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Learn Wine  :  Ask Dr. Vinny

How long will an open bottle of Cognac last?

Posted: January 22, 2014  

Dec. 31, 2013 Issue  :  Features

Beauty and the Blends

Posted: December 31, 2013  By Jack Bettridge

Dec. 15, 2013 Issue  :  Features

The New Face of Gin

Posted: December 15, 2013  By Jack Bettridge

Nov. 15, 2013 Issue  :  Features

Adding Flavor to Vodka

Posted: November 15, 2013  By Jack Bettridge

Learn Wine  :  Ask Dr. Vinny

Is vermouth a kind of wine or isn't it?

Posted: October 23, 2013  

Oct. 15, 2013 Issue  :  Features

A New Approach to Vermouth

Posted: October 15, 2013  By Jack Bettridge

Sept. 30, 2013 Issue  :  Features

Rye Renaissance

Posted: September 30, 2013  By Jack Bettridge

July 31, 2013 Issue  :  Features

A Growing Taste for Shrubs

Posted: July 31, 2013  By Jack Bettridge

June 30, 2013 Issue  :  Features

Rum Gains Ground

Posted: June 30, 2013  By Jack Bettridge

May 31, 2013 Issue  :  Features

Dressing Up Tequila

Posted: May 31, 2013  By Jack Bettridge

May 31, 2013 Issue  :  Features

Cracking The Sake Code

Like fine wine, Japan’s distinctive drink rewards exploration

Posted: May 31, 2013  By Kim Marcus

March 31, 2013 Issue  :  Features

Shaking Up Bourbon

Posted: March 31, 2013  By Jack Bettridge

Jan. 31 - Feb. 28, 2013 Issue  :  Features

Whiskies of a Certain Age

Collectors are clamoring for whiskies that push the envelope on age, rarity, availability and price

Posted: February 28, 2013  By Jack Bettridge

Dec. 31, 2012 - Jan. 15, 2013 Issue  :  Features

Champagne Cocktails

Posted: December 31, 2012  By Jack Bettridge

Dec. 15, 2012 Issue  :  Features

Winter Drinks

Posted: December 15, 2012  By Jack Bettridge

Blogs  :  Mixed Case: Opinion and Advice

Wine in Your Whiskey, Whiskey in Your Wine

From the historic aging of whiskies in Sherry barrels to more radical practices of today, the two drinks toast each other

Posted: November 20, 2012  By Ben O'Donnell

Kingsley Amis, writing in 1972's On Drink, relayed a recipe for a concoction he had heard to be "Queen Victoria's Tipple." Ingredients: 1/2 tumbler red wine, Scotch. "The quantity of Scotch is up to you, but I recommend stopping a good deal short of the top of the tumbler," cautioned Amis. "Worth trying once," cringed the author, who in the same pages recommends waking up to a shot of tequila in one hand and one of tomato juice in the other.

I asked Logan Leet, winemaker at River Bend Winery in Kentucky, whose signature Bourbon Barrel Red is given a brief spin through used bourbon barrels, if he had ever heard of this kind of abomination in Louisville. "Most people like to keep their wine and their bourbon separate, by and large," he assured me.

Nov. 15, 2012 Issue  :  Features

New Wave Liqueurs

Posted: November 15, 2012  By Jack Bettridge

Oct. 15, 2012 Issue  :  Features

Proof Positive

Posted: October 15, 2012  By Jack Bettridge

Sept. 30, 2012 Issue  :  Features

The Bar Librarian

Posted: September 30, 2012  By Jack Bettridge

Blogs  :  Harvey Steiman At Large

Sushi Revelations

My first stop in Tokyo is a series of pleasant surprises

Posted: September 6, 2012  By Harvey Steiman

Alain Ducasse loved it. He picked it recently when Bloomberg News asked top chefs around the world where they loved to eat. Most of them listed famous restaurants owned by famous chefs, but Ducasse waxed lyrical about this chef’s "perfect knowledge of the Japanese terroir." He loved "the refined ingredients, delicate taste of the sushi and the subtle tableware," adding, "I had to share my discovery with you, as you will not find it in any restaurant guides."

Well, maybe not any guides in English. The sushi mavens of Tokyo sure know about the restaurant. Reservations must be made two months in advance, according to my new friend, Jun Yokokawa, a professor on the faculty of Tourism and Hospitality at Bunkyo University in Tokyo who is also a respected restaurant critic. (His email domain is "@junandfoodies.com".) He booked it for me, my first sushi experience for my week here in Tokyo, and it was as Ducasse described.

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