Like many in the hospitality industry, German sommelier Martin Riese aims to ensure each and every one of his guests experiences ideal pairings during their meal. Only Riese is just as concerned with pairing water as he is with wine. “In a restaurant, food is like your leading actor,” the 41-year-old sommelier says. Just as […]
New York magazine’s Grub Street recently released its list of The Absolute Best Wine Shops in New York, with Chambers Street Wines deservedly at the top. It’s not easy to be the best wine store in New York. The city has some of the best wine stores in the world. So how does Chambers Street […]
A lot has been written about the impact altitude has on taste. How being inside a noisy metal tube with lots of other people, at a lower air pressure and humidity than normal, greatly affects the ways we experience food and drink. In truth, most of this is based on guesswork and personal anecdote.
The term ”jammy” has become peak wine jargon. It’s used to describe all sorts of sweet and quaffable wines, including some of the most popular Zinfandels and red blends on the market. These wines have been trending for several years, but their common use of such additives as sugar, water, and copious quantities of crystalline […]
With his long hair, Matt Goddard looks a bit like a bass player from a progressive rock band. But he’s a scientist, and his field of interest is microbial ecology. Goddard’s particular interest of late is wine yeasts. He uses modern genetic techniques to answer one of the long-standing controversies in the wine world: Can […]
If a goblet filled with seven fingers of Merlot is sloshed your way across an assumedly sticky bar, it might seem like the bartender has taken a liking to you. That may be true (you’re so great!), but, sadly, one thing is certain: The person pouring the wine doesn’t care about what’s in the glass.
It’s one of the most divisive areas in winemaking. Fermentation, by either wild or industrial yeasts, has become synonymous with the battle between all that is natural, and the convenience and consistency of man-made machination. If natural wine risks becoming a runaway train, then wild fermentation is a flag you wave as it passes by. […]
Dave Kyrejko loves beer. He also loves whiskey and science. And that’s where the monster comes in. “Yep, it’s the two-headed monster,” Kyrejko tells me. “That’s the official name.” We’re standing inside Interboro Spirits and Ales, an airy warehouse-turned-craft-brewery in an industrial stretch of East Williamsburg, Brooklyn.
Terms like ”fruited” and ”flavor-forward” may evoke wine tastings but, when it comes to complex beverages with nuanced flavors, don’t count beer out. As the craft beer industry continues to grow and diversify, more beers are hitting the market with layered flavors and aromas. Sometimes those nuances come from added ingredients, but often they result […]