Best VinePair Podcasts (2024)

1
What Is the Future of Wine Collecting? 27:42

21m ago27:42

27:42

Adam, Joanna, and Zach ponder the future of wine collecting: will Millennials and beyond continue to seek out and value the same kinds of wines as older collectors? Will there be as many people interested in wine collecting as in the past? Will wine knowledge and aptitude continue to have the same kind of cultural cachet as it does now? Please reme…

1
The Stinger 56:56

1h ago56:56

56:56

Laura Maddox, bar manager-owner at Austin's Small Victory, joins us today to dissect the Stinger. Dubbed "the king of after-dinner cocktails," Laura teaches us how to master this two-ingredient mix of Cognac and creme de menthe. Listen on, or read below, to learn Laura's Stinger recipe — and don't forget to like, review, and subscribe! Laura Maddox…

1
It's Pride Month. Where Did All the Drinks Brands Go? 28:52

3h ago28:52

28:52

Adam, Joanna, and Zach bemoan the fact that last year's right wing boycott of Bud Light has scared drinks brands off from outwardly supporting the LGBTQ+ community during Pride Month. Is it enough that some of them are supporting causes but not being particularly public, or is this even a somewhat welcome end to craven rainbow-washing? Please remem…

1
Wine An Origin Story Part V: Canaanite Wine and Egyptian Vineyards 15:24

1d ago15:24

15:24

Before we move into more familiar territory we watch the grapevine exit the Fertile Crescent to the Nile Delta. Hosted on Acast. See acast.com/privacy for more information.

1
Inside Mayenda's Unique Approach to Tequila 26:24

2d ago26:24

26:24

Zach speaks with Jesus Susunaga, Maestro Tequilero for Mayenda Tequila, about his novel approach to tequila production, the distinct qualities of this ultra-premium blanco, his background in distilling, and the release of Mayenda's Reposado Tequila. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever y…

1
Why Brut IPA Never Hit It Big 46:29

2d ago46:29

46:29

Towards the end of the Teens, Kim Sturdavant was brewing at Social Kitchen & Brewery in San Francisco when he developed a new kind of India Pale Ale. He christened his crisp, dry varietal Hop Champagne, and christened the promising new substyle "Brut IPA," a nod to the sparkling wine that this new beer resembled. Brewers in the Bay Area loved it, a…

1
Why Do Drink Brands Get Bought? 30:37

3d ago30:37

30:37

Adam, Joanna, and Zach discuss the metrics, sales data, and portfolio shape that tends to get smaller drinks brands purchased by some of the biggest beverage companies, and why $20 million in revenue is a magic number. Plus, speculation on a few brands that just might be the next ones to sell. Please remember to subscribe to, rate, and review VineP…

1
Do Trade Shows Move Product? 31:42

7d ago31:42

31:42

Fresh off Bar Convent Brooklyn, Adam, Joanna, and Zach discuss the merits and downsides of such trade shows: they undoubtedly provide a great time for members of the bartending community, but do they actually move products for the brands involved, or provide a platform to newer and smaller producers? Please remember to subscribe to, rate, and revie…

1
The Brooklyn 45:40

7d ago45:40

45:40

Jason Hedges, beverage director at Laurent Tourondel Hospitality, author of “The Seasonal Cocktail,” and founding partner at the beverage consulting firm, Bar IQ, joins us today for our third New-York-bourough-inspired cocktail, The Brooklyn. Listen on to discover Jason's take on (and recipe for) this "improved" Manhattan riff— and don't forget to …

1
Wine An Origin Story Part IV: Supras and Grape Motifs 15:20

8d ago15:20

15:20

Before the grapevine spreads west we stop for a moment to visit an excavation site south of Tbilisi in the Republic of Georgia Hosted on Acast. See acast.com/privacy for more information.

1
Has Craft Beer Gotten Boring? 26:40

10d ago26:40

26:40

Adam, Joanna, and Zach debate whether craft beer has gotten boring: has a proliferation of breweries around the country created too much homogeneity, and is the old allure of the taproom no longer enough to bring drinkers in droves? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episo…

1
Is The Flat Drink Trend...A Bubble? 32:20

16d ago32:20

32:20

Adam, Joanna, and Zach examine the burgeoning trend of "flat drinks," alcoholic beverages that are very purposefully not carbonated. Do enough drinkers dislike carbonated beverages to make this an area for real growth, or are these drinks just not interesting enough to capture the public's full attention? Please remember to subscribe to, rate, and …

1
The Banana Daiquiri 58:15

14d ago58:15

58:15

Vanessa Leon, National Educator for Diageo, visits Cocktail College today to talk about a drink that's near and dear to her heart: The Banana Daiquiri. Think of this as an evolution of our recent exploration of El Floridita Daiquiri — but we're ditching the blender and frozen serve and bringing both high-quality Guatemalan Rum and banana liqueur in…

1
Wine An Origin Story Part III: Flood Myths and Gilgamesh 18:44

15d ago18:44

18:44

As we move into our history as writers, stories emerge to tell the tale of humanity—wine comes along for the ride. Hosted on Acast. See acast.com/privacy for more information.

1
The Controversial Rise of Big, Honkin' Pastry Stouts 53:59

16d ago53:59

53:59

Pastry stouts — sweet, saccharine, indulgent beers built on flavors more common to a bakery than a brewery — emerged towards the end of last decade as a coveted, if occasionally maligned, pseudo-style of craft beer. Many trace their rise to a southern California brewer named Derek Gallanosa (currently: GOAL. Brewing, previously Moksa Brewing and Ab…

1
Do Most Wine Drinkers Care Where Wine Comes From? 31:27

17d ago31:27

31:27

Adam, Joanna, and Zach use a listener question as a jumping-off point to discuss whether most wine drinkers really care where a wine is from: do regular wine drinkers below a certain price point care about appellations and vintages, or is it mostly about flavor profile and price point? Please remember to subscribe to, rate, and review VinePair on A…

1
The Cosmopolitan (re-run) 58:48

21d ago58:48

58:48

We're taking a trip in the Cocktail College time machine as we revisit our 2022 conversation with Toby Cecchini, co-owner of Long Island Bar and The Rockwell Place, and inventor of The Cosmopolitan. Listen on (or read below) to discover Toby's original Cosmo recipe — and don't forget to like, review, and subscribe! Toby Cecchini’s Cosmopolitan Reci…

1
Can Craft Beer Enter the Light Lager Conversation? 26:39

21d ago26:39

26:39

Adam, Joanna, and Zach debate whether growth in craft light lagers portends a shakeup in the American beer landscape, and why these local and regional beers might be able to resonate with beer drinkers in a way that macro lagers are struggling to. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you…

1
Wine An Origin Story Part II: Natufians And The Fertile Crescent 18:26

22d ago18:26

18:26

As we evolve out of the Stone Age so does our agriculture. Wine becomes a key player in the beginnings of human cultivation. Hosted on Acast. See acast.com/privacy for more information.

1
How Many SKUs Are Too Many for Wineries? 29:53

24d ago29:53

29:53

Adam, Joanna, and Zach debate whether American wineries are in general making too many different wines and styles in a given vintage, and if a tighter focus with fewer offerings would help them in the marketplace, particularly in distribution or even with media coverage. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, …

1
How Big Can the Paloma Get? 25:14

28d ago25:14

25:14

Adam, Joanna, and Zach speculate on the future of the Paloma - can it be another standard bearer for tequila, or does the divergence between the drink's original formulation with grapefruit soda and more upscale versions with fresh grapefruit juice make it harder to take worldwide? Please remember to subscribe to, rate, and review VinePair on Apple…

1
Techniques: Preservation 1:01:00

28d ago1:01:00

1:01:00

Miles Macquarrie, beverage director and partner at Decatur, Georgia’s Kimball House joins Cocktail College for another Techniques episode, this time focusing on the art and science of preservation. Miles’ approach to cocktails is simple on paper, but it relies on years of practice, and hours and hours of prep time during the months of abundance for…

1
Wine An Origin Story Part I: A Place Where The Sun Rises In The East 16:26

29d ago16:26

16:26

How did wine become popular? In the first part of this new series, we look back in time in search of where humans and the grapevine first intersect. Hosted on Acast. See acast.com/privacy for more information.

1
The Future of Tequila with GALLO’s Britt West 24:13

1M ago24:13

24:13

Adam is joined by GALLO executive vice president and general manger spirits Britt West to discuss his history in the alcohol industry, and where in particular he sees the tequila market going, from the conversation around additives to bottle shape to interest in cristalino expressions. Please remember to subscribe to, rate, and review VinePair on A…

1
The Inside Story of "Black Is Beautiful" Stout, One of the Biggest Cause Beers Ever Brewed 56:38

1M ago56:38

56:38

In the early months of the pandemic, Marcus Baskerville was working as the head brewer at Weathered Souls Brewing Company, the brewery he co-founded in San Antonio, when a police officer five states away murdered George Floyd. Marcus, who would go on to become a founding member of the National Black Brewers Association, had an idea to galvanize the…

1
Where Does Rosé Go From Here? 31:15

1M ago31:15

31:15

Adam, Joanna, and Zach discuss rosé's sales slump - are people sick of it or do they just have more choices for easy-drinking summertime fun? Can certain brands, regions, or multinationals find a new way to make rosé surge? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and …

1
Surging Labor Costs Are a Nationwide Challenge for Bars and Restaurants 37:58

1M ago37:58

37:58

Adam, Joanna, and Zach break down GALLO's acquisition of Montucky Cold Snacks, then are joined by restaurateur, consultant, and VinePair contributor Dave Foss to discuss his recent piece about how unbeknownst to most diners, elevated menu prices in bars and restaurants are being driven by a surge in labor costs that have created new challenges for …

1
El Floridita Daiquiri 58:53

1M ago58:53

58:53

Ricardo Rodriguez, bar manager at Aberdeen, N.J.'s Lita and La Otra, visits Cocktail College today to shed light on the many numbered variants of the Daiquiri — most specifically, number four: El Floridita Daiquiri. We're ditching the shaker tins in favor of the blender for this one, and it's time to pull out that tall, straw-covered bottle of Luxa…

1
Rhone: Part III The Baron and The Senator 22:58

1M ago22:58

22:58

Like the unfolding of a complex plot the Rhone thrusts France's industry into Modernity. We wrap up the Rhone series with the region's ultimate contribution to wine. Hosted on Acast. See acast.com/privacy for more information.

1
Do Medals Move Bottles? 23:46

1M ago23:46

23:46

Adam, Joanna, and Zach discuss the many competitions and judgings that wine, beer, and spirits producers can enter: do medals or high scores really shift consumer behavior, or does the fact that there are so many of these scores, points, and medals floating around rob them of their ability to have much impact? Please remember to subscribe to, rate,…

1
Wine Is Art, But Wineries Need to Be Businesses 35:25

1M ago35:25

35:25

Adam, Joanna, and Zach respond to a recent San Francisco Chronicle piece about the purportedly dire situation facing California winemakers, and propose that the current struggles are more an aftereffect of the pandemic than a cataclysmic shift in how Americans feel about wine, but also that small winemakers absolutely need to be more honest about t…

1
The Art of Choke 1:11:06

1M ago1:11:06

1:11:06

Kyle Davidson joins Cocktail College today to discuss the Art of Choke, a rule-breaking rum, lime, Chartreuse, and Cynar-based stirred drink he invented while working at Chicago's The Violet Room. Listen to discover how a "bartender's choice" order inspired the cocktail, how it evolved since then, and why he's taken it to every subsequent bar he wo…

1
Rhone: Part II The Hermit and The Pope's New Castle 20:35

1M ago20:35

20:35

After the fall of Rome history began to blur until the late Middle Ages in the Rhone but there are two significant moments we can find During the late Middle Ages in the Rhone Valley, history became unclear after the fall of Rome. However, there are two significant moments that we can identify that have an impact on the wine of the region today. Ho…

1
How Budweiser's Iconic 'Whassup!' Ad Went Down 50:53

1M ago50:53

50:53

In 1999, Vinny Warren was working at Chicago ad firm DDB and on the hunt for a hit idea for a Super Bowl spot for his client, Budweiser. The King of Beers was still selling better than Bud Light at that point, but just barely, and August Busch IV had been handed the reigns to rejuvenate the flagging flagship with a fresh new creative vision. As it …

1
Does Going National Make Sense for Domestic Wine Brands? 33:04

2M ago33:04

33:04

Adam, Joanna, and Zach discuss whether individual wineries and even entire regions should be focusing more on their local and regional markets, as well as trying to bring in tourists, as opposed to attempting to get their wines into markets around the country: is that a fruitless chase that ends up costing more money than it could ever generate? Pl…

1
Who Is Responsible For Making Wine More Accessible? 38:06

2M ago38:06

38:06

Adam, Joanna, and Zach respond to a listener question about whether successful luxury wine brands have an obligation to help make wine less snobby and more approachable, and speculate on who exactly that responsibility does fall on. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episo…

1
The Old Pal 1:11:28

2M ago1:11:28

1:11:28

Rachel Kling, Diageo Hospitality Partnership National Educator, joins Cocktail College today to explore the Old Pal, an often overlooked relative of the Negroni and Boulevardier. We dive deep into the cocktail's history, discuss its potential for riffs and modern classics, and learn about a very exciting modern interpretation of a very traditional …

1
Rhone: Part I Les Allobroges and The Origin Of Syrah 17:30

2M ago17:30

17:30

We begin our Rhone series with a look back at wine in the region's antiquity. Hosted on Acast. See acast.com/privacy for more information.

1
Inside Infused Tequila's Ascent With 21Seeds 34:29

2M ago34:29

34:29

Zach is joined by Sarika Singh, Kat Hantas, and Nicole Hantas-Emanuel, the co-founders of infused tequila brand 21Seeds, to discuss their origin story, how they have expanded their focus to the on-premise world, and what's changed and what hasn't since their 2022 acquisition by Diageo. Please remember to subscribe to, rate, and review VinePair on A…

1
Is Craft Beer's Optimistic Tone Defensible or Delusional? 43:04

2M ago43:04

43:04

Joanna and Zach are joined by VinePair contributing editor and Taplines host Dave Infante to break down the surprising level of optimism present at the just-finished Craft Brewers Conference. With stagnant sales for craft beer, what exactly prompted all these good vibes? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, …

1
Exploring the Outer Limits of the Margarita 30:06

2M 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

2M 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

2M 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

2M 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

2M 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

2M 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

2M 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

2M 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

2M 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

2M 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…

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