Your Menu Has to Be Cohesive

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 VineyardJoanna is watching: The Great American Wine TourAdam 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 RosadoZach is drinking: Pink Squirrel at At RandomJoanna is drinking: Heidi Schröck & Söhne BeerenausleseInstagram: @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 ClubJoanna is drinking: Vale of Cashmere at FOLK BrooklynHannah is drinking: Damien Guadagnolo Côtes du Jura PoulsardInstagram: @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 IceJoanna is reading: Two Years After American Single Malt’s Ratification, the Category Is Still Finding Its WayInstagram: @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 SauvignonJoanna is drinking: Drinks Farm "Eva" White BlendAaron is drinking: Two-Step Martini at SipsInstagram: @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 18Adam is drinking: Adult Bookstore at Bar BambiInstagram: @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 SpiritsAdam 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" RoussanneJoanna is drinking: Peartini at The Rockwell PlaceAdam is drinking: Ricotta Negroni at ManhattaInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.