SAVE $30: As of July 28, you can get an Apple Magic Keyboard on sale

Standard Chartered Plc will offer at least 20 weeks of paid leave to new parents starting next month,

Super Sale Alert: Sign in or sign up as a Madewell Insider to receive 25% off your purchase at Madewell, now through September 25.

Airline passengers dealing with weather delays could face a new source of disruptions this weekend

The manager of a limousine company was found guilty Wednesday of second-degree manslaughter for the deaths of 20 people in a 2018 accident involving one of...

Your computer has backend directories, libraries, and files that help keep the operating system running

To beat summer heat, wine lovers often turn to vinho verde, a light, refreshing wine from northern Portugal that has enjoyed a boomlet the past few years. One sign of its popularity – several local wineries are producing their own “verde-style” wines with the hallmarks of sharp acidity and slight carbonation. But what exactly is this “green wine”? Here are five things to know about this popular summer sip. 1. The name There’s no agreed on explanation for the name, which apparently evolved around the 17th century when the wines were first exported to Britain. It could be a reference to the “green” underripe flavours of tart apples and lime blossom in the very fresh, raw wine. It could also refer to the lush green landscape of the Minho region in northwestern Portugal, where the Atlantic Ocean’s maritime influence produces a climate and terroir starkly different from the parched Mediterranean lands in the Algarve to the south. The Portuguese pronunciation is VEEN-yo VER-da, with the last syllable all but swallowed. If, like most people, you pronounce it VEE-no VERD-ee, the Portuguese winemakers will not complain. They will smile politely, pocket your cash and be happy you are enjoying their wine. Green wine comes in white, pink and red (sorry, I couldn’t resist). Very little red is produced. Both the whites and rosés are notable for tart acidity (those green flavours) and a slight spritz of carbonation, which combine to make them refreshing, especially in hot weather. They are intended to be enjoyed, not aged. In fact, many are not even vintage-dated because they’re not expected to last long enough for the year to be relevant. So drink up! 2. The region and the grapes Vinho verde is Portugal’s largest demarcated wine region, or appellation (though the administrative region is called Minho). There are nine subzones which generally do not appear on wine labels but may become increasingly important as winemakers explore different expressions of vinho verde. The main grapes are alvarinho (familiar to us as albariño) and loureiro, a crisp white often compared to riesling. There are several other varieties that are even harder to pronounce and noteworthy only if you are keeping track of varieties you’ve tasted. Alvarinho dominates the blends in the north (where the Minho borders Spain’s Rias Baixas region), and loureiro is more prominent further south. 3. That spritz Vinho verde has been exported at least since the 17th century. Back in the day, the wine’s signature spritz resulted from a little bit of sugar remaining as the wines were rushed into bottle before fermentation had finished. Today, the bubbles are added artificially by carbonation before bottling. The level of carbonation is up to the producer – some vinho verde can be quite fizzy, while others gently tickle the palate. 4. You can use it in cocktails Vinho verde’s fizz and still relatively low price make it an ideal foil for your summer mixology efforts. An ice cube, slice of lime and a splash of gin make a nice spritzer. It can also be a great base for sangria. 5. New styles are evolving While we think of vinho verde as a simple, enjoyable starter wine for a summer repast, some winemakers are producing more serious versions. These are usually made from a single variety (such as alvarinho or loureiro) and labelled with the vintage. Some producers are bottling single-vineyard wines to highlight a site’s granite or schist soils. “The wines are changing and moving forward with an international, incredibly bright and pure style,” says Eugénio Jardim, the brand ambassador for Wines of Portugal. He cited Anselmo Mendes and Quinta da Soalheiro as pioneers of this new style. “This is a region in flux, with the quality of wines soaring in recent years,” Jardim tells me. “This is not a one-note region.” © The Washington Post Read More Sierra Nevada lakes change more in past 100 years than three millennia How the climate crisis played a role in fueling Hurricane Ida Against the odds: The fight to save sea turtles in Ras Baridi The Norwegian sparkling wine aged at the bottom of the sea The curious history of sauvignon blanc – and what to drink if you hate it The Independent Wine Club best cases 2023: Wine from small growers

Shoppers in Zimbabwe are increasingly turning to street traders to buy what they need as the local currency plunges in value against the U.S. dollar

'Love Island USA Season 5 islander Bergie wins while competing with Destiny in 1st challenge

The year was 2013. New York-based brand Mansur Gavriel had just launched its first-ever collection, a line of leather handbags that included a bucket bag. Despite its simple black-and-red, drawstring silhouette, the style was instantly spotted on the arms of bloggers and fashion insiders. Demand was so high that the designers Rachel Mansur and Floriana Gavriel, both art school graduates with no fashion experience who met at a concert in 2010, couldn’t keep up production, prompting a waitlist. “The bucket bag [silhouette] has such a history,” says Mansur. “I think we interpreted it in a very modern way at the time.”

New York's fledgling marijuana market doesn't have enough licensed retailers to sell the 300,000 pounds (136,000 kilograms) of cannabis grown by farmers in the state

The latest change to Elon Musk's X? TweetDeck — rebranded as XPro — is now