At most food festivals, the drinks feel like an afterthought. They’re usually more about quantity than quality, with few options beyond heavily distributed, mass-produced beer and wine to go with a ...

One of the great conversations in the wine world right now centers on the topic of natural wine. Natural wine has supporters, it has detractors, it has people in the middle that aren't sure. Believe ...

Produced in San Luis del Río, Oaxaca, the mezcal is crafted from mature agave that’s pit-roasted, tahona-crushed, and ...

The Wild World Fermentation Festival lands in Brooklyn with wines, ciders and beer from more than 50 producers. By Florence Fabricant The trial run for Wild World Fermentation Festival, a natural wine ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...

If you’re a foodie or a farmer, a DIY enthusiast or home kitchen tinkerer, or merely a conscientious objector in the battle to standardize, industrialize and globalize every last human commodity, you ...

Let’s get a couple of things out of the way: Natural wine is in its infancy in Texas, if you’re going by the generally accepted definition of it. And winemakers who might follow some of the principles ...