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04.2013

Massachusetts Beverage Business

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archivedfeaturedarticles

CAVA from CODORNÍU

Article by: Harvey Finkel - A considerable proportion of the world’s high-quality, traditional Champagne-method bubblies are made in Spain, where, if they conform to geographical, viticultural and vinification regulations, they are called Cava, a term derived from “cave”. Cava is generally well priced, and encompasses a wide range of quality. The US imports close to 2O million bottles per year. Codorníu, a Cava pioneer from the start, is one of the leading producers. I was pleased to renew my acquaintance [...] Read More »

THE TEQUILA SUNRISE

Article by: Pink Lady - While tequila is beloved by the LUPEC ladies, it isn’t a spirit that saw play pre-Prohibition.  One cocktail that came to be not before but because of the Noble Experiment is the Tequila Sunrise.With stateside boozing illegal, where else were wealthy and fashionable Angelenos and Hollywood stars to booze and gamble?  Many scooted down to Mexico.  Tijuana’s Agua Caliente casino, resort and race track was a popular hang, replete with a good restaurant [...] Read More »

A DRINK WITH . . . MISTY KALKOFEN and PATRICK SULLIVAN

Article by: Brandy Rand - A DRINK WITH . . . MISTY KALKOFEN + PATRICK SULLIVANBRICK & MORTARTo most of us familiar with the cocktail landscape, Misty Kalkofen and Patrick Sullivan need no introduction.  Between the two of them, they’ve logged in 36 years of hospitality, weaving in and out of beloved institutions across Boston and Cambridge.  The dynamic duo first joined forces at the B-Side Lounge, known for being at the forefront of the cocktail revolution.  Lucky [...] Read More »

RED WINE LOWERS RED MEAT’S RISKS

Article by: HARVEY FINKEL, MD - Current research appears to confirm, and in part explain, some of red wine’s cardiovascular benefits, especially vis-à-vis eating enjoyably.  Work done in Jerusalem at Hebrew University’s Institute of Drug Research demonstrated that components of red wine, perhaps antioxidant polyphenols, vastly reduce the formation of a toxic cholesterol-altering compound following a meat meal.  Let’s first review what usually happens after we enjoy the flesh of various four-footed and winged creatures.Meats contain abundant cholesterol and [...] Read More »

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