The Sauce
Charlie BrownDeep dives into food and wine culture. By Charlie Brown, writer & ex-wine store and bar owner. 12+ years in the wine & food industry
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 304 | Founded | 3 years ago | Last Issue | 6 days ago |
| Active | |||||
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thesaucemag.substack.comLatest Issues
For as long as people have travelled, food has travelled with them
Cozido cooking on open flame. Image courtesy of author
Hey, Charlie here! I wrote this story a few months ago as a submission to a Welsh literary journal but alas, it was cut at the final round. The good news is that now, I get to share th...
What wine paraphernalia do you *really* need?
A list of my personal favourites for paid subscribers
On Wednesday, I wrote about outdated wine rules I believe should be thrown in the trash. Things like having a whole collection of wine glasses for every wine, or fancy decanters.
Outdated wine rules
Something I’ve always noticed during my 13+ years in wine is how awkward so many people become when presented with “wine culture.”
During my wine store and bar days, I would have people worry about everything from how they looked when they...
Is ageing wine worth it these days?
In many cases, no
Author’s note: Folks, I’m starting a wine-based series for the next few months! Expect an essay and, for paid subscribers, bottle recommendations too.
5 minute baguettes
My bread game completely changed when I discovered the no-knead method.
Mix the flour, salt, yeast and water in a bowl, leave it on the side overnight and bake in the morning. That’s all it takes for bread to look like this:
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| Subscribers | Engagement | 75 | Monthly Web Visits | ||
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| Ranked Keywords | 3.1k | Monthly Search Traffic | Top Keywords |
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Authors
The writers behind this newsletter.
Food, drink and culture writer | 12+ years in hospitality | Founder & previous owner of what was once awarded Britain's "best independent wine retailer" | Porto resident
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