VinePair Podcast

Adam, Joanna, and Zach respond to a listener question about the received wisdom that restaurants should generate a large chunk of their revenue from their drinks programs. In the past, beverage alcohol sales have been the main source of profit for restaurants, but as prices continue to increase and consumers are perhaps less inclined to indulge, is this still a model that makes sense? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Zach is drinking: 2022 "The Devil is a Liar" Upsidedown Wine GrenacheJoanna is drinking: Coupette Colada at Bitter & Twisted Cocktail ParlourAdam is drinking: The Zesty EstiInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

With gas prices spiking, airfare following suit, and nightmarish security delays embroil many American airports, Adam, Joanna, and Zach ponder whether the travel industry, and the hospitality properties that depend on it, will be in for a very rough summer. Given that this is the time of year when many folks make those summer plans, will all those issues, plus general inflation and fears of a recession, combine to keep Americans home this summer? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Zach is reading: Who Is George Clooney’s New Non-Alcoholic Beer Even For?Joanna is reading: From Ants to Escargots, Has the Stunt Cocktail Ingredient Gone Too Far?Adam is reading: How Michter’s Celebration Sour Mash Became an American Whiskey UnicornInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Two wine lovers debate why recreations of a famous blind tasting still captivate people. They trace how media authority and ritual gave that moment power and why repeats lose their shock. The conversation explores who these remakes actually persuade and whether the wine world should stop leaning on historic stunts and look to current quality instead.

Adam, Joanna, and Zach discuss ways in which AI is potentially affecting wine service and sales in restaurants. As wine apps like CellarTracker integrate LLM-powered recommendation algorithms, and as at least some diners are more comfortable asking AI what to drink instead of the sommelier, how will restaurants and wine professionals respond? Will some establishments hand over the design of their wine programs to algorithms?Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and cheers!Zach is reading: The Buildout Podcast: Death & CoJoanna is reading: If Gen Z Is Drinking Less, What Does Turning 21 Mean Now?Adam is reading: Why American Distillers Are Thriving in IrelandInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Aaron Goldfarb, VinePair spirits editor and whiskey writer, chats about Irish whiskey and his list of top bottles. He breaks down why Jameson dominates the category. Conversation covers whether Irish whiskey has a distinct profile and if brands can build aspirational, collector-worthy releases.

A lively debate about the tired claim that wine is “90% made in the vineyard.” They unpack why that statistic is misleading and how cellar choices, labor and marketing shape what ends up in your glass. Side conversations touch on freezer martini ideas and recent drinking travels.

Three wine pros debate whether wineries can escape or reinvent the three-tier wholesale system. They examine direct-to-consumer limits, lifestyle winery realities, and how distributors now act more like logistics firms. The group also digs into market crowding, proving demand to win listings, and old-school grassroots brand building tactics.

Noah Dorrance, winemaker and proprietor of Reeve and BloodRoot and founder of The Ramble festival, is a Next Wave Award recipient known for single-vineyard California Pinot Noir and Chardonnay. He discusses Sonoma’s current industry climate. Short takes cover changes since 2008, why there are too many wineries, shared-services models to help small brands, and how to rekindle interest in wine.

A lively debate about whether bartending has swung from hands-on skill toward information-heavy, prepped “lab” bars. They contrast classic made-to-order craft with batch-driven techniques and discuss whether both approaches can coexist. Conversation touches on hospitality, recreateability of modern classics, and how technical jargon can alienate patrons.

Phi Peinado, co-founder of Cueva Nueva and entrepreneur shaping a Spanish vermouth brand for U.S. drinkers. David Neimanis, co-founder who developed the recipe after moving to Spain. They discuss discovering vermouth culture in Spain, choosing Valencia, crafting the liquid with a historic winery, brand design for everyday reuse, and strategies to introduce vermouth to U.S. bars and retailers.