online, promising enthusiasts a rare taste of history as the country approaches its semiquincentennial celebrations.
In anticipation of this milestone, a panel of experts from the American Whiskey Commission evaluated various bourbons to ensure that the finest spirits grace celebratory events. Their assessment culminated in the recognition of Bhakta 1868, which showcases not just bourbon but a blend that also incorporates historic French brandy.
This release marks a departure from conventional bourbon offerings, illustrating Bhakta’s innovative approach to whiskey production. His portfolio demonstrates a flair for blending distinctive spirits, resulting in award-winning concoctions that fuse American heritage with French craftsmanship. The America250 Edition is emblematic of this endeavor, embodying a collaboration that Bhakta asserts is reflective of the historic bonds that helped secure American independence.
The select limited edition is available for purchase directly from the brand’s website, presenting a chance to own a piece of bourbon history as the nation prepares for its anniversary celebrations.
If You Love Daiquiris, You’ll Adore These Delicious Cocktails!
For the past six years, cocktails have been a focal point, guided by bartender Jason O’Bryan, now the lead mixologist at Michelin three-star Addison. Through this journey, an extensive library of cocktail recipes has been assembled, tracing the history and evolution of classic drinks. A prime example is the Daiquiri, a simple blend of rum, lime, and sugar, considered both a benchmark for aspiring bartenders and the foundation for many variations.
Classic Daiquiri
The true Daiquiri stands apart from the common misconception of a neon, slushy drink. A proper Daiquiri is a harmonious blend of the following:
- 2 oz. Plantation 3-Star White Rum
- 1 oz. fresh lime juice
- 0.75 oz. simple syrup
Method: Add ingredients to a shaker with ice, shake vigorously for 10 to 12 seconds, strain into a stemmed coupe glass, and garnish with a lime wheel.
Brooklynite
Originating from the Stork Club in New York, this cocktail is a blend of cultural prestige and creativity. It’s a simple yet satisfying cocktail that showcases:
- 2 oz. Jamaican rum
- 0.75 oz. lime juice
- 0.75 oz. honey syrup
- 1 dash bitters
Method: Shake all ingredients with ice for 8 to 10 seconds, then strain into a cocktail glass.
Captain’s Blood
Differing from a classic Daiquiri, this drink employs Jamaican rum and a generous dash of bitters, creating a rich and complex taste. Required ingredients include:
- 2 oz. Jamaican rum
- 1 oz. lime juice
- 0.75 oz. simple syrup
- 2-3 dashes of Angostura bitters
Method: Shake all ingredients on ice and strain into a coupe glass.
Old Cuban
Often described as a cross between a French 75 and a Mojito, the Old Cuban incorporates:
- 1.5 oz. aged rum
- 0.75 oz. lime juice
- 0.75 oz. simple syrup
- 6-8 mint leaves
- 2 dashes Angostura Bitters
- 2 oz. sparkling wine
Method: Shake ingredients (excluding wine) with ice, strain into a flute glass, top with sparkling wine, and garnish with mint.
Hush & Wonder
This cocktail combines the simplicity of a Daiquiri with a floral touch, achieved by mixing:
- 2 oz. rum
- 0.75 oz. lime juice
- 0.75 oz. simple syrup
- 0.25 oz. crème de violette
- 2 dashes grapefruit bitters
Method: Shake all ingredients with ice, rinse a glass with crème de violette, strain the cocktail in, and garnish with a lime wheel.
Hemingway Daiquiri
Named after the famed author who loved it during his time in Havana, this variation features:
- 2 oz. white rum
- 0.5 oz. lime juice
- 0.5 oz. grapefruit juice
- 0.25 oz. Luxardo Maraschino liqueur
Method: Combine ingredients over ice or blend, serving in a stemmed glass.
Daisy de Santiago
This vibrant cocktail includes:
- 1.5 oz. aged rum
- 1 oz. lime juice
- 0.5 oz. simple syrup
- 0.5 oz. Yellow Chartreuse
- 1 oz. soda water
Method: Mix ingredients in a tall glass, chill with crushed ice, stir lightly, and garnish with mint.
Royal Bermuda Yacht Club
A blend of rum with a few surprises:
- 1.5 oz. aged rum
- 0.25 oz. Cointreau
- 0.25 oz. falernum
- 0.25 oz. demerara syrup
- 0.75 oz. lime juice
Method: Shake with ice and strain into a cocktail glass.
Frozen Strawberry Daiquiri
Reviving an old favorite, this drink is crafted with:
- 2 oz. rum
- 0.75 oz. lime juice
- 1 tbsp. sugar
- 60 g frozen strawberries
- Pinch of salt
- 0.25 tsp. xanthan gum
Method: Blend all ingredients until smooth and serve in a chilled glass, garnished as desired.
The diverse cocktails stemming from the classic Daiquiri provide endless opportunities for enjoyment and creativity, ensuring this drink remains a favorite in bars and homes alike.
Adapting to Climate Change: Innovative Practices in the Wine Industry
The wine industry is adapting to the pressing challenges posed by climate change, with winemakers employing various innovative strategies to ensure the longevity and quality of their products. Across the country, vintners are witnessing significant shifts in grape cultivation due to extreme summer heat and drought conditions, which threaten to alter the flavor profiles and quality of wines.
As global temperatures rise, many winemakers are changing their agricultural practices to mitigate these impacts. Research shows that warmer growing seasons lead to faster ripening of grapes, fundamentally shifting their chemistry and taste. A study indicated that if temperature increases continue, around 70% of the world’s wine-growing regions could become unsuitable for grape production.
Notably, some winemakers are exploring methods to enhance the resilience and health of their vineyards. For example, at Abbott Claim vineyard in Oregon’s Willamette Valley, the preservation of native Oregon white oak trees is integral to their farming practices. These trees support mycelium networks that enrich the soil, benefiting both the oaks and the grapevines.
In Northern California, another winery, Elusa, faced devastating losses from wildfires, prompting it to implement soil-enhancing strategies. The Donum Estate, also in Sonoma, has adopted regenerative farming by maintaining living roots to combat climate change impacts. They utilize cover crops to cool the soil and improve vine resilience.
Moreover, the move towards sustainability is becoming crucial in viticulture. Wineries increasingly recognize the need to reduce their carbon footprints and adapt to the long-term impacts of climate change. Enhanced biodiversity, innovative farming techniques, and sustainable practices are now standard in many vineyards, bolstering their ability to thrive amid changing environmental conditions.
Collectively, these practices signify a profound shift in the wine industry’s approach to production, both to preserve their traditional flavors and to respond proactively to the inevitabilities of climate change.
Freddie Mercury’s Cocktail Secret: The Vodka Behind His Favorite Drinks
One of the most captivating stories about Freddie Mercury, the iconic frontman of Queen, involves his relationship with vodka during the recording of the band’s last single, "The Show Must Go On," in 1990. At that time, Mercury was gravely ill, and as Brian May expressed concern about Mercury’s ability to hit the song’s high notes, Mercury famously responded, "I’ll f**king do it, darling." After taking a shot of vodka, he delivered one of his most powerful and defiant performances.
Posthumously, Peter "Phoebe" Freestone, Mercury’s long-time assistant, has shared various insights into the singer’s life, including his dietary preferences and drinking habits on freddiemercury.com. Among the details, Freestone mentioned in 2018 that Mercury favored vodka and tonic. His preferred vodka was Stolichnaya, known informally as "Stoli," outside of Russia. This detail ties into a tribute from 2014 when the SPI Group, the company behind Stoli, released a special vodka named after "Killer Queen" to celebrate the song’s 40th anniversary—a nod that Mercury would have surely appreciated.
The choice of Stoli was not arbitrary; the vodka’s quality and flavor have long been celebrated in the culinary world. Its neutral profile allows it to blend seamlessly with mixers, thanks to an extensive production process that includes triple distillation and multiple filtrations. This meticulous preparation results in a smooth and premium spirit that enhances cocktails without overwhelming them.
While Stoli’s production date goes back to 1938, the brand evolved to pioneer flavored vodkas in the 1960s, showing its versatility in mixing. Unfortunately, the Stoli Group USA filed for Chapter 11 bankruptcy in late 2024 and transitioned to a Chapter 7 liquidation in 2026, although they assert their ability to meet consumer needs remains intact.
For those wishing to emulate Freddie Mercury’s famous cocktail, the classic combination of Stoli and Schweppes Tonic Water is ideal. This simple drink allows true aficionados to appreciate the vodka’s subtle flavors while encouraging exploration of varied cocktails through suggested recipes found in easy vodka cocktail options.
Steakhouse Chain Ventures into Innovative Dining with THC Cocktails at Select Locations
A well-known steakhouse chain, Logan’s Roadhouse, is planning to test THC-infused cocktails at selected locations in Texas. This initiative is set for a one-night bar social event on June 8, where the cocktails will be offered at a price of $9.99 each and will become part of the regular menu afterward.
The THC beverages contain five milligrams of THC made from a hemp-derived ingredient, allowing them to be sold legally in Texas where recreational marijuana is not yet legal. Guests aged 21 and older will have the option to sample all three drinks in a tasting flight for the same price.
The cocktails to be featured include:
- Scarlet Haze: A prickly pear cocktail with lemon and lime.
- Pineapple Express: A fruit mix of pineapple, orange juice, and grenadine.
- High Tide: A blend of pineapple and coconut flavors.
According to Shawn VanWinkle, VP of Marketing at Logan’s Roadhouse, the move reflects changing consumer preferences toward low-dose THC options as alternatives to traditional alcoholic beverages.
With a growing market for THC-infused drinks expected to reach $4 billion by 2028, Logan’s aims to capture part of this trend while focusing on its reputation for great food and hospitality. Notably, there will be a restriction of three cocktails per guest, and these drinks cannot be ordered alongside alcoholic beverages.
The chain operates over 115 locations in various states, with several in Texas cities like Dallas-Fort Worth, Houston, and McAllen.
Alamo Beer Co. in San Antonio Announces Reopening of Taproom After 5-Month Break
San Antonio’s Alamo Beer Company is set to reopen its taproom in July following a five-month hiatus for renovations. The iconic brewery, located at 202 Lamar St., has been closed since February, but the upcoming reopening marks a fresh start after the company was acquired by the private equity firm SKJ Capital in December 2025.
The acquisition came after Alamo Beer Co. filed for Chapter 11 bankruptcy earlier that year, leading to new plans for modernization of its facilities and a revamp of its legacy taproom designed by Lake Flato. The investment aims to provide strategic oversight to stabilize and grow the brand, which has faced challenges similar to other breweries in the San Antonio area.
As part of this transition, Jason Pond has been appointed as the new CEO, bringing extensive experience from across the brewing industry. The renovations are expected to enhance the brewery’s community presence while also improving its manufacturing capabilities. Despite these changes, the brand will continue to offer its classic beers and seasonal releases, including popular collaborations like the viral King of the Hill.
While the grand reopening date hasn’t been officially announced, fans can stay updated by signing up for notifications on Alamo Beer’s website.
Australia’s Wine Overproduction: Turning Excess into Sustainable Fuel for Transport
Australia is facing a serious glut in its wine industry, with 263 million liters of surplus wine currently stored, primarily due to years of overproduction and a decline in global drinking trends. The drop in demand has been significant, with reports indicating that wine consumption has plummeted to levels not seen since 1961. This decline is driven by various factors, including changing preferences among younger generations who frequently opt for low- or non-alcoholic beverages.
Lee McLean, the CEO of Australian Grape & Wine, has highlighted that the industry is grappling with both oversupply and reduced vineyard capacity. Grapes are now selling for prices that are about half the cost of production, putting financial pressure on growers. Once seen as a promising market, China’s demand for wine has also stabilized at much lower levels than anticipated.
With this surplus in mind, some industry leaders and policymakers have begun considering converting the excess wine into biofuel as a potential solution. The process leverages the inherent ethanol in wine, which is already fermented. According to Rachel Burton, a plant science professor, the conversion to biofuel would involve distillation—essentially separating the alcohol from other components in the wine. However, while this process is scientifically feasible, the economic repercussions are vastly more complicated.
If fully utilized, the 263 million liters of wine can yield only about 30 million liters of ethanol, which corresponds to merely two days of Australia’s fuel demand. This limitation arises because most wine consists largely of water and non-fuel components, with only 10% to 14% as alcohol.
The high costs associated with the distillation process make commercial viability challenging. Leon Deans, a wine consultant, pointed out that government support might be essential to bridge the financial gaps required for such a project to become economically feasible.
This idea has gained momentum amid a dual crisis in Australia: the wine industry’s oversupply and a rise in fuel prices linked to geopolitical tensions in the Strait of Hormuz. The government’s budget responses indicate the seriousness of the fuel supply issue, further solidifying the push for investment in domestic biofuels.
Dr. Anne Webster, a key advocate for the initiative, stresses the need for a thorough investigation into the viability of converting surplus wine into ethanol. She believes this combined crisis presents a unique opportunity to support local agriculture while addressing fuel supply issues.
While turning wine into fuel remains a theoretical proposition at present, it underscores a broader need for innovative solutions in the face of pressing economic challenges. The concept illustrates hope for signficant changes within both the fuel and wine industries to ensure sustainability and address surpluses appropriately.
A Certified Cicerone’s Guide: Transitioning from Wine to the World of Beer
A Certified Cicerone’s Guide to Beer for Wine Lovers
Certified Cicerone Anne Becerra understands the hesitation wine lovers face when approaching beer. Many find it overwhelming and foreign, but Becerra believes that wine drinkers have the tools to understand beer because many of the same concepts, like body, texture, and aromatics, are applicable to both beverages.
For those looking to explore beer, Becerra suggests starting with styles that mirror wines they already enjoy. For instance, a Belgian dubbel is a great recommendation for Pinot Noir enthusiasts because it features similar flavors of jammy fig and dried cherry with a clean finish. Sauvignon Blanc fans might appreciate a pale ale like Maine Beer Company’s Peeper, which carries herbaceous and citrus notes, while Cabernet Sauvignon drinkers can enjoy a Scotch ale such as Traquair House Brewery’s House Ale, known for its robustness and sweet undertones.
Becerra encourages wine lovers to think in terms of flavors rather than strictly styles when choosing beer. Just like in wine, elements such as body, acidity, and finish have their beer counterparts. For example, beer color hints at the malt flavors to expect, while aroma can reveal if it is hop-forward or yeast-driven.
When navigating the beer aisle, Becerra emphasizes clarity in what you are seeking—whether it’s a pairing for dinner or simply an exploration of new flavors. Noting the beer’s style name and trusted producers can help refine your choices. Labels with tasting notes are especially helpful, and fresh dates should be prioritized, especially for hop-forward beers.
Wine lovers should not overlook sour beers, regarded as a great entry point. These beers, ranging from Berliner weisse to Belgian lambics, offer a range of flavors that can intrigue those fond of acidity.
Becerra points out that beer has significant advantages at the dinner table, particularly its carbonation, which can cleanse the palate. The wide range of flavors found in beer — from bready to fruity — allows for versatile food pairings. For instance, pairing a fruity golden ale with asparagus or dark chocolate with a German eisbock can create unforgettable dining experiences.
Additionally, proper glassware is essential for appreciating the nuances of beer, as using an appropriate glass enhances its flavors and aromas.
For those interested in exploring renowned breweries, Becerra highlights the importance of visiting cult-favorite locations like Russian River Brewing Company in California and Brasserie Cantillon in Brussels to experience exceptional brews firsthand.
Thus, with a few foundational tips, wine lovers are encouraged to embrace the world of beer, discovering preferences that align with their established wine tastes.
For more insights on beer pairings and recommendations, visit: Food & Wine