Beer Reviews | PALATE PRESS

7 min read

True Epicureanism is much more than the pursuit of pleasure. Read More

Is Coffee the New Wine? Embracing Coffee’s “Third Wave”

6 min read

“Toasted nuts, caramel, milk chocolate and tobacco,” sounds like a modern Bordeaux with about ten or ﬁfteen years of age. But we’re not talking about wine. We’re talking about coffee. Read More

Central Otago Terroir Breakdown, Part 2: The Cromwell Basin and Bannockburn

Craig Pinhey

Features Wine Spotlight

2 min read

This is the second in a three-part series on the terroirs of Central Otago. After Gibbston and Wanaka, last week,...

Central Otago Terroir Breakdown, Part 1: Gibbston and Wanaka

Craig Pinhey

Features Wine Spotlight

2 min read

This is the first of a series of three articles on the terroir of Central Otago, the most southerly wine growing region in the world, at 45 degrees South, marked by a dry, semi-continental climate. Read More

Central Otago Terroir Breakdown, Part III: Bendigo and The Alexandra Basin

Craig Pinhey

Features Wine Spotlight

1 min read

This is the last of a three part series on the terroirs of New Zealand’s Central Otago. After Gibbston and Wanaka and The Cromwell Basin and Bannockburn, we are finishing with Bendigo and The Alexandra Basin, the two lowest elevation, most easterly sub-regions. Read More

Has Italian Rose Finally Arrived?

Mike Madaio

Features

2 min read

Italy is currently the world’s number one producer of wine, and the top exporter to the US, yet Italian rosé...

What We’re Drinking – Gonzalez Byass “La Copa” Vermouth

David Honig

Features Spirit Reviews Wine Reviews

1 min read

Cocktail lovers, take heed. This new sherry-based vermouth from Gonzalez Byass is going to give you something to shout about....

Actually, What is Vermouth?

Becky Sue Epstein

Features

3 min read

To celebrate Vermouth Day, I decided to open a couple bottles of La Pivón from Madrid. But maybe I should...

Are you sure you’re an epicure?

Is Coffee the New Wine? Embracing Coffee’s “Third Wave”

Central Otago Terroir Breakdown, Part 2: The Cromwell Basin and Bannockburn

Central Otago Terroir Breakdown, Part 1: Gibbston and Wanaka

Central Otago Terroir Breakdown, Part III: Bendigo and The Alexandra Basin

Has Italian Rose Finally Arrived?

What We’re Drinking – Gonzalez Byass “La Copa” Vermouth

Actually, What is Vermouth?

Let Us Send You More Information

Wines of the Past and Future in Alsace (Alsace – Part 5)

A Traditional-Style Small Farmer – That’s What Winemaker Agathe Bursin Would Call Herself (Alsace – Day 4)

A Way of Life: A Small Family Winery, Built on 500 Years of Alsace Tradition (Alsace – Part 3)

What If Your Mother Was a Winemaker? (Alsace – Part 2)

What Do You Talk About With Someone Whose Family Started Making Wine in the 17th Century? (Alsace – PART 1)