Latest news with #WineEnthusiast
Otago Daily Times
a day ago
- Business
- Otago Daily Times
Let a little sun spill over with every sip of these beauties
It won't have escaped your notice that we are in the depths of winter, though on the positive side we are now quite a bit past the shortest day so we should gradually see some improvement on the daylight front. Consequently it seems a good time to feature two wine styles that are just brimming with summer sunshine in a glass. Firstly a trio of rose wines that will keep fans of this style very happy. To follow, a trio of sauvignon blancs, with the Tohu and Kono wines recently awarded best buy status by influential United States magazine Wine Enthusiast: I can see why. The sun might not be having much impact here now but it is spilling over in each and every glass of these wines. 2024 Te Kairanga Martinborough Pinot Noir Rose PriceRating Attractive nose of fruit pastille, strawberries and cream, along with spicy hints. Draws you in. That fruit pastille-like note continues on the palate, balanced by a refreshing tanginess that hints at preserved lemon. Good mouthfeel and palate weight behind this. Fresh, bright, settles into a lovely groove and oh so easy to enjoy now. 2024 Riverby Estate Single Vineyard Marlborough Rose A touch subtle at first, a sense of being drier. Opens up to summer berries, spice/pepper nuances, flirting with savoury aspects. Nice creaminess in the mouth, fruit sweetness balanced by refreshing piquancy, cooling acidity, a linear quality, good structure and length. Rather than a ball-tearer this is complex, well- integrated and refined, growing beautifully in the glass. PriceRating 2024 Coal Pit Central Otago Pinot Noir Rose PriceRating Again the subtlety card before fruit jelly, red apple, nectarine and a stony mineral quality reveal themselves. Great texture, chewiness to the structure, silkiness building, while the flavours swell as it flows to a long close. Fleshes out nicely on nose and palate with air. Still some youthful tautness; while already enjoyable I suspect it will really hit its straps in the months ahead. 2024 Tohu Awatere Valley Sauvignon Blanc PriceRating Aromas jump out of the glass, gooseberry, passionfruit, cut grass, herb, typically vibrant Ripely fruited, round and supple on entry before the acidity gets into its work keeping this zesty. Gooseberry and feijoa now, mouthfilling, vibrant, great flavour intensity and balance. Completely engaging, it's hard to imagine anyone not enjoying a glass of this. 2023 Coal Pit Proprietor's Reserve Central Otago Sauvignon Blanc PriceRating Fascinating nose triggering different impressions, smoke, snow pea, grassy aspects along with a sense of sumptuousness. Powerful palate, flavours dancing between herb, citrus and snow pea, with an almost minty backdrop. A drier expression, a cooling core of acidity brings real raciness, I suspect a wonderful food choice. Not your typical SB — bravo to that, a wine to contemplate. 2024 Kono Marlborough Sauvignon Blanc PriceRating Typically bold, very true to the grape, grassiness, fresh pea, capsicum, with ripe gooseberry joining the fray. Classic expression, carrying those characters through on to the palate, herbal notes too now and while there is fruit sweetness on the front palate it closes relatively dry with good carry. Plenty to get your teeth into here.
Yahoo
01-07-2025
- Business
- Yahoo
You Can Now Buy Meghan Markle's As Ever Rosé Online
Meghan Markle's brand new rosé is officially here—and it looks like this is just the beginning of As Ever's expansion into the wine business. The As Ever rosé wine is priced at $30 per bottle and sold in sets exclusively via As Ever's online boutique, starting at $90 for three bottles. Larger orders are offered at a slight discount, with a half case (six bottles) priced at $159 and a full case (12 bottles) at $300. The company also announced plans to introduce a traditional-method sparkling wine made in the méthode champenoise style, the same technique used to produce champagne, though the name is legally reserved for wines only made in France's Champagne region. This sparkling wine will also be produced in Napa Valley. A release date hasn't been revealed yet, but the brand noted additional wine varietals will also follow. The new 2023 Napa Valley rosé that starts shipping today is a blend of cabernet sauvignon, mourvèdre, grenache, and syrah grapes. One of the more interesting details on the label is the alcohol content level, referred to as the 'ABV.' The As Ever rosé has an ABV of 14.5%. Rosé wine typically has a lower alcohol content level, often around 12.5% to 13%. But California wines, especially heavier reds like Napa cabernet sauvignon, are famous for having higher ABVs upwards of 15%. A rosé blend incorporating cabernet sauvignon, grenache, and syrah grapes grown in warmer climates often has the effect of increasing the alcohol level, but it doesn't necessarily have an effect on the taste. Stags Leap, Kenzo Estate, and Clif Family Vineyards are other well-known Napa wineries producing rosés with ABVs higher than 14% and also have high rankings by Wine Enthusiast. The Duchess of Sussex first announced that she was getting into the wine business with the first restock of her As Ever collection on June 20. Details at the time were minimal, but the bespoke blend was described to have notes of stone fruit with 'gentle minerality,' which is when the body of the wine has a kind of crispness to it, often seen with warm weather favorites like sauvignon blanc white wines or Provençal-style pale pink rosés, for example. As Ever also debuted two new products (apricot jam and orange blossom honey) and brought back six of the original products: three different herbal teas (hibiscus, lemon ginger and peppermint), the flower sprinkles, the crepe baking mix, and the shortbread cookie mix. The original launch sold out within an hour back in April, the restock sold out the same day. You Might Also Like 12 Weekend Getaway Spas For Every Type of Occasion 13 Beauty Tools to Up Your At-Home Facial Game
Eater
01-07-2025
- Entertainment
- Eater
The Best Atlanta Restaurants for Plane Spotting
Skip to main content Current eater city: Atlanta Caroline Eubanks Caroline Eubanks is an award-winning writer and author of A Boozy History of Atlanta: People, Places & Drinks that Made a City. Her work has appeared in Bon Appétit, Punch, VinePair, InsideHook, and Wine Enthusiast. We all know the Atlanta airport is the busiest in the world. You can't pass through the terminals without hearing the familiar voice of Mayor Andre Dickens telling us so. But as a self-described aviation geek, I know it's not the only one in town. I grew up in the shadow of Dobbins Air Force Base, where I still hear the weekly drills with massive military planes on Thursday evenings. We also have several airports serving private planes, including DeKalb-Peachtree Airport (PDK), Cobb County International Airport (also known as McCollum), and Fulton County Airport (also known as Charlie Brown Field). So if you like eyeing planes and can differentiate a 747 from an A380, grab a table at these local spots. The restaurants are listed geographically from south to north. Caroline Eubanks Caroline Eubanks is an award-winning writer and author of A Boozy History of Atlanta: People, Places & Drinks that Made a City. Her work has appeared in Bon Appétit, Punch, VinePair, InsideHook, and Wine Enthusiast. We all know the Atlanta airport is the busiest in the world. You can't pass through the terminals without hearing the familiar voice of Mayor Andre Dickens telling us so. But as a self-described aviation geek, I know it's not the only one in town. I grew up in the shadow of Dobbins Air Force Base, where I still hear the weekly drills with massive military planes on Thursday evenings. We also have several airports serving private planes, including DeKalb-Peachtree Airport (PDK), Cobb County International Airport (also known as McCollum), and Fulton County Airport (also known as Charlie Brown Field). So if you like eyeing planes and can differentiate a 747 from an A380, grab a table at these local spots. The restaurants are listed geographically from south to north. Because of the pure sprawl of Hartsfield-Jackson Atlanta International Airport, at over 4,000 acres, it's safe to say there are plenty of places with an 'airport view.' But this Southern-style cafeteria on the northeast end, only open for weekday lunch, is worth planning around. Sit near the large windows over a plate of baked chicken, turnip greens, and apple cobbler. 3670 Georgia Avenue, Hapeville, Georgia 30354, United States (404) 763-0707 Sitting beneath the flight path on the northern end of Hartsfield since 1979, you've definitely driven by Spondivits and its bright neon sign and shark statue. Folks come for the award-winning clam chowder and overflowing buckets of crab legs. If you're looking to hang around, sample the tropical drinks as it stays open until the eye-watering hour of 4 a.m. Jebena Bistro is one of several restaurants on this stretch of Clairmont Road, straddling Brookhaven and Chamblee, making it an unexpected Ethiopian enclave across from PDK. Open for breakfast and dinner, diners can enjoy Ethiopian-style eggs, cooked with tomatoes and peppers, with injera bread and a side of strong coffee. Sit on the patio to take in the plane views. 3654 Clairmont Road, Chamblee, Georgia 30341, United States (404) 987-4466 The 57th Fighter Group Restaurant in Chamblee sits alongside the southern end of PDK's runway with a loyal following over the past 40 years. With vintage planes parked out front and bric-a-brac covering the walls, it's a popular spot for the aviation set, including my late uncle who was a pilot. For lunch, you can chow down on the prime rib sandwich and buffalo dip. But on weekends, bring your dancing shoes for line dancing. 3829 Clairmont Rd, Atlanta, GA 30341 (770) 234-0057 (770) 234-0057 Visit Website Also at PDK, this second restaurant also leans into its aviation theme. Downwind has been family-owned and operated for over 35 years above a hangar. The outdoor patio is the best spot for watching planes take off, especially the scenic biplane rides that operate out of the airport. Enjoy your burgers and club sandwiches over live music. There's even a playground next door. 2000 Airport Rd, Atlanta, GA 30341 (770) 452-0973 (770) 452-0973 Visit Website Dobbins has a huge footprint in Marietta, so you don't have to go far to see planes on the 10,000-foot-long runway. Bernhard's has been crafting German-style bread and pastries since 1999. Since there's no seating, snag the Bavarian breakfast, with a pretzel, mustard, and sausage, or an apple strudel, and take it to The Aviation History & Technology Center, with 15 (now grounded) aircrafts to admire. The strip mall restaurant Falafel Cafe sits between Dobbins and Life University, where it has been for decades. As the name would imply, it's known for its falafel and hummus, plus traditional Turkish coffee and baklava. The patio feels like a little parking lot oasis with foliage and a fountain, only disrupted by the sound of incoming planes.
Forbes
04-06-2025
- Business
- Forbes
Aperol To Hugo: 5 Cocktails Driving Spritz Season
Spritz culture has expanded beyond Aperol, with new variations gaining popularity for their lighter profiles and all-day versatility. Spritz season no longer begins in June and ends with Labor Day. It now stretches from early spring into fall. These cocktails appear on rooftop bar menus and social media feeds well past summer. The format has shifted. The spritz no longer refers only to Aperol with prosecco. (Although that is still a classic for a reason.) It now signals a broader style: low-proof, refreshing and often served over ice. According to hospitality research firm CGA, overall spritz sales have tripled in recent years. Spritz sales at U.S. bars and restaurants tripled between 2022 and 2023, making it the seventh most popular cocktail nationwide, according to Wine Enthusiast. And in Europe, more people are now choosing spritzes over champagne. In a 2024 survey by BeverageDaily, 77% of Italians and 49% of Germans favored spritzes. Here are five drinks that reflect how the spritz has expanded into a broader category. The Hugo Spritz combines elderflower liqueur, prosecco, soda water, mint and lime for a light, floral take on the classic spritz. A few years ago, the Hugo Spritz was little known outside of the northern Italian Alps. Today, it is one of the most recognizable cocktails of the season. Built around elderflower liqueur, prosecco, soda water, mint and lime, the drink has moved quickly from regional curiosity to international mainstay. In 2024, Google searches for the Hugo Spritz rose by 172% across the United States, United Kingdom and France. Julian Arreola, a brand ambassador for St-Germain, says via Zoom that travel and social media helped drive the trend. 'Following the pandemic, as travelers flocked to France and Italy, they discovered the Hugo Spritz, sharing their new favorite cocktail on their social feeds and ordering it at their favorite bars and restaurants when they returned stateside.' The global low-alcohol beverage market is expected to grow from $1.33 billion in 2024 to $1.41 billion in 2025. According to the Bacardi 2025 Cocktail Trend Report, 20% of drinkers aged 21 to 25 now prefer lower-alcohol cocktails. This shift toward lighter drinks aligns with the Hugo's rise. 'Overall, Gen Z are conscious drinkers and really care a lot about what they are consuming,' Arreola says. 'They're prioritizing delicious drinks that they can enjoy with their friends and have a good time while having a balanced lifestyle.' The Limoncello Spritz blends limoncello, prosecco and soda water into a citrus-forward cocktail. The limoncello spritz has gained popularity for its clarity and name recognition. Limoncello, a lemon liqueur made from zest and sugar, has long been served chilled after meals. Combined with prosecco and soda water, it now reaches a younger audience looking for something lighter. Bartenders often favor it for its simplicity. The components are easy to source and require little adjustment. Guests recognize the flavor and respond to the freshness. Some versions include lemon wheels or basil to round out the profile. It suits the same drinker who might once have ordered an Aperol spritz but now prefers something sweeter. The White Port and Tonic pairs dry white port with tonic water, offering a lower-proof alternative with floral and stone fruit notes. First served in Portugal's Douro Valley, the white port and tonic has started appearing in bars focused on wine or fortified aperitifs. White port offers a lower-alcohol base with stone fruit and floral notes. Tonic adds structure and bitterness. Garnishes such as orange or mint give it balance. The drink's appeal comes from its lightness and structure. It is layered but accessible. Some bars now list it as an aperitif standard, often with flavored tonics or light citrus infusions. It remains unfamiliar to many guests, but has become a summer default in recent years for others. The Bubbly French Blonde adds tonic or pét-nat to the original blend of gin, elderflower liqueur, Lillet Blanc and grapefruit. The French Blonde is not technically a spritz. It has no sparkling wine or soda water. But spritz lovers have filled the void with the Bubbly French Blonde. Bartenders have started adapting the original recipe (gin, elderflower liqueur, Lillet Blanc, grapefruit juice and bitters) by topping it with tonic or pét-nat for a sparkling finish. The result is a light, floral cocktail with gentle bitterness and structure. Its soft color and elegant presentation have helped drive renewed attention online, where it has become a favorite among drinkers looking for a spritz-style option with more complexity. The Aperol Spritz combines Aperol, prosecco and soda water for a bittersweet, citrusy cocktail that remains a classic warm-weather staple. The Aperol Spritz remains the most recognized and widely ordered version of the category. It's quite simply an icon of the category now. Its structure—Aperol, prosecco, soda water and a slice of orange—is simple, consistent and easy to replicate, which has helped it endure across seasons and markets. Its bitter-orange palate and light texture make it a reliable choice for early evening cocktail hours. For many drinkers, it was the introduction to the spritz style and remains a go-to on summer menus. That familiarity has also opened the door to variation. Many bars now offer new takes using different liqueurs or modifiers while keeping the same format. 'We're starting to see people demand higher quality, more elevated ingredients,' says Arreola. 'I think we'll see people continue to explore more versatility within the spritz category that go beyond the traditional bitter flavor profiles.'t
Associated Press
02-06-2025
- Business
- Associated Press
45 Years of Sustainability at Frey Vineyards
By Molly Frey, Frey Vineyards Frey Vineyards sits at the heart of Mendocino County in Redwood Valley, tucked into the hills of Northern California. There, the Frey family grows organic grapes in organic vineyards and makes organic wine. Wine Enthusiast awarded Mendocino County the AVA (American Viticultural Area) of the Year award for 2024, in large part due to the sustainable winery practices in this area. Mendocino County is California's greenest AVA, in large part, thanks to the efforts of the Frey family's presence here. In addition to championing Organics and Biodynamics in winemaking, the Frey family has purchased tons of grapes over the years from local wineries, thereby encouraging the growers in the area to go Organic or Biodynamic. What distinguishes Frey from many other businesses is that many of the family members work and live at Frey Vineyards. When Jonathan and Katrina Frey established Frey Vineyards, they were really organic farmers that took an opportunity to pioneer the organic wine movement here in the United States. They weren't businesspeople looking to capitalize on a niche market; they were a family devoted to organic farming and gardening that decided to create the organic category in viticulture and winemaking. Their savvy business sense came out of the necessity of wanting to and needing to promote the category of Organics. Read Molly's engaging article here - ===== Visit 3BL Media to see more multimedia and stories from GreenMoney Journal
