Latest news with #SauvignonBlanc
Yahoo
2 days ago
- Entertainment
- Yahoo
Is Sauvignon Blanc with Jalapeños the Drink of Summer? The PEOPLE Team Taste Tested It to Find Out
Each year as the weather gets warmer and the days get longer we find our saved Instagram feed filled with cocktails we're dying to try — and to eventually declare the drink of the summer. One of the first things to consider, of course, is how refreshing said drink will be. What will you want to reach for after making it home from a long day at the beach, an amusement park or lake? While the tried and true blended drinks like a piña colada or frozen margarita will always hit the spot, perhaps we might prefer something that requires a little less effort (and time in between the craving and delivery). The one cocktail pulling ahead of all the other this summer? Sauvignon Blanc with a kick — or "Spicy Sauvy B." Pour a glass of the crisp white wine and add in a few slices of jalapeños for a surprisingly refreshing sip! Sommeliers and novices alike have given the trend a try, posting their reviews on TikTok, so we decided to weigh in ourselves whether the drink could in fact be dubbed the drink of the summer and in turn land a spot on our 2025 list of Reasons to Love America. We gathered wine lovers from around the office and poured everyone a glass of Bread and Butter Sauvignon Blanc — made in California — and combined it with a few slices of frozen (pro tip) jalapeño slices for a 'five second taste test.' 'You can definitely smell it,' editorial assistant Brendan Le said upon his first sip, a note agreed on by lifestyle staff editor Erin Clements, who said 'I smell it more than I taste it.' While executive director of special integrated projects Andrea Lavinthal is admittedly 'very spice averse,' the heat factor didn't bother her on the first assistant Sabrina Weiss agreed: 'No spice — but good!' 'You taste it, but it's not spicy,' staff editor Mackenzie Schmidt said, though staff editor Emily Rella disagreed: 'It tastes literally the exact same.' Since adding just a few slices of jalapeño didn't seem to be making much of an impact, we tossed a few more into each glass, leading to this response from senior editor of special integrated projects Ana Calderone: 'I feel it in my nose, and in the back of my throat, but I like it still!' And as senior platforms editor Carly Breit pointed out, its all about the ambiance when you're thinking about a drink of the summer. 'I like it,' she said. 'If I have a friend over by the pool (which I don't have), this makes me feel fancy.' All in all, if you're looking for a low-effort choice with a subtle yet noticeable twist on the classic drink, this drink is for you! We vote yes to making it the drink of the summer. Read the original article on People
IOL News
3 days ago
- Lifestyle
- IOL News
The new rules of wine: Why Gen Z is changing the way we sip
According to a 2023 Wine Intelligence report, global wine consumption has dipped by 7.5% over the past two decades Image: supplied Let's be honest: popping a bottle of wine on a Sunday afternoon used to feel like a ritual - one that was passed down, quietly and without question. But these days, something's shifting. In wine cellars, tasting rooms and even on Instagram feeds, a quieter revolution is brewing, one that's less about drinking more and more about drinking mindfully. And it's Gen Z leading the charge. According to a 2023 Wine Intelligence report, global wine consumption has dipped by 7.5% over the past two decades. Europe, once the heartbeat of global wine drinking, has seen a staggering 24% decline between 2010 and 2020. But don't mistake this drop as a crisis. Instead, it reflects a cultural reset, and wine is being rewritten. We're seeing younger wine lovers choosing bottles with intention, says Carryn Wiltshire, Marketing Manager at Steenberg Wines in Cape Town. It's not about indulgence anymore, it's about alignment. They want wines that mirror their values: wellness, sustainability, authenticity. The rise of conscious drinking From sustainable skincare to organic food, Gen Z and millennials are embracing conscious consumerism, and alcohol isn't excluded. According to consumer insights firm Hartman Group, wine now lives in the same cultural lane as artisanal foods, mindful travel, and slow fashion. Every sip is supposed to mean something. For many, this means fewer glasses but better wine. Health-conscious consumers are opting for lighter wines, such as Sauvignon Blanc, which was the most popular choice in a 2022 Statista survey of South African wine preferences, with 44% of respondents naming it their preferred option. With its fresh acidity and clean profile, it offers a way to enjoy wine without the heaviness, Perfect for salads, seafood, and summer braais. This generation isn't drinking wine as a habit; they're choosing wines that elevate experiences, whether that's a gathering of friends, a meal that matters or a moment of celebration, Wiltshire explains. The sober-curious effect The global sober-curious movement is gaining traction among younger generations who are questioning not just how much they drink, but why they drink. In South Africa, where alcohol culture runs deep, this shift feels radical, yet refreshing. Gen Z isn't necessarily abstaining, they're simply redefining their relationship with alcohol. They're asking: Is this good for me? Is it aligned with who I am? Does it matter? Video Player is loading. Play Video Play Unmute Current Time 0:00 / Duration -:- Loaded : 0% Stream Type LIVE Seek to live, currently behind live LIVE Remaining Time - 0:00 This is a modal window. Beginning of dialog window. Escape will cancel and close the window. Text Color White Black Red Green Blue Yellow Magenta Cyan Transparency Opaque Semi-Transparent Background Color Black White Red Green Blue Yellow Magenta Cyan Transparency Opaque Semi-Transparent Transparent Window Color Black White Red Green Blue Yellow Magenta Cyan Transparency Transparent Semi-Transparent Opaque Font Size 50% 75% 100% 125% 150% 175% 200% 300% 400% Text Edge Style None Raised Depressed Uniform Dropshadow Font Family Proportional Sans-Serif Monospace Sans-Serif Proportional Serif Monospace Serif Casual Script Small Caps Reset restore all settings to the default values Done Close Modal Dialog End of dialog window. Advertisement Next Stay Close ✕ Ad Loading Europe, once the heartbeat of global wine drinking, has seen a staggering 24% decline between 2010 and 2020. Image: PICHA/pexels This growing interest in low-alcohol and non-alcoholic wines is nudging South African winemakers to take note. But rather than chasing trends, many producers are leaning toward transparency and storytelling. "Innovation should never come at the cost of integrity," Wiltshire explains. Winemakers need to remain true to their roots and that means making wine that honours the land and the year it was harvested. "Walk into any wine estate today and you'll notice something different. Yes, the glasses are still there. But visitors aren't just here to taste, they want the full backstory. They want to walk the vineyard, speak to the winemaker and understand the journey from vine to glass. This is the rise of experience-driven wine tourism, and it's reshaping the way the next generation connects with wine." It's no longer enough to serve a great Merlot - the narrative behind it must resonate. People want to feel something when they open a bottle. They want to remember where they bought it, who they were with, what it represented, explains Wiltshire. With platforms like Instagram and TikTok acting as today's digital sommeliers, storytelling is everything. Wine brands that connect emotionally through heritage, craftsmanship or climate-conscious practices are thriving. In fact, sustainability is no longer a bonus - it's an expectation. Younger consumers want to know how the grapes were grown, how the workers were treated and whether the wine was packaged responsibly. 'Provenance matters,' Wiltshire affirms. "It's not just about the taste, it's about the trace.' What this means for the future of wine Younger generations aren't turning away from wine they're simply turning toward it more thoughtfully. They want their glass to reflect their lifestyle: slower, more intentional, more conscious. And the message for South African winemakers is clear: speak honestly, produce with integrity, and honour the land. 'It's not about being trendy. It's about being timeless.'
Time of India
3 days ago
- Entertainment
- Time of India
Jalapeños in your wine?! Meet Spicy Sauvy B, the viral drink turning Sauvignon Blanc into a fiery summer slay
TikTok has officially turned wine-drinking on its head – again. Just when you thought putting ice in your vino was the ultimate rebel move, here comes Spicy Sauvy B, the chaotic-good drink twist no one saw coming. Frozen jalapeño slices in your Sauvignon Blanc? Sounds wild, tastes iconic. Jalapeños are the new ice cubes?! Yup, it's a thing! This eye-popping combo is blowing up under the hashtag #SpicyWine, where wine moms, influencers, and wannabe sommeliers are throwing caution (and tradition) to the wind. Think: crisp white wine swirling with bright green chilli slices – part cocktail, part content gold. What exactly is Spicy Sauvy B? At its core, Spicy Sauvy B is a tall glass of Sauvignon Blanc with frozen jalapeño rounds acting as quirky, spicy ice cubes. It chills the wine and adds a soft, tingly heat that hits different on a summer afternoon. No sugar bombs or fancy mixers – just nature's kick and a bit of chill. Sommeliers have weighed in, saying this combo slaps when paired with fruit-forward Sauv Blancs from New Zealand or Chile. Why? Because the pepper's gentle heat balances beautifully with the wine's zesty citrus and tropical vibes. Basically, it is a spicy spa day in a glass. Why jalapeños? Why now? Frozen jalapeños do not just spice things up – they look amazing. Their bright green colour against the pale gold of the wine makes for an aesthetic drink worthy of any feed. Plus, the freezing process slightly mutes the spice, making it more sassy than scary. Also, Sauvignon Blanc is having its main character moment this summer. It is already the star of the Sauvy B Martini, and now with this TikTok twist, it is proving to be the versatile bestie of boozy trends. How to make Spicy Sauvy B Slice a jalapeño into thin rounds. Seeds in or out – your choice. Pop the slices in the freezer for two hours. Pour 4–5 ounces of chilled Sauvignon Blanc. Drop in 3–4 frozen jalapeño slices. Sip. Flex. Post it to your story. And just like that, you are drinking the internet's favourite spicy stunner.
Yahoo
3 days ago
- General
- Yahoo
Mars enters Virgo this week — will your sign be one of the three most affected?
Mars, the planet of war and will, desire and drive, f-king and fighting, getting it on and getting it done, is leaving the hungry centerstage of Leo for the sickled fields of Virgo on June 17th, 2025, at 4:35 AM EDT — a shift from showtime to go time, if you will. Our bro luminary of high speeds and high fives will remain in Virgo until August 6th, 2025. When Mars is in Virgo, there's increased attention to detail and an erotic satisfaction in getting a job done right and right on time. It's extra credit, extra mile, if you're not early you're late, teacher's pet energy. As the zodiac's resident analyst, the M.O. of Mars in Virgo is to break things down to finite detail — in order to refine and rebuild to exacting specification. As Virgo rules the body and its rituals, there's an emphasis on health and nutrition during this transit. While clean eating and a commitment to fitness can help keep us healthy, happy, and free, there is a danger right now of taking it too far, obsessing too much and being hyperfocused on perceived flaws. If you want to try a Milk Cleanse or integrate something that feels challenging and/or fringe, go for it. Virgo wants to prune and purify, and we can honor that energy while stopping short of punishment. Lest we forget, Mars is a trouble maker and Virgo is highly critical — a combination that easily lends itself to making trouble and throwing barbs both internal and external. Before you offer an unsolicited critique or a sharp suggestion, decide whether or not the conversation will instigate or motivate the intended party. Virgo is a service-oriented sign. In cahoots with Mars, there's an emphasis on leveling up and lending a hand. Mars governs sexuality — and for all its reputation as 'virginal', Virgo is a kinkster that loves to please and at its highest expression seeks purification through pleasure. If Mars in Virgo were a pornorgraphic archetype, it would undoubtedly be naughty librarian, brain boners and dewey decimals galore. Mars in Virgo is a transit where acts of service can translate to sex acts. In fact, and in the flesh, sex is among the best balms for Mars in Virgo, as in the carnal arena, satisfaction is not tied to perfection. In both sex and execution, there is an energy of mastery to Mars in Virgo, it encourages disciple and a honing in, supporting us in projects that require a concentrated, consecrated effort. However, this focus on excellence can quickly become an obsession that begets inertia and strangles inspiration. Keep a steady hand, a fiery loin and an open eye on the grand plan. Good luck out there, folks. Mars in Virgo is waging and raging in your fourth house of family ties and home fires, Gemini. Driven by the pains of the past, the energy here is argumentative, wounded and fault finding — but if channeled thoughtfully this same pain could pave the way to breaking though and breaking free. While it may seem urgently necessary to call your mom after three bottles of Sauvignon Blanc and read aloud your detailed list of every way she's failed you, I assure you it is not. However, there has never been a better time to pour your prodigious energy into traditional and nontraditional healing, whether that looks like family constellation therapy, a past life regression, EMDR or an exorcism. Fight forward and give your fury wings, not shovels. Mars is strategically storming and swarming your first house of the self, Virgo. This is a summons to stand up and step out. Mars is war, and the first house is identity; in turn, this transit can be seen as you fighting for yourself. Devoted as you are to keeping everyone else alive and in line, Mars is here to poke and prod — and ask you where you would walk if you had no one behind you. Mars is marching through your seventh house of trusted partnerships, Pisces — allies and adversaries, confidantes and con artists. This could herald a time of conflict, and under these skies, your usual strategies of dodging or dissociation will not suffice. Mars in Virgo wants you to know that the way out is through, and with deft defense and thoughtful diffusion, you can clarify and compassionately cut ties. Bear in mind, my fish friends, that if Virgo were an inanimate object, it would be a pair of bonsai shears. You can adopt a similar energy of removal and reshaping to your primary relationships. Astrologer Reda Wigle researches and irreverently reports on planetary configurations and their effect on each zodiac sign. Her horoscopes integrate history, poetry, pop culture, and personal experience. To book a reading, visit her website.
Scotsman
4 days ago
- Entertainment
- Scotsman
I tried the £49 lunch from Edinburgh's best chef and it was incredible
AwAyeMedia You will not be disappointed by this fabulous meal Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... I felt a bit sheepish on my visit to The Little Chartroom. This was my first time at its four-year-old location, on Edinburgh's Bonnington Road, where it decamped after three years on Albert Place. Although I've visited the owners' - chef Roberta Hall McCarron and front-of-house whizz Shaun McCarron - other, newer places, Eleanore and Ardfern, I hadn't returned to the mothership since it opened in its original spot, seven years ago. Advertisement Hide Ad Advertisement Hide Ad Thankfully, now my tiller has steered me in the right direction. Hooray for the old internal compass, which is located somewhere in my gastric region. It feels like the right time. They've bagged a spot at number 79 of the top 100 venues in the National Restaurant Awards, and Hall McCarron has just launched a debut cookbook, The Changing Tides, Also, there's a new lunch menu, available Friday to Sunday, at three courses for £49, with matched wines for an additional £39. That's a steal, as the usual five-course version is £95, with wines at £65. This push to make it more accessible might explain the crew who were here on a Sunday afternoon. Young folk, families, oldies like us, and a real tombola of demographics. Advertisement Hide Ad Advertisement Hide Ad The three-course option has a few extras on the list, should you want to upgrade. You can add pre-prandial oysters, for example, at £8 for two. However, we went straight in with the bread, which had obviously been hewn by carbohydrate-creating angels. This tearable and fluffy brioche loaf was varnished to a tan colour with Marmite, a bit like the gravy granule stockings of wartime, and topped with grated Spenwood cheese. There was a large quenelle of salted butter on the side. Oh my goodness, they had me at hello. Then there was the bewitching smoked mackerel course. Gaby Soutar It consisted of fish petals, with that familiar mercury-hued silver darling skin, in a beautiful pool of honeyed liquid, with dots of rapeseed oil marbling the surface. There were little pieces of tart gooseberry and fennel in there, but also gossamer thin slices of cucumber, vibrant green sea aster and nobbly halves of toasted almonds. The dish was so complex, with sweet and sour elements, but delicate, too. I don't think I've ever tasted anything like it. Advertisement Hide Ad Advertisement Hide Ad We'd gone for the wine pairing, and this fishy option was teamed with a lovely rounded Sauvignon Blanc that didn't compete with the starter's gentle acidity. Since there are two to choose from, we went for both mains, and shared, though he was rather possessive over his velvety and nori-powder-dusted North Sea cod. Fair enough, it was draped in THE pashmina of sauces, with a colourful polka dot of peas and tobiko, and an elderflower spiked beurre blanc sauce. Gaby Soutar To drink alongside, our sommelier had given us a beautiful minerally Lebanese white wine, with a raisin-y muscat edge. SO good. I loved my duck, too, with a beautiful pink breast and radicchio leaves and a chunky sunshine-y hued pickled apricot chutney on the side. The best element on the plate was the crispy bronzed pastilla, which had gamey confit duck and harissa in the centre. There was a glass of Australian natural red that came with this guy, and it synced perfectly. Advertisement Hide Ad Advertisement Hide Ad The menu comes with two side dishes to share. We took delivery of barbecued green beans with Szechuan pepper on top, and a green parsley dressing, as well as gobstopper-sized garlic, mustard and truffle potato dauphine balls, with more of that Spenwood grated cheese. To paraphrase Annie Lennox, another carb angel was playing with my heart. At this point, you can add stilton and crackers for £15, but we stuck to dessert only, which came with a frothy and juicy glass of pink Savoie-region pet nat. This option was a lemon posset, but no ordinary version of this classic. Instead, the creamy and bright yellow citrus mixture was at the bottom of the bowl, then there were nibbly caramelised almond pieces and sliced Blacketyside Farm strawberries in a strawberry and balsamic-y consomme. On the very top, like the haar hovering over Leith, was a cloud of sabayon-style yoghurt fluff and a dehydrated strawberry powder. It was a lovely light pud, but I'd also want to have it for breakfast. Advertisement Hide Ad Advertisement Hide Ad As we packed up, feeling a bit sad that it was all over, we were presented with two rectangles of fudge, each dusted with blackcurrant powder. Well, my internal compass might need a bit of recalibration, but it didn't fail me. It got me here in the end, and I know where I'm spending my next spare £49. The Little Chartroom, 14 Bonnington Road, Edinburgh (0131 556 6600,
