BREAKING NEWS: Food & Drink, Diet & Nutrition

Cloudy Bay: Raising a glass to 40 years of New Zealand’s finest

Wed, 02 Jul 2025 20:00:48 +0000

It was 1985 when winemakers David Hohnen and Kevin Judd founded the Cloudy Bay winery. In the four decades that have followed, Cloudy Bay has become the standard-bearer for premium New Zealand wine and has helped both Marlborough and Central Otago craft reputations as two of the most prestigious wine regions, not only on New Zealand’s South Island, but in the world. For 40 years, Cloudy Bay has continued to set the benchmark for quality, innovation and sustainability in the industry.

Sauvignon Blanc defines New Zealand wine

The very first wine that Cloudy Bay produced was a Sauvignon Blanc. From this inaugural vintage, Sauvignon Blanc became the flagship for Cloudy Bay and captured the attention of wine enthusiasts around the world.

The winery was one of the pioneers in bringing Sauvignon Blanc to the global stage, offering a wine synonymous with purity, vibrancy and a true expression of Marlborough’s unique terroir.

Indeed, this wine in many ways defines the New Zealand wine experience: imagine yourself with friends, next to the ocean, drinking a chilled glass of Cloudy Bay Sauvignon Blanc, carefully paired with a delicious pearl couscous salad with fresh pan-fried fish and a citrus dressing. Perfection!

Cloudy Bay’s prized Sauvignon Blanc vineyards.

A special Sauvignon Blanc vintage

A central part of the winery’s celebrations this year will focus on the release of the 40th vintage of Cloudy Bay Sauvignon Blanc. A special commemorative label will appear on every bottle sold around the world.

However, this 40th vintage was created from a challenging harvest. The region suffered one of the driest 10-month periods since records began. This, coupled with frost and unsettled weather in the spring, followed by lack of rainfall in the summer, led to low yields.

Cloudy Bay Sauvignon Blanc makes a great match for fish and seafood.

Challenges leading to a spectacular wine

But the winemaking team’s signature attention to detail ensured the vines were well tended, and, as always, only the very best fruit was included in the final blend. This has resulted in a truly spectacular wine, with concentrated ripe citrus, white stone fruit and pink peppercorn notes, balanced with saline character and mouthwatering fresh-squeezed lemon acidity.

As technical viticulturist Hannah Ternent explains, ‘Vintage 2024 was one to be remembered – it is not often that we can say that a vintage was a dream, but this year I truly believe it was.’

Cloudy Bay Sauvignon Blanc is a wine that has shaped one of the world’s most prestigious drinks brands. Nikolai St George, wine director at Cloudy Bay, says, ‘Reaching the 40th vintage of Cloudy Bay Sauvignon Blanc is a truly remarkable achievement. It’s a celebration of four decades of passion, innovation and commitment, and we’re thrilled to share this exceptional vintage as we look towards the future.’

The 40th anniversary celebrations in full swing at Cloudy Bay.

Cloudy Bay: A Sauvignon Blanc success story

Cloudy Bay at 40: Raising a glass to a game changer

Discover more about Cloudy Bay

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Food Imports Are As American As Apple Pie

Wed, 02 Jul 2025 19:47:21 +0000

This week’s Fresh Take features our dispatch from the Summer Fancy Food Show, a look at Mamdani’s pitch for public grocery stores, farm subsidies in the OBBB and more.

LDC Inaugurates Expanded Green Coffee Center in Minas Gerais

Wed, 02 Jul 2025 16:29:12 +0000

Louis Dreyfus Company (LDC) officially inaugurated its expanded green coffee processing facility in Varginha, Minas Gerais, completing a major investment in the company’s longstanding Brazilian coffee operations. The expansion adds...

Athletic Brewing’s Non-Alcoholic Beer Boom: Big Growth Ahead

Wed, 02 Jul 2025 16:03:39 +0000

Athletic Brewing is redefining non-alcoholic beer, doubling capacity by 2025 as it leads a booming market with bold growth, innovation, and smart partnerships.

Brews for the Birds – A Beer & Music Festival for Wildlife

Wed, 02 Jul 2025 16:00:00 +0000

Brews and birds, not the most expected combo, but the two will come together for a great fundraiser in early August to support a local wildlife refuge. Brews for the Birds, a free two-day outdoor beer and music festival, returns to Sherwood on Friday, August 1 and Saturday, August 2 at Langer’s Entertainment Center. The […]

The post Brews for the Birds – A Beer & Music Festival for Wildlife first appeared on BREWPUBLIC.com.

Grilled Bananas

Wed, 02 Jul 2025 15:57:33 +0000

Grilled bananas stuffed with chocolate chips, marshmallows, and almonds are wrapped in foil until warm and gooey–the perfect summer dessert that cooks in just 10 minutes. Grilled Banana Boats If you’ve never grilled a banana before, you’re in for a treat. These foil-wrapped grilled bananas are grilled with the skin on, stuffed with chocolate chips, […]

Archer & Co. Aims for the Hearts of Northern Kentucky Coffee Drinkers

Wed, 02 Jul 2025 14:48:37 +0000

A trio of women in Hebron, Kentucky, decided to shoot their shot with the launch of Archer & Co. Roasters, a new small-batch direct-to-consumer and wholesale roasting company. Launched last...

No-Li Brewhouse & Spokane FireFighters Unite to Raise Funds for Fallen Firefighters and Their Families

Wed, 02 Jul 2025 12:29:38 +0000

Spokane, WA – No-Li Brewhouse and Spokane FireFighters Local 29 are uniting to donate 100% of sales to support fallen firefighters, their families, and first responders impacted by the Canfield Mountain tragedy in Coeur d’Alene, Idaho. This effort honors the service and sacrifice of these firefighters while providing support to their families during this difficult time. […]

The post No-Li Brewhouse & Spokane FireFighters Unite to Raise Funds for Fallen Firefighters and Their Families first appeared on BREWPUBLIC.com.

Peculier IPA gets launch in the on-trade

Wed, 02 Jul 2025 12:25:19 +0000

T&R Theakston is bringing an extension of its iconic Old Peculier brand to pubs, with the on-trade launch of Peculier IPA.

It was created by head brewer Mark Slater to meet the brief of brewing a beer which was worthy of the 200-year-old brewery’s ‘Peculier’ name.

It launched in retail in bottles in 2023, achieving listings in Sainsbury’s, Morrisons, Co-Op and Booths. It was then named best strong pale ale/bitter at The Great Exhibition of Prize Ales last year.

Made with 100% British ingredients, the 5.1% ABV beer pays homage to the origins of Indian pale ales, bringing together the strength of alcohol with the antioxidant character of hops to robustly withstand lengthy voyages.

Peculier IPA is brewed using the finest British malted barley and three English-grown hops — Harlequin, Jester, and Olicana — delivering a zesty fruitiness with a full-bodied malty undertone, finishing with a hop-forward flourish.

“In our 200-year history, the Peculier brand has remained prized and protected, so it was no mean feat to create a beer worthy of this name,” said Richard Bradbury, managing director of T&R Theakston. “We truly believe this IPA has earned its right to be deemed Peculier and is testament to the skill of our expert brewing team.

“Whilst bringing something new to our range, we were also keen to capture the heritage of the IPA in a way which puts UK home-grown ingredients in the spotlight. The result is a pint of outstanding smoothness, flavour, and character, which is establishing a legendary status of its own, and we can’t wait to see it enjoyed in its ideal setting, the great British pub.”

The post Peculier IPA gets launch in the on-trade first appeared on Beer Today.

The post Peculier IPA gets launch in the on-trade appeared first on Beer Today.

JDE Peet’s Execs Outline New Direction for Peet’s Coffee in the U.S.

Wed, 02 Jul 2025 12:08:11 +0000

At an investor conference today in Amsterdam, executives from the multinational coffee conglomerate JDE Peet’s outlined a new vision for California-based Peet’s Coffee, focusing on omni-channel growth above concepts such...

Pineapple Delight

Wed, 02 Jul 2025 12:00:00 +0000

Craving a bright and sunny dessert? This pineapple delight will hit the spot! With a buttery crust, creamy filling, and sweet pineapple topping, it’s light, tropical, and totally irresistible!

Pineapple Paradise on a Plate

Sweet Meets Tangy: The creamy cheesecake layer and whipped topping are perfectly balanced with juicy pineapple.
Buttery Crunch Factor: That golden graham cracker crust adds the perfect crisp contrast to all the soft, dreamy layers.
Make-Ahead Friendly: Since Pineapple Delight needs time to chill, this is an ideal dessert to prepare ahead.

Pineapple Delight Ingredients

Fresh or Canned Pineapple: Fresh pineapple works too, just chop it finely. Unless it’s super ripe and flavorful, canned tastes just as good.
Drain the pineapple well: Press the lid into the can and shake, or use cheesecloth to squeeze out excess juice so the whipped topping stays firm.
Whipped Topping: You can use homemade whipped cream or store bought whipped topping. Whip 3 cups of cold heavy cream with ½ cup powdered sugar until stiff peaks form. Just note it won’t hold up as long, and the dessert may soften after 2 days.
Graham Cracker Crumbs: To make graham cracker crumbs, crush the sheets in a ziplock bag with a rolling pin or pulse them in a blender or food processor.

How to Make Pineapple Delight

No fancy steps, just layer, chill, and watch it disappear! You’ll want to bring it to every family gathering this summer. Even my kids can’t get enough! You should also try my strawberry delight or my coconut lush desserts.

Make the Crust: Preheat the oven to 350ºF and lightly spray a 9 x 13 x 2.5-inch baking dish with nonstick cooking spray, then set aside. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl until the mixture resembles damp sand.
Bake and Cool: Press the crumb mixture evenly into the bottom of the pan using a flat bottomed glass or measuring cup. Bake for 10-12 minutes, until fragrant and the edges are golden brown. Remove the crust from the oven and allow it to cool completely before adding the subsequent layers.
Combine: Add the cream cheese and butter to a large bowl. Beat on medium high speed with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed to ensure no lumps remain.
Beat: Add the powdered sugar and vanilla, then beat on low until the sugar is mostly incorporated. Then increase the speed to medium-high until the mixture is smooth and creamy.
Spread Over Crust: Spread the cream cheese mixture evenly over the cooled crust.
Combine Pineapple with Cool Whip: Carefully fold the drained, crushed pineapple into the whipped topping.
Spread: Spread the whipped mixture evenly over the top of the cream cheese layer. Then cover and refrigerate for at least 4 hours. Top pineapple delight with graham cracker crumbs and pineapple tidbits before serving.

Leftover Pineapple Dream Dessert

In the Refrigerator: Pineapple delight should be stored in the fridge, covered tightly with plastic wrap, for up to 5 days.
In the Freezer: You can freeze pineapple delight by wrapping the pan in 2-3 layers of plastic wrap, followed by a layer of heavy-duty aluminum foil. Freeze for up to 3 months. Let it thaw overnight in the fridge, or serve it frozen!

Pineapple Delight Dessert

Layers of buttery graham cracker crust, fluffy whipped topping, and sweet pineapple filling make this pineapple delight a crowd favorite.

Course Dessert, Side Dish

Cuisine American

Keyword easy desserts, no bake dessert, pineapple delight, pineapple delight recipe, pineapple dessert, pineapple dream dessert, pineapple lasagna, pineapple lush, summer desserts

Prep Time 40

Cook Time 10

chill time 4

Total Time five star hotel in Paris you are bathed in sheer opulence: soaring windows, glimmering lamplight, and the finest upholstery in that signature Ritz blue.

This is the quintessence of luxury, and you have arrived.

The opulent hallways at the Ritz Paris are decorated with Louis XV antiques.

The hallways – adorned by exquisite Louis XV antiques – take the breath away. But it’s inside your room where you are truly transported.

First, there’s the scent, the air enrobed in perfume, which you might close your eyes to savour.

Then, you open your eyes to take in the space. Sumptuous fabric, glittering mirrors, the finest in French décor: rooms arranged for the utmost comfort.

A moment here and you see why the leading lights of art and culture – from Coco Chanel to Maria Callas and F Scott Fitzgerald – considered the Ritz Paris home.

Tempting as it is to linger, so much awaits.

Rooms at the Ritz Paris are designed for comfort with the finest in French décor.

There’s the Ritz Club & Spa, a temple of relaxation where treatments of the highest quality leave you renewed. Or you might wander through the Grand Jardin, a breathtaking rush of lawns, magnolias and white roses that you’ll scarcely believe is in the heart of Paris.

Next, sink into a sumptuous armchair in the Salon Proust, where the author himself would while away the hours observing guests. Taste one of the gorgeous sweets on offer – perhaps choosing, in honour of Marcel himself, a madeleine.

Once your appetite is piqued, thoughts turn to dinner. And at Espadon restaurant – led by Michelin-starred Eugénie Béziat – you are enchanted, transported by her imaginative vision for French cuisine.

But for wine lovers, the pinnacle of your stay must be experiencing the Ritz Bar. In this monumental space of velvet and brass, Director of Mixology Romain de Courcy conjures signature cocktails that follow the biodynamic calendar.

Biodynamics inspire the bar’s astounding wine list, too. Committed to introducing his clients to lesser-known wines from independent producers, Head Sommelier Florian Guilloteau has assembled an unrivalled collection that provokes wonder and begins a conversation.

Naturally, you’ll also find the finest representatives of every wine region in France, according to season – allowing you to celebrate the country’s heritage from the comfort of your table.

Ritz Paris remains the pinnacle destination for those who adore French wine. Said to hold 120,000 bottles in their expansive cellar, there’s a reason it was dubbed Europe’s Greatest Hotel.

Experience the ultimate luxury for yourself at the Ritz Paris

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The post Welcome to the Ritz Paris: the ultimate luxury escape for wine lovers appeared first on Decanter.

Where To Eat In London This Month: July 2025

Wed, 02 Jul 2025 09:46:09 +0000

Five of the top restaurants to book now.

Fruity edge to Drop Bear’s Cut Lager series

Wed, 02 Jul 2025 09:39:29 +0000

Drop Bear Beer Co has launched a Cut Lager series — a cold-fermented lager, cut four ways with pink grapefruit, raspberry, peach, and guava.

Crafted for moderate and mindful drinkers alike, each brew balances the crisp, clean refreshment of a classic lager with a fruit ‘cut’ that adds a bold juicy finish. It comes in at 0.5% ABV.

“We’re on a mission to make alcohol-free beer outstanding, not a compromise,” said Joelle Drummond, co-founder and director of sales and marketing at Drop Bear. “The Cut Lager series is about showing that neither lager nor 0.5% ABV need mean boring.”

Brewed in the brand’s Swansea home, this series is their first major new product launch since setting up home in the UK’s largest alcohol-free brewery. True to their ethos of inclusivity, each beer in the series is vegan friendly and gluten free.

The beer officially launches today and available from the brewer’s website.

The post Fruity edge to Drop Bear’s Cut Lager series first appeared on Beer Today.

The post Fruity edge to Drop Bear’s Cut Lager series appeared first on Beer Today.

Rare Find Unveils Investigatory Summer Releases – Scotch Whisky News

Wed, 02 Jul 2025 07:04:53 +0000

Rare Find Unveils Investigatory Summer Releases

Gleann Mòr Spirits the well-regarded whisky maker continues its 10th anniversary year with the unveiling of its summer collection of Rare Find single malt Scotch whiskies, which consist of several investigatory cask maturations.

Established in Leith, Edinburgh, Rare Find has built its reputation on curating limited-edition bottlings sourced from Scotland’s most sought-after distilleries. With a focus on meticulous selection, guided maturation, and exceptional cask finishing, the whisky maker is known for crafting whiskies that are rare by design.

The anticipated new expressions showcase five exceptional Scotch single malt whiskies. Included in the summer releases are: Rare Find’s first release from Annandale Distillery – a preview of an ongoing experiment into sherry barrique finishing and the utilisation of a rarely seen white port cask together with single malt from Wick’s Pulteney distillery as an exploration of the balance that is possible between sweetness and salinity.

The 2025 Summer Rare Find releases consist of:

Craigellachie 11 year old (1st Fill Oloroso Finish): Produced as an online exclusive for www.rarefindwhisky.co.uk, Craigellachie’s weighty and characterful distillate has been amplified further with a 9-month finish in a 1st fill oloroso hogshead resulting in a substantial whisky packed full of sweet intensity.

Annandale Peated 6 year old (Oloroso Barrique Finish): In an ongoing exploration of cask influence, this peated Annandale single malt has been re-racked from an oloroso butt into a oloroso-seasoned barrique to examine the continued maturation effects of smaller sherry casks. This first Annandale release marks the beginning of an evolving series, with future bottlings set to showcase extended maturation within the high-impact 225 litre casks.

Glenglassaugh 11 year old (Saint-Émilion Grand Cru Finish): Rare Find’s second release from Glenglassaugh and a rare use of a Saint-Emilion Grand Cru wine cask. After nearly two-years in a red wine barrique, this coastal style distillate has been perfectly balanced with the addition of expressive, vibrant red fruits.

Pulteney 17 year old (1st Fill White Port Finish): A pioneering release, and Rare Find’s first use of rarely seen white port casks. The coastal, salinity-forward character of Pulteney’s spirit has been perfectly preserved through a measured and monitored 6-month finish that serendipitously has resulted in an age statement identical to the beloved, but departed Old Pulteney 17 year old.

Braeval 16 year old (1st Fill Ex-bourbon Cask Finish): Rare Find’s first release from Braeval for several years is the result of a 12-month finish in a 1st fill ex-bourbon cask. This has produced a truly expressive single malt that speaks to the distillery’s spirit character. This release was recently awarded an IWSC Gold Medal at 95 points.

“These upcoming summer releases reflect our unwavering commitment to quality and flavour,” said Greg Urquhart, Spirits Manager for Rare Find. “Each bottle captures a distinct narrative – not only of the whisky’s maturation journey but also of Rare Find’s evolution over the past ten years. We’re excited for whisky enthusiasts to explore these new expressions and uncover a new favourite.”

The Rare Find Summer 2025 releases will be available in select retailers from 7th July 2025. Further details of Rare Find stockists can be found at www.rarefindwhisky.co.uk/stockists. The five Summer Releases are joined by an online exclusive tasting pack of 2025 World Whisky Awards winning Rare Find Releases.

Rare Find 2025 Summer Releases + Award-Winning Tasting Pack

Craigellachie 11 year old

1st Fill Oloroso Sherry Finish

54.1%, 145 bottles

£75.00

Exclusively available from www.rarefindwhisky.co.uk

Aromas of baking spices, raisins, cigar leaf, and toffee. A complex palate with flavours of dark chocolate, prunes, caramel, and breakfast tea. A hint of nutmeg is present in the warm and long finish.

Annandale (peated) 6 year old

Oloroso Barrique Finish
60.4%, 334 bottles

£75.00

A smoky and sweet nose with some salinity and candied ginger. The palate is filled with aniseed sweetness and ashy smoke, which leads to fruity orange flavours and a hint of lime at the end.

Glenglassaugh 11 year old

Saint-Émilion Grand Cru Finish

55.9%, 302 bottles

£79.00

A fruity nose comprising of cranberry jelly, strawberry and key lime pie. A creamy palate with more red fruit, rhubarb, wine gums, and Chinese five spice. A finish that is both long and fruity.

Pulteney 17 year old

1st Fill White Port Finish

56.7%, 164 bottles

£115.00

The nose is scented with white fruit, spices, and pear drops. Cantaloupe melon, sour sweets, sea salt, and oatcakes create a rich palate that finishes intensely with a hint of menthol.

Braeval 16 year old

1st Fill Ex-Bourbon Cask Finish

62%, 195 bottles

£139

On the nose, there is buttered popcorn, pencil shavings, and mandarin. A mouthfeel that is both juicy and oily, with flavours of toffee, vanilla, cherry, and flapjack. Orange and white pepper lend a bold finish.

Award-Winning Tasting Pack
Bunnahabhain 40 year old | Blended Scotch Whisky 34 year old | Glenlossie 30 year old | Mortlach 10 year old
£49.00

Exclusively available from www.rarefindwhisky.co.uk

About Rare Find

Each Rare Find release is an unrepeatable, limited-edition whisky sourced from sought-after distilleries. With every bottle, we celebrate liquid excellence – meticulously selecting, maturing, and finishing in the highest quality casks to deliver whisky that’s rare by design.

From the millions of casks maturing in Scotland, only a small percentage are destined for single malt bottlings, and from those, only the best become a Rare Find.

Douglas Laing Scallywag Golf Edition Whisky – Scotch Whisky News

Wed, 02 Jul 2025 07:03:52 +0000

Scallywag Golf Edition Whisky

With 3 x Lucky Scallywag Golf Balls on Us!

Attention, whisky lovers and golfers: this is the crossover you’ve been waiting for. Scallywag The Golf Edition is a premium Speyside Malt (48% ABV) that brings a dash of mischief and a whole lot of flavour to your post-game celebrations.

Exclusively at douglaslaing.com, this Scallywag isn’t just a shelf trophy – it’s made to be savoured at the 19th hole after a day on the links. And because every golfer can use a bit of luck, each bottle comes with a FREE Scallywag Golf Ball 3-Pack (worth £8) – built for performance and packed with a touch of Scallywag luck on the course.

Grab your limited edition bottle today – and toast your next round in true Scallywag style.

SECURE YOUR BOTTLE

Only 600 bottles globally

St Bridget’s Kirk Blended Scotch 1995 29 Years Old – Scotch Whisky News

Wed, 02 Jul 2025 07:02:49 +0000

St Bridget’s Kirk Blended Scotch 1995 29 Years Old

Alcohol by Volume : 44.1% | Size of Bottle : 70 | Yield : 514 | Cask : Refill Butt

This exceptional blended scotch whisky is created in our unique and special way by blending malt and grain whiskies from different distilleries and differing spirit styles. Each batch is small, bespoke and distinctly different from the last. Bottled and hand labelled in our own warehouse where you’ll be glad to know, no artificial colouring or chill-filtration takes place.

A classic mix of malt and grain whiskies blended together in the traditional style. 3 whiskies make up this blend from 1 now closed grain distillery, one famous Speysider and an unpeated island distillery. In this case we have a selection of whiskies that have been blended when they were young and married back into a refill butt for a very long time. Thankfully we have managed to rescue a cask of this blend and present it in very limited ’single cask’ form.

Tasting notes revealed – marmalade, oak spice, ginger, vanilla and créme Brulée.

Available exclusively through our stockists

Whisky Advocate ‘Summer 2025: Ireland Elevates Its Game’ On Sale Now – Whsiky Advocate News

Wed, 02 Jul 2025 07:01:26 +0000

Every issue of Whisky Advocate is committed to helping you grow your whisky appreciation and knowledge.Summer 2025: Ireland Elevates Its Game.

On Sale Now

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Whisky Wednesday Reviews Campbeltown Connections 10YO – Scotch Whisky News

Wed, 02 Jul 2025 07:00:25 +0000

Campbeltown Connections 10YO, 50.7%

THE REVIEW

It isn’t often that you can get Campbeltown bottles for a bargain, they tend disappear very quickly. Enter the folks at North Star Spirits to solve all of our problems.

Here we have a vatting of 25 year old Springbank, 25 year old Glen Scotia and a blended malt of undisclosed Campbeltown malts at 10 years old. Bottled at 50.7% ABV with no added colouring or chill filtering, the whisky world appears to have a champion of 2025 in so many ways.

The taste profile on this is layered and rather refreshing when it comes to the aroma. Loads of grapefruit, vanilla, caramelised banana, and a finish that is heavy with nutty, drying flavours. You get a little of that Campbeltown funk if you add some water to, it certainly delivers on the strength side, too.

Either way, this is a gem of the year in whisky that is 2025. I’ve left the link HERE if you want to pick one up, because it’s still in stock and is only £45 a bottle. You’d literally be mad not to.

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Local free trade is priority for Jennings

Wed, 02 Jul 2025 05:42:46 +0000

Jennings Brewery has re-opened its doors, bringing back historic, award-winning beers, adding two new beers, and launching a new on-site taproom.

Preparing to get the beers flowing again in the Jennings taproom

The brewery hopes to attract both tourists and locals, as well as supplying beer to pubs across Cumbria.

Jennings was established nearly 200 years ago, but its Cockermouth brewery was closed by Carlsberg Marston’s in 2022. It returned to local, independent, family ownership in February this year, after being acquired by local business owners Kurt and Rebecca Canfield.

The new owners have pledged to return Jennings to its roots, reviving old favourites like Sneck Lifter and Cocker Hoop, alongside new additions such as Derwent Mild and Back Yam — a nod to the Cumbrian dialect phrase meaning ‘back home’.

Following a series of opening events this week, the taproom will be open seven days a week throughout the summer, officially launching on Friday (4th July).

Beer will be available in casks and bottles, and managing director Chris France has promised to prioritise supply to local pubs. “Jennings has a special place in the heart of Cumbria, and bringing these beers back has been a real privilege,” he said.

“Jennings beer may have been absent for a number of years, but local support for the beer and brand hasn’t dwindled — we’ve had a very warm welcome back. I’m determined to repay that support, and we’re prioritising local free trade pubs for our first deliveries.”

Long-term project

While orders for the beer are already being taken, development of the historic site will continue apace, with plans for an expanded taproom, a distillery, short- and long-term office space, and workshops for local tradespeople — perhaps even a hotel in the future.

“This is a long-term development project,” said Chris. “There’s so much potential in the site, and we’re working closely with the local council to build something special for the town.

“We need to both respect the heritage that makes the site what it is, and find new ways of using old buildings. We’ll be hosting a number of events, too, with live music, comedy nights, and heritage and art exhibitions already in the schedule.”

Newly-appointed head brewer, Buster Grant, is also relishing the opportunity to bring Jennings back to life, using the on-site well that draws from an aquifer beneath the brewery, the original yeast strain, and traditional ingredients like Fuggles and Goldings hops, along with the reintroduction of Maris Otter malt.

“It’s amazing to be part of Jennings and to be working in this historic site to bring life (and beer!) back to this much-loved brewery,” he said.

“Jennings’ beers are iconic symbols of the Lakes, and I’m hugely proud to be able to add to this wonderful history and legacy. More importantly, I’m really looking forward to tasting the beers again and seeing the enjoyment of locals and visitors alike.”

The post Local free trade is priority for Jennings first appeared on Beer Today.

The post Local free trade is priority for Jennings appeared first on Beer Today.

True Grit: Bordeaux's organic revolution

Wed, 02 Jul 2025 05:00:39 +0000

Hives at Chateau de Fonplegade in St-Emilion

It’s a question on many minds today: should you buy organic? From food to household products and cosmetics, a growing number of us – myself included – are choosing organic to limit exposure to harmful chemicals.

But does this extend to wine? And should it?

Organic wines are gaining popularity worldwide, driven by consumer demand for healthier, more sustainable options, with compelling stats to match.

According to a sustainability report by research specialist IWSR, organic wine volumes grew by 5% globally, 6% in the UK and 7% in the US, from 2017-2022.

Statista’s 2024 UK wine report highlights a rising consumer preference for organic wines, fuelled by concerns for health and the environment.

In Bordeaux, this trend is clear: in 2024, 24% of the region’s vineyards were certified organic or in conversion, according to the CIVB Bordeaux wine council.

The region aims for 100% of its vineyards to hold sustainable certifications – organic, biodynamic, or others such as High Environmental Value (HVE) – by 2030, and this reflects a bold commitment to greener practices.

Recommendations for 20 organic Bordeaux wines below

Bordeaux, long revered as the world’s wine capital, is constantly evolving. While the city has always been synonymous with its grand châteaux and prestigious wine heritage, its urban landscape has transformed into a dynamic hub for wine lovers. The local wine scene extends beyond the vineyards, embracing a new generation of bars, shops and innovative experiences catering to connoisseurs and curious newcomers.

Whether you’re searching for a deep dive into Bordeaux’s celebrated appellations, a rare bottle from beyond the region, or a fresh perspective on wine culture, the city has something to offer.

With an ever-growing gastronomic influence and a dedication to both tradition and modernity, Bordeaux is a paradise for anyone passionate about wine. From groundbreaking no- and low-alcohol concepts to high-tech sustainability efforts, these 10 must-visit destinations showcase what Bordeaux offers for the wine enthusiast.

Ten top spots to visit

1. Aux Quatre Coins du Vin

8 Rue de la Devise

Shortlisted by Star Wine List for the Best Bordeaux Wine List in France 2025, Aux Quatre Coins du Vin is a haven for wine lovers. With an impressive selection of local and international wines, it’s the perfect spot to discover Bordeaux’s finest drops in a cosy, welcoming atmosphere. The knowledgeable staff and carefully curated list make it a standout destination for both casual drinkers and serious collectors.

Aux Quatre Coins du Vin

2. Bar à Vin by CIVB

3 Cours du 30 Juillet

Situated in an elegant 18th-century building, the Bar à Vin is a classic yet essential stop for anyone exploring Bordeaux’s wine culture. Run by the CIVB, Bordeaux’s wine council, this establishment offers a rotating selection of Bordeaux wines by the glass at highly accessible prices. Each glass is an opportunity to learn about different appellations, grape varieties and styles, guided by expert sommeliers who are passionate about sharing their knowledge. Whether you’re starting your Bordeaux wine journey or deepening your appreciation for the region, this bar is an indispensable part of the experience.

Bar à Vin by CIVB. Credit: Travelstock44 / Alamy Stock Photo

3. Bui Bui

20 Rue du Palais Gallien

A vibrant fusion of food and wine, Bui Bui brings the flavours of Taiwan to Bordeaux’s dynamic culinary scene. This cosy eatery is run by a passionate team, with a wine list curated by expat owner and sommelier Marco Gadea. The selection is anything but conventional – expect an outstanding wine list featuring a few unicorn and rare wines that pair beautifully with the umami-rich flavours of Taiwanese cuisine. The restaurant is small, so booking ahead is recommended.

4. Clos des Millésimes

3 Rue Lucien Faure

Located just next to La Cité du Vin wine museum, Clos des Millésimes is a wine shop that provides an exceptional selection of Bordeaux’s best bottles and outstanding wines from other French and international regions. Whether you’re looking for a special bottle or a casual drink, Clos des Millésimes has you covered. The knowledgeable staff and carefully selected range make it a must-visit for wine lovers.

5. Le Pied à Terre

22 Rue Judaïque

Run by brothers Pierre and Geoffroy Behaghel, Le Pied à Terre is an eco-conscious wine shop and tasting workshop that offers wine on tap using technology from local start-up Carafe. Embracing sustainability and innovation, it takes a modern approach to wine retail, allowing customers to refill their own containers. This method reduces waste while preserving the integrity of the wine. The shop focuses on organic and biodynamic producers, making it a must-visit for environmentally minded wine lovers.

6. Le Sobre

24 Quai des Chartrons

Le Sobre is the perfect spot for wine lovers eager to explore beyond Bordeaux. This wine bar is known for its well-curated selection of both French and international wines, many of which are served via Enomatic dispensers to maintain freshness. Whether you’re keen on a rare vintage from Burgundy or an experimental orange wine from Eastern Europe, Le Sobre’s extensive offerings cater to all tastes. The modern and unpretentious atmosphere makes it a great place to gather with friends or enjoy a quiet solo tasting. The ever-rotating wine list ensures there’s always something new to discover.

7. Les Belles Grappes

17 Rue du Père Louis Jabrun

Les Belles Grappes is Bordeaux’s first store dedicated entirely to no- and low-alcohol beverages. Founded by Anne and Alexandre Kettaneh, it showcases nearly 150 carefully curated references, including non-alcoholic wines, beers and spirits. Many are sourced from Bordeaux itself. With an average price of €15 per bottle, it’s an accessible way to enjoy the flavours of Bordeaux without the alcohol.

8. Point Rouge

1 Quai de Paludate

Where serious wine enthusiasts go to indulge. With an impressive selection, this upscale bar is perfect for those looking to taste something special. The dark wood interiors and plush seating create an air of sophistication, while the knowledgeable sommeliers provide expert suggestions tailored to your palate. Whether you’re seeking mature Bordeaux from a legendary vintage or a unicorn wine from Burgundy, Point Rouge offers a curated experience unlike any other.

Point Rouge. Credit: Hemis / Alamy Stock Photo

9. Ressources

126 Rue Fondaudège

A one-star Michelin dining experience, Ressources is the brainchild of chef Tanguy Laviale, and here impeccable food and wine pairings take centre stage. The wine list features some of the best bottles from Bordeaux and beyond, each selected to enhance the delicate flavours of the seasonal menu – a true destination for gourmets.

10. Terrasse Ephémère – Château Pape Clément

216 Avenue Dr Nancel Penard, Pessac

A seasonal gem, this pop-up terrace at Château Pape Clément provides a unique opportunity to enjoy exquisite wines in a stunning château setting. While technically outside the city limits, in its southwestern suburb, it’s worth the short trip for a sun-drenched afternoon among the vines. Available only in the warm months, it’s an idyllic spot to sip a glass of perfectly aged Bordeaux while soaking in the beauty of one of the region’s most historic châteaux.

Coming soon

67 Pall Mall Bordeaux

21 Cours de l’Intendance

Set to open in spring 2026, the exclusive 67 Pall Mall Bordeaux will be a premier private wine club located in the city’s Triangle d’Or (‘Golden Triangle’). The club will feature a stunning 8.2m-high wine tower and offer more than 5,000 wine references, including about 800 by the glass. While the ground floor will be accessible to the public, members will enjoy exclusive access to lounges and private tastings on the upper floors.

Club Room, 67 Pall Mall Bordeaux

Wine hotspots: Charleston

Go-to Bordeaux: 12 picks from the Decanter team

Bordeaux 2024: Big price cuts meet tricky market

The post My Bordeaux: 10 city hotspots to seek out appeared first on Decanter.

Decanter magazine July 2025: See what's inside

Wed, 02 Jul 2025 05:00:26 +0000

Beauty in youth

Leader: Amy Wislocki, Magazine Editor

A balmy June evening seemed like the perfect time to head to a regional tasting of Picpoul de Pinet. As well as 30 current releases, eight wines were presented in a masterclass that focused on the newish ‘Patience’ concept. To qualify for the unofficial selection, wines must demonstrate gastronomic potential, above average complexity and evident ageing potential. The goal is to elevate Picpoul in the public consciousness, so that it is considered one of the great white wines of the Languedoc. A few back vintages proved that Picpoul can age well, but for me it was a bit hit and miss. And it got me thinking: Why can’t Picpoul de Pinet be deemed a great wine in its delicious, lemony, fresh, saline, youthful expression? It has certainly gained many fans around the world in this incarnation since the appellation was created in 2013. Wines for drinking young can still be complex. Must a wine be capable of cellaring to be deemed ‘great’? Let us know what you think.

See what’s inside Decanter magazine July 2025

In focus

Bordeaux 2024 – the Decanter verdict What to buy from this tricky vintage? After tasting 700+ wines, Georgie Hindle shares her top picks
Against the grain Jonathan Cristaldi learns about California estate Silver Oak’s experiments with American oak
Patagonia The epitome of extreme terroir, South America’s windswept deep south is producing wines of incredible quality, says Ines Salpico
Sincere Sancerre Beverley Blanning MW charts the shift towards terroir-driven wines in this top Loire region
Fridge-door favourites Andrew Jefford and four other experts share their go-to bottles for chilling
All creatures great and not so great Vineyard biodiversity is in flux, creating new challenges for wine-growers, reveals Gemma Hadley

Spirits

Distilled Spirits news
American single malt: it’s official Millie Milliken explores the new official category of US whiskey

Food & travel

What to pair with asado Wines to pair with food cooked on an open fire don’t have to be big and bold, says Fiona Beckett – it’s all about nuance
Travel: A wine lover’s guide to Waiheke Island Olly Smith visits this picturesque New Zealand island

Learning

Books etc Sophie Thorpe on a new book that debunks the minerality myth
Wine wisdom Expert advice, and ‘The Ethical drinker’ on the links between wine and ocean conservation

Buying guide

Editors’ picks Decanter staff share highlights from their recent tastings
Panel tasting: Vintage English sparkling 85 wines tasted, of which eight scored 95 points or above
Panel tasting: Catalonian whites 174 wines tasted in this diverse category, seven rated Outstanding
Expert’s choice: Frappato James Button introduces this irresistible Sicilian summer-drinking red
Weekday wines Decanter’s in-house tasting team brings you 25 top picks, ready to drink and priced at £30 or less
Weekend wines Priced £30-£60, seven standout buys to impress
DWWA 2025 highlights Wines born of fire. A selection of medal-winning drops from volcanic terroirs

Collecting & investing

Marketwatch Auction news and new releases, plus blue-chip Burgundy

Regulars

Writing this month Meet four of the authors from this month’s Decanter
Uncorked News, inspiration & more
Andrew Jefford’s column
Katherine Cole’s column
Guest column Joel Stein waxes lyrical about the joys of a giant-sized bottle
The Last Drop Celebrity bottles, crisps and wine, and more…

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The post Decanter magazine July 2025: See what's inside appeared first on Decanter.

Researchers tested 200 toddlers — 96 chemicals were lurking in their bodies

Wed, 02 Jul 2025 04:54:14 +0000

Researchers testing urine from 2- to 4-year-olds in four U.S. states uncovered 96 different chemicals, many of them unmonitored and linked to hormone and brain disruption. Legacy toxins like triclosan are slowly declining, yet replacements such as DINCH plasticizer and modern pesticides are rising. Toddlers—especially the youngest, later-born, and those from minority groups—often carried higher levels than their own mothers. Scientists urge expanded biomonitoring and stricter regulations before these invisible pollutants derail early development.

Absolut Chooses Travel Retail Channel For Keith Haring Launch

Wed, 02 Jul 2025 03:55:41 +0000

Absolut Vodka is celebrating the legacy of pop artist Keith Haring with the limited edition—Absolut Haring—nearly four decades after he first painted the iconic bottle.

Experimental Hogg Batch Coffee Shines in St. Pete at the HB Gold Bar

Tue, 01 Jul 2025 15:53:59 +0000

Craft coffee roaster Hogg Batch Coffee is setting a high standard with its first cafe in St. Petersburg, Florida, called the HB Gold Bar. Elevated both stylistically and physically,...

Panzanella (Tuscan Bread Salad)

Tue, 01 Jul 2025 15:15:00 +0000

With juicy heirloom tomatoes, crisp cubes of grilled bread, cucumber, and fresh basil, this panzanella recipe is a dish you’ll find yourself making all summer long. Serve it as a side or as a light meal. Classic Italian Panzanella Salad Panzanella is a Tuscan bread salad that combines crusty bread, tomatoes, basil, cucumbers, red onion, […]

Breakthrough Cider Maker Award results are in

Tue, 01 Jul 2025 14:46:17 +0000

Sandford Orchards have announced that Rull Orchard have won their 2025 Breakthrough Cider Maker Awards with Autumn Unwrapped Perry (5.5% ABV).

Barny Butterfield (right), managing director of Sandford Orchards, with Claire Daniels and Mike Shorland of Rull Orchard

These unique awards, which offer aspiring cider makers the chance to win an invaluable package of vouchers, guidance, and guaranteed listings in the on- and off-trade, are designed to support the future of cider in the UK.

“We’re over the moon to receive this award!” said Claire Daniels, from Rull Orchard. “It’s wonderful to have our natural, full-juice perry recognised by a panel of such acclaimed judges, and very exciting to be part of a growing appreciation for sustainably produced drinks that reflect our passion for nature and biodiversity.

“We’re very much looking forward to collaborating with Barny, and our future journey in creating and promoting cider and perry.”

Barny Butterfield is managing director of Sandford Orchards and founder of the awards. He said: ”Rull Orchard is a worthy winner of these awards. Their Autumn Unwrapped Perry is technically sensational.

“Every judge on the day wished they could make a perry of this quality. If you are looking for flavour, character, and style, you simply will not believe what Rull has landed here.”

Silvers were awarded to Canterbury Cider for their Celebration Cider (6% ABV) and to Tippetts Cider for Crow Cider (4.8% ABV). The judges described Celebration Cider as a wonderful introduction to cider for the curious; brilliantly approachable, very smooth, and well made. They felt that Crow Cider was a rich, easy drinking, balanced cider with delightful tannins and baked apple flavours.

The awards were judged by industry experts including Gabe Cook, AKA The Ciderologist, Tom Oliver, from Oliver’s Cider and Perry, and Mary Topp from New Forest Cider and The London Cider House.

Gabe said: “I was particularly delighted that it was a perry that sealed the win for Rull. Clearly they are relishing blending their drinks and are determined to share the joy of cider and perry far and wide. What an honour it was to taste through a wonderful selection of ciders and perries.”

Mary added: “The distinct regional flavours showcased by Tippetts and Canterbury’s silver awards were excellent examples of how English cider has evolved, proving there’s truly a cider out there for every palate.”

Rull Orchard will receive a prize package that includes a £500 Vigo voucher, a £250 Murphy & Son voucher, a listing at their local Stable Pizza, a listing at The London Cider House, a Sandford Orchards collaboration limited edition cider, and a visit by Sandford Orchards’ cider makers to offer practical help and advice about set-up.

The two runners-up will both receive a £200 voucher from Bag In Box Shop UK, plus a £100 voucher from Murphy & Son. All three winners will receive a 12-month listing at Darts Farm, Devon, and a 12-month listing on Sandford Orchards’ website.

The post Breakthrough Cider Maker Award results are in first appeared on Beer Today.

The post Breakthrough Cider Maker Award results are in appeared first on Beer Today.

Federal Court Issues $31 Million Judgement in Green Coffee Dispute

Tue, 01 Jul 2025 14:42:25 +0000

A federal judge in Florida issued a $31 million judgment in favor of green coffee trader Neumann Gruppe USA Inc. after hundreds of containers of green coffee from Nicaragua were...

The Surge of Cider

Tue, 01 Jul 2025 14:16:01 +0000

The American cider scene was nascent at the turn of the 21st century, with only a few dozen cideries primarily concentrated in the Pacific Northwest and Northeast. Today, more than a thousand cideries thrive across the nation.

From 2011 to 2017, the industry experienced a nearly 500% increase in sales, fueled by significant investments from major national beer brands, especially Boston Beer Company’s Angry Orchard. Regional cider brands such as Stem, Schilling, and Blake’s have expanded their national presence, and smaller growers and producers are continuing to push the boundaries of the category.

The cider landscape continues to evolve. Makers are adapting to new apple varieties such as Cosmic Crisp, while others are turning to different fruits to craft unique co-fermented ciders to expand flavors. These cidermakers are finding utility in what might otherwise be undervalued or underutilized crops.

Cidermakers have long valued high-quality raw ingredients and the role of terroir in the finished product—there are more than 15,000 documented varieties of apples in North America. Deciding what goes into the bottle or can makes a significant difference. Each variety needs to be thoughtfully considered to build the desired cider, whether a light and breezy patio pounder drawn from culled eating apples such as Fuji or Northern Spy, or a deep, rich cask of bittersweet scrumpy made with Ellis Bitter and Porter’s Perfection by way of Western England.

All About the Apple

Cider has always been about fruit, but just as the beer industry has drawn from historic recipes and traditions to fuel its recent revolution, cider is expanding upon these thousands of varieties to make complex and exciting beverages. Cider’s position as the awkward sibling to beer and wine has allowed cidermakers to break convention, bend the rules, and use cider as a canvas for experimentation. Advancements in orchard management, selection, and cellar practices have raised the game for cider flavor.

Renewed interest in cider has rekindled research by both commercial and academic interests. Michigan State University’s research into red-fleshed apple genetics has helped improve the growing and fermenting of these apples. Meanwhile, the Cider Institute has helped to educate a generation of cidermakers in techniques.

Beyond these formal settings, thousands of cider experiments have helped turn cidermakers onto macerations, pet nat (naturally bubbling), malolactic fermentation, and other methods that would have been unthinkable a decade ago. Cider is now more purposeful from orchard to taste buds, with more nuanced flavors and more effective ways of communicating what is in the bottle to the consumer. Like cidermakers, brewers are also becoming more intentional in sourcing ingredients that speak not only to the style they wish to produce but to their own local foodshed and terroir.

Modern cider, found in most supermarkets nationwide and characterized by its fruit-forward, easy-drinking style, is almost exclusively made with eating apples, but has experienced continued innovation as producers pack more flavor into every quaffable can. The Pacific Northwest, with its proximity to Washington’s vast orchards, remains the heartland of this style. Around 60% of the nation’s apples are grown in Eastern Washington.

Cosmic Crisp, developed by Washington State University, was launched in 2019. Dave Takush, co-owner and head cidermaker of 2 Towns Ciderhouse in Corvallis Ore., praised Cosmic Crisp’s gooseberry and Sauvignon Blanc-like notes and its high sugar and acid content, making it ideal for fresh-fruity modern-style cider. In 2024, 2 Towns was recognized as the inaugural Cidermaker of the Year at the Great American Beer Festival.

Takush considers Cosmic Crisp a valuable addition when used alongside established varieties such as Gala, Honeycrisp, Fuji, Pink Lady, Granny Smith, Braeburn, and Golden Delicious. Even the much-maligned Red Delicious, more often associated with a mushy school cafeteria snack than a delicious treat, can contribute valuable fruity flavors and subacid components to blends.

Cosmic Crisp was only about 1% of Washington’s apple crop when it was first released. Now, it’s nearly 10%. The variety is the basis for 2 Towns’ line of imperial ciders, giving the rich, full-bodied beverages a strong backbone of flavor, texture, and aroma. Just as brewers use malt, yeast, and hops to create flavors, textures, and aromas in beer, Takush stresses that all cidermakers need to understand the varieties of apples going into their ciders.

Finding Its Own Terroir

For the last 200 years, North American apple growing has been focused on growing apples for eating. In Europe, however, tannic apples better suited for beverages than pies never went out of fashion. The first generation of American cidermakers in the 1980s, 1990s, and 2000s, such as Farnum Hill in New Hampshire, Red Barn in Washington State, and Foggy Ridge in Virginia, adopted these imports as they drew inspiration from cidermaking regions in Europe, just as mid-century California wine pioneers looked to the great regions of Bordeaux and Burgundy for varieties for their own cuvees, turning their noses at hybrids and the readily available table grapes that winemakers had used across America for centuries.

The push for growing historically tannin-rich European apple varieties in North America has seen mixed results due to differences in climate. Consequently, cidermakers are increasingly exploring indigenous apple varieties, both new and old. Winter Jon apples were once grown in the Appalachian Mountains in northern Georgia because of their late harvest and long storage capacity through the winter. Before the advent of cold and controlled atmosphere storage, these varieties were highly prized for their endurance. This full-flavor apple is a boon for Southeastern orchards struggling with a warming climate and other environmental pressures. Other varieties, such as the recently discovered seedling Nailbiter from Vermont, were found on lonely country roads, maturing without human involvement and proving to be well-suited for their environment once they reach maturity.

Producers of all sizes are using these new apple varieties. Stark Bro’s, one of the largest and oldest commercial nurseries, introduced the Franklin apple from Vermont in 2017, promising the desirable characteristics of European cider apples with greater resilience suited for the American climate. The apple was adopted by many growers, who continue to experiment.

The larger cider community has found itself with two camps: those making cider with eating apples and those using traditional cider apples. But that line is becoming increasingly blurred as cidermakers experiment beyond European tradition and create beverages that speak to their terroir, history, and resources. Many California wineries, facing a string of smoke-tainted grape harvests due to wildfires, have introduced cider into their portfolios. Natural wine producers such as Ashanta Wines and Horse & Plow in Sonoma County have brought their fermentation expertise to apples originally planted without any intention of becoming cider.

Varieties such as Gravenstein and Newtown Pippin are two of the most widely planted varieties in California, and while they’re top-tier eating apples, their profile as cider apples has increased as cidermakers learn to make better use of them. When treated with bâtonnage and judicious oak, Newtown Pippin can resemble Chardonnay on the nose and palate, with delicate orchard fruit and baking spice notes.

Branching Out

Rose Hill Farm was established in New York’s Hudson Valley in 1798, but its cutting-edge co-fermented ciders are anything but old-fashioned. Along with apples, the farm produces peaches, apricots, plums, cherries, and blueberries, all of which Rose Hill’s cidermaker, Matthew Sanford, transforms into exciting beverages that appeal to natural wine and farmhouse ale fans alike.

Sanford’s motto for cidermaking is clear: “If it has sugar, ferment it.” Sanford has been a proselytizer of co-ferments and using different fruits to create beverages such as Quincy, made from quince and apples, and Jerkum, a blend of apples and stone fruits such as plums, apricots, and cherries.

Sanford’s experimentation is not limited to fruit. He’s collaborated with Hudson Valley breweries such as Arrowood Farms and Plan Bee to produce Graf, a blend of cider and malt named after a similarly described beverage in Stephen King’s Dark Tower series. Graf made with Plan Bee was bottle-conditioned and disgorged, creating pearls of energy bursting with brioche and baked apple notes akin to aged Champagne—a far cry from Redd’s Hard Apple.

Sanford is unapologetic when it comes to taking risks in fermentation, finding new ways to use the fruit around him to create compelling beverages. Rose Hill uses both decades-old and newly planted fruit for cider, wine, and beer. Old stands of sour cherries that once drew Eastern European grandmothers to the farm every June have found their ways into other beverages. This winter Rose Hill’s cherries were used for a collaboration with Brooklyn-based Korean rice wine brewer Hana Makgeolli: Beojju, a clarified rice wine fermented with sour cherries.

A Bright Future

Cider is a dynamic and diverse category and the industry is ripe for picking. Producers are often seeking inspiration from other beverages, with the pollination of ideas from the beer, wine, and spirits industries all helping cider grow and continue its maturation. The future of cider is promising as producers and consumers increasingly prioritize quality, terroir, and sustainable practices.

Cider’s growth in the past few decades runs parallel to that of beer. A dedicated vanguard of producers and evangelists raised consumer expectations and knowledge, and there are many cidermakers who began their fermentation career with grain before making the switch to apples. Many bottles of cider were passed around the early days of craft beer as an extension of English tavern culture, where pints of cider are drawn next to ales and bitter. Revisiting those past connections can help both cider and beer grow together, through shared innovation, markets, and communication.

The rise of craft beer has changed the way that Americans engage, drink, and purchase beer. American cider has smashed past its alco-pop past but is still working to reintroduce itself to the rest of the country and build a stronger cider culture. The road is long and uncertain, but it is better together.

The post The Surge of Cider appeared first on CraftBeer.com.

Seattle Cold Brew Brand Fights Nestlé Trademark Petition

Tue, 01 Jul 2025 13:15:14 +0000

The owners of a Seattle-based cold brew brand called Seattle Strong are fighting back in a trademark dispute with Swiss multinational food giant Nestlé, owner of the Seattle’s Best Coffee...

Balsamic Chicken Marinade

Tue, 01 Jul 2025 12:00:00 +0000

I’ve been on a balsamic kick lately. Drizzling it on salads, veggies, and even watermelon! But this Balsamic Chicken marinade is pure magic. It’s tangy, a little sweet, and makes everyday chicken taste incredible!

Marinade Magic

Big Taste, Easy Prep: Balsamic chicken marinade packs bold, tangy flavor using just a few pantry staples.
Great for Meal Prep: Marinate ahead of time and then cook when you want. Perfect for quick weeknight meals or weekend grilling.
Cook Your Way: Grill it, pan-sear it, or roast it, this marinade performs like a champ no matter how you cook it up.
Pairs with Everything: Serve your balsamic chicken on salads, with veggies, rice, or pasta. It’s a tasty go-to for any meal!

Balsamic Chicken Marinade Ingredients

For sweetness: If you prefer brown sugar, it swaps in easily for the honey. Want it sweeter? Then add a tablespoon or two more of honey.
Add fresh herbs: Not into Italian seasoning? Skip it and toss in some chopped fresh herbs instead, about a teaspoon each. Rosemary, thyme, and oregano all play really well with balsamic.
Balsamic vinegar: No need to splurge here, affordable balsamic works perfectly since it gets mixed in. Save the fancy stuff for a drizzle on top when serving.

How to Make Balsamic Chicken Marinade

This easy balsamic chicken marinade takes 5 minutes to prepare! Just whisk the ingredients together and pour them into a large zip-top bag with your chicken!

Combine: Add the chicken breasts to a gallon ziplock bag, then set aside. Add the balsamic vinegar, olive oil, honey, garlic, mustard, Italian seasoning, salt, and pepper to a medium bowl, mix until fully combined.
Marinate: Pour the marinade over the chicken in the bag and close it. Be sure to press out all the air from the bag. Squish the chicken around to ensure all of it is covered with the marinade. Set it aside to marinate at room temperature for 1-1 ½ hours, or in the fridge for up to 8 hours. *Tip: Don’t marinate too long. If you do it over 8 hours (or 2 at room temp), the vinegar can make it mushy.
Cook: Once finished marinating, discard the sauce and cook the chicken using your preferred cooking method. *Cooking instructions in recipe card below.

Alyssa’s Pro Tip

Doubling Up? If you’re marinating more than 2 pounds of chicken, go ahead and double the recipe. Every piece of chicken deserves its fair share of balsamic chicken marinade flavor.

Freezing and Storing Cooked Chicken

Freezing: If you’re freezing the chicken in the balsamic chicken marinade, it’ll keep for up to 3 months. Just thaw it overnight in the fridge before cooking.
Storing Cooked Chicken: Once cooked, you can then store the chicken in the fridge for up to 7 days, or freeze it in an airtight container for up to 3 months.

Balsamic Chicken Marinade

This tangy-sweet balsamic chicken marinade comes together in minutes and works like magic whether you’re grilling, baking, or pan-searing.

Course Dinner, entree, Main Course, main dish, marinade, pantry staple

Cuisine American, Italian, Italian American, Mediterranean

Keyword balsamic chicken cobb salad with pasta recipe, balsamic chicken marinade, balsamic chicken marinade recipe, balsamic chicken recipe, balsamic grilled chicken, balsamic marinade, balsamic marinade recipe, easy balsamic chicken marinade, easy balsamic marinade, Glazed Honey Balsamic Chicken with Potatoes, quick balsamic marinade

Prep Time 5

Marinating Time 1

Servings servings

Calories 267kcal

Author Alyssa Rivers

Equipment

large ziplock bag

Ingredients

2 pounds boneless, skinless chicken breasts or thighs
½ cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon honey optional
2

Great American Beer Festival Adds 7 New Beer Styles To Awards List

Tue, 01 Jul 2025 11:45:00 +0000

The Brewers Association annually organizes and hosts both the Great American Beer Festival and the World Beer Cup, the largest beer competition in the world.

The Disconnect Between Climate Goals And Funds For Factory Farms

Tue, 01 Jul 2025 10:49:18 +0000

As of today, IFC funds should be fully aligned with the Paris climate agreement. Climate researchers say that's impossible while supporting industrial animal agriculture.

Beer and ice cream: the perfect summer match

Tue, 01 Jul 2025 10:14:25 +0000

Lotte Peplow, the Brewers Association’s American craft beer ambassador for Europe, looks at key events this month and highlights new beer style guidelines

Photograph: Brewers Association

July plays host to two iconic American celebrations: Independence Day, on 4th July, and arguably the lesser-known National Ice Cream Day on 20th July! Both are ideal occasions to celebrate with an American craft beer.

Independence Day dates back to 1776, when America formally separated from British rule, while National Ice Cream Day was established in 1984 by President Reagan to commemorate the sweet treat enjoyed by over 90% of the US population. Today, 48 pints of ice cream are consumer annually by the average person in America.

The wide spectrum of flavours found in American craft beer lends itself perfectly to ice cream as a pairing partner, or as an ingredient poured over it to create a beer float extravaganza!

Photograph: craftbeer.com

Try these pairing ideas:

Stout or porter: flavours of chocolate, coffee, dried fruits. Rich, dense, decadent, and full bodied.
Ice cream pairing partners: chocolate, coffee, mocha, vanilla, pistachio (think Dubai chocolate bar!).

Bourbon barrel-aged stout: flavours of bourbon, oak, vanilla, coconut, and more. Intense, robust, and warming.
Pairing partner: best with a vanilla-infused ice cream to let the flavours of the beer shine through.

Barley wine or doppelbock: high level of residual sweetness from the high ABV, malty caramel notes, complex depth of flavour.
Pairing partners: pralines and cream, salted caramel, cookies and cream.

Sours and fruited sours: tart, mild acidity, often fruity flavours.
Pairing partners: creamy vanilla or fruit-based ice cream, such as raspberry, blueberry, or mango, depending on the base fruit in the beer.

Wheat beers: banana, clove, spicy flavours. Highly carbonated and great at refreshing the palate.
Pairing partners: banana, coconut, strawberry.

Milkshake IPA: the use of lactose (milk sugar) gives a subdued bitterness. Tropical fruit hop flavours are common. Lactose may be used in ice cream production, giving a complementary bridging partner.
Pairing partners: mango, pineapple, coconut, most fruit-based ice creams.

A plethora of American craft beer will be available for sampling at the London Craft Beer Festival, on 18th and 19th July at Magazine. Some 22 American craft breweries will be pouring 56 different beers, ranging in strength and style from light and crisp through to big and experimental.

You’ll find fruited sours, spontaneously-fermented saisons, classic wheat beers, and a vast range of IPAs to suit even the most discerning hophead. Daring and bold flavour combinations will be front and centre, including a gose with pickle, a blueberry crumble sour ale, a peach lager made with real fruit, or a Bourbon barrel-aged stout made with monster cookies, honey-glazed coconut, a touch of peanut butter. and candy-coated chocolates! Tickets are available here.

For brewers and judges, the Brewers Association has announced the addition of seven new beer styles to the Beer Style Guidelines, which will apply to the World Beer Cup next year. They comprise:

Four new styles in the Mexican-style lager category: light, pale, amber, and dark. The uniqueness and growing popularity of these styles warrants individual guideline recognition for brewers and judges as subcategories of the international light lager, the new international amber lager, and the international dark lager categories, respectively.
Czech-style amber lager and Czech-style dark lager. The distinctive side-pour faucet used to dispense Czech-style beers has created renewed brewer and consumer interest in these traditional beers.
Representing the constant innovation that is a hallmark of independent American craft brewers, West Coast-style pilsener is a new style that balances the fresh, assertive expression of Pacific Northwest and Southern Hemisphere hops with the character and drinkability of a pilsner. This style is a result of brewers’ recent experimentation with high hop levels in lager styles.

Registration for the World Beer Cup 2026 opens in November. Winners will be announced at the Craft Brewers Conference in Philadelphia, on 23rd April, 2026.

About the author

Lotte Peplow is the American Craft Beer Ambassador for Europe for the Brewers Association and is based in London. She is a certified cicerone, BDI-accredited beer sommelier, beer writer, author, beer communicator, international beer judge, homebrewer, and beer lover.

The post Beer and ice cream: the perfect summer match first appeared on Beer Today.

The post Beer and ice cream: the perfect summer match appeared first on Beer Today.

Fresh Fruit Tart with Vanilla Mascarpone Cream

Tue, 01 Jul 2025 10:04:27 +0000

Fresh Fruit Tart with Vanilla Mascarpone Cream

With a sweet pastry crust and smooth mascarpone cream filling, homemade fresh fruit tart is simply elegant. This eye-catching colorful dessert is surprisingly easy to prepare. Plus, you can save time and make the crust and cream in advance! See my make-ahead instructions below. I originally published this recipe in 2016 and have since made some […]

The post Fresh Fruit Tart with Vanilla Mascarpone Cream appeared first on Sally's Baking Addiction.

Jo Malone CBE Launches Jo Vodka, Turning Memory Into Taste

Tue, 01 Jul 2025 09:46:24 +0000

With her new vodka trilogy, the fragrance icon turns her synaesthesia to spirits — and yes, they smell as good as they taste.

Judges revealed for 2025 Beer Writers awards

Tue, 01 Jul 2025 09:32:32 +0000

The British Guild of Beer Writers has announced the judging panel for its 2025 awards, to be chaired by the 2024 Beer Writer of the Year, Ruvani de Silva.

The panel has been selected to represent a broad range of experiences and expertise. It includes award-winning beer writer and sommelier Melissa Cole, and writer and broadcaster Oz Clarke OBE.

The panel also features Queena Wong, founder of Curious Vines, a community supporting women in the wine industry; Vinny Rosario, co-founder of Moonwake Beer Co; Dominic Driscoll, production manager at Thornbridge Brewery; Sian Meades-Williams, travel and food writer; Phil Douglas, joint managing director at Brewlab; Hannah Guinness, drinks writer and senior multimedia sub-editor at Olive and Good Food magazines; and Lucy Do, owner of The Dodo Micropub.

Entries for the awards are now open via the guild website and will close in August. Entry is free for guild members and subject to a fee for non-members.

The post Judges revealed for 2025 Beer Writers awards first appeared on Beer Today.

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Turkish Eggs (Cilbir)

Tue, 01 Jul 2025 09:30:00 +0000

Turkish Eggs (Cilbir)

These Turkish Eggs (Cilbir) bring drama to the table with almost no effort. They’re bold, rich, and way too easy…

The post Turkish Eggs (Cilbir) appeared first on Cafe Delites.

Unique Edinburgh collaboration set to launch

Tue, 01 Jul 2025 08:25:15 +0000

The official launch of Golden Hour, a collaboration between Natural Selection Brewing and Stewart Brewing, will take place in Edinburgh on Thursday (3rd July).

Natural Selection comprises students from Heriot-Watt University, the famous campus from which many brewing careers have sprung.

Each year, four MSc brewing and distilling students take on the challenge of creating an original beer in collaboration with Stewart Brewing. This year, the result is Golden Hour, a 4.3% ABV rooibos-infused pale ale.

The launch gets under way at Leith Arches at 4pm. As well as the new collaboration, there will be a selection of beers from Stewart Brewing.

The event will include pub quiz at 7pm. Entry costsa £5 per person, which includes a half pint of Golden Hour on arrival. Book to take part in the quiz here.

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First taste: Louis Roederer 2018 and new releases

Tue, 01 Jul 2025 08:05:38 +0000

Champagne Louis Roederer launched the latest edition of its Brut Nature Blanc and Rosé from the 2018 vintage at the Grand Palais in Paris in late May 2025.

The Brut Nature wines are a collaboration with French designer Philippe Starck.

Back to the roots

Speaking at the launch event of the wines underneath the domed glass roofs of the Grand Palais, Starck said that, ‘my whole life, I tried to strip everything down to the core. I wanted to go back to the roots, all my life I said “less is more”.’

Indeed, Starck’s ideas of minimalism and purity inform the wines.

For Louis Roederer’s cellar master Jean-Baptiste Lécaillon, this meant stripping everything that could be classed as artifice away from the wine and creating a ‘minimalist’ Champagne.

Scroll down for notes and scores for the new releases

Louis Roederer 2018s and 2015s tasted and rated:

First taste: Dom Pérignon P2 2008

Veuve Clicquot dazzles with launch of La Grande Dame 2018

Stars of the Côte des Bars

The post First taste: Louis Roederer 2018 and new releases appeared first on Decanter.

SINGLE MALT DISTILLERY ARDGOWAN FILLS FIRST CASK – Scotch Whisky News

Tue, 01 Jul 2025 07:04:03 +0000

SINGLE MALT DISTILLERY ARDGOWAN FILLS FIRST CASK

Inverkip-based single malt producer announces first distillate to be filled to cask since its completion

Independent Scotch whisky business Ardgowan Distillery Company today announces the filling of its first cask since building concluded earlier this month.

Founded in 2017, the west coast firm is led by whisky entrepreneur Roland Grain and Distillery Manager Laura Davies who together spearhead an expert team with a combined experience spanning over seven decades in the whisky industry.

Featuring an impressive Scandinavian longhouse design and visually striking 97% recycled aluminium roof, the distillery has its sights set on producing top quality whisky and striving for carbon neutrality.

The historic milestone saw Ardgowan’s first oak cask filled with new make spirit ready for maturation and an official Opening Day held last Friday (20^th June 2025).

Following eight years of development, planning and construction, it is the first new distillery to open in Inverclyde for over a century. Until now, the last distillery to operate in the region was destroyed in the Greenock Blitz on 7th May 1941.

Millions of pounds (GBP) have already been invested in the distillery’s signature ‘Infinity Casks’: oak casks which have hosted Sherry for three years prior to production commencing and are intended for maturation periods of 18 years or more.

Sustainability was a top consideration throughout construction, with green technologies, including Thermal Vapour Recompression (TVR), which recycles heat waste, being installed.

Commenting on this major landmark, Grain shares:

“After a lengthy build, the team and I are thrilled to now be in full production and filling casks with our own distillate, including private casks for our Clan Ardgowan members. Ardgowan’s ultimate goal is to revive the golden age of Scotch whisky with long Sherry cask maturation in European oak.

“Our commitment to quality is demonstrated by investing millions of pounds in our signature Infinity Casks years before the distillery was built. These bespoke oak casks were created exclusively by renowned Bodegas Miguel Martín and Macallan’s former Master of Wood Stuart MacPherson. Producing whisky is all about time and patience, so, as we fill our first casks and open the site to the public, we look forward to steadily perfecting our Single Malt in the years to come.”

The Ardgowan Distillery’s visitor centre is planned to open later this summer with various experiences on offer, catering for whisky novices and connoisseurs alike.

ABOUT ARDGOWAN:

Nestled in the undulating Ardgowan Estate in Inverkip, we are on a mission to revive the golden age of Scotch whisky. We are led by Roland Grain, a whisky connoisseur coming from IT who built up ties in the Scotch whisky industry over the last 15 years. His journey now culminates in the creation of Ardgowan Distillery, where every decision has been made with quality and sustainability at the forefront. From our architecturally stunning distillery to our unique wood policy, every detail is designed to deliver full, flavoursome and robust spirit. At the heart of it all are our signature Infinity Casks: symbols of our long-term commitment to producing exceptional whisky.

#CraftedWithPurpose

While we await our own Single Malt coming of age, the Clydebuilt brand provides a home for our independent bottlings. Discover more here.

Further information on the distillery and company can be found at ardgowandistillery.com

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Lady of the Glen QTR 2 Outrun Released – Scotch Whisky News

Tue, 01 Jul 2025 07:03:35 +0000

Our second outrun of 2025 is here!

The sun is out and so is our Q2 outrun! We have a very exciting 26 year old Ben Nevis with a soft, complex and classic flavour profile from a refill hogshead. For the sherry cask fans we have a Glen Elgin finished for over half its life in an ex Amontillado cask. There’s also a single cask from Pulteney distillery, which is not often seen as an independent bottling

Our new small batch of St Bridget’s Kirk is a 29 year old blend of one now closed grain distillery, one famous Speysider and an unpeated island distillery. With a natural strength of 44.1% it is a real mellow classic.

Ben Nevis 1998 , 26 year old
Glen Elgin 2014 11 year old
Glenrothes 2006 14 year old
MacDuff 2008 16 year old
North British 1993 31 year old
Orkney 2013, 11 year old
Pulteney 2012, 13 year old
St Bridget’s Kirk Blended Scotch 1995

Please note that in order to better support our retail partners this outrun and future outruns are not being sold through our website. Links to stockists can be found via the tab on our homepage. All releases were bottled at our site in Dalgety Bay by hand.

Wildmoor 30 Year Old Rugged Coast Oloroso Blended Scotch Whisky – The Whisky Shop News

Tue, 01 Jul 2025 07:02:10 +0000

Wildmoor 30 Year Old Rugged Coast Oloroso Blended Scotch Whisky

£475.00 Was £525.00 Save 10%!

Inspired by Scotland’s rugged western coastline, this bold blended Scotch whisky has been made with peated and unpeated spirit with a minimum age of 30 years, all married within an Oloroso cask for an exciting depth of flavour. Presented at 42% abv. Experience waves of bonfire smoke, sea salt and vanilla sweetness, balanced with sherry spice. Smoke meets rich stone fruit for a satisfying and lingering finish.

Free Next Day Delivery for 12 Months For just £14.95 you can enjoy free next day delivery on all your orders for a whole year! Geographic restrictions apply, see full T&Cs. Find out more ❯

ralfy review 1085 – ‘Ninety-Nine & One’ (Living Souls) – Scotch Whisky News

Tue, 01 Jul 2025 07:01:33 +0000

ralfy review 1085 – ‘Ninety-Nine & One’ @46.3%vol: (Living Souls)

HAPPY CANADA DAY! July 1st, 2025

Tue, 01 Jul 2025 07:00:57 +0000

HAPPY CANADA DAY, eh?

Moor team look to mend fences with community

Tue, 01 Jul 2025 06:26:47 +0000

Employees at Moor Beer are trying to repair links with local customers following a controversial social media post by owner Justin Hawke.

Justin Hawke at Moor Beer in 2018

In a post which has now been deleted, he criticised pro-Palestinian sentiments expressed by Glastonbury festival-goers, saying he was perplexed by their hypocrisy.

They were reacting to chants of ‘death to the IDF’, made by Pascal Robinson-Foster, of punk-rap duo Bob Vylan, during their Glastonbury performance on Saturday.

Hawke posted that critics of Robinson-Foster “should have been there on October 7″, referring to the Hamas attack on Israel that lit the touch paper of conflict, including at a music festival. “Perhaps we should have let Hamas repeat at Glastonbury? Then you’d be begging the IDF to save you,” Hawke wrote.

Both businesses and drinkers have been criticising Hawke on social media, with many saying they will boycott his brand. Bristol arts venue Exchange said it would be selling off its stock of Moor beer, with £1 from each can donated to a charity, MAP, working for the health and dignity of Palestinians living under occupation and as refugees.

On social media yesterday, those running the Moor account wrote: “To be clear, Moor Beer were shocked to see Justin’s post yesterday, which he deeply regrets.

“As a small, employee-owned company, everyone, including Justin, want there to be no doubt that we do not support genocide or the atrocities taking place in the Middle East, and are deeply sorry for any offence caused. If you know us all as people, you would know that this would never be our position. If you are finding out about us for the first time we want to emphasise that this is not at all what we stand for.

“Many of you will have been to gigs and events we’ve put on at our venues over the last 18 years, and seen that we are a place of love and support for all people and groups, and hope that your experiences here reflect that. In beer and music we have done our best to bring people together, regardless of backgrounds, as our gig rosters and brewing partners testify. We do not condone hate speech or exclusion of any kind. We are sorry for any hurt caused, and deeply regret any harm done.

“Moor Beer is more than just one person and we don’t want the actions of one to negatively impact the team, which have been incredibly dedicated and hard working for many years.

“Justin hasn’t been involved in the hands-on day-to-day operations or communications for some time. He will be issuing a personal apology; he is deeply sorry for the pain he has caused, both to his friends and Moor Beer. We would greatly appreciate your understanding and continued support of the wider team for all of the great things we wish to continue to do for you and our communities.”

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Is cheese secretly fueling your nightmares? Science weighs in

Tue, 01 Jul 2025 06:06:53 +0000

Over a thousand students revealed a striking link between lactose intolerance and nightmare-filled nights, hinting that midnight stomach turmoil from dairy can invade dreams. Researchers suggest simple diet tweaks especially ditching late-night cheese could turn scary sleep into sweet rest, though more experiments are needed to decode the gut-dream connection.

Fremont Brewing Debuts Seafair Pilsner As The Official Beer of Seafair 2025

Tue, 01 Jul 2025 04:45:00 +0000

One of Seattle’s long running summer festivals, Seafair, returns during the summer of 2025 with a new brewery sponsor and beer. This year, Seafair has partnered with Fremont Brewing on the new Seafair Pilsner. As the official festival beer, Seafair Pilsner will be available at all Seafair events throughout 2025, select regional retailers, and Fremont […]

The post Fremont Brewing Debuts Seafair Pilsner As The Official Beer of Seafair 2025 first appeared on BREWPUBLIC.com.

Charlie Geoghegan: ‘Is all this precision leading towards a homogeneity, I wonder...’

Tue, 01 Jul 2025 04:00:38 +0000

View of St-Emilion.

Talk to just about anyone involved in making it, and they’ll put this down to one simple word: precision. For a long time and until relatively recently, making Bordeaux was not an entirely scientific endeavour. Whether in the vines or vats, there was an acceptance that occasionally things just happened, or didn’t, that were beyond the producer’s control. Sometimes that worked in their favour, yielding a wine-of-the-vintage contender. Sometimes it went the other way, and they had a crop of crap.

It’s different today. Châteaux have qualified agronomists, agricultural engineers and oenologists on staff, and these disciplines are far better understood. There’s a constant flow of interns from winemaking schools around the world. These people have the knowhow and resources to overcome whatever nature throws at them, to make the best of each vineyard in each vintage.

Working precisely means that anything controllable is controlled. You’re managing 20, 30 or more constituent parcels of vines, treating each with thought and care throughout the growing season. You then harvest the fruit of each parcel at its moment of optimal ripeness. You sort it strictly, removing anything not quite right, and you make a batch of wine. This happens in your state-of-the-art cellar, which is obsessively clean – and has more fermentation vats than you have parcels of vines. Treating each batch as gently or as firmly as your analyses warrant, you then age it in whatever barrel or vat or tank or egg or glass ball will best suit it. Then, and only then, do you blend. The finished product is as close to perfection as possible. Chapeau. But would that approach have yielded a Mouton 1945 or a Palmer 1961?

I wonder if it’s possible to be too precise. It’s not that contemporary Bordeaux wines lack distinctive character. Far from it. Precision isn’t winemaking by rote or following a recipe – charges levelled against the previous generation. What works for Cheval Blanc won’t necessarily apply next door at Figeac, for example. And it’s not like the hand of the maker shows too heavily, either. The Bordelais are too good for that, the days of super-ripe grapes, heavy extraction and plentiful new oak firmly behind them. (There is a clear move towards a lighter touch, which is in itself an interesting development.) But is all this precision leading towards a homogeneity, I wonder – if not of style, then of approach?

By most measures, good Bordeaux is better now than ever before: more phenolic ripeness, greater balance, virtually no faults. When a château of a certain standing makes a stinker of a wine these days, it’s notable because it’s rare. On the other hand, is it really all that newsworthy when a top estate makes a great wine? Every halfway ambitious estate is operating at a higher level than in the past, with every detail precisely controlled.

Are we missing out on those fleeting, random moments of magic – the slightly-too-early harvest, the spontaneous fermentation, the mix-up in the barrel cellar – that lead to something out of the ordinary? Is there a flattening of the curve between highs and lows?

It’s hard to tell, and we might never know – those accidents, happy or otherwise, will likely become a thing of the past. Bordeaux now is less finger-in-the-air and more finger-on-the-pulse: always watching, learning, observing. The more precisely the châteaux work, the better their wines get.

Taken to its extreme, if precision moves from being a means to an end towards an end in itself, might this approach leave us with something a little too perfect? One rough edge too many smoothed out, the last little quirk filed down. Nobody wants overtly rustic tannins, though I’ve got a soft spot for a little bit of solidity here and there; one person’s refined tannins may be another’s loss of identity.

In time, might this convergence in approach lead to a convergence in style?

In my glass this month

Château Picoron in Castillon takes the parcel-by-parcel approach one step further by bottling individual plots separately. The Né de l’Eden 2017 (£19.75-£22 Forest Wines, JN Wine, Thorne Wines) is a minimal-intervention Merlot from a single clay-limestone plot. There’s a lot going on, with floral notes and concentrated berry fruit along with bitter dark chocolate and meaty character. It’s fun and playful, though it has a serious side. It evolved nicely over a few days going back and forth.