lagourmandinerhumerie.com – Red wine, one of the world’s oldest and most beloved beverages, is crafted from dark-colored grape varieties, where the skins remain in contact with the juice during fermentation, imparting its signature deep hue, tannins, and complex flavors. From ancient rituals to modern fine dining, red wine has captivated civilizations for millennia, blending artistry,…
Cold brew coffee is produced by steeping coarsely ground coffee beans in cold or room-temperature water for an extended period, typically 12 to 24 hours. Unlike traditional hot brewing methods, cold extraction draws out different flavor compounds, resulting in a beverage known for its smooth texture and naturally lower perceived acidity. Coffee professionals emphasize that…
In 2025, the beverage world is undergoing a noticeable transformation — and at the forefront of this shift are craft mocktails and functional non-alcoholic drinks. As many consumers increasingly prioritise wellness over indulgence, drink-makers are responding with sophisticated options that blend flavour, health, and social experience. Ready-to-drink (RTD) mocktails, alcohol-free spirits, and botanical sodas are…
Kombucha, a centuries-old fermented tea, is experiencing a modern resurgence as one of the most trusted functional beverages. Made by fermenting sweetened tea with a SCOBY (Symbiotic Culture of Bacteria and Yeast), kombucha is now valued not just for its tangy, effervescent flavor but also for its scientifically backed health benefits. Research shows it’s rich…
Hōjicha is a unique type of Japanese green tea distinguished by its roasting process, which gives it a warm, toasty flavor and a reddish-brown color. Unlike traditional green teas, hōjicha is roasted at high temperatures, which reduces its caffeine content and produces a gentle, nutty aroma. From my experience, sipping a cup of hōjicha in…
The drink known as kumis (also spelled koumiss or kymyz) is a time‑honoured fermented beverage made from mare’s milk, originating with the nomadic tribes of Central Asia. For centuries, places like Mongolia, Kazakhstan and Kyrgyzstan have relied on kumis not only as a staple drink but as a cultural symbol—served to guests, used in rituals…
The refreshing drink known as Agua de Jamaica (pronounced ha-MY-kah) is a beloved staple of Mexican aguas frescas—vivid red, tart-sweet, and deeply embedded in the country’s culinary landscape. Crafted from dried petals of the hibiscus plant (Hibiscus sabdariffa, locally called flor de Jamaica), it marries simplicity with heritage: steep the petals in hot water, add…
Cold brew coffee has taken the world by storm — and for good reason. Unlike traditional brewing methods that rely on heat, cold brew is crafted through a slow, steeping process that extracts the natural sweetness and smoothness of the coffee beans. This method reduces acidity, making it a favorite among coffee lovers seeking a…
In recent years, non-alcoholic beverages have evolved far beyond simple fruit juices or sodas. Driven by the rise of the sober-curious movement and growing demand for wellness-first products, brands are exploring bold, functional ingredients and premium taste profiles to meet consumer expectations. Ingredients like adaptogens, nootropics, botanicals, and superfoods are being integrated to deliver benefits…
When comparing matcha to regular green tea, it’s not just taste or color that makes matcha stand out—it’s how it’s grown, processed, and consumed. Matcha is made from shade-grown tea plants whose leaves are preserved whole, harvested, steamed, dried, and stone-ground into a fine powder. Because you consume the full leaf (not just an infusion…
