⚡ The $25 Bottle That Wins Thanksgiving

The Story: Chenin Blanc is having a California comeback. Once stuck as a blending grape, it's now the crisp, aromatic white wine that's separating sharp drinkers from the Chardonnay crowd. Winemaker Andrew Jones at Field Recordings blends grapes from three Central Coast vineyards to create an interesting and affordable bottle that you can bring to any dinner party.

The Pour: Bright and clean. Meyer lemon, lime zest, oyster shell minerality, hints of chamomile. At 11.9% ABV, it's refreshing without being weak. $25

The Move: Your Thanksgiving secret weapon. Pairs with turkey, shellfish, salads—basically everything on the table. Skip the boring Sauvignon Blanc. Show up with this, tell the comeback story, and watch heads turn.

The Mettle Take: While everyone else brings boring Chard and Sauv Blanc, you bring the wine that starts conversations

Not the bottle they expect. The one they remember.

The Miss: Running shoes with jeans? You’re not late for a 5K. You meant casual — it reads confused. Half workout, half weekend errand. Functional? Sure. But not intentional.

The Fix: Swap the foam soles and neon mesh for something with structure. Clean leather, suede sneakers, or retro sneakers instantly sharpen your look without trying too hard. Think “off-duty,” not “off course.”

Jeans Check: If your jeans are baggy enough to hide the shoe, they’re wearing you.

The Mettle Take: You don’t need to dress up — just stop dressing like you didn’t plan to be seen. Style after 40 is quiet precision. Start with the shoes.

Details that do more.

Most people overcomplicate burgers. Here's how to grill them right.

The Meat: Use 80/20 ground beef — fat equals flavor. Don’t mix salt into the meat; it toughens patties by drawing out moisture. Season generously with salt and pepper right before grilling. Add garlic or onion powder if you must, but don’t bury good beef under spices. Skip the egg — some like it for binding, but that’s for meatloaf. Burgers are meat, salt, and fire. Keep it simple.

The Prep: Form 1/3 lb patties, ¾-inch thick. Make a dimple in the center with your thumb—prevents puffing. Keep meat cold until it hits the grill. Don't overwork it or burgers get tough.

The Grill: Preheat to medium-high (400°F). Oil the grates. Grill 4 minutes per side for medium. Flip once. Never press down with the spatula—you'll lose all the juice. Add cheese 1 minute before pulling them off the grill.

The Finish: Pull at 145°F internal temp for medium. Rest 2 minutes under foil. Toast buttered buns on the grill.

The Mettle Take: Great burgers aren't complicated—just beef, heat, and discipline. Keep it simple, flip it once, and let the meat do the talking.

Tradition meets innovation.