Has Italian Rose Finally Arrived?

Fabian Jauregui
Features
2 min read
Italy is currently the world's number one producer of wine, and the top exporter to the US, yet Italian rosé hasn't been more than a bit player in the pink market. Though actually the world's second-largest exporter, much of Italy's contribution has, in the past, fallen in the cheap, bulk

What We’re Drinking – Gonzalez Byass “La Copa” Vermouth

David Honig
Features
1 min read
Cocktail lovers, take heed. This new sherry-based vermouth from Gonzalez Byass is going to give you something to shout about. It's a revival of the 19th century La Copa vermouth, made from 8-year old Oloroso and Pedro Ximénez sherries, with wormwood, clove, orange peel, nutmeg, angelica and quinine. The orange peel has

Actually, What is Vermouth?

Becky Sue Epstein
Features
3 min read
To celebrate Vermouth Day, I decided to open a couple bottles of La Pivón from Madrid. But maybe I should talk about what Vermouth is, before I get specific about this one. Because I’ve found that most people don’t really know what Vermouth is, even if they have a bottle

High quality sake in post-tsunami Fukushima

W. Blake Gray
Features
5 min read
This should be a success story. In 1990, Fukushima prefecture got zero gold medals at the Japan sake awards. This was just when Japanese consumers started to pay more for premium sake, so the local government took the embarrassing shutout seriously. Fukushima's government started a sake academy to teach brewers

Beyond Musar: The Evolution of Lebanese Wine

Henry Jeffreys
Features
6 min read
If you ever need a new nose for your 1983 Mercedes 230E, Chtaura in the Bekaa Valley is the place to go. It’s full of workshops keeping Lebanon’s extraordinary range of 1970s and ‘80s European and American cars on the road. Yet, while this area looks like the last place you'd expect to

Tasting immortality

Joe Roberts
Features
6 min read
Well over ninety percent of all wines produced are meant to be consumed within a year of their bottling. For the remaining few percent -- which include what most would consider the greatest still wines being produced in the world – how long do they have before they outlive their pleasurable