Art of Power Dining
After having its ban officially lifted here in 2009, the controversial anise-flavoured spirit has found itself a dedicated home at Absinthe Artisan.
Thanks to high-tech cellars and a move towards organic farming, Jean-Guillaume Prats, chief executive officer of Cos d’Estournel, has been able to refine the quality of his wines from his top Second Growth winery.
If there is one brand that has helped to reverse China’s once sullied reputation as a wine producer, it’s Li Demei. epicure finds out how a Ningxia winery managed to bag top honours at last ...
Move over, speakeasy-style joints. Two new bars in New York show you can attract a serious drinking crowd with a single-minded focus on artisanal bitters and tequilas.
Maintaining its age old traditions of winemaking is what matters most to Pierre-Emmanuel Taittinger, president of Taittinger.
In 1998, divers discovered 2,000 bottles of the Heidsieck Monopole 1907 in the salvaged shipwreck of The Jonkoping, a Swedish shooner, sunk in the Baltic Sea in 1916.
It wouldn’t be far-fetched to say that Matt Gant aims to be the Quentin Tarantino of the Barossa wine industry. He shares how he is putting the fun back into grape appreciation.
With 53 different kinds of wines by the glass at The Tastings Room, guests will have a field day sampling and picking their favourite quaffs, instead of having to purchase them by the bottle first.
The junmai daiginjyo is touted to be Japan’s highest polished sake.
Steve Smith, the director of wine at Craggy Range winery, is out to show everyone that New Zealand’s grape portfolio is more than just its Sauvignon Blanc.