Alcohol stories of 2008
- 1
With idiosyncratic vintners and their experimental methods, the region is getting hotter by the minute.
- 2
Hundreds of choices, tastings geared to the connoiseur -- in L.A., vino is making room for añejo.
- 3
Finicky grapes? ‘Nutty’ winery practices? Winemakers with a mission make some great value-priced Pinots.
- 4
The small brewery movement is young in Japan, and its distinctive bottlings are worth seeking out.
- 5
Perfect conditions in 2006 mean now is the time to discover the yin and yang of this vibrant white wine.
- 6
Some bottlings we’re seeing now are so good, you wouldn’t dare hide them in a Bellini.
- 7
Clubs, websites and blogs are springing up as enthusiasts experiment with new brews and share what they’ve learned along the way.
- 8
San Diego’s Ballast Point is among a handful of breweries crafting whiskey, rum and other concoctions. ‘It’s really a form of advanced brewing,’ says one enthusiast.
- 9
Chefs and bartenders are getting into the festive spirit of the classic South American drinks with fresh ingredients that pack a fruity, fragrant panache.
- 10
With a slightly spicy kick and fresh, floral tastes, these drinks will awaken the palate of an L.A. that’s ready for fall.
- 11
With teasing humor and a strong background in science, the Englishman makes the case for beer’s equal standing alongside wine.
- 12
At last, American pubs and breweries are taking note of this delicate, light-bodied brew long favored in the ancient city of Cologne.
- 13
The latest batch of artisanal gins, vodkas and whiskeys can spice up a lackluster liquor cabinet and make for a smart holiday gathering.
- 14
Apples and pears are transformed into sublime, complex alcoholic beverages.
- 15
Offer your guests a half-dozen bottles with distinctive flavors and let them decide the compatibility of different wines with different dishes.
- 16
You’ll be prepared for any last-minute entertaining when you buy more than one bottle of good-quality, affordable wine.
- 17
Let’s agree to set aside the grim recessionary landscape for the moment: The time has come for bubbles.
- 18
These distinctive modern wines made from ancient grape varieties are now more widely available in the U.S.
- 19
The herbal scents and clean tastes of Sauvignon Blancs and other whites are a welcome addition to the season’s fare.
- 20
Warmer weather has put the crisp white on a ripe new path.
- 21
There are great wines for every Thanksgiving dinner, potlucks included. Match the mood, and guests will forgive the driest of turkeys.
- 22
Restaurants can be great places to explore vintages, thanks to proprietors’ expertise, passion and respect for customers’ budgets.
