Emily Cappiello

1 month ago | forbes.com | Emily Cappiello

It’s finally starting to feel like summer. The time where it’s lighter out, the weather is truly the best and gathering with groups of friends at the pool, on the beach, in the yard and on the boat happen both frequently and spontaneously. While serving up some drinks for guests, a simple spritz or glass of rosé may be the easy choice, but 2025 is the year to level up your summer cocktail game.

1 month ago | forbes.com | Emily Cappiello

When one thinks of Oregon wine, of course Pinot Noir comes to mind. It was one of the earliest calling cards of the region, and a varietal that is still special from the state. Oregon also hasn’t been shy about its uptick in Chardonnay production in recent years. The state, especially the Willamette Valley, has been pumping out some delicious, world-class Chardonnay, even though a lot of producers are more new to the game.

1 month ago | forbes.com | Emily Cappiello

When reaching for a glass of wine to pair with anything spicy—specifically in the Asian style—I’ve always been one to reach for a Riesling first. It has been ingrained in wine drinkers that Riesling is the best pairing for foods with a kick, which is not untrue. The acidity and hint of sweetness of an off-dry bottle of this wine does complement the umami, spice and heat normally found in Thai, Chinese, Japanese and even Mexican food.

2 months ago | forbes.com.br | Emily Cappiello

“A primeira vez que provei o Big Salt foi em uma degustação para nossos restaurantes. E foi um daqueles momentos de quando está conversando com alguém, mas então a pessoa diz algo que prende sua atenção e você pensa: ‘Espera, espera, o que você acabou de dizer?’ Foi assim”, conta Vonda Freeman, diretora de programas de bebidas do The Indigo Road Hospitality Group, sediado em Charleston, Carolina do Sul, nos Estados Unidos.

2 months ago | forbes.com | Emily Cappiello

The first time I had Big Salt, I was sitting in The Kingstide on Daniel Island, SC. It was sunny, slightly breezy and the view out at the water made me crave seafood. However, not knowing the type of wine I wanted, I relied on the server. “Something that will be good with oysters,” I requested. Handed a glass of Big Salt, I was confused upon experiencing the aromatics. Floral and fruity, I wasn’t sure the server had taken my request seriously.