The Cellar
21 October 2026
Wine, spirits and the long evening that follows
This Boston pizzeria incorporates its pepperoni pizzas into a Negroni
URL Coffee, more than just a trendy coffee shop on Broadway
Cleo, a rooftop bar in the Hyde financial district, Melbourne
Small Batch launches sparkling mead with a pomegranate base
Muna: the clandestine laboratory of Peruvian cocktails
I
Wine and sake are more alike than you might think.
Although they are made in very different ways, wine and sake share tradition, territory and a place at the table.
IIWhat foods pair best with red, white, rosé, and sparkling wines?
Color, body, and aroma guide the pairing: a full-bodied wine calls for robust dishes, and a light one, for milder dishes.
IIITenerife celebrates a historic day with international experts and announces the “Guardian of Tenerife Wines” award
This meeting, organized by Madrid Fusión and institutionally promoted by the Tenerife Island Council through Turismo de Tenerife and Vinos de Tenerife, brought together 55 professionals from Italy, France, the United Kingdom, Latvia and Australia, in addition to national specialists, consolidating Tenerife as one of the world's epicenters of island wine.
Myths about sake and how to drink it properly
Burgundy wines, versatile for every table and every occasion
How to overcome your fear of liquor in the kitchen and dining room
What waiters don't want to admit every time someone orders a mojito
Give your iced tea a super-hydrating tropical twist with this water alternative.
- 01
Here we explain how many times you can reuse a tea bag before it loses its flavor
- 02
South Africa's Pinot Noir: a cult grape that defies logic and economics
- 03
Peat defines the flavor of smoky whiskey, according to a master distiller from Oregon.
- 04
Chuck & Son's and Maison Balzac redefine beer glassware
- 05
María de la O, gastronomic expert in the Granada bar scene
- 06
Kimchi could be the next star ingredient in spicy cocktails
- 07
How to add more texture to a dirty martini using the grease washing technique