Caitlin Miller

1 week ago | daily.sevenfifty.com | Caitlin Miller

While many sectors of the beverage alcohol industry are struggling with declining sales, the no- and low-alcohol category continues to grow. The IWSR predicts the category will see a compound annual growth rate of more than four percent between 2024 and 2028. And while non-alcoholic wine is experiencing growth, its sales are more established categories like non-alcoholic beer.

1 month ago | daily.sevenfifty.com | Caitlin Miller

When establishing a vineyard, it’s nearly impossible to make a standalone decision. Every element, from the climate to the tractor, is part of a connected system. So when it comes to vine density—that is, how closely spaced vines are from one another—the ideal choice will largely depend on a suite of other factors. At Chateau Montelena in Napa Valley, winemaker Matt Crafton has been working on two major replanting efforts over the past several years.

Mar 6, 2025 | daily.sevenfifty.com | Caitlin Miller

There are few grape varieties as closely linked to a specific style of wine as Shiraz. For many, the only thing that separates Shiraz, as it’s dubbed in Australia, from Syrah, as it’s known in France, the U.S., and beyond, is style. The archetype of Australian Shiraz is full-bodied with jammy fruit flavors and high alcohol, while Syrah—the same exact grape—evokes a sense of nuance, balance, and freshness. Yet Shiraz—or Syrah—grown in Australia is not inherently ripe, jammy, or high in alcohol.

Dec 16, 2024 | daily.sevenfifty.com | Caitlin Miller

When it comes to Prosecco sales, it may be tempting to dismiss the entire category as a predictable cash cow. It’s no secret that sales are up, dominated by a vast sea of affordable, entry-level, DOC bottlings, which reached a record volume of 500,000 hectoliters bottled in July 2024 thanks to U.S. demand. While the above data suggests that many U.S. wine consumers enjoy Prosecco, it also points to a focus on a singular category.

Nov 21, 2024 | daily.sevenfifty.com | Caitlin Miller

Double Chicken Please (DCP), an award-winning, design-driven bar in New York City, can be described as half cocktail bar and half “creative studio,” according to cofounders GN Chan and Faye Chen. The bar was founded on the concept of “design hacking,” which is how they describe their process of deconstructing traditional food dishes and flavors, and rebuilding them in liquid form.