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/26 Feb 2010
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Village Chablis

Based upon my recent assessments, wine from Chablis is as relevant to our market today as it’s ever been. Despite the Recession-fueled downturn in French imports overall and Burgundy in particular, village level Chablis remains viable at a relatively moderate cost and, perhaps more to the point, it provides an...
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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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/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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/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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/31 Dec 2009
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Endangered Cocktails: The Widows Kiss

COCKTALE The obscure cordial and liqueur bottles interspersed among the familiar spirits that line the back bar may be easily overlooked by most bar guests, but LUPEC Boston finds few bottles so intriguing.  Often steeped in history and tradition, many of these strange potions play an important supporting role in...
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