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 »

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 »

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 »

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 »

Article by: Harvey Finkel - 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 west at age five, apparently willingly, first to Michigan, later to California. Although her family didn’t drink, food was important, and Merry took up [...] Read More »

Article by: Andy Crouch - 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 known Irish Red Ale, of which dozens of knock-offs have filled American tap handles and package store shelves since the beginning of the craft beer [...] Read More »

Article by: Piny Lady - COCKTALE As far as Irish whiskey cocktails are concerned, few spring to mind so easily as the Irish Coffee. It’s a delicious and warming treat when prepared correctly, but one that can go horribly awry in the wrong hands.For whatever reason, modern bartenders are often woefully uneducated about how to make an Irish Coffee. Here is a list of ingredients we have seen employed that a good Irish Coffee does not contain: [...] Read More »