Why One of Natural Wine’s Biggest Advocates No Longer Supports It
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In a gray knit Carhartt hat and Joe Beef sweatshirt, Patrick Cappiello appears nervous as he glances at the camera and begins to speak: “So I’m going to get to my point pretty quickly here, but last week I talked to you about being transparent and telling you everything that happens in the winery, and I spent this weekend really struggling with next steps and wanting to be honest.” Cappiello’s Instagram reel, which at the time of this writing had received over 2,900 likes and more than 400 comments, most of them supportive, went on to explain that after tasting some of the older vintages of his Monte Rio Cellars wine, the sommelier-turned-winemaker found that they were “not only not good, but undrinkable,” leading him to realize he needed to filter his wines and add sulfur to make them stable.
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Former co-owner and wine director of New York City’s Pearl & Ash and Michelin-starred Rebelle, Cappiello went to Sonoma in 2017. His career started as a dishwasher and busboy at 15 years old. Upon moving to New York, he quickly climbed the ladder of wine professionals, starting as a waiter, then moving to sommelier at the Tribeca Grill, and later becoming the wine director at Gilt, which received two Michelin Stars during his time. After 2013, Pearl & Ash quickly gained fame for its comprehensive wine list, lively soundtrack and Cappiello’s routine sabering of champagne bottles; Rebelle, which opened two years later, was awarded a Michelin star. Cappiello was named sommelier of the year by several publications. After closing his two Lower East Side restaurants, he relocated to the west coast to work his first grape harvest and started training with Pax Mahle at Pax Wines in Sebastopol. He decided to trade his suit for T-shirts when he left Gilt to open Pearl & Ash, a casual uniform he has maintained, adjusting only to accommodate weather changes.
In a phone interview, Cappiello discussed working with Mahle, where he continues to produce Monte Rio and co-owns Skull Wines. He mentions Mahle’s winery as an incubator for several successful brands. Initially, Mahle took charge of the first two vintages of Monte Rio, but from 2020 onward, Cappiello has been overseeing all winemaking decisions at Monte Rio.
Cappiello, in his Instagram video, said he chose to speak out against the sommelier community of his past, which he believes is dominated by purists who dictate what characterizes a wine as natural. He states, “I am trying to call out sommeliers who have never made a bottle of wine or risked their lives and finances to start a winery. I’m not going to play by their rules anymore.” Cappiello discussed the inner workings of Monte Rio Cellars and explained his perceived departure from natural wine.
What was the main point you were trying to make with this video?
My intention is to challenge the rigid ideology surrounding natural wines. It seems to me that there’s an overwhelming focus on ticking off a checklist of certain practices or traits. Whether the wine is all carbonic, zero-zero, and the like; these become critical deciding factors for a natural winemaker and the curators of natural wine at shops and restaurants.
Why do you feel the need to be transparent?
My drive towards transparency has grown as I aim for financial stability. This requires engaging in broader conversations with those less gripped by dogma, individuals who value the actual flavor in the glass and the ability to market it. This is imperative for economic stability, especially when the wine is served by the glass in restaurants. It became clear to me that making a reliable wine product was more vital than adhering to the preconceived notions of so-called natural wine enthusiasts who perhaps lack practical winemaking experience or true understanding of what natural wine entails. I’ve always held this view, but haven’t been vocal about it until now. For instance, I’ve been implementing the cross-flow technique for a while, and 2021 marked the first time I used it for a white wine. It’s rather irrational, but I can’t help feeling somewhat guilty after doing it, as if I’ve done something forbidden.
What part of the wine community did you think was going to take the most issue with your transparency?
My objective was to shake things up among those who were crafting a narrative about natural wine and what they believe others should be doing. And this can significantly influence other buyers. I am well aware how daunting and bullying this culture can be, whether it’s about what constitutes natural wine, or what is considered trendy or quality wine. It’s unfortunate but sommeliers and wine merchants aren’t always kind to one another. The domineering nature and gatekeeping tactics get passed down. In my eyes, it resembles the dogmatic religious approaches used while I was growing up in a born-again Christian family. With these influences, it’s often just word of mouth and divine insinuation that we pass onto others as important. This idea grows increasingly corrupt when you realize it’s people who think they know better imposing their opinions and interpretations. With wine, it’s no different. Too many individuals dictate how things should be.
Do you consider yourself a natural winemaker?
I’ve always perceived myself as someone who makes wine naturally, rather than being a natural winemaker. To begin with, this term is still undefined, and using it to label something as natural wine can be risky since there’s no set definition and it has been a debate for a long time. Also, it was a community I wasn’t keen to join. The idea of being a natty wine producer, to bro it down, didn’t gel well with me. If you ask me whether I consider myself a natural winemaker now, I am not certain. I used to think I was, but perhaps now that’s a decision others will have to make for me.
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Unveiling Vodka as a ‘Magic Cleaner’ for Select Home Tasks
An influencer asserts that surplus party beverages can function as cleaning agents based on a shocking TikTok revelation that has left viewers astounded, but the trick comes with a cautionary advice.
Reconsider if you assumed vodka only paired well with mixers and martinis, a TikToker has disclosed its unexpected capability to keep your house clean. Influencer Katie Pullman alleges that this alcoholic drink can be combined with water simulating a traditional surface cleaning or carpet washing agent.
In a video she shared on her TikTok (@katie_pullman), she stated “In case you’re paying attention, I’m not joking. I use vodka to keep certain parts of my house clean… Personally, I use it to freshen up my couch as it’s my dog’s preferred spot to sit and gnaw her toys all day. Eliminate that unpleasant dog odour!”
Katie alleges that it usually takes around 30 minutes to an hour for her couch to dry and lose the smell, noting “I have also successfully tried this technique on carpets!”
While many were surprised by Katie’s suggestion to use vodka as a cleaning agent, she is not the first to propose this unconventional household hack. As reported by NBC, the distilled spirit has proven effective in cleaning a variety of items, including bath tubs, linens, kitchen counters, and even shoes.
However, cleaning professionals from Good Housekeeping advise caution when using vodka for disinfecting purposes. In order to effectively kill viruses and bacteria, any cleaning agent must contain no less than 70% alcohol. But be warned, even with the necessary alcohol concentration, challenges may arise.
The problem is cleaning mixtures with a higher alcohol content can evaporate too rapidly to efficiently kill germs on surfaces, they explained. While smaller, non-porous items – such as house keys or toilet handles – can be repeatedly saturated with rubbing alcohol to maintain moisture, this is trickier to achieve with larger, wider surfaces and, of course, impractical for an entire house.
Therefore, using vodka as a stain and odor remover for clothing and carpeting is likely the best application— a suggestion already shared by many online.
Sharing a remarkable story, one person on Reddit said: “I had a house fire a couple years ago and a friend soaked my daughters clothes in vodka to get the smoke smell out.”
Meanwhile, another user added: “I keep a spray bottle of 50/50 vodka and water and spray on my clothes to remove any slight odours or just sweaty stuff, works great especially for work clothes in the summer! Also for woolen knits that you can’t wash often.”
Do you have a story to tell? Email lauren.haughey@reachplc.com
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Reflecting on the Grandeur of Cheering for Red Rum in the Grand National
Phil Loach photographed the streets he’d known since childhood in the West Midlands for 50 years, capturing moments of everyday drama and quiet humour
Phil Loach was, for almost 50 years starting in 1969, a staff photographer at local newspapers in the West Midlands, including the Dudley Herald, the Stourbridge News and the Kidderminster Shuttle. Alongside his daily press output, he took thousands of personal documentary photographs on the streets he’d known from childhood. This picture, of a crowd of punters trying to get a glimpse of Red Rum’s challenge for a record-breaking third Grand National in the window of a TV rental shop, is typical of Loach’s eye for everyday drama and quiet comedy. It also recalls a time when great sporting moments were to be experienced in the moment or not at all – before the advent of video recorders, let alone a screen in every pocket. Red Rum came in second; he was victorious the following year.
The photograph is included in a book of Loach’s work, The Black Country 1970s-1980s. The pictures create an intimate portrait of those years when the small-scale iron and steelworks, on which the industrial communities around Dudley had been based, were closing down and youth unemployment was on the rise. You see some of that generational divide in the styles on display at the Granada shop: postwar overcoats and suit trousers compete with four-button waistbands and jean jackets.
Phil Loach died last year, aged 73. His wife, Dot Byrne, described him to the BBC as “a photographer through and through – even around the house there was always a camera within easy reach”. He had been thrilled to have his archive of photographs accepted for publication in a book; the sadness was that he did not live to see the finished copy. Loach was a born observer, Byrne recalled. “He saw things that other people wouldn’t see, let alone have the nerve to photograph.”
The Black Country 1970s-1980s is published by Café Royal Books (£6.70)
Unveiling the Best Deals, Offers and Freebies for National Beer Day
NATIONAL BEER DAY
Today, Sunday, April 7, is National Beer Day, and to celebrate one of the world’s oldest fermented drinks, there are lots of offers available so you can sample some frothy goodness. Remember to drink responsibly y’all!
Here’s a run down of some of the deals out there:
The restaurant chain boasting, in their own words, “The world’s largest selection of draft beer”, is offering $10 half yards on select house beers including Give ‘Em Helles, One Twenty Five Lager, Honey Blonde Ale, House IPA and Hazy IPA. They’re usually $15 or over.
You’ll find Yard House in over 80 locations round the U.S. but aren’t offering the deal in IL, MA, PA and Atlantic Station, GA. Offer times are restricted in TX, OH, VA and SC.
This nation-wide chain (1,287 locations across the U.S.) is offering a 22-ounce glass of Coors Light for five bucks.
$1.50 a beer. Yep, you read that right. Sea Island Shrimp House, with 7 locations in Texas, has $1.50 beers all day long on Sunday.
Fancy half price pours? Get down to the Crooked Pint, where they’re offering all their tap lines, with domestic beers, local crafts and seasonal brews at 50% off.
A post shared by Crooked Pint Ale House (@crookedpint)
Grab a BurgerFi cheeseburger and draft beer for ten bucks at participating locations when you dine-in. You’ll find BurgerFis mainly on the east coast, with lots in Florida, but they are dotted around a bunch of other places too now.
The Mexican-family-owned restaurant with locations around California has five-beer taster flights for $5 all day. That’s crazy compared to the usual $16 price. Needless to say, they do tacos too. Hold us back.
If you’re in Porterville, California, drop into the Eagle Feather Trading Post and get your beer at 10%.
April 7th is National Beer Day! Get 10% OFF ALL BEER starting Saturday April 6th through Sunday April 7th! Come on by and stock up on all your favorites!#EagleFeatherTradingPost#EagleFeather#TradingPost#Porterville#NationalBeerDay#Beer#Wine
Head to 10thandTerrace for $5 draft beers all day long on their fabulous rooftop terrace with sublime views over Raleigh, NC.
The Strat does a whole lot more than beer (anyone for crazy golf?), but if it’s beer you want then you’ll find half-priced pints & growlers at PT’s Wings & Sports, 108 Drinks, View Lounge and REMIX. They’ve even made a rhyme so kudos to them.
We’re making a weekend party out of #NationalBeerDay with half-priced pints and growlers at PT’s Wings & Sports, 108 Drinks, View Lounge and REMIX from today through Sunday. Some ales are red, IPAs are brown, join us some beers, and have another round!
Beer celebrations are taking place throughout Grand Central Terminal, with offers at Beer Table, Central Market New York, Grand Central Oyster Bar & Restaurant, Michael Jordan’s The Steak House, Shake Shack, Shiro of Japan, Tri Tip Grill and Zaro’s Bakery.
The Kansas City and Lawrence-based Pizza restaurant is offering deals, differing by location, on their signature canned Burlesque lager and Domestic Pitchers.
Head to the grocery store to get your beer and enjoy it in the comfort of your own home! Ibotta, the cash back and coupon company, are offering deals on a number of beers, including (last time we checked) a $3 rebate on Budweiser. (Regrettably, Ibotta does not offer their beer deals in AL, AR, HI, IN, LA, MO, NC, PA, TX, UT, or WV.) Registration is required.
Slickdeals has a $7.11 off deal for select beers at … have a guess. Yes, you guessed it. 7-Eleven convenience stores. That’s on a 12-pack of selected beers including Coors, Miller, Budweiser, Michelob, Modelo, Corona, Heineken and Dos Equis. Membership in 7Rewards is required.
Take a look at your local bars, pubs and restaurants’ social media accounts for deals and special offers to celebrate National Beer Day. If you can’t find anything, we suggest you visit your closest independently-owned bar and try a craft beer from a small, local business. America boasts an impressive array of small breweries that deserve our support, so go out and enjoy a drink.
The first National Beer Day was celebrated in 2009 after Justin Smith, from Richmond, Virginia, created a Facebook page to commemorate this day in 1933, when the Cullen-Harrison Act was enacted, overturning the beer prohibition. Full repeal followed with the ratification of the twenty-first amendment on December 5, 1933.
Interestingly enough, they are. Brewer Voodoo Ranger has collaborated with Tombstone Pizza to produce a limited edition Pizza IPA named, unsurprisingly, I(Pizza)A.
This beer carries a robust 7% ABV (which they like to refer to as a “slice of heaven”) and encapsulates the taste of a Tombstone Pizza. You can expect flavors including crispy crust, tangy tomato sauce, savory herbs and spices, and a final kick of pepperoni.
It’s a limited edition so might be hard to find, but we are at least curious to try it.
About the author
Scottish journalist and lifelong sports fan who grew up in Edinburgh playing and following football (soccer), cricket, tennis, golf, hockey… Joined Diario AS in 2012, becoming Director of AS USA in 2016 where he leads teams covering soccer, American sports (particularly NFL, NBA and MLB) and all the biggest news from around the world of sport.
Country Wine & Spirits Set to Launch a New Store in Ramona Offering Premium Alcoholic Beverages
A forthcoming Country Wine & Spirits store, which will retail boutique alcohol along with craft wines and beers, is slated to open in Ramona earlier this summer.
On Thursday, the Ramona Community Planning Group members unanimously gave the green light for a liquor license for the fourth Country Wine & Spirits store in Ramona. The license will be moved from the Country Wine & Spirits outlet in Tierrasanta, informed Vince Kattoula, the CEO of Kattoula & Associates.
The new address is the prior Elam’s Hallmark store at 1423 Main St. located in the Plaza Shopping Center. The owner, Guy Elam, shut down the store adjacent to Albertson’s grocery store on Valentine’s Day of the previous year, citing the excessive cost required for operating the business.
Kattoula updated the Planning Group members that the upcoming Country Wine & Spirits is poised to retail high-end products which include boutique liquors, and craft wines and beers amongst other items. The outlet will also be selling wines produced in Ramona, European-style chocolates, and flavored craft sodas sourced globally.
One product that stands out in the selection is Pappy Van Winkle, a high-class range of bourbons and whiskeys, according to Kattoula. This brand is often not found in usual stores, he noted.
Kattoula shared that an uncommon item intended to be on offer is a tequila bottle sculpted like a shotgun and stands 3 feet tall.
Kattoula strongly believes that the establishment will appeal to tourists, who, in turn, could revitalize Ramona’s economy by patronizing local stores, food establishments, and wineries.
“This place is more of a tourist spot and presents an opportunity to discover exclusive bottles for momentous events,” stated Kattoula, following the approval of the liquor license by the Planning Group.
Andrew Simmons, a member of the Planning Group and chair of the Town Center Subcommittee, reported that the subcommittee members unanimously endorsed the alcohol license at their meeting on March 27.
“Everyone is keen on the concept,” said Simmons. “The expectation is that it will stock premium products that may become popular.”
Simmons pointed out that there appears to be a need for a convenience store in the shopping center. This is particularly true for customers who desire a quick pick-up of alcohol or snacks.
“We draw tourists all day thanks to our wineries and music scene, as well as being on the way to Julian and the desert,” Simmons commented. “While I’m unsure if anyone in San Diego would travel up the hill to visit a liquor shop, I do see a chance for passersby to spot the shop and stop in.”
Robin Joy Maxson, a member of the Planning Group, stated at the meeting on Thursday that a similar store she had been to in Lake Tahoe was immensely popular, always bustling with customers.
Anticipating the Re-release of Soft Parade Vodka: A Collaboration Between Michigan’s Short’s Brewing and Iron Fish Distillery
Short’s Brewing Company and Iron Fish Distillery have collaborated for the second limited release of Soft Parade Vodka, inspired by Short’s signature Soft Parade Fruit Ale. The vodka will be available at select retailers while supplies last beginning the weekend April 28, 2024. It was first released during April 2023.
THOMPSONVILLE, MI – Soft Parade Vodka is back – almost.
The fruit-infused vodka by Iron Fish Distillery is inspired by Short’s Brewing’s Soft Parade Fruit Ale. It features strawberries, blueberries, blackberries and raspberries — the same as its namesake.
A limited quantity will be released to retailers and bars the weekend of April 28, the distillery announced. It will be available at the distillery in Thompsonville starting Friday, April 19, while supplies last.
“Once it’s gone, it won’t return again until next year, so grab a bottle while you can!” Iron Fish said.
Short’s Brewing Company and Iron Fish Distillery have collaborated for the second limited release of Soft Parade Vodka, inspired by Short’s signature Soft Parade Fruit Ale. The vodka will be available at select retailers while supplies last beginning the weekend April 28, 2024. It was first released during April 2023.
The collaboration was first released during April 2023.
“The 2024 batch is even more fruit forward … Just like real fruit, it’s best enjoyed fresh!” the company said.
The vodka is 75-proof. It has no artificial flavors.
Soft Parade Vodka will not be available for sale at either of the Short’s Northern Michigan locations in Bellaire and Elk Rapids.
Find a bottle of Soft Parade Vodka near you here. Find Soft Parade Vodka cocktail ideas here.
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An Early Taste Review: Templeton Rye’s Debut Bourbon Release
Templeton is famous for its rye whiskey, originally sourced from MGP in Indiana since its inception in 2006. However, in 2018, Templeton launched its own distillery in the identically named Iowa town. The distillery has been producing whiskey since then, including varieties beyond just rye whiskey. Recently, the distillery unveiled Templeton Fortitude, which marks their first bourbon and the first whiskey that is entirely produced and aged in Iowa.
The narrative of Templeton has for years revolved around the Prohibition era when bootleggers established their businesses in Iowa. The company even claimed that their original Templeton rye whiskey was a favorite of Al Capone. In 2015, several class-action lawsuits were directed at Templeton, accusing the company of misleading its customers about the actual production location of the whiskey (Iowa not Indiana) and falsely labeling it as ‘small batch’ whiskey. After settling the lawsuits and changing labels, this event became part of the legal history of whiskey.
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Until now, the Templeton portfolio has consisted of rye whiskeys aged for four, six, and 10 years, along with a few cask finishes. None of the rye that is being distilled in-house has been dropped yet, which makes this bourbon release even more notable for the distillery. In keeping with the rye whiskey theme, Fortitude is a very high-rye bourbon: The mashbill is 55 percent corn, 40 percent rye, and 5 percent malted barley. While the rye is imported, the corn is sourced from local farmers located within 15 miles of the distillery, and the whiskey is mashed, fermented, distilled, and matured onsite.
We got an early taste of Templeton Fortitude Bourbon, and it’s a good first release. The whiskey was bottled at 92 proof and is non-chill filtered, which allows some extra flavor to shine through on the palate. There is no age statement, but it’s labeled as straight bourbon so it must be at least 4 years old (the flavor profile indicates a bourbon in the 4-to-5-year-old range). The mouthfeel is a bit thin and overall the palate is on the lighter side, but this is a tasty bourbon with a nice sweetness to it that’s tempered with a good amount of spice from the high rye content. There are notes of honey, brown sugar, caramel, vanilla, black pepper, Meyer lemon, and cinnamon on the palate, making this a suitable sipping bourbon that would also work very well in cocktails.
Templeton Fortitude Bourbon is just starting to be distributed nationally, so it could be a bit challenging to locate online right now. However, you might want to keep an eye on sites like, as it presently sells all of the rye whiskeys and it should start selling this one soon.
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Surprising Nation Holds the Title for Highest Wine Consumption
You don’t need to be a master sommelier to know that Europeans pride themselves on their passion for wine. Whether it’s paired with a pasta dish in Italy, sipped alongside a specialty cheese in France, or served with a delectable tapas spread in Spain, wine is commonly the finishing touch on almost every meal in the region. We’d even go so far as to say that it’s practically regarded as its own food group. Considering the fact that France, Italy, and Spain are indeed the top three wine-producing countries on Earth, that’s hardly a surprise.
However, you might be surprised to learn that when it comes to wine consumption, none of the above nations can hold a candle (or a bottle) to the United States. Yep, according to the 2024 State of the U.S. Wine Industry Report by Silicon Valley Bank (SVB), the U.S. is consistently the world’s top wine-consuming country. As stated in the report, U.S. wine drinkers gulped down over 329 million cases of wine in 2022.
Per data from the International Organization of Wine and Vine (OIV), that equates to about 3.4 billion liters of vino. Compare that to the 2.53 billion liters of wine consumed by France, and the 2.3 billion liters drank by Italy that same year. Rounding out the top five wine-consuming populations were Germany and the United Kingdom — and, although Spain is the world’s third-biggest producer of wine, it actually trails behind Russia in terms of consumption.
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Given that the United States does, indeed, have a higher population compared to other countries that appreciate wine, it is logical that it outdrinks them. Even though the consumer market in China certainly has the financial capability to compete with the U.S. in regards to buying and consumption potential, the most populated country globally has notably reduced its wine consumption over the past decade, dropping from 201.1 million cases in 2015 to 97.8 million in 2022.
As a matter of fact, the demand for wine is decreasing worldwide, including in the U.S. Wine sales in the U.S. have been on a consistent decline since the 2000s, with the industry reporting negative volume sales in 2021, 2022, and 2023. A key insight from SVB’s industry report is that “less U.S. consumers consider wine as their alcoholic beverage of choice” in recent times. The data indicates that some are choosing ready-to-drink alcoholic beverages, stronger spirits, or opting out of alcohol in preference for cannabis.
Moreover, a large number of young adults in America have been completely abstaining from alcohol (and not only during Dry January). Based on a 2023 Gallup poll, Americans below the age of 35 are drinking less than in previous years. Although this could signify potential changes in future drinking data, for now, the United States remains the top wine consumer globally by a significant margin. We’d raise a glass to that.
Read the original article on Tasting Table
Unlocking the Secrets: The Effects of Adding Beer to Chicken Brine
Cooking lean meat can be tricky since it tends to get tough easily, which is why brining chicken is so important. The task helps to preserve the chicken’s moisture so that it remains juicy as it cooks. We’re talking of a wet chicken brine, where the chicken is submerged in a mixture of salt and water at a ratio of one cup per gallon of water. Yet this mixture can be altered with the simple addition of beer for better results.
A plain chicken brine helps to preserve and even adds moisture to the chicken. This works through two processes. Once the chicken is submerged in brine, osmosis occurs. This involves water transferring from the brine through the membranes of the chicken’s cells. The second process, diffusion, sees salt (and water) move from the higher concentration in the brine and settle in the chicken, leveling out the distribution. Not only that, but the absorption brings out the flavor of the meat since salt is a flavor enhancer.
Similarly, chicken’s flavor is enhanced by beer. If salt-brining is the king of imparting flavors, beer-brining is the ace card. The beer, along with the brine, transfers its natural aromas along with salt so that it enriches the meat through diffusion. Tannins and acids in beer also help break down the chicken meat so it’s tender. Imagine the taste of chicken bolstered with hints of toasty, roast-y aromas and its meat falling apart so effortlessly — divine.
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To make a chicken brine, combine water, salt, and optional sugar in a pot and heat on medium until the salt and sugar dissolve. At this point, you can add any desired flavorings. For instance, you might introduce a wheat beer and preserved lemons for a unique citrus twist. Once everything has dissolved, take the pot off the heat and submerge your chicken in the brine.
Refrigerate the brined chicken for at least four hours or overnight. Before cooking, you can rinse the chicken or pat it dry with a paper towel. You can cook the chicken in whatever way suits your taste – poached, fried, or, our recommendation, herb-roasted. This combination of brining and roasting helps the chicken to brown nicely and imbues it with a deep, caramelized flavor.
If the idea of a beer-infused chicken brine doesn’t appeal, you could try making beer-can chicken instead. This odd-sounding technique involves grilling a chicken while it’s sitting upright with a beer can inside it, allowing the beer to evaporate and flavor the bird from the inside. Despite its unusual preparation, the results are fantastically flavorful.
You can find the original article on Tasting Table.
Questioning the Effectiveness of Rum Taxes in Puerto Rico & U.S. Virgin Islands
Most federal taxes on rum are handed to the governments of Puerto Rico and the U.S. Virgin Islands — a crucial way they fund their local governments. Recently, the program isn’t working as intended.
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