A look back at 2016 – the year in whisk(e)y

With Robbie Burns Day almost upon us, it seems like a good enough time to reflect on what 2016 bestowed,…

January 23rd, 2017 / 5

Professional tasters have objectivity in spades… or do they?

Objectivity. Those of us who write about beverage alcohol products are supposed to have it in spades. We are to…

January 19th, 2017 / 8
Food + Living / January 16th, 2017

What happens when you take a break from eating meat?

Should I double-decant my wine?

Unless you’ve got a gaggle of freshly minted super-premium red wines burning a hole in your cellar that you want…

January 13th, 2017 / 14

What is Brettanomyces? And why do you care?

While it may be a mouthful, it’s actually your nose that knows brettanomyces — more commonly referred to by the…

January 13th, 2017 / 9

Next time you write on a blackboard, remember: no chalk means no champagne

Pictured are the crayères at Ruinart in Champagne.  Without chalk, there would be no Champagne. The next time you scribble…

January 11th, 2017 / 7
Food + Living / January 10th, 2017

The ultimate comfort food this winter? Beef Stew.

Wine festivals help build, develop & grow a region’s wine community

Wine festivals serve many purposes. They help to expose and educate consumers about wine. They play significant roles in raising…

January 5th, 2017 / 11

Crisp & tender roasted duck with gravy

Every family has some meal that is always made on special occasions. With my family it is whole roasted duck….

January 4th, 2017 / 11
February/March 2017

The Simplicity of Italy

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