Featured Articles

by HARVEY FINKEL, MD The health effects of drinking, intensively studied during the past 3O years, can be best summarized by the French paradox and the J-shaped curve. The former was named for the surprising low frequency of coronary disease among smoking, indolent Frenchmen, enjoying Camembert and foie gras, compared... Read More

by ANDY CROUCH Bell’s Brewery started from the humblest of origins, with a few hundred bucks provided by founder Larry Bell’s mother. With the money, he opened a homebrew supply store in 1983 called the Kalamazoo Brewing Supply Company. Two years later, he graduated to selling his own beer, starting... Read More

by HARVEY FINKEL Although Sangiovese is the signature wine of central Italy, and in its highest iterations almost thereto confined, it also makes its mark to the northeast in Emilia-Romagna: same grape variety, different clones, some similar wines. (Sangiovese also appears in respectable roles in the Marche and in Umbria.)... Read More

by PINK LADY Drinks like the Sloe Gin Fizz are why I got into this “endangered cocktail” game. If you’re looking for a great “did you know . . .” story to bore the vodka-soda crowd at the Fourth of July block party this month, this drink is for you.... Read More

by PINK LADY Prior to the pandemic, in the “before times”, I had the lucky privilege of escorting groups of Americans to Sorrento once a year. We stayed for a week in a former convent that is now a guest house carved into the cliffs above the Gulf of Naples.... Read More

by HARVEY FINKLE, MD A recent issue of the NEW YORK TIMES wasted a valuable half page (“The connection between cancer and having a drink,” by Anahad O’Connor, March 9, page D6) echoing ill-based alarms claiming that no quantity of alcohol can be safe to drink under any circumstance. Close... Read More

by KIRSTEN AMANN Today, the spritz is one of Italy’s greatest exports, an iconic drink in its homeland and one of the ten most ordered drinks in the United States. How did we get here, and more importantly, what can it do for us in Massachusetts? WATER INTO WINE In... Read More

by ANDY CROUCH As the United States begins to emerge from quarantine related to the coronavirus, beer industry stalwarts are busy discussing what the future will hold for the category. From board rooms to bar rooms across the country, everyone from chief executive officers to bar backs is wondering how... Read More

by PINK LADY Spring tends to come in fits and starts here in New England, but the best way to show mother nature we are ready for her is to get into the spirit with what’s in your cocktail glass. I am pleased to introduce one of the simplest ways... Read More

by HARVEY FINKEL During the forthcoming summer we shall be seeking wines that are white and light in body and alcohol, that evoke citrus, and that have preserved enlivening acidity, perhaps a bit of an added tingle too. In the last issue in this space we sampled Txakoli, which fulfilled... Read More