New & Noteworthy
The stories our editors are reading this week
Craft Beer Fall and Winter 2026: What to Drink Now and Why
Something is shifting in craft beer this fall. After years of chasing novelty, hazy IPAs, pastry stouts, milkshake beers, sours loaded with fruit puree, serious…
Dry Farm Wines: What Your Wine Label Is Not Telling You
A New York Times advertisement stopped the scroll. Dry Farm Wines. A wine club that curates natural wines from small family farms around the world,…
How to Find a Wine and Spirits Guide You Can Trust
More than 25 years ago I met a man named Jim Winston. Jim worked for a wine merchant in Connecticut that bought directly from producers…
Wine Tourism
Destinations that deserve a place on your itinerary
Food & Pairing
What to cook, what to pour, and why they belong together
Bonfiglio Bread: The Hudson Valley Bakery Worth the Drive
How does an artist who sculpts works of art from industrial pieces become a baker sculpting dough into the edible art of melt-in-your-mouth breads and…
Bistro Beef Stew and Chianti Classico — A Guest Column by Jim Winston
I have been beating the drum for years on the ease of pairing wines to the comfort food dishes that we enjoy every day. Go…
Tips for Tipping the Bartender in 2026
CrushBrew Editorial · Drinking Culture · 5 min read Tipping at a bar used to be simple: a dollar a drink, and everyone was more…
