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Cursed by Cuteness: Champagne Splits Are Easy to Love, but Hard to Embrace

Cursed by Cuteness: Champagne Splits Are Easy to Love, but Hard to Embrace

“Everyone wants to talk about the big Ford truck,” Derrick Westbrook says. “No one wants to hear about your tiny hybrid.” Westbrook, a Chicago-based sommelier, is explaining why single-serve sparkling wine bottles don’t generate as much industry cred as magnums and other large-format vessels.

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Low- and No-Dosage Sparklers Appeal to Hardcore Wine Geeks and the Whole 30 Set

Low- and No-Dosage Sparklers Appeal to Hardcore Wine Geeks and the Whole 30 Set

“Sugar is like butter on meat,” Matteo Burani, export manager for Italy’s Gruppo Lunelli, says. He’s not talking about cooking, though; Burani is referring to the effect of dosage, or added sugar, in sparkling winemaking. Sugar might complement existing flavors, Burani says, but it can also mask what you’re tasting.

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Pink Gin Is Millennial Marketing at Its Best or Worst (You Decide)

Pink Gin Is Millennial Marketing at Its Best or Worst (You Decide)

There was a time, not too long ago, when gin was clear, unaged, and tasted mostly like juniper. Stroll into your local liquor store today, however, and you’re likely to find an assortment of aged gins, those swapping juniper for softer flavors, and, suddenly, pink gins. Yes, pink. These carefully crafted spirits have colors ranging […]

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Low-Proof Cocktails Are the Buzziest Way to Keep the Party Going

Low-Proof Cocktails Are the Buzziest Way to Keep the Party Going

The modern cocktail renaissance has resurrected scores of techniques, recipes, and ingredients. Rye, bourbon, and amari, not to mention Flips and Daiquiris, have made recent comebacks in cutting-edge cocktail bars nationwide. One of the most popular throwbacks is low-ABV, or low-alcohol-by-volume, drinks. If you’ve had an Aperol Spritz, or seen your friends Instagramming theirs, then […]

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British Columbia Is Suddenly Awash In Craft Spirits. That’s Not an Accident.

British Columbia Is Suddenly Awash In Craft Spirits. That’s Not an Accident.

When British Columbia-based Victoria Distillers launched in 2008, its founders could count their local competition on one hand. At the time, nearly all of Canada’s spirit production was dominated by powerhouses like Canadian Club, Crown Royal, and Seagram’s. “In the beginning, the price structure was prohibitive for small distilleries,” Peter Hunt, a molecular biologist turned […]

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A Vietnamese Restaurant in Queens Is Serving Some of NYC’s Most Creative Cocktails

A Vietnamese Restaurant in Queens Is Serving Some of NYC’s Most Creative Cocktails

Marmite is not for everyone. The dark, viscous sandwich spread made from excess brewers’ yeast has a cult following in its native Great Britain, but is often deemed too salty, pungent, or sour by those of us who didn’t grow up spreading it on toast each morning. Erich Hehn, the 36-year-old bartender at District Saigon […]

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How Craft Breweries From Allagash to Half Acre Find Inspiration for New Brews

How Craft Breweries From Allagash to Half Acre Find Inspiration for New Brews

Anyone who follows craft beer knows the drill. “NEW BEER ALERT!” your favorite brewery crows, announcing its latest offering via press release, Instagram post, or Facebook update. More and more, the announcements herald one of two types of beers: hazy IPAs, or a stout aged in some kind of barrel with whatever the brewery found […]

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