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LUXURY CHARDONNAY

by SANDY BLOCK, MW In times of crisis we tend to gravitate to what is reassuring and familiar. In wine terms, this means trusted brands and categories that need no elaborate introduction are favored over new discoveries. So, in our current circumstances, the fact that Chardonnay has not been considered...
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WHAT SHOULDN’T BE IN WINE

By HARVEY FINKEL, MD Last month in this space we considered the components of wine, essentially what should be in wine or could reasonably be expected to be found in wine. Today we’ll look at what should not be in wine, but sometimes is. Further detailed scientific data is being...
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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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