Should Teens Be Allowed To Drink In The Company of Adults? Red Wine Baths & More News

Photo by Caspar Benson / Getty

Is it alright to give teens a little wine at the dinner table? Actor Kyle MacLachlan, who is also behind the Washington State wine project Pursued by Bear, thinks so. He tells the New York Daily News that, in the company of adults at home, when his son reaches his late-teens he could see him having a small taste at the dinner table. “That would be OK with me,” MacLachlan says.

What do you think?

Amar’e Stoudemire Retires

The NBA-All Star and ferocious dunker hung up his laces after a 14-season career. Stoudemire notably favored red wine baths as a recovery tool. But what wine did he prefer to soak in? Was it high-quality? “I hope so,” Stodemire told ESPN. “I don’t know. I haven’t tasted it.”

Taking Advantage of a Red Wine bath interview. @ESPN

A photo posted by (əˈ•mär•ray) Amar’e Stoudemire (@amareisreal) on

Want to Try Somm(elier) Wine?

Chris Blanchard
Illustration by Ryan McAmis

The trend of sommeliers making wine continues unabated, as Eater details. Thomas Pastuszak, wine director at New York City’s NoMad, turns his attention to producing Riesling from the Finger Lakes “I love dry riesling,” he says. “Especially having a background in restaurants, for me the biggest frustration is that people think sweet when they think of riesling.” Take a look at our profile of four sommeliers with wine labels, including a rapper who became a Master Sommelier.

The Smithsonian is Looking to Hire a Craft Beer Scholar

Is your beer cellar the envy of all your friends? Does anyone at your local bar appreciate the historical difference between porters and stouts? Can you identify hop varieties by taste? The Smithonian Institution may want you to be their new craft beer historian. The position, which lasts for three years and pays $64,650 annually (with benefits) involves chronicling the 4,000+ American craft breweries currently comprising the market, and add scholarly beer-related content to the museum’s already extensive food and beverage program.

Obi Wine Kenobi

The cork is strong with this one.

Posted by George Takei on Wednesday, July 27, 2016

Meanwhile, in the Trade

$7 million in assets, $70 million in debt: Premier Cru in Berkeley

Frances Dunkelspiel details the saga of a wine shop that at the time of its January bankruptcy filing still owed money to 9,200 customers. There is no love lost between the retailer and many in the wine business. Jim Elder, a vice-president of marketing and operations for The Sorting Table, didn’t mince words: “There were a lot of smiles in the wine industry. He had screwed a lot of people, whether he didn’t pay them or always paid them late….To me, it’s karma.” The rest of the story is in Berkeleyside.

Chinese Wine Imports Skyrocket

Decanter China reports new figures show Chinese wine imports up 30% year-over-year in just the first six months of 2016, continuing their country’s trend as some of the most voracious global wine consumers on the rise. French imports continue to dominate, followed by Australia, Chile, Spain, Italy and the United states.

On the Scene and in the Press

Snacky Tunes: Senior Digital Editor Jameson Fink and Food Editor Nils Talk America’s 100 Best Wine Restaurants 2016

Recorded at Roberta’s in Brooklyn, the two editors were guests on the popular music and food podcast to discuss what makes a great wine program, what’s changing in restaurants across the country, and shared their surprising choices for the most memorable bottles they’ve had in the past year. Listen to the episode.

Snacky Tunes

Sundays at 4:30pm ET

EPISODE 261 Wine Enthusiast Magazine and Starchild & The New Romantic

Aired: Sunday, July 31st 2016


New Cocktail Book by Spirits Editor Kara Newman On Its Way


August 14. Secret Summer Cocktail Festival is a one-day event celebrating craft cocktails and food in New York City. Celebrating its second year, snacks will be provided by the likes of Eddie’s Pizza and Van Leeuwen and tickets include unlimited cocktails, such as the Doc Brown (toasted pecan sarsaparilla, butter-washed Old Forester and micro bubble soda).

Dates have been announced for next year’s Willamette Valley Barrel Auction, which will be March 31–April 1, 2017, at the Allison Inn & Spa. This year’s event drew in almost half-a-million dollars for the Willamette Valley Wineries Association and organizers are hoping for an equally impressive turnout next year.

Published on August 1, 2016
Topics: Wine News + Trends