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mixed case: opinion and advice archive

Photo by: Mark Weinberg
Mixed Case
Archives

February 2017

For New Pinot Noir Horizons, Look to Alsace
A changing climate and improved quality shine a spotlight on the region's reds
Posted: Feb 28, 2017 4:00pm ET
By Emma Balter

A recent tasting of Pinot Noirs from Alsace got me wondering: When did this region known for aromatic whites such as Riesling and Gewürztraminer start delivering plush, structured reds as opposed to thin, tart sippers? As it turns out, a collection of serious producers have been gradually rethinking their approach to Pinot, Alsace's main red grape, which has been growing in popularity. Plantings have more than doubled since 1980, from 1,425 acres to 3,980 acres in 2015—10.4 percent of the region's total vineyards.


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Big Brews, Big Hops
New Mexico's beer scene is in pursuit of bold flavors
Posted: Feb 15, 2017 3:00pm ET
By Emma Balter

After my Colorado beer adventures taught me about the libation's hyper-locality, I next traveled to New Mexico to sample some local brews. As it turns out, there is a burgeoning craft beer scene there also. Ten years ago, the state had 13 breweries. Today, 58 breweries are operating in New Mexico, producing around 100,000 31-gallon barrels a year.


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Wine and the American Dream
Almost a century ago, the United States decided to counter a wave of immigrants by passing Prohibition. It didn't work.
Posted: Feb 9, 2017 1:00pm ET
By Mitch Frank
One hundred years ago, the 18th Amendment to the U.S. Constitution was introduced into the Senate. In case you're not familiar with that one, it says, "the manufacture, sale, or transportation of intoxicating liquors within, the importation thereof into, or the exportation thereof from the United States ... for beverage purposes is hereby prohibited." The measure was ratified by the states two years later, and in 1920 America's "noble experiment" began. How did Prohibition pass? It took decades of political organizing and lobbying by the "Drys," as anti-alcohol crusaders were known. It also took a lot of fear.
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Red, Green or Christmas?
Defining New Mexican food with the state's local bounty: chile
Posted: Feb 7, 2017 3:00pm ET
By Emma Balter

After a meal at Rancho de Chimayó in Chimayó, N.M., I sat down with owner Florence Jaramillo—affectionately known by all as Mrs. J—and asked her how she characterized New Mexican food. She took a contemplative pause, then simply said: "By the chile."


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