Savouring a bitter moment
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.
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.
London’s The Worship Street Whistling Shop pays homage to the city’s popular gin culture of the 1820s, reinventing cocktails from that era.
Having had success with French varietals, Sicily-based winemaker, Alessio Planeta, is revisiting the island’s vino past by focusing on native grapes and even reviving Julius Caesar’s favourite quaff.