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05.2012

Massachusetts Beverage Business

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archivedFeaturedArticles

Zind-Humbrecht

Article by: Sandy Block, MW - It’s amazing how unknown the wines of Alsace remain throughout the United States.  Of all of France’s classic districts, these cool climate northern wines are among the most consistent in quality, especially in the context of their compatibility with seafood.  They’re also remarkably easy to understand because, unlike most French wines, Alsatian labels rely primarily on varietal identification rather than geographical place names.  The region’s stellar reputation, built on dry white wines, relates directly to [...] Read More »

Profile: Michael Gillen

Article by: Fred Bouchard - MICHAEL GILLEN63 • Wine Buyer/Wine DirectorBusa Wine & Spirits, SalemTHERE’S A PATTERN, a ring to this series of once-well-known restaurants for Greater Boston wine-lovers.  Michael Gillen, the man behind that name, is still a hardworking, forthright, practical guy.  Passionate about wine.  Devoted Francophile, now with family connections.  Funny, quick, good host.  Opinionated, crusty, down-to-earth.  Wine in his blood.  Always his mantra has been ‘food for wine’ and now ‘wine for food’.  [...] Read More »

HOW RESVERATROL WORKS

Article by: Harvey Finkel. MD - Scientific evidence has been accruing for nearly half a century supporting the healthfulness of wine in moderate doses. Initially, population (epidemiologic) studies endorsed folk experience. Then ethyl alcohol, contained in common with other beverages, was deemed to supply a major share of the health benefits. But both strengthening some of alcohol’s salutary effects and providing others particularly their own, polyphenolic compounds, many of them antioxidants, derived chiefly from grape skins, have been the focus of [...] Read More »

ENDANGERED COCKTAIL OF THE MONTH - THE REAL DRY MARTINI

Article by: Pink Lady - Since the late ’9Os “martinis” have been all the rage.  Dirty Martini, Apple-tini, Choco-tini, Pomegranate-tini – this trend of mixing up a beverage and slapping “tini” on its suffix is the reason a proper martini is one of the most endangered cocktails of all.  For the uninitiated, the earliest recipes for martinis call for gin – not vodka or Sour Apple Schnapps or Pomegrante liqueur, etc. – and a fairly heavy measure of [...] Read More »

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