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      2022 Merriam Blanc de Noirs, 25th anniversary sparkling wine: sustainably made

      Features
      1 min read

      Love Letter to a Volcano-with White Wine

      Feature Stories
      4 min read

      Startlingly Vivid Prosecco-and More-from this Castle Winery in Italy

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      Palate Press Wine of the Week (June 24 – July 1)

      Palate Press
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      Wohlfert Distilling Craft Spirits Ride on Prohibition Heritage

      Spirits
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      Why Low-Alcoholic Wine May Be Increasing & An Adult Beverage Option; Even No-Alc can be Tasty

      Features
      4 min read

      A Dog, a Mountain Hike and Gin

      Feature Profiles
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      Nikka Coffey Malt Whisky

      David Honig
      Spirits
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      Santa Rosa Craft Beer and Food Take Center Stage

      Destination Features
      6 min read

      Downtown Healdsburg for Fine Wine and Gourmet Dining

      Destination Features
      6 min read

      Enjoy Cancun-adjacent Isla Mujeres at Coco B Villas

      Travel
      7 min read

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      Travel for 2025 Makes a Great Holiday Gift – Romance, Family, Celebration or Solo

      Barbara Barrielle
      Destination Features
      6 min read
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      Hospitality

      Classic Chinese Fine Dining at Z&Y Peking Duck

      Restaurants
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      Montréal Chefs Star in the Culinary World

      Features
      8 min read

      Recharge-Relax-Decompress-Dine in Monterey CA

      Features
      4 min read

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      Portland, Eaters Paradise

      Deborah Grossman
      Features
      7 min read
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    What We’re Drinking – 2010 Coppo Barbera d’Asti Pomorosso

    David Honig
    Wine Reviews
    1 min read
    A luxurious silky palate of dark fruits, blueberry and black cherry, with a touch of real black licorice. Tannins are pillow soft. Fruit on the mid-palate goes from round to tart, bright enough to match anything you throw at it. Drink with mushroom risotto. Highly Recommended 93 points. DBH WHO:

    What We’re Drinking – 2013 Miner “Stagecoach” Merlot

    David Honig
    Wine Reviews
    1 min read
    This is a big, round mouthful of wine fit for the finest filet. Rich blue fruit and pie fruit aromas waft up from the glass. Blackberry and blueberry lead, with some higher toned red fruits on the mid-palate. Cabernet Franc tobacco leaf can barely contain the boisterous sweet fruits. Tannins

    What We’re Drinking – 2014 Pali “Huntingon” Pinot Noir

    David Honig
    Wine Reviews
    1 min read
    Loads of strawberries, plus sage and red clay, waft up on the nose. Strawberries of every kind, from plump and ripe served with cream to tiny, wild, and tart, to dried, come through in layers on the palate. Sage gives way to clove and a touch of cinnamon from attack

    Best of 2016: Bitters and the mystery of blending

    Erika Szymanski
    Features
    5 min read
    I had expected great things from my first experiences with cocktail bitters. Bitter flavors are great, and so are condiments. Make me a kale and radicchio salad spiked with anchovies, garlic, and mustard and I'll nosh contentedly. So I was surprised, when I splashed some of the classic Angostura on

    Best of 2016: High Times in Bangkok at a 64th-story champagne bar

    Roger Morris
    Feature Stories
    8 min read
    It is 5 o’clock on a Saturday afternoon, and I am gingerly sipping a flaming cocktail called the Passion Fruit Volcano in a dark, underground bar in central Frankfurt – an ironic place to be starting my somewhat curious mission to drink a lot of Perrier-Jouët Belle Epoque in an

    Best of 2016: Hooked on Haggis

    Michelle Locke
    Features
    2 min read
    I was in Cognac one hot summer day, trying to make conversation with a producer who spoke about as much English as I do French, and the situation was getting  sticky in every way when he suddenly asked me whether I had been to Scotland. Yes, I had. Well, then,
    Simon Woolf registering his displeasure of a natural wine

    Best of 2016: The Good, the Bad and the Ugly… of natural wine

    Simon J Woolf
    Feature Stories
    3 min read
    I write a lot about natural wines, which leads to two frequent occurrences: 1. People rib and pigeon-hole from time to time. I take it with good grace, occasionally pointing out that my interests and drinking tastes go beyond funky smelling cloudy swamp-juice. 2. A need to defend the positive

    Best of 2016: The world’s most pathetic wine grape

    W. Blake Gray
    Features
    6 min read
    This story is about the world's most pathetic wine grape. Its history is exaggerated. It was used for a few decades to play one role that is no longer needed, yet still people grow it – though even its proponents don't think it has much virtue. It reminds me of the
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    NEW BOOKS IN REVIEW

    Vinitacora Baja California award-winning bilingual wine guide The Award-Winning Bilingual Book Showcasing Mexico’s Wine Routes by Lorena Hernández & Fabián Jáuregui Also available on Amazon

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