By Lori Fredrich Senior Writer & Dining Editor Published Mar 11, 2020 at 6:01 PM Photography: Lori Fredrich

"Bar Month" at OnMilwaukee is back! For the entire month of March, we're serving up fun articles on bars, clubs and beverages – including guides, the latest trends, bar reviews, the results of our Best of Bars poll and more. Follow along with the #DrinkOnMke hashtag too. Grab a designated driver and dive in!

Natural wine is definitely having a moment. But what is it? How is it different from "regular" wine? And why is it swiftly becoming one of the most sought-after categories in the beverage market? 

On this week’s podcast, we’re going deep with Allison and Bradley Kruse, owners of Nonfiction Natural Wines800 E. Potter Ave. in Bay View, about exactly that.

With their guidance, we delve into the world of natural wines, a tradition of wine-making that’s been around for centuries, but which saw a resurgence in France during the 1990s. We discuss the processes that make natural wine, the qualities that distinguish it and the reasons why it’s so popular among a new generation of wine drinkers. Along the way, we attempt to dispel some of the myths surrounding the natural wine trend, hone in on some of the reasons to get give it a try, and offer listeners tips and tricks on purchasing, storing and enjoying some of the most interesting wines on the market.

Be sure to stay tuned for the Spirited Second, a special Bar Month feature with Brandon Reyes of Bittercube Bar & Bazaar. This week, we’re sampling a rare riff on Chicago’s favorite shot, Malort, and talking about the role of wormwood in spirits.

Listen in!

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Got an idea for a topic we should consider for FoodCrush? Want to offer feedback on our latest episode? Email me at lori@staff.onmilwaukee.com. You can also give @FoodCrushPod a follow on Facebook, Twitter and Instagram  for additional tidbits, live tastings and more.  

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.