Best VinePair Podcasts (2024)

1
Exploring the Outer Limits of the Margarita 30:06

30m ago30:06

30:06

Joanna and Zach discuss America's most popular cocktail, the Margarita. Specifically, can anything with agave in it be a Margarita, and is their an appetite for high-end versions of the cocktail? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments…

1
Techniques: Sugar and Sweeteners 45:15

1h ago45:15

45:15

Austin Hennelly, bar manager at Los Angeles' Kato, joins us today for a masterclass on one of the four fundamental components of cocktails: sugar. If you're stuck in a simple syrup rut, you're absolutely missing out on a massive flavor opportunity, as Austin explains it, taking up valuable real estate with flavorless refined sugar and risking over-…

1
Burgundy: Part VI (Supplemental) Beaujue and the Cunats 13:44

1h ago13:44

13:44

A quick episode on the story of Beaujolais. It's just south of Burgundy but it came up a very different way. Hosted on Acast. See acast.com/privacy for more information.

1
Angry Orchard and the Fight for Hard Cider's Soul 55:17

4h ago55:17

55:17

Joining Taplines today is Ryan Burk, the former head cider maker of Angry Orchard Hard Cider. These days, he’s making cider under his own label in upstate New York, working as a co-founder of the beverage innovation firm Feel Goods Company, and serving the Cider Institute of North America as a founding board member. But midway through last decade, …

1
Just How Much Will People Pay for Blanco Tequila? 28:58

30m ago28:58

28:58

Adam, Joanna, and Zach ponder some recently-reviewed blanco tequilas that check in at well over $100 retail: is there really a market for unaged spirits at that pricepoint, and if so, who are these brands targeting? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any…

1
What Drink Will Own Summer 2024? 37:39

13h ago37:39

37:39

Adam, Joanna, and Zach respond to listener questions about the potential for craft cider to grab a bigger slice of the pie, and make predictions about what the drink of Summer 2024 will be. Plus: is the Martini an indoor-only cocktail? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your ep…

1
The Daisy 1:09:51

7d ago1:09:51

1:09:51

Marshall Minaya, beverage director at New York’s Valerie, Madame George, and Lolita, joins us today to pick the petals off the surprisingly intricate cocktail — and category of cocktails — that is The Daisy. Since the late 19th century, Daisies have taken on so many different guises — embraced such a wide range of base spirits and formulas — that a…

1
Burgundy: Part V Hardships and Silver Linings 22:53

1d ago22:53

22:53

As we close our Burgundy series, we see the wine region experience a rollercoaster ride from flourish to hardship and ending with silver linings resulting in the Burgundy we know today. Hosted on Acast. See acast.com/privacy for more information.

1
Is It Criminal For American Restaurants to Not Sell American Wine? 33:01

3d ago33:01

33:01

In response to a ton of listener feedback, Adam, Joanna, and Zach weigh on a recent slew of social media posts from a famous sommelier-turned-winemaker who claims that the American restaurant industry is being criminal for not better supporting American wine...and a lot of other noise. They have thoughts. Please remember to subscribe to, rate, and …

1
Can Restaurants Keep Up With Cocktail Bars? 35:51

7d ago35:51

35:51

Adam, Joanna, and Zach discuss VinePair's recent Martini Madness tournament, then explore why it feels like cocktail bars and restaurants are focusing on different kinds of cocktails: what's driving that divide, and should restaurants be trying to keep up? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or whe…

1
Reimagining Classic Cocktails With Tequila 53:22

8d ago53:22

53:22

Manuel "Manny" De Avila, the Los Angeles based brand ambassador for Don Julio, joins us today to examine why there are relatively few classic tequila cocktails, and explain how to reimagine classics made with other spirits using tequila. Listen on, or read below, to learn Manny's recipes — and don't forget to like, review, and subscribe! Tequila Wh…

1
Burgundy: Part IV The Burgundian State And A Ducal Decree 18:46

8d ago18:46

18:46

The Dukes of Burgundy were a vibe, for sure, and their wealth and royal connections made this era in the region prosperous and messy. But it was Phillip the Bold who sewed and seed that brought about change that would last until today. Hosted on Acast. See acast.com/privacy for more information.

1
How Beer Boosted the First Wine Cooler Boom 1:01:56

15d ago1:01:56

1:01:56

Nothing exists in a vacuum, Taplines listener, and beer certainly doesn’t. When Stuart Bewley and his cofounder dreamed up the idea for California Cooler, single-serve fermented-fruit-based ready-to-drink in the mid-70s, they couldn't have known that it would inspire knockoffs from heavyweights in the wine industry (e.g., E. & J. Gallo’s Bartles an…

1
Why Do We Care About Sustainability in Wine, and Not in Spirits? 37:11

10d ago37:11

37:11

Adam, Joanna, and Zach ponder why sustainability is such a central part of the conversation around wine, from vineyard practices to alternative packaging, while the same considerations almost never come into the broader conversation around spirits. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever yo…

1
Do "Functional Beverages" Actually Function? 34:32

21d ago34:32

34:32

Adam, Joanna, and Zach discuss the curious case of the rise of functional beverages - drinks that rely on adaptogens, nootropics, and other buzzy ingredients to create an aura of healthfulness and safe stimulation, despite many of the ingredients being untested and lightly studied. Then, they try two examples from category leader Kin Euphorics. Ple…

1
The (Re)Manhattan 1:02:00

15d ago1:02:00

1:02:00

Sebastian Tollius, beverage director of New York's Eleven Madison Park, joins us today to re-examine one of the world's most iconic cocktails: the Manhattan. More than 100 episodes have passed since we first covered this drink, and on this go-round, we're diving into both bourbon and rye recipes, modern interpretations, dubious histories, cocktail …

1
Burgundy: Part III Monks Amongst the Vines 21:33

15d ago21:33

21:33

As Burgundy establishes itself the monks and monasteries of the region begin to shape the future Hosted on Acast. See acast.com/privacy for more information.

1
Is Napa's Cult Wine Bubble Close to Popping? 29:38

18d ago29:38

29:38

Adam, Joanna, and Zach respond to a listener question about recent and significant increases in the prices of several cult Napa Valley wines: will these increases alienate even the very wealthy who form the core audience for these wines, or is the prestige priceless for that set? Please remember to subscribe to, rate, and review VinePair on Apple P…

1
The Gin & Tonic Is a Dead End 34:46

21d ago34:46

34:46

First, Adam shares an update on a breaking news story about Mexican authorities raiding the home of Tequila Matchmaker, then Adam, Joanna, and Zach talk about why despite its ubiquity and success in Europe, the Gin & Tonic will never be a drink that works in American cocktail bars or for premium gin brands. Please remember to subscribe to, rate, an…

1
The Champagne Cocktail 1:04:04

22d ago1:04:04

1:04:04

Cocktail or category of cocktails? That’s the big debate at Cocktail College today, as we welcome Amy Racine, the beverage director for JF Restaurants, to explore the Champagne Cocktail. The IBA classes today’s drink as a “contemporary classic,” listing its ingredients as chilled Champagne, Cognac, Angostura bitters, a sugar cube, and — curiously —…

1
Burgundy: Part II Bornholm and The Burgundians 18:44

22d ago18:44

18:44

As we dive further into how Burgundy became Burgundy we need to talk about the people who gave this region its name. How did the kingdom of Burgundy form and how do vines and wines play into the mix? Hosted on Acast. See acast.com/privacy for more information.

1
Craft Brewing's "White Dudes with Beards" Dilemma 1:09:16

23d ago1:09:16

1:09:16

In the mid-2010s, J Jackson-Beckham, PhD was an academic with a homebrewing habit, blogging incisively about what she called “the unbearable whiteness of brewing.” Her deep expertise and singular voice eventually caught the eye of the Brewers Association, which tapped her to serve as the trade group’s first-ever “Diversity Ambassador” in 2018. Toda…

1
Learning Lessons in Las Vegas and Boise 29:55

25d ago29:55

29:55

Adam and Zach discuss the various things they learned while traveling last week: how Las Vegas is perhaps the ideal place to get the pulse of what America, writ large, wants to drink, and why a city like Boise is an exciting and dynamic place to drink, even if it's off the radar of many enthusiasts. Please remember to subscribe to, rate, and review…

1
Forget Dying, Piquette Never Lived 37:22

28d ago37:22

37:22

Adam and Zach are joined by VinePair's managing editor Tim McKirdy to discuss recent conversations around the end of the alleged piquette trend, and why Tim was highly skeptical of any such trend all the way back in July of 2021. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes…

1
The Bijou 58:41

29d ago58:41

58:41

Diamonds, rubies, and emeralds in a glass? That's right, it's The Bijou — a one-stop shop for those seeking boozy, stirred, "up" cocktails, and another use for that bottle of Green Chartreuse you spent so long hunting down. Here to give us the virtual low-down is Adam Fournier, beverage director of Spago Beverly Hills. Listen on, or read below, to …

1
Burgundy: Part I Chieftains and the Mediterranean 19:08

1M ago19:08

19:08

We are diving into a series exploring how Burgundy became the famous wine region it is today. And we begin with the Gauls and their obsession with wine south of the Alps. Hosted on Acast. See acast.com/privacy for more information.

1
Why Have Cocktails Surpassed Wine With Many Diners? 28:15

1M ago28:15

28:15

NOTE (9:15 AM 3/18) - THE ORIGINAL UPLOADED AUDIO WAS DE-SYNCED AROUND THE LISTENER QUESTION - IT IS NOW FIXED. SORRY FOR THAT - ZACH. Adam, Joanna, and Zach respond to a listener question about why cocktails have usurped by-the-glass wine in many restaurant beverage programs, even when in many cases wine might be more affordable or potentially off…

1
Covid Comps are Misleading the Drinks Industry 35:49

1M ago35:49

35:49

Adam, Joanna, and Zach discuss why so many of the biggest companies in beverage alcohol continue to compare current sales and trends to the peak of the pandemic, despite the fact that most of that entire period was a total anomaly. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episod…

1
Flair Bartending 1:01:18

1M ago1:01:18

1:01:18

We're diving into the history, styles, community, and culture of flair bartending today, with Lindsay Palumbo, a certified flair bartender, instructor, and competitor who plies her trade at the Circa Hotel and Casino on Las Vegas’s Fremont Street. Listen on for Blue Blazers, TGI Fridays, and a certain actor with the initials TC — and don't forget t…

1
Champagne: Part VII: Champagne at 30,000 Feet 13:14

1M ago13:14

13:14

In this brief episode, we take it all in and explain the five sub-zones of Champagne, what grows there and why. Hosted on Acast. See acast.com/privacy for more information.

1
The Beginning of Goose Island’s Game-Changing Barrel-Aging Program 49:35

1M ago49:35

49:35

Joining Taplines today is Seth Gross, a former Goose Island Brewing Co. brewer who was at the meeting where Goose Island then-brewmaster Greg Hall and the late, legendary master distiller Booker Noe, of the Beam bourbon dynasty, first came up with the idea to barrel age a beer, how they did it… and what happened once rank-and-file drinkers got thei…

1
Can Local Media Cover The Drinks Industry? 33:44

1M ago33:44

33:44

Adam, Joanna, and Zach respond to a listener question about how local and regional media cover wine and the drinks industry more broadly: can they do more than just report on openings and closings, and how does that work when there's often a lack of expertise? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or…

1
Who Owns Cocktails? 31:16

1M ago31:16

31:16

Adam, Joanna, and Zach debate what rights a cocktail creator should have, from menu attribution to financial compensation when their drink is bottled or canned. The law might read a certain way, but is it fair to creators? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and s…

1
Vintage Cocktails 1:14:26

2M ago1:14:26

1:14:26

Joining us on Cocktail College today is Aaron Goldfarb, a longtime VinePair contributor and author of the recently released “Dusty Booze: In Search of Vintage Spirits.” As the names of both today’s episode and Aaron’s newest book suggest, this episode will take us on a historical deep dive, and shed light on one of the most fascinating facets of mo…

1
Champagne: Part VI The Code(s) 19:50

2M ago19:50

19:50

As Champagne evolved and prospered cooperatives began to spring up diversifying grape sourcing even more. With all of this came the Champagne codes. The what? Hosted on Acast. See acast.com/privacy for more information.

1
What's The Future of By-The-Glass Wine? 31:19

2M ago31:19

31:19

Adam, Joanna, and Zach respond to a listener question about by-the-glass wine, and whether curious wine drinkers can continue to rely on it to discover new wines. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to po…

1
What In The World Is Going On With Soda? 32:52

2M ago32:52

32:52

Adam, Joanna, and Zach discuss the puzzling state of the soda market: why did a self-proclaimed "good for you" brand shell out for a Super Bowl ad, and what exactly does the American public want from this drink in a world of nearly infinite carbonated beverages. Also, Spiced Coke why? In doing so, they taste the aforementioned Poppi Classic Cola, a…

1
The Vodka Martini 1:16:28

2M ago1:16:28

1:16:28

Fred Astaire in a glass? That’s right folks, it’s the world’s most underrated cocktail, serially disregarded by “serious” drinkers. But not us — not here at Cocktail College! To the Vodka Martini, we’re devoting more than an hour of hot takes, technical insight, and cultural analysis with none other than Tony Abou-Ganim. Calling in from Las Vegas, …

1
Champagne: Part V The Champagne Riots 22:50

2M ago22:50

22:50

The Champagne riots were ugly and violent but were an important moment in the wine region's development as well as the rest of the country's wine industry. Hosted on Acast. See acast.com/privacy for more information.

1
Wolfgang Puck and the Brewpub Conundrum 50:22

2M ago50:22

50:22

Today on Taplines, we’re joined by none other than Wolfgang Puck for a candid, clear-eyed look at how his Eureka brewpub — “one of the loudest salvos in elevating the role of craft beer in dining,” as Tom Acitelli put it in his 2013 book, the Audacity of Hops — met such a quick and unceremonious demise in early '90s Los Angeles… and what Chef learn…

1
Does Anyone Know How to Sell Wine? 28:09

2M ago28:09

28:09

Adam and Zach discuss why no one throughout the wine industry, from producers to wholesalers to retailers and restaurants seems to have a good handle on how to sell wine right now. With changing demographics, distributor consolidation, and uncertain demand in restaurants, maybe doing things "the way we've always done it" is a bad idea. Please remem…

1
Why Is "Influencer" a Dirty Word? 36:12

2M ago36:12

36:12

Adam and Zach are joined by VinePair assistant editor Hannah Staab to discuss why influencers remain so contentious within the world of food and drinks, and why the attention they bring to restaurants and bars isn't always seen in as favorable a light as traditional press attention. Please remember to subscribe to, rate, and review VinePair on Appl…

1
The Fog Cutter (Live from Sunken Harbor Club) 1:00:42

2M ago1:00:42

1:00:42

Live from Brooklyn’s Sunken Harbor Club, we proudly present: The Fog Cutter… and so much more! That’s right, it’s an episode of firsts and threes: the first Cocktail College recorded in front of a (sell-out) crowd; our first time featuring three guests (and audience questions); not one, not two, but three cocktails (at least one of which contains t…

1
Champagne: Part IV The Widow Clicquot 20:12

2M ago20:12

20:12

Modern-day Champagne as we know it is largely credited to Madam Clicquot. Her innovations and drive for success was unmatched. IN the episode we talk about her life and the world around her as the wine region grows. Hosted on Acast. See acast.com/privacy for more information.

1
Why Haven't Working Conditions Gotten Better in Hospitality? 27:54

2M ago27:54

27:54

Joanna and Zach take a look at the landscape of working conditions in the hospitality industry, and wonder why they're still relatively poor despite high demand for skilled labor: why unionization efforts fail and why high profile organizations are still having to fight to raise the tipped minimum wage. Could part of a solution be a new vision for …

1
This Is How You Win the Flavor War 28:56

2M ago28:56

28:56

Joanna and Zach discuss the conflict between the American drinking public's desire for bold, recognizable flavors, and the resistance of the wine industry to meet that demand, in light of the impressive success of Stella Rosa's new line of spicy wines. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or whereve…

1
Techniques: Punches 1:08:52

2M ago1:08:52

1:08:52

It's another historical deep dive today, as we cast our gaze hundreds of years into the past to explore punches, something the Oxford Companion to Spirits & Cocktails describes as "the foundational drink of modern mixology and the first mixed drink based on spirits to gain global popularity.” Helping us do so is Tural Hasanov, the director of Arts …

1
Champagne: Part III The Dom (Perignon) And The Myth 21:50

2M ago21:50

21:50

An important moment in Champagne's history arises with the most famous monk in wine, Dom Perignon. What is it with this guy and all the legends surrounding him? Did he invent champagne? Was he blind? What did he do and say? Hosted on Acast. See acast.com/privacy for more information.

1
The Rise and Fall of the Beloved Beer Ball 50:23

2M ago50:23

50:23

In the mid-’70s, as the Light Beer Wars were starting to heat up, a family-run brewery in central New York called F.X. Matt — one of the nation’s oldest, and still running to this very day — came up with a wild new packaging format for its beers. It was bold. It was bizarre. It was… balls? That's right. Big, translucent plastic spheres full of 5.16…

1
Should We Care About Saving "Endangered Species" In the Drinks Worlds? 31:06

2M ago31:06

31:06

Please attend the first-ever LIVE taping of Cocktail College on Sunday, February 18th at Sunken Harbor Club in Brooklyn, NY. Tickets here. Adam, Joanna, and Zach explore whether modern-day drinkers, journalists, and industry members should care about keeping historically important drinks, styles, and regions economically viable, even if they strugg…

Podcasts Worth a Listen

VinePair Podcasts

Podcasts Worth a Listen

Quick Reference Guide