The Cellar
21 October 2026
Wine, spirits and the long evening that follows
Polvo Marisquería, the sea of Rio de Janeiro on a plate
Argentine Pinot Noir: diversity, freshness and character
Strawberry Matcha Latte, heavenly delicious!
The Tena Valley, in Huesca, in bite-sized pieces
Why the shape and size of ice matter in a drink
I
Mayta and Somos Selva bring the Peruvian Amazon to cocktails with local ingredients
The Mayta restaurant, owned by chef Jaime Pesaque, and the Somos Selva project create cocktails with cat's claw, starfruit, and jungle cacao.
IIMaximilian Riedel explains why a glass changes the perception of a wine
The Austrian glass manufacturer Riedel, with more than 250 years of history, argued in Barcelona that the shape of the glass changes what is perceived about the wine.
IIIAt Baltra Bar, traveling is a pleasure to be enjoyed with every drink.
The new menu at Baltra Bar, in La Condesa, offers cocktails for specific moments of the trip, from a long flight to a night without a fixed destination.
Illy launches a coffee from certified regenerative agriculture in Minas Gerais
Wine Festival at Secrets Huatulco: Mexican wine and haute cuisine in a tropical paradise
Moreno Faina explains how water, roasting, and extraction change the flavor of coffee
Mateo Honten revamps his menu with the help of chef Manuel Francos
The richness of a destination "impossible to bottle" in the Ribera del Duero
- 01
Where to get micheladas in Austin, from Cherrywood to the East Side
- 02
Wines from the Old World and the New World: the differences explained
- 03
Malolactic fermentation softens the wine and changes its acidity.
- 04
Cold brew coffee cocktails for all tastes
- 05
How to soften a Negroni by replacing Campari with Aperol
- 06
A peanut butter and jelly cocktail, according to Kat Gallardo
- 07
How to replace amaretto in cocktails with orgeat