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WHAT’S IN WINE?

By HARVEY FINKEL We have been enjoying wine for a very long time, perhaps 9OOO years. Its sensual and spiritual enrichment of our lives was probably noted from the beginning. It seems, though, the emphasis has changed, now largely focusing on the health effects of moderate consumption, perhaps unfortunate, for,...
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LOOKING AHEAD…A NEW ERA for the BEER INDUSTRY

By Andy Crouch Craft beer has long been defined by change but the beer industry has never seen anything like the early days of the COVID-19 pandemic. Bars, restaurants, and other on-premise locations remain shuttered across most of the United States and throughout the commonwealth. Public officials are pleading with...
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CHENIN BLANC

By SANDY BLOCK,MW Among the first places I check on a restaurant wine list: where’s the Chenin Blanc? And, no, it’s not primarily because I don’t want to spend a lot of money, although that’s part of the equation. It’s more an acid test, no pun intended. If I’m seeing...
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A LOOK AT THE SELTZER SENSATION

By ANDY CROUCH Hard seltzer has taken the beer world by force. Not spirit or wine based but also not beer like in character, these flavored malt beverage (FMB) products—ranging from colorless and near flavorless in nature to cloyingly sweet and neon hued—have long existed around the periphery of the...
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ENDANGERED COCKTAIL OF THE MONTH-THE EMERALD COCKTAIL

By PINK LADY Here in Massachusetts, where 21.5% of the population claim Irish ancestry, St. Patrick’s Day is a month-long holiday. It is a bibulous moment to be sure, with many revelers reaching for anything green to wear, Guinness by the gallon, and as many green-hued libations and sweet treats...
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