Tasting Panel

THE TASTING PANEL magazine is the leading trade publication in the beverage sector, with a monthly reach to thousands of influential decision-makers and an expanding international audience. The magazine is guided by Anthony Dias Blue, a well-known expert in wine and spirits, serving as Editor-in-Chief, alongside Meridith May, who has extensive experience as a publisher and executive editor in the same field.

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Pine Ridge Vineyards Ventures Beyond Its Stags Leap District Estate to Craft Its New Traveler’s Series

Jan 7, 2025 | tastingpanelmag.com | Kate Newton

by Kate NewtonPine Ridge Vineyards estate winemaker Josh Mendoza Widaman may have a map of the Stags Leap District ready to reference on the wall of his office—it was clearly visible in the background of a recent Zoom interview with him and fellow winemaker Colleen FitzGerald—but it’s hardly necessary considering that he knows the Napa Valley region like the back of his hand.
Casa Azul Prides Itself on Putting the Plant First

Dec 5, 2024 | tastingpanelmag.com | Allyson Reedy

story by Allyson Reedy / photos by Jeremy BallMelding Casa Azul Blanco with Aperol, Fresno chile, and Damiana liqueur in a glass rimmed with Tajín, the Eiza “turned into a phenomenon . . . and [has] just excelled” at the three Wally’s locations in Beverly Hills, Santa Monica, and Las Vegas, Fay notes. “Given how much we put into taking care of the agave plants, our whole brand is based around showing off that incredible character,” Carr says of Casa Azul’s plant-first philosophy.
Nothing to Whine About: Ten Nonalcoholic Wine Brands That Deliver

Nov 4, 2024 | tastingpanelmag.com | Alissa Bica

by Alissa BicaAs a sommelier, one of the categories I’m most skeptical about is nonalcoholic (NA) wine. While new brands are popping up every week, do fine NA wines really exist? With the advancement of technologies such as vacuum distillation, which gently separates and removes alcohol at low temperatures, and spinning cones, which extract aromas from wine that can be added back after the alcohol is removed, the answer is yes.
On Its 100th Anniversary, Delicato Family Wines Looks Back—and Forward - The Tasting Panel

Sep 17, 2024 | tastingpanelmag.com | Ruth Tobias

by Ruth TobiasEvery January, the Indelicato family gets together to make sausage—400 pounds’ worth. “We use the original recipe from my grandfather Gaspare and my [great-]uncle Sam, and we make it in the same basement . . . that it’s been made in since the house was built in the ’50s,” explains Delicato Family Wines CEO Chris Indelicato. “Friends and neighbors come, and everybody has one task that they sort of evolved to do over time, and it’s a really good time.
Lloyd Cellars Stars in Chardonnay’s Cinderella Story

Aug 26, 2024 | tastingpanelmag.com | Jessie Birschbach

story by Jessie Birschbach / photos by Anna BeekeThe Cinderella story isn’t one you hear often in today’s wine industry: Rarely does a small, family-owned winery like Lloyd Cellars, along with its sister brand Prescription, score a nationwide distribution contract with Southern Glazer’s Wine & Spirits (SGWS). As the largest wine distributor in the country, SGWS manages operations in a whopping 44 U.S. states—but it’s still a multigenerational family-owned company.
The Aperol Antidote: Five Alternative Summer Spritzes

Jul 25, 2024 | tastingpanelmag.com | Alissa Bica

There may never be a drink more synonymous with summer than the Aperol Spritz. Bright, citrusy, and refreshing, it appeals to a wide swath of the population, in part because Aperol is a sweeter orange-flavored bitter than popular Italian counterparts like Campari and, at only 11% ABV to Campari’s 24%, is a light and easy option for a leisurely afternoon. The original Spritz was composed of white wine and soda water and appeared as early as the 1840s.
The Bodega Spirit: Exploring the Estate-Grown Wines of Argentine Producer Doña Paula

Jul 15, 2024 | tastingpanelmag.com | Ruth Tobias

“Our biggest assets are our vineyard [and] the way that we work with the soil,” says Doña Paula marketing manager Federico Ontanilla.
New Zealand’s Broken Shed Vodka Goes Its Own Whey

Jul 9, 2024 | tastingpanelmag.com | Amy Antonation

The multiverse has been a pop-culture staple for decades now, but to most Americans, the concept applies only to Chinese-American laundromats, superheroes, and the occasional world behind the wardrobe door. The idea of your vodka coming from a sort of parallel universe—where the laws of distillation as well as nature differ strikingly from the expected—isn’t quite as well established.
The Black Gold of Barbados: An Exploration of the Island’s Terroir and Rum

Jun 6, 2024 | tastingpanelmag.com | Alissa Bica

The Caribbean island of Barbados proudly claims to be the birthplace of rum. The deed backing this claim, dated 1703, hangs in the Mount Gay visitor center in the northern parish of St. Lucy: Written in precise cursive, it depicts a map of the country, noting that the rum-making property atop Mount Gilboa was owned (rather ironically) by a man named John Sober. Sober hired fourth-generation Bajan Sir John Gay Alleyne to run the distillery and eventually renamed it in his honor.
An Ancient Spirit Awakens - The Tasting Panel

Jan 2, 2024 | tastingpanelmag.com | Kate Newton

THREE LOS ANGELES BARS PROVE THAT THE 500-YEAR-OLD SHOCHU CATEGORY IS STILL AHEAD OF ITS TIMEDEATH & CO’S OXYA OLD FASHIONED◗ 1.5 oz. Asahi Mannenboshi barley shochu◗ 0.5 oz. Mal Bien Zacate Limón lemongrass mezcal◗ 1 tsp. Kalani Coconut Liqueur◗ 0.5 tsp. Green Chartreuse◗ 1 tsp. sugarcane syrup◗ 1 dash orange bittersCombine ingredients in a mixing glass and add ice. Stir until chilled, then strain over a large ice cube in a chilled Old Fashioned glass. Garnish with an orange twist.