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03.2010

Massachusetts Beverage Business

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archivedfeaturedarticles

Irish Whiskey

Article by: Lew Bryson - It is said, in bittersweet fun, that God gave the Irish whiskey so they wouldn’t take over the world.  Theologians will have to take another look at the whole omniscience concept, though: the way Irish whiskey sales have been growing, the plan might just backfire.How much has Irish whiskey grown?  Well, I’m a big fan of craft beer, and its proponents have made much of saying it’s the fastest-growing category in alcohol beverages.  [...] Read More »

PROFILE: COREY BUNNEWITH

Article by: Liza Weisstuch - On a Sunday night in January, Corey Bunnewith explained his Vin Brulé. He developed the mulled spiced wine for the inaugural drink list at Coppa, the neighborhood Italian enoteca that James Beard Award-winning chef Ken Oringer opened with Jamie Bissonnette in Boston’s South End in December. He offered me the drink, freshly steamed. With language that blended logical, scientific precision and fanciful whimsy, he spoke of his elaborate mulled wine in the blow-by-blow fashion of [...] Read More »

WASHINGTON’S MERCER ESTATES

Article by: Harvey Finkel - Mercer Estates, in Prosser, is mainly the story of two families of farmers in southeastern Washington making wine from the grapes they grow. Three appellations are involved: the overarching Columbia Valley, Yakima Valley, Washington’s first recognized AVA, and Horse Heaven Hills, probably my favorite name among AVAs. (It was so named by a cowboy in early days, when the lush grass in the middle of the area was accessible only to the wild horses.) [...] Read More »

Village Chablis

Article by: Sandy Block, MW - 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 aromatic and flavor thrill that is totally unique. In other words, despite the ironic twist that some California producers continue to “borrow” the name, authentic [...] Read More »

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