VinePair Podcast

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.

They recap Thomas Keller's public opposition to a Yountville affordable housing project and the ongoing local resistance to development in Napa. They cover Gallo's purchase of Four Roses bourbon and what that could mean for marketing, trade, and tourism. They discuss recent layoffs and consolidation across wine companies and wholesale distributors.

A lively debate about whether wine by-the-glass still matters for wineries and restaurants. Conversations cover why BTG placements once drove discovery and why they have lost luster. They dig into pricing, smaller pours, and how cocktails and media attention have shifted diner preferences. Ideas for balancing familiar pours with adventurous selections come up as a path forward.

They debate whether wineries should open urban tasting rooms to reach new audiences and fit city schedules. They compare vineyard romance to downtown convenience and share real examples of successful urban locations. They discuss how urban spaces change brand vibe, hospitality needs, and opportunities for late-night events and regular social habits.

Hannah Staab, VinePair managing editor with editorial and reporting chops, unpacks wine labeling and industry trends. They debate whether producer name, appellation, or eye-catching design drives sales. Conversation touches on single-vineyard claims, vintage perceptions, bottle and label aesthetics, and appetite for ingredient transparency.

Three drink-obsessed friends trade stories about spicy vodka collaborations, martini choices, and discovering new spirits in Nashville. They debate whether people cross categories by following familiar flavor clues and why big-selling wines often emphasize ripe fruit and sweetness. They compare strategies: make wines immediately recognizable or educate consumers about more nuanced styles.

Three drink writers debate whether an overload of pricey, experimental cocktails is turning people off. They trace how club bartending shapes theatrical service and careers. They argue about whether consumers prefer affordable, well-made classics or adventurous, imperfect creations. They predict a swing back toward classics and menus that balance creativity with consistency.

Live from the Unified Wine & Grape Symposium, Adam, Joanna, and Zach discuss their reasons for optimism when it comes to American wine, as well as some lingering challenges and concerns. Then, they answer some audience questions. 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: Yonder Cider "Stoked"Joanna is drinking:Adam is drinking:Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Adam, Joanna, and Zach discuss how members of the trade and media might be making for worse bar patrons than they used to. From demanding complicated cocktails (sometimes off-menu!) on busy nights to expecting to have their entire tabs comped, has the bartender's handshake turned into a act of aggression? 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: 7 Alternatives to Petrus, the World’s Most Expensive BordeauxJoanna is reading: How Williamsburg’s Lighthouse Quietly Became the Bar Industry’s HangoutAdam is reading: Does Trade Etiquette Still Exist Among Bartenders?Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Adam, Joanna, and Zach respond to a listener question about Soju: can the Korean spirit capitalize on the popularity of KPop (Demon Hunters or otherwise), Korean cuisine, and the like? Does the future for the spirit in America lie in traditional methods of consumption, or as the base for flavored RTDs and the like. Also: do most Americans even know what lychee tastes like? 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!Join us for a live podcast recording at the Unified Wine & Grape Symposium in Sacramento, California on Wednesday, January 28, 2026Zach is drinking: DeLille Cellars "Red Willow" BlendJoanna is drinking: Matchbook Distilling Co. "Shady Lady" Rum DaiquiriAdam is drinking: Freezer Door MartiniInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.