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/26 Feb 2010
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Merry Edwards, The Queen of Pinot Noir

Her Majesty, the Queen of Pinot Noir, otherwise known as Merry Edwards, was born right here in Newton. I learned the story of how Merry got from eastern Massachusetts to be royalty in California’s Russian River Valley during a recent visit. Meredith Edwards, daughter of an MIT-educated engineer, was taken...
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/26 Feb 2010
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Irish Beer Today

Among everyday beer drinkers, the Republic of Ireland stands as one of the world’s great brewing nations. The land where velvety pints of Dublin Gold pour forth from countless taps in myriad quaint pubs, from Dublin to Kinsale to Sligo. The nation is also home to the slightly less well...
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/26 Feb 2010
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IRISH COFFEE

COCKTALE As far as Irish whiskey cocktails are concerned, few spring to mind so easily as the Irish Coffee. It’s a delicious and warming treat when prepared correctly, but one that can go horribly awry in the wrong hands. For whatever reason, modern bartenders are often woefully uneducated about how...
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/25 Jan 2010
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PROFILE: Chris Pedersen

CHRIS PEDERSEN – 49 Charles Street Liquors – Beacon Hill, Boston, MA Candid and casual, Texas-born Chris Pedersen arrived in Boston as a computer specialist, and turned a love for wine into his life’s work when he became manager at this venerable Beacon Hill shop.  He turned a faded business...
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/25 Jan 2010
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Australia’s Yarra Vally

Australia, a continent the size of the USA, seems to occupy a virtual space, not a real one, hulking at the fringes just as it appears on our world maps. Last February, we saw images of the devastating brush and grass fires that ravaged the Yarra Valley, one of Australia’s...
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/25 Jan 2010
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The Changing Face of the Beer Industry

Starting in earnest during the early years of the 198Os, few could have guessed just how much the complexion of the American beer industry would change. It’s moved from an era when a small handful of corporate brewers reigned supreme from coast to coast to a time when the plains...
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/25 Jan 2010
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Endangerer Cocktail: The Daiquiri

The Daiquiri COCKTALE With frozen, fruit-flavored versions a mainstay of the Island Oasis machine, the Daiquiri might not be the first drink that springs to mind when you think of endangered cocktails.  The original recipe for the drink – a simple mixture of rum, fresh lime juice and sugar –...
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/25 Jan 2010
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Rum

Somewhere, the ghosts of colonists are smiling.  The spirit that the New England settlers not only consumed by the punch bowl, but produced in great volumes and used as currency, is undergoing a major revival.  But this resurgent interest is hardly a rush for rum and colas or a nostalgia-driven...
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/31 Dec 2009
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Cordials and Liqueurs

While technically, both domestic and import numbers were collectively down this year, I’d be surprised if too much sleep was being lost over it.  Behind only vodka and rum, the Cordials+Liqueurs category continues to soar, thanks in part to consumers’ on-going passion for home mixing and the versatility the category...
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