With Donald Trump set to take office in January, many wine industry folks are wondering what tariffs the president-elect might impose and how they could affect the industry. This time around, we have the benefit of experience—Trump’s first term—to guide our thinking. Is it all doom and gloom, or is there any hope on the horizon?
We enlisted three experts to share their opinions: Bertrand Leulliette, a leading Burgundy expert and the founder and president of importer Bertrand's Wines; Michael Laudenslager, the General Manager and Wine Director of New York City Italian restaurant Peasant; and Miguel de Leon, the wine director of New York City’s Pinch Chinese.
Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.net. Remember to rate and review us on Apple Podcasts, Spotify or wherever you listen to podcasts.
Incorporating alcohol into baked goods can happen a handful of different ways, says our latest podcast guest, Jessie Sheehan, a food writer, recipe developer and the author of cookbooks including Snackable Bakes, The Vintage Baker and Icebox Cakes. Her latest cookbook, Salty, Cheesy, Herby, Crispy Snackable Bakes, made its debut this past September.
In this episode, Sheehan shares how she uses alcohol in three wine and spirits-spiked recipes—a flourless red wine chocolate cake, a spiced pumpkin snacking cake with chocolate bourbon buttercream and a classic Kahlúa-soaked tiramisu.
Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.net. Remember to rate and review us on Apple Podcasts, Spotify or wherever you listen to podcasts.