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Adam and Zach contemplate whether collecting beer, spirits, and wine has gone from a hobby associated with class and refinement to something that comes off as weirdo behavior. Did craft beer nerds delude themselves into thinking there would be a market for decade-old beer? Are there just too many specialty bottles of whiskey? Do people actually want to drink old wine? 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 [email protected]. Thanks for listening, and cheers! Zach is reading: A Timeline of Craft Beer’s Darling Styles Adam is reading: Rare Beer Was Once a Collector’s Dream. Now, It’s a Liability. Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Recession indicators abound, from robust inflation to consumer sentiment. Within the hospitality industry, it's the rise of all-you-can-eat restaurants and drinks specials. How can bars and restaurants entice wary consumers, and does "value" always have to mean "cheap as hell?" 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 [email protected]. Thanks for listening, and cheers! Zach is drinking: Project 9 Brewing Czech Dark Lager Joanna is drinking: CHO Wines "Dreamer's Reserve" Pinot Noir Adam is drinking: Las Jaras Pinot Noir Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

With recent doomerism about the most popular red grape variety in the world, Adam, Joanna, and Zach take stock of Cabernet Sauvignon - is it in fact going through a bit of an identity crisis, or does its continued status as a red wine behemoth belie those concerns? Additionally, can producers and regions that built their success on the backs of a bold, ripe, assertive style of Cabernet actually pivot to more restrained, lighter styles, or will they make everyone unhappy. 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 [email protected]. Thanks for listening, and cheers! Zach is reading: The 25 Best Scotch Whiskies for 2026 Joanna is reading: VinePair's 2026 Next Wave Award Finalists Adam is reading: Parker’s Heritage Is One of the Most Compelling Lines in Whiskey. What’s Next for the Label? Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

With Adam back from his European adventures, he, Joanna, and Zach discuss whether America's general dismissal of hotel bars as nothing more than places for mediocre drinks and clandestine assignations is changeable. If Londoners can continue to view hotel bars as legitimate spots for top cocktail bars, why can't Americans? 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 [email protected]. Thanks for listening, and cheers! Zach is drinking: Ashes & Diamonds "Saffron Vineyard" Cabernet Sauvignon Joanna is drinking: Gin Martini at Sailor Adam is drinking: Martini at Satan's Whiskers Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Adam, Joanna, and Zach ponder Grupo Campari's latest stateside foray into the spritz space - SARTI Rosa. Can this new aperitivo further expand their hold on the spritz category? Why do they think this flavor (blood orange, mango, passionfruit) and color (pink) are the right ones for the market? Is it kind of weird to be launching a spritz in September? 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 [email protected]. Thanks for listening, and cheers! Zach is reading: As Climate Change Shifts Harvest Earlier, Winemakers Face a New Set of Challenges Beyond the Vineyard Joanna is watching: The Great American Wine Tour Adam is reading: Does Hospitality Suffer When a Top Cocktail Bar Goes All-in on Reservations? Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Inspired by a couple of recent pieces about restaurant green and red flags, Joanna and Zach are joined by VinePair contributor Dave Foss to discuss some of their red and green flags on restaurant menus and when they sit down to dine. From a cohesive menu to considered pricing to...soup (?), what are the signs that you're in the right (or wrong) spot? 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 [email protected]. Thanks for listening, and cheers! Dave is drinking: Bodgeas Los Bermejos Listan Rosado Zach is drinking: Pink Squirrel at At Random Joanna is drinking: Heidi Schröck & Söhne Beerenauslese Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

In the wake of yet another flare-up in the trade war/war of words between the United States and Canada, Joanna and Zach discuss the current state of Canada's boycott of American drinks, and ponder what it will take to get those brands back into the Canadian market if relations ever normalize. Will Canadian drinkers re-embrace drinking American, or will years of bad blood and changed habits make it much harder for future efforts? 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 [email protected]. Thanks for listening, and cheers! Zach is reading: We Asked 9 Wine Pros: What’s the Most Underrated American Wine Region? Joanna is reading: The Psychology Behind Food Towers: Why Are We Drawn to Tiered Meals? Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Joanna and Zach are joined by VinePair managing editor Hannah Staab to discuss the merits and ethics of the "secret" wine list: special bottles that for one reason or another aren't listed normally, but might be available if you know the right person or ask the right question (or stalk the wine bar on Instagram). Is this a harmless and fun way to reward wine lovers and devotees, or is it yet another way to promote snobbery and elitism within wine? 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 [email protected]. Thanks for listening, and cheers! Zach is drinking: Brandy Old Fashioned (Press) at Ishnala Supper Club Joanna is drinking: Vale of Cashmere at FOLK Brooklyn Hannah is drinking: Damien Guadagnolo Côtes du Jura Poulsard Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Joanna and Zach discuss a recent survey that found that many would-be wine drinkers, particularly younger ones, are put off by the rules, traditions, and lack of customization that seem endemic to the category. While totally forswearing tradition seems like a losing play, can wine producers, professionals, and vendors find ways to bring a bit more playfulness and flexibility to wine? 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 [email protected]. Thanks for listening, and cheers! Zach is reading: The Coolest Cocktail Trend of the Year Is Piling on the Ice Joanna is reading: Two Years After American Single Malt’s Ratification, the Category Is Still Finding Its Way Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Joanna and Zach are joined by VinePair spirits editor Aaron Goldfarb to discuss the rise of so-called "weird" spirits, particularly unusual or unexpected flavors in established categories like gin, vodka, and whiskey. Who is the target market for these bottles: curious consumers, bartenders, or what? Will spirits that are targeted at a very specific cocktail or food pairing find a home on back bars or is that a tough sell to bars that are used to a more DIY approach? 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 [email protected]. Thanks for listening, and cheers! Zach is drinking: 1997 Hedges Family Estate Cabernet Sauvignon Joanna is drinking: Drinks Farm "Eva" White Blend Aaron is drinking: Two-Step Martini at Sips Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Joanna and Zach discuss how American winemakers and grape growers should react to consumer preferences swinging more towards white wines and more decisively away from full-bodied red wines. While the latter have been the backbone of the domestic industry at all price levels, will changing tastes, changing foodways, and changing conditions force US producers to not just make more white wine, but make more high-end white wine? 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 [email protected]. Thanks for listening, and cheers! Zach is reading: We Asked 11 Sommeliers: What’s the Most Overrated Red Wine? Joanna is reading: Why Is It so Hard to Get a Good Martini in Europe? Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Adam and Joanna respond to a couple of hospitality hot takes: first, is it a betrayal of your customers to close earlier than your posted hours, even if business is slow? With labor costs at an all-time high, how should a restaurant or bar balance the need to remain cost-efficient with the fact that few things can turn off a potential customer more than showing up during posted hours only to be told that the kitchen is closed or the establishment itself has called it for the night? Secondly, if you go out with friends who turn out to be bad guests or tippers, should you just not ever go out with them again? 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 [email protected]. Thanks for listening, and cheers! Joanna is drinking: Yamazaki 18 Adam is drinking: Adult Bookstore at Bar Bambi Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Adam and Joanna discuss some of the more intriguing parts of Diageo's recently-announced plans to change and modernize their approach, from finally taking RTDs seriously to expanding their focus to some of their more value-oriented brands. 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 [email protected]. Thanks for listening, and cheers! Joanna is reading: A Timeline of the Bar Industry’s Darling Spirits Adam is reading: NYC Insiders Club Jean’s Defines Downtown Manhattan Right Now. Can It Last? Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Adam, Joanna, and Zach discuss a recent occurrence while filming The Wait - a trendy NYC restaurant telling people to come back at 11 pm for dinner and then informing them when they did come back that the kitchen was closed. Was this just a random bit of bad hospitality or a perhaps ill-founded attempt to make this restaurant feel more exclusive and pretentious? Who does that kind of pretention appeal to, anyhow? 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 [email protected]. Thanks for listening, and cheers! Zach is drinking: DeLille Cellars "Doyenne" Roussanne Joanna is drinking: Peartini at The Rockwell Place Adam is drinking: Ricotta Negroni at Manhatta Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

Adam, Joanna, and Zach take a look at another reason why wine is struggling in restaurants: the drinking public is unable to perceive value with much of what's on offer. While restaurants decry the high prices that wineries and distributors charge, and producers and drinkers cringe at the major markups restaurants apply to wine, is it possible that there's another solution besides just "someone gets screwed over?" 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 [email protected]. Thanks for listening, and cheers! Zach is reading: DISCUS Is Trying to Boost Spirits Exports. Tariffs Keep Getting In the Way. Joanna is reading: The 30 Best Gins for 2026 Adam is reading: Route 66 Turns 100: A Brewery-by-Brewery Road Trip Guide From Chicago to Santa Monica Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.