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George Saintsbury, an English literary critic, journalist and avid wine connoisseur, championed drinking for health long before any red wine study was released. Just after the turn of the twentieth century, he wrote,“All alcoholic drinks, rightly used, are good for body and soul alike, but as a restorative of both... Read More

Much in the news media lately have been dire warnings about childhood obesity and high cholesterol, both significant risk factors for cardiovascular and other diseases that lead to early disability and death. We have known since the studies of soldiers during the Korean War that atherosclerosis, the disease process that... Read More

ERIC BROEGE • 44 • Owner, Buyer • Vintages, West Concord and Belmont Still a painter and musician, Eric Broege is today a discerning buyer for his two small shops, one in formerly dry Belmont Center.  Eric defends his passion for individualistic wines of distinctive terroirs (mainly in Italy, Spain,... Read More

Burgundy is the hardest wine. The effort to understand it, however, can be more than worthwhile, for it can be the most ethereal of wines. The effort requires concentration and firsthand application. As I previous quoted in these pages, in February 2OO7, “buying Burgundy is not a spectator sport, but... Read More

It was the best of deals.It was the worst of deals. Call it what you may. But whether you like the idea or not, the acquisition of Anheuser-Busch by Brazilian/Belgian brewer InBev is the kind of grand combination that changes how markets proceed and do business. It is the kind... Read More

For many brandy “heroes” Cognac is the ultimate brandy.  It’s a drink that has been favored and loved over the centuries by kings, emperors (Napoleon, for one) and European aristocrats.  The image in some parts of the culture is the good life, including hip-hopping around the urban jungle at night,... Read More

That’s a pretty lofty assertion for the Master Distiller of the generously decorated Buffalo Trace distillery to make. These days, most of the bourbons and ryes they produce are so sought after by so many that they’re on allocation – if there’s even any mature enough for the market. Creating... Read More

“It’s the drying smell on Tuesday,” said Obie Kemper matter-of-factly. Obie, who several at the distillery refer to as “the warehouse guy”, is about as much of a fixture at Buffalo Trace as the mash tuns. He’s been working there for 4O years, beginning almost straight out of high school.... Read More

Austrians, however, have totally renovated and moved forward their wine industry, from the low-cost-driven sweet wine industry that prevailed in the 197Os and early 198Os to the dry, mid-priced wines that characterize today’s industry. The pivot point for this change was 1985 when unethical producers adulterated wine with di-ethylene glycol.... Read More