Wine needs a Nordic Food Lab

Erika Szymanski
Features
5 min read
Wine needs a Nordic Food Lab. I’m not making a call for mealworm merlot or even necessarily for reclaiming ancient, lost grape varieties. I’m saying that wine needs a space for really off-the-wall research, done very well and in full view. If mealworm merlot just threw you for a loop

Seven Summer Wines for a Sicilian Dinner

Elisabetta Tosi
Features
4 min read
“Our Sicilian wines are ideal for people on diets, those who need minerals for sports practice, and for people with high blood pressure. You don’t even need to add salt to the water when you're cooking pasta, a good Inzolia wine is flavor enough, itself!” Giacomo Ansaldi, winemaker at Fazio

What We’re Drinking – Cruz Reposado Tequila

David Honig
Wine Reviews
1 min read
Cruz Reposado Tequila comes from the highlands of Jalisco, Mexico, and is made from 100% blue agave. The agave is baked in clay ovens, cooled, then crushed, before it is double distilled in stainless pot stills. It then gets 6 months in American oak whiskey barrels before it is released. The color

What We’re Drinking – Cruz Silver Tequila

David Honig
Wine Reviews
1 min read
Cruz Silver Tequila comes from the highlands of Jalisco, Mexico, and is made from 100% blue agave. The agave is baked in clay ovens, cooled, then crushed, before it is double distilled in stainless pot stills. The aroma is surprisingly soft, like cucumber, agave, and velvet. On the palate, flavors