Upgrade Your Cocktail With Five Easy Wine Syrups
How to turn leftover wine into versatile syrups, and the drinks to try them in.
- story: Punch Staff
- photo: Lizzie Munro
The Tavern Glass Is a Feeling
A departure from the glass-for-each-variety mindset of the past several decades, the short-stemmed glass is emblematic of a looser, less dogmatic wine world.
- story: Leslie Pariseau
- photo: Erin Dwia
Can a Wine Actually Be “Crunchy”?
A staple of the modern sommelier lexicon, the term captures the difficulty of articulating the convergence of taste and texture.
- story: Danny Chau
- photo: Mallory Heyer
The Ultimate Guide to Wine Glassware
The best go-tos and splurges in every category, plus our favorite outliers.
- story: Punch Staff
- photo: Rocío Egío
Sherry’s Indie Moment
A growing number of independent bottlers is aiming to showcase a more nuanced, variable side to fino, manzanilla and more.
- story: Zachary Sussman
- photo: Lizzie Munro
Drink Culture Doesn’t Have a “Foodie.” Here’s Why.
The term is now the food world’s most universally maligned, but is not having an equivalent worse?
- story: Danny Chau
- illustration: Mallory Heyer
The Decanter Is Hoping for a Redo
In the mid-aughts, the decanter earned a reputation as a symbol of wine's most opulent proclivities. Can a set of designs aimed at functionality endear it to today's drinkers?
- story: Emily Wilson
- illustration: Andy Bourne
Biodynamic, Natural and Infused With Rose Petals?
A handful of natural winemakers is pushing the limits of co-fermentation, aromatizing their wines with everything from chestnut flowers to sumac berries and basil.
- story: Leslie Pariseau
- photo: Erin Dwia
To Catch a “Unicorn” Wine
The term emerged in the mid-2010s as sommelier shorthand for a faddish rarity. Is it a dying breed?
- story: Danny Chau
- illustration: Mallory Heyer
Make an Old Party Trick New Again
The age-old, maximalist combination of aged port and blue cheese isn't new, but there's a reason it never went away. Here's how to make it your party trick this year.
- story: Jordan Michelman
- photo: Jarett Sitter
So Everyone’s in a Wine Club Now?
Over the last 50-plus years, the wine club has gone from stuffy boys’ club fodder to niche restaurant selections. The pandemic has led to an explosion of options that go…
- story: Megan Krigbaum
- photo: Kimberley Hasselbrink
Your Guide to the New Sparkling Wine
Meet the latest addition to the Punch family of books, a manual to the freewheeling world of bubbles from contributor Zachary Sussman.
- story: Punch Staff
- photo: Aaron Bernstein