New York Wines are rising. The Northeastern US has some great land, and the seasons seem to bestow a tremendous agricultural palette here. Vintners have been tapping into that and settling in to make quality wines like Pinot Noir, Sauvignon Blanc, Malbec, Rieslings, and Chardonnay among the styles you’ll find. Discover some of that potential at the link https://www.decanter.com/wine/the-rise-of-new-york-state-wine-492044/
Lager Has Arrived! Are you ready for it? For years I kept hearing that lager was coming. Now, though, it feels different. I started seeing more and different lagers popping onto taproom lists during the summer. Dark lagers replaced Märzen and sat alongside fall beers, and breweries sending out their beer calendars have regular lager releases scheduled. Still, some are doing it better than others, find out who and help spread the Gospel of Lager at the link https://www.craftbeer.com/full-pour/spreading-the-gospel-of-lager
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Brandy Time! In the United States, it used to be known as Applejack. Have you tried Applejack? And no I don’t mean Apple Pie Moonshine (though it’s great too). As distillers have risen and learned how to make it even better - the informal name has been dropped, and new ingredients are making their way into the mix. Peach, Watermelon, Smoked Ham, Pear, and even Douglas Fir - we have distillers from all over who are making some interesting and delicious-sounding blends. Hit the link for the list. https://www.winemag.com/2022/12/28/american-brandy/
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