Drink Blog of the Day Archive
Welcome to the Featured Drink Blog of the Day Archive! Look for new drink blogs, get inspiration and learn all about various beverages in the process. Want to nominate a great drink blog to be featured? Contact us!
January 28, 2011
I was riffling through my wines today and spotted that I had left a few bottles of pink wine undrunk from the summer stash â€“ time to get cracking!
January 27, 2011
This is a beautiful blend from Antinoriâ€™s wine project in Puglia, cleverly named for the first two letters of the three red varieties: NEgromaro, PRimitivo and CAbernet Sauvignon. It displays tasty black fruit and good spice with moderate tannins. Itâ€™s eminently rinkable right now with all sort of foods. In other words, a fun and uncomplicated wine! Priced anywhere from $8-12, how can you go wrong?
January 26, 2011
Pale gold with an iridescent pink cast that reminds me of tourmeline. One hundred percent grenache blanc, it has the scent of new-mown hay, plus pineapple, citrus, and musk melon. As it warms in the glass, the wine opens into more lavish tropical fruitsâ€”guava and passionfruitâ€”but retains its fresh herbaceousness. Lush on the palate, with a velvety texture and flavors of green almond, honey, citrus, peach, and pineapple.
December 30, 2010
The "Bon Amigo" is my own drink, but don't let my last minute name fool you. This one has some thought behind it. It was inspired by Bryan Dayton, a local bartender who is the beverage director and part-owner of "Oak at Fourteenth" in Boulder, CO.
December 6, 2010
Do you have a favourite whisky and food pairing combination? Not really. I like to experiment. Once, I was walking on a beach on the northern shores of Islay. I picked a few mussels off the rocks, lit a driftwood fire and steamed the mussels with a nice dollop of Islay Single Malt whisky for a few minutes. Stunning: fresh, salty and sweet. Decadent!
December 5, 2010
With Christmas fast approaching and the decorations are going up, people are starting to consider (or panic!) about what presents they are going to buy.
December 4, 2010
In all seriousness, Iâ€™ve had this bottle sitting in my whisky cabinet for a good 2 years (or so) before I went ahead and opened it. It didnâ€™t stay there because I was planning on keeping it for whisky collecting purposes. No, it just so happened that I wanted to wait until the right time (whatever that would be) to open and enjoy it.
December 3, 2010
I had lunch with Dr. Bill Lumsden the day before WhiskyFest New York. Bill is the Head of Distilling and Whisky Creation for The Glenmorangie Company. That includes Ardbeg and Glenmorangie. I asked you what questions you would like me to ask Bill. Here they are, with his answers.
December 2, 2010
What are we going to do with all the foodies who click the link and show up here? Actually, theyâ€™re probably here right now, reading this! Okay, letâ€™s not panic. To start, we should show them that beer is just as nuanced as wine when it comes to food pairings. And that beer and whiskey make great ingredients for cooking. And that there are styles of beers and types of whiskeys that perhaps theyâ€™ve never heard of.
December 1, 2010
November is a good month for the world of Scotch whisky, thanks to a change in legal protection in one of its largest prospective markets. Scotch whisky as a product is to enjoy greater protection in the lucrative Chinese market after an agreement was reached between the UK and China this month.
November 30, 2010
Letâ€™s say I placed two glasses in front of you. In one glass I poured some vodka, and into the other some newly distilled whisky. Could you, without tasting, tell me which was which?
November 29, 2010
There has recently been some arguments on twitter and coffeed about the validity, relevance, importance and execution of weighing espresso shots. This arguing about accuracy and information has me wondering why there is so much resistance to measurement and why we as an industry are playing unnecessarily with variables?
November 28, 2010
The big thing that everyone's been talking about with the Strada is Pressure Profiling. Not just the manual pre-infusion that you can do on other machines, but actual control over the pressure during the whole extraction. So, for instance, you can ramp the pressure slowly up to 9 bars over 8 seconds and then decrease the pressure again towards the end. Or anything you can imagine.
November 27, 2010
Itâ€™s barely a stretch â€” a counter-stretch! â€” to say high-end coffee learns a lot from trending food movements. this blog wonders if itâ€™s not missing the cuttingest parts, though.
November 26, 2010
In October, baristas and coffee professionals from all over the world came to camp at the first ever BGA retreat, Camp Pull-A-Shot. Held at El Capitan Canyon just outside Santa Barbara, California, more than 110 people showed up to set the bar for what a BGA retreat could look like.
November 25, 2010
Because of our stay at the Ace Hotel in Portland and New York I had a very good look at Stumptown Coffee Roasters these days. You can see this as a review of this coffee company, but for me it's more like a market search and comments on how they work. This is all purely personal and discussable of course.
November 24, 2010
Everyone has heard of the classic McDonaldâ€™s Coffee Too Hot lawsuit, but what about those other coffee-related legal actions that have gone unnoticed and unmentioned? Itâ€™s with the utmost pride and pleasure we bring you this barristerâ€™s compendium of The Lesser Known Lawsuits in Coffee History.
November 23, 2010
The winners havenâ€™t been announced yet (January?) but if youâ€™re looking for some new coffees to try at home, this would be a good place to start!
November 22, 2010
Its no secret that our Pasadena Cafe has undertaken the serious task of creating a marriage of coffee, delicious and well presented food and beer and wine in such a manor as to shed light on the culinary possibilities and dynamic nature of our favorite beverage.
November 21, 2010
In a previous post, I neglected to mention one of the most charming things I discovered about coffee in Sweden, the tradition of fika. Fika is an afternoon coffee break, often with sweets and baked goods. It's similar to English tea time, but does not have such a formalized background. In fact "fika" can mean a break of any kind, or even a little date. But usually the term refers to a break in the afternoon for refreshment, the chief form of which is coffee.
November 20, 2010
I might as well get this out of the way - I am not happy to be attending a trade show out at the airport in the way off suburbs of Toronto. And I'm not enthusiastic about the attendance to take place at the Canadian Barista Championships.
November 19, 2010
Itâ€™s unreliable, unaccountable, frequently unattainable, and I love it so. It, in this case, is Yemen Mokha, the stuff of heirloom varietals grown in village gardens and courtyards and tiny greenspaces carved out of the walls and warrens of ancient Arabian cities like Sanaâ€™a and Ismaili, where folk have tread for more than two and a half millennia.
November 18, 2010
While we were at Coffee Fest Seattle, one of Italyâ€™s most famous coffee showsâ€”TriestEspressoâ€”was taking place on the other side of the world, in Trieste, Italy, to be exact. I was lucky enough to visit Trieste back in 2004 for the World Barista Championship, so I can testify that itâ€™s a pretty awesome place to experience specialty coffee, in any form, and has been for hundreds of years.
September 8, 2010
A little serious (with the seriousness of gin), but with enough fruity overtones to ensure no one gets ponderous in conversation or step, the AprÃ¨s Coup is easy enough to make on a whim but layered enough in flavor to support a whole party.