Here’s what’s happening in wine and whiskey this week:

Drink This

🔪   “The old ‘Champagne reset’ is one of the most beautiful things in hospitality.” How chefs pick wines. 

🌍  How to drink more adventurously. 

💛  Nine sensational Chards. 

🦃  Love Wild Turkey Rare Breed? Here’s what to try next. 

Get Out There

✏️  Think you can be a Master of Wine? Try your hand at the test questions this year’s candidates had to answer. 

🏴󠁧󠁢󠁳󠁣󠁴󠁿  Six scotch distilleries worth the journey. 

🍷  A smart and non-obvious Burgundy itinerary. 

The Business

🇯🇵  Japanese whisky becomes official. 

🧑‍🎓  The world-renowned oenology program at UC Davis just released a wine made by students. 

🤏  Smaller wineries have proven to be an economic bright spot during the wine industry’s dark days. 

Boooo

🙈  The Sherry-Lehman mess gets even messier. 

🧊  ICE comes for Oregon’s wineries. 

🤔  “One of whiskey’s greatest flops” is staging a comeback. 

Woooo!

🏅  “You’re standing in the dock and the party boat has gone with all the rich beautiful people, but you don’t want to be on the boat.” NYT goes deep on Littorai. 

📚  Baby fat. Crunchy. Pinard. Dad wine. The new vocabulary of wine.

🏆  Your 2025 James Beard Award winners. 

🥃  A conversation with the Glenmorangie and Ardbeg master blender. 

The Opinion Page

💰  Who, exactly, is a newly-released $25,000 bottle of 70 year-old Scotch for?

🥩  How to pairwine with steaks. Plural. 

🎁  Lots of mostly-tasteful gifts for wine lovers. 

❗  Yeast matters. 

📋  How to read a wine list. 

Thanks for reading! See you next week.