Retailers, and certain coffee chains, tend to rush the seasons and holidays. I, for one, am not ready to think about Halloween costumes in July, or order a Pumpkin Spice Latte in August. And don’ t get me started on the way that Christmas merchandise creeps in earlier each year.
It’ s a little different with adult beverages, though, as the current weather often dictates the drink order. When it’ s hot out, we want something cold and refreshing; if it’ s cold and gloomy, maybe something stronger and warming. Unlike the stores, many people are happy to extend the summer as long as possible, especially when the hot and humid days have passed and the seasonal produce is still plentiful.
But when autumn does really hit, with falling leaves and temperatures, that’ s the time to lean into seasonal drinks and flavors. From the robust beers of Oktoberfest celebrations to fresh or hard apple ciders to pumpkin spice Martinis or Old Fashioneds to heartier wines, there’ s a cornucopia of drinks that celebrate fall.
Speaking of wine, we’ ve been hearing a lot about chilled red wines in recent months. Wine professionals are embracing the trend as a way to get people into the category and take some of the rules and pretentiousness out of wine drinking. After all, Americans love cold drinks, which may in part explain the recent popularity of lighter and lively white wines and the year-round appeal of iced coffee. If you like a chill on your wine, drink it that way regardless of the color.
That said, there are some reds that benefit from a chill more than others. For more on this, along with tips on selecting and serving these wines, see page 11. To learn about the basics of matching food and wine, see page 6, and for our panel’ s ratings and reviews of American wines, see page 14.
In this issue we also cover the trend of signature cocktails at sporting events, a new Halloween pop-up bar, what’ s new in low- and zero-proof beverages, fall drink recipes and much more.
Happy fall, y’ all!
Melissa Dowling Editor
BEFORE THE FALL
Retailers, and certain coffee chains, tend to rush the seasons and holidays. I, for one, am not ready to think about Halloween costumes in July, or order a Pumpkin Spice Latte in August. And don’ t get me started on the way that Christmas merchandise creeps in earlier each year.
It’ s a little different with adult beverages, though, as the current weather often dictates the drink order. When it’ s hot out, we want something cold and refreshing; if it’ s cold and gloomy, maybe something stronger and warming. Unlike the stores, many people are happy to extend the summer as long as possible, especially when the hot and humid days have passed and the seasonal produce is still plentiful.
But when autumn does really hit, with falling leaves and temperatures, that’ s the time to lean into seasonal drinks and flavors. From the robust beers of Oktoberfest celebrations to fresh or hard apple ciders to pumpkin spice Martinis or Old Fashioneds to heartier wines, there’ s a cornucopia of drinks that celebrate fall.
Speaking of wine, we’ ve been hearing a lot about chilled red wines in recent months. Wine professionals are embracing the trend as a way to get people into the category and take some of the rules and pretentiousness out of wine drinking. After all, Americans love cold drinks, which may in part explain the recent popularity of lighter and lively white wines and the year-round appeal of iced coffee. If you like a chill on your wine, drink it that way regardless of the color.
That said, there are some reds that benefit from a chill more than others. For more on this, along with tips on selecting and serving these wines, see page 11. To learn about the basics of matching food and wine, see page 6, and for our panel’ s ratings and reviews of American wines, see page 14.
In this issue we also cover the trend of signature cocktails at sporting events, a new Halloween pop-up bar, what’ s new in low- and zero-proof beverages, fall drink recipes and much more.
Happy fall, y’ all!
Fall 2026 Vol. 6 No. 3
EDITOR Melissa Dowling 763-383-4442 mdowling @ epgacceleration. com
MANAGING EDITOR Kyle Swartz 763-383-4447 kswartz @ epgacceleration. com
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Melissa Dowling Editor
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