A movie star, jalapenos and sauvignon blanc

The wine industry is alive with stupidity.

From 100- point scores to big companies destroying much-loved brands, to absurd restaurant mark-ups, it is self destructive to the max.

Not to forget an obsession with nolo "wines" that taste nothing like wine.

But there are also some very smart operators involved. 

What, then, to make of jalapeno sauvignon blanc?

This viral summer trend in the US involved dropping frozen jalapeño slices into a glass of chilled sauvignon blanc. It was huge on TikTok, I am reliably informed.

So, naturally, an actress and fashion icon has jumped into the fray, parlaying her "celebrity" wine status.

Sarah Jessica Parker, who has had a partnership with New Zealand wine producer Invivo for several years, is to release her own ‘Spicy Savvy B’.

So here comes Invivo X, SJP Spicy Jalapeño White Wine with Natural Flavor - to be launched in the US this month. And, no doubt, to Australia by next summer. 

"This is wine, made fun and reimagined for the way people drink now," says the website.

"Invivo has taken its crisp, tropical New Zealand Sauvignon Blanc base and naturally infused it with jalapeño’s natural flavor to create a new drop designed to be poured chilled, served over ice, or messed around with however you like."

It's not wine as we know it. But these folk have recognised that the drinks business is a fashion business. That's smart.

Now just wait for someone to give it a 100-point score.

Michelin rewards Vietnamese food innovators

Vietnam is on the move when it comes to global recognition of its cuisine. 

For the first time, the number of restaurants with Michelin stars has gone into double figures. 

In its fourth edition, the 2026 Michelin Guide selection in Vietnam showcases 193 dining establishments, including 11 one-star eateries (two new) and 72 Bib Gourmand (11 new). 

Onvit (Hanoi) becomes the first Korean contemporary restaurant in Vietnam awarded a star while the other newcomer is Upstairs (Ho Chi Minh City),a tiny spot above a wine bar offering modern Vietnamese tasting menus (top image). 

The new star holders join retaining one-star restaurants: Gia, Hibana by Koki and Tầm Vị (Hanoi); Long Trieu, Ănăn Saigon, Akuna, CieL and CoCo Dining (Ho Chi Minh City); and La Maison 1888 (Da Nang).

"In four years, we have watched Vietnam grow from an exciting discovery into a clear and confident culinary destination," said Gwendal Poullennec, international director of the Michelin Guide.

"What excites us most this year is the talent and passion behind each restaurant. A new generation of Vietnamese chefs is leading the way, with young cooks who have trained abroad and come home to cook food that is unmistakably their own: rooted in local ingredients, local memories and local pride.

"That is exactly what the Michelin Guide has always sought to honour.

"As we mark a century of the Star, Vietnam reminds us that local gastronomic stories are still being written, and that some of the most exciting chapters are unfolding right here."

Why patience is a virtue at European airports right now

 

Heading to Europe this northern summer? Patience will be needed. 

Travellers using major European airports are being urged to get through passport control before browsing shops, grabbing a meal or heading to airport lounges. 

Disruption linked to the EU's new Entry/Exit System (EES) continues to cause major delays.

The warning comes after multiple reports of travellers missing flights due to lengthy queues at European border controls since the biometric system was fully introduced in April.

One of the most widely reported incidents saw an easyJet flight from Milan to Manchester depart with just 34 passengers onboard after more than 120 travellers were unable to clear passport control in time. 

Some passengers reported waiting up to three hours despite arriving at the airport well in advance of departure.

Travel experts are warning that similar disruption could occur throughout the summer as passenger numbers increase across popular destinations including Spain, Italy, Portugal, France and Greece.

Jürgen Himmelmann, co-founder at Global Work & Travel, said: "Many travellers still have the old airport mindset of arriving, checking in and then spending an hour shopping or having a meal before heading towards the gate.

"This summer, that could be a costly mistake.

"If you're travelling through an airport affected by EES checks, your priority should be getting through security and passport control as quickly as possible. The shops, restaurants and lounges can wait.

"A lot of airports now have food outlets, coffee shops and retail stores beyond passport control.

"Once you're through, you can relax. Until then, you're taking a risk because queues can build incredibly quickly and move far slower than people expect."

Under EES, non-EU travellers, including UK passport holders, must have biometric information recorded when entering or leaving the Schengen Area. The process includes passport verification alongside fingerprint and facial recognition checks.

Industry groups have warned that the system is creating significant bottlenecks at some airports. 

One of the biggest issues is unpredictability. Travellers know how long security usually takes. They know roughly how long bag drop takes but with EES, the experience can vary dramatically depending on the airport, staffing levels and how many first-time registrations are being processed.

Himmelmann's tips include: Arrive earlier than you normally would, particularly during school holidays and weekends; go directly to security and passport control after checking in; save shopping, dining and browsing until after you've cleared border checks; If you're travelling with children, allow extra time for delays.

See https://www.globalworkandtravel.com/

Image: Dmitry Bogdanov, Scop.io.

In search of the world's best paella

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Does the best paella in the world come from Barcelona, Valencia, Madrid, Seville or Alicante? Or maybe Japan or Mexico?  

The seafood and rice dish comes in multiple versions, including those featuring chicken, rabbit, vegetables and other regional ingredients. 

The lovely city of Valencia is preparing to host the World Paella Day 2026, an international culinary celebration and competition. 

To be held on September 20, the World Paella Day Cup final will bring together elite chefs from around the world in the birthplace of paella. 

Competitors are currently involved in a series of qualifying events across three continents for the chance to represent their countries in the final.

Organisers have expanded the competition to include 12 qualifying rounds in Europe, Asia, and the Americas.

At each location, professional chefs will prepare paella live before panels of culinary experts. Competitors will be judged according to strict standards established by the World Paella Day organisation.

Key evaluation criteria include flavour, texture, rice quality, cooking technique, and socarrat - the lightly caramelised layer of rice that forms at the bottom of the pan and is considered one of the defining characteristics of a perfectly cooked paella.

One winner from each qualifying event will earn a place in the grand final in València.

China set to become the world’s leading travel economy

China is on track to become the world’s leading T&T economy in the coming years if current trends continue.

New 2026 Economic Impact Research (EIR) data from the World Travel & Tourism Council (WTTC) shows the Asian nation is emerging not only as the standout performer in the Asia-Pacific region, but also as a leader for how long-term investment in infrastructure can drive high-impact tourism growth at scale.

In 2025, China welcomed more than 68 million international visitors, marking a 15.5% year-on-year increase, nearly three times the global growth rate of 5.4%. 

International visitor spending rose by 10.5% to $135 billion, exceeding pre-pandemic levels and significantly out-performing the global average growth of 3.2%. 

The country recorded an additional 9 million arrivals compared to 2024, representing the largest increase globally.

The recovery is being driven by a combination of progressive policy reforms and technological innovation, supported by the strong strategic vision of the government positioning travel and tourism as a key pillar of national economic growth, the WTTC says. 

Expanded visa facilitation measures now cover more than 50 countries, offering visa-free stays of up to 30 days and extended transit stays of up to 10 days. Since 2020, arrivals from visa-exempt markets have increased fivefold, including an additional 18% growth in 2025 alone.

Investment in air connectivity and high-speed rail infrastructure is further strengthening accessibility, improving connections between major international gateways and secondary cities, and supporting a more balanced distribution of tourism flows across the country.

“China’s recovery shows how targeted policy reforms can translate directly into stronger inbound demand and sustained growth," says Gloria Guevara, President and CEO of WTTC. 

"Continued progress in visa facilitation will be essential to sustaining this momentum. This approach, over time, could position China to become the world’s leading travel and tourism [destination] if they continue with this path.”

See wttc.org

Image: Shanghai, The Bund.

New whisky concept inspired by Sir Kenny Dalglish

Former Liverpool and Scotland striker Kenny Dalglish is the inspiration for a new whisky concept.

Distilllers Gordon & MacPhail have partnered with Sir Kenny for the inaugural release of a a venture called Vintage Moments.

The Elgin-based whisky producer will release the first collection in October 2026, with just 15 of Dalglish’s Vintage Moments by Gordon & MacPhail Whiskies box sets available to purchase.

The new initiative centres on creating bespoke collections of five ultra-rare single malt Scotch whiskies distilled in years that correspond with significant moments in an individual’s life, the drinks business reports.

Gordon & MacPhail said a small number of private clients will be given the opportunity each year to sample single malts and select five whiskies linked to pivotal years in their own personal histories.

Each whisky will hand-drawn from cask and bottled at cask strength, with Gordon & MacPhail describing each bottling as “the only expression of each particular single malt that will ever exist”.

To launch the concept, Gordon & MacPhail worked with Dalglish to curate five rare single malt Scotch whiskies distilled in years linked to landmark moments in his life.

Dalglish, who was born in 1951, is regarded as one of the greatest strikers in post-war British football and remains one of Celtic’s, Liverpool’s and Scotland’s most admired figures.

Image: Sir Kenny Dalglish, Gordon & MacPhail