Betsy Andrews
VinePair
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Past articles by Betsy:
Copalli Rum’s Ed Tiege and Waluco Maheia Explain How to Create an Eco- and Community-Friendly Distillery
VinePair talked with master distille Ed Tiedge, and global brand ambassador Waluco Maheia of Copalli Rum about the distillery's rum. → Read More
Can Multi-Vintage Wines Offset the Unsustainable Aspects of Vintage-Driven Production?
Common in port and sherry, solera successively borrows wine from younger barrels, which are racked into the next-older barrels. → Read More
The Team Behind the Bar at Sean Brock’s Audrey Takes Fresh-Juice Cocktails to Their Purest Expression
The Bar embodies the concept of field-to-glass, with three-ingredient cocktails made from the freshest seasonal produce. → Read More
Guide To The New Prosecco DOC Rosé Category
Prosecco's new DOC for rosé means the category is set to soar. Learn more about what the designation means for sparkling rosé. → Read More
Namazake — Fresh-Pressed, Unpasteurized Sake — Is Spring's Most Exciting Release
With bold flavor, mouth-coating texture, and often booming alcohol, namazake — or unpasteurized sake — is the best way to welcome spring. → Read More
North Carolina’s New Bar Owners Show the Spirit to Succeed During Covid
These N.C.-based bar owners' stories illustrate the creativity, flexibility, and fortitude it takes to survive during Covid-19. → Read More
How Salt Lake City Became a Top American Drinking Destination
It’s a group effort from a community of creative pros who, in recent years, have been turning this booming town into the nation’s newest drinks hotspot. → Read More
A Reckoning on Race at the Court of Master Sommeliers Americas
The nation’s preeminent association for wine service, made famous by the “SOMM” film series, begins the work of dismantling its institutional biases. → Read More
Chenin Blanc Winemakers Are Breathing New Life Into South Africa’s Forgotten Vines
If there’s any wine likely to survive climate change, it may just be made from South Africa's hearty old-vine Chenin Blanc grapes. → Read More
What Do the Country's Top Sommeliers Bring to a BYOB Dinner?
On the restaurant floor, sommeliers have other masters than themselves: the food, the diner, the bottom line. When off the clock, what bottles do they open to impress, and why? Learn what the country's top wine professionals bring to BYOB dinners. → Read More
Making the Case for Terroir in Spain Has Never Been Easy
After years of being undervalued, the concept of terroir is coming to the fore in Spain. Contributor Betsy Andrews explores the issue in this thoughtfully reported feature. → Read More
The Taste Trends Powering Natural Wine’s Perfect Storm
Could the rise of "clean" eating, coupled with our newfound penchant for sour foods (Greek yogurt, ahoy!) be the real secret to natural wine's success? → Read More
3 Things Every Wine Lover Needs for 2015
New essentials for a better year of drinking. → Read More