Fall in Love With Cider | Ridgefield Magazine
A taste of all in every sip.
Why Isn’t There More Organic Alcohol? | Wine Enthusiast
While consumer appetites for organic food, clothing and other products have grown exponentially since 2005, less than 1% of commercial spirits, beer and wine is certified organic, according to Nielsen data. Why?
Here’s What the Wildfires Mean for Your Glass of California Wine | Martha Stewart
As some of the steps to maintain the quality of their wines and to avoid losing their harvest to fire, winemakers are adjusting how they plant vines and how their wineries are built.
Can Dry Farming Help Make U.S. Vineyards More Sustainable | Martha Stewart
As winemakers confront a changing climate, some are turning to a millennia-old farming method rather than irrigation.
Clean Wine, Hard Kombucha & the Science of ‘Better Alcohol’ | Food52
Is there really such a thing as better-for-you booze? We investigated.
Making Liquor from an Ancient Citrus Fruit | Edible Manhattan
It’s like the California couple is bottling the taste of summer rain.
Meet the Importer Waging a Grassroots Campaign for Georgian Wines | Edible Brooklyn
If you’ve tried Georgian wine in New York, chances are it’s from one of the 22 wineries who Chris Terrell works with.
Five Incubators Creating the Next Generation of Winemakers | Wine Enthusiast
There’s no magic recipe for turning grapes into wine that will launch a successful brand. Passion, perseverance, talent and luck are all necessary but, even then, it’s still difficult.
Winery incubators try to make it easier.
Psst: Black Wine Is the New Trend You Need to Know | PureWow
Step away from the rosé—it’s time to try the chic new wine on the block. (Well, new to us, anyway.)
At Williamsburg’s Llama Inn, the Proof Is in the Pisco | Edible Manhattan
Expect purple Peruvian potato puree in your pisco sour.
Brewing Beer with Chef Ingredients | Edible Bronx
There’s something a bit curious brewing in the South Bronx. Fennel pollen, Sumo Citrus, Szechuan buttons from a Long Island micro greenery and melt-in-your-mouth strawberries from California—ingredients you’d expect to see in high-end kitchens across New York City—are turning up in beer.
On Long Island, Gin Is Finally Having a Moment | Edible Long Island
Look closely and you start to spy the juniper bushes at Wölffer Estate. They’re hidden in plain sight all over the winery’s grounds. Come April, the bushes will come alive with juniper berries that will be handpicked before starring in Wölffer Pink Gin.
5 Great (and Locally Made) Wines You’ll Be Drinking All Summer | PureWow
Confession: We always intend to expand our wine knowledge, but when tasked with picking up a bottle, we often find ourselves reaching for varieties from California or France (or, you know, the prettiest label).
