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I will soon be putting my money – or my earning of it – where my mouth is. Starting the end of July, I am going back to my roots and picking up my Tastevin with corkscrew in hand again.  An opportunity just too good to pass up has presented... Read More

Rich mahogany stretch of bar, Scatter of sawdust on the floor, Waiter, who asks you how you are- Happier man than you were before. You entered the old familiar door. Enisled at last! Disaster, strife? The world is still as it was of yore: A seidel of dark on the... Read More

It is among the most underappreciated wines on the market. In a world where wines are starting to taste more and more alike regardless of origin, it’s certainly unique. If you appreciate the style, which I happen to, there’s nowhere else other than the Pays Nantais on the cool western... Read More

Eating and drinking the products of one’s own region is an emerging and burgeoning movement across the country. It is also a healthy notion, for knowing the source of what we consume must lead to more intelligent, tasty and wholesome purchasing by consumers and the production of higher quality products.... Read More

A little over a year ago, wine journalist/consultant and 2O-plus year industry veteran Jonathon Alsop founded Boston’s first-ever wine school (called, fittingly, the Boston Wine School), which he defines as a “snob free zone” for curious consumers and enthusiastic aficionados who want to boost their knowledge by attending casual, fun... Read More

The scientific process is the opposite of dogma. Continual reexamination and correction are expected, desired. Restudying questions by other hands often refines, improves precision, but seldom leads to upheaval of what are accepted as basic general truths. We shall herein consider three recent examples of medical science corrigenda. They might... Read More

But he does like -make that ‘love’-high quality, super-fresh craft brews. That passion has driven him to short-list only what he (and his hand-picked staff) deem the finest and freshest of craft brews. That craving for the fresh taste of hops and malt makes him chuck the contents of any... Read More

A number of recent articles have been swimming around in my mind to develop into this one. The first was from a great new magazine called sommelier journal. If you are on-premise, I would recommend you take a look at it. The article discussed how the modern sommelier is the... Read More

You may have figured out by now that I don’t live in Massachusetts.I live near Philly, and look longingly northward.I did live in New England back in the late 198Os,and even then I had two beer rituals that a year was just not complete without.One was driving up to White... Read More