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!
February 16, 2011
The Mauritson 2009 Dry Creek Valley Sauvignon Blanc was produced from fruit sourced at a couple of vineyards. 95% comes from their Estate Hardie Ranch Vineyard, and the balance (5%), from the Coleman-Young Vineyard.
February 15, 2011
You don't have to be a Dodgers fan to love the wines from southern California. This state may be divided by sports loyalties, but we all love a great wine. I have a couple of SoCal stories in other places today that I want to highlight.
February 14, 2011
As with most whisky websites, if you visit the site of Hankey Bannister you can read all about the heritage of this blended scotch whisky. Somewhat curious is that the accounting of said heritage seems to have been written in the first person by Mr. Hankey himself, a self-described â€œman about townâ€ who probably died sometime in the late 18th or early 19th C after founding Hanky Bannister with Hugh Bannister in 1757.
February 13, 2011
Now that Super Bowl Sunday is history, itâ€™s time for us to move on to another sports event. Here in Los Angeles, that means the LA Marathon. This yearâ€™s marathon takes on special meaning to us.
February 12, 2011
I want to talk for a moment about Zinfandel. And White Zinfandel. No, my little wine babies, Zinfandel and White Zinfandel are NOT the same thing, although they're both made from the same vitis vinifera.
February 11, 2011
Vermouth is a fortified wine flavored with herbs and spices. Some varieties are sweetened, and others are dry, which tend to be bitter. Honestly this is the largest amount of vermouth I have ever encountered in a drink, as it is usually used as an agent in mixed drinks to reduce the alcohol by volume and provide an herbal flavor.
February 10, 2011
Thereâ€™s a constant stream of superb old whiskies coming out of Germany these days, how do they do that? Today itâ€™s an old Glen Keith that weâ€™ll oppose to an older bottling of a 1963 by G&M (those came at many different ages, 13, 15, 17, 19â€¦)
February 9, 2011
We asked a few well-known spirits/drinks writers to come up with delicious wintry cocktails using our 8 year old blended whisky, and our new cask-aged whisky bitters.
February 8, 2011
This beautiful bottle pours out a perfectly lovely measure of the water of life. Knowing its provenance perhaps predisposes me to think that the nose is quintessentially Irish: sweet, grassy, even upturned and freckled. D
February 5, 2011
Jim Murrayâ€™s 2008 World Whisky of the Year! Ardbeg 10 years old was the first bottle from the distillery to be released non chill-filtered. It is a real paradigm of what a peaty whisky must be like.
February 4, 2011
So, a beer review on a whisky blog? yes! Why not? Iâ€™ve seen some reviews on other whisky sites, and whisky and beer are close, right? This Beer however is even closer to whisky than most beers are. Why you ask? Well, itâ€™s aged in casks which held Highland Park 12 whiskyâ€¦ How cool is that?
February 2, 2011
The start of 2011 hasn't been optimal from a whisky drinking perspective for me. Flu, colds, coughs, soaring head and sleepy days. Time to catch up, and I thought going through a few dregs of Bunnahabhains that has been restless on my shelves for quite a bit might be good for me.
February 1, 2011
I am always on the look-out for a low priced blend that delivers good value for my hard earned cash. With inflation and rising taxes eroding my purchasing power, I really have to have some reasonably priced spirits.
January 30, 2011
We love alternatives to glass bottles for ever-so-many reasons, and we thrill to learn of any new wines so packaged. Some such products reviewed in the past have disappointed, while we have raved about others.
January 29, 2011
If time travel were possible, and we could deposit ourselves at the dinner table of one of the Founding Fathers, weâ€™d surely be drinking Madeira. Madeira was the King of Wines, enjoyed not only before and after dinner, but throughout the meal.
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.