Author: Owen Blackwood

Red or white wine with cheese? Neither is better - it's about matching acidity, fat, and intensity. Discover the real science behind the best pairings, from Sauvignon Blanc with goat cheese to Port with blue cheese.

Avoid these seven common wine pairing mistakes beginners make-intensity mismatches, wrong wines for spice, outdated rules, and more. Learn how to match wine and food like a pro.

Craft beer and regular beer differ in ingredients, brewing methods, taste, price, and purpose. Craft beer focuses on flavor and innovation, while regular beer prioritizes consistency and affordability.

Yuengling meets the Brewers Association's technical definition of a craft brewery, but its massive scale and mass-market appeal spark debate among beer lovers. Is it craft by rules-or by spirit?

There's no such thing as a 'classy woman's drink'-only drinks you genuinely enjoy. Learn the history, myths, and real markers of classiness in cocktails, and discover what to order instead.

The Negroni is the world's top cocktail in 2025, winning its fourth straight year. Learn why its bitter-sweet balance, simple recipe, and cultural depth make it unbeatable.

There's no single best tasting spirit-taste is personal. Discover how whiskey, rum, tequila, brandy, and vodka each offer unique flavors, and learn how to find what truly suits your palate.

No drink cleans your heart-but some non-alcoholic beverages like water, green tea, and morning coffee can truly support heart health. Learn what works, what doesn’t, and why red wine is a myth.

In 2025, Grey Goose, Ketel One, and Belvedere lead the global vodka market based on bar sales, bartender preferences, and expert tastings. Each offers a distinct profile-smoothness, versatility, or rye structure-making them the top choices for different drinking styles.

Craft beer isn't just about taste - it's defined by production size, ownership, and brewing methods. Learn what the official criteria mean, how big corporations are changing the game, and what really matters to drinkers.

The first taste of wine at a restaurant isn’t about flavor-it’s a quality check for faults like cork taint. There’s no official name in English, but it’s a universal ritual in fine dining. Here’s what you’re really tasting for.

The fastest beer to ferment uses Kveik yeast and can complete primary fermentation in just 2-4 days. Learn which strains work best, how to avoid off-flavors, and why timing matters more than speed.