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  • Revisiting The Old-Fashioned with Tatoosh Bourbon

    Revisiting The Old-Fashioned with Tatoosh Bourbon

    During the stormy days at the start of the week, we had our eyes and buds set on the Old-Fashioned, a classic cocktail tradition that's typically made with bourbon.  On the hunt for Tatoosh, we combed a few joints to see exactly how some of the city's top tenders fashion this particular cocktail...

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  • A Conversation with Mauro Veglio of Annunziata

    A Conversation with Mauro Veglio of Annunziata

    "Rocche dell'Annuziata" "Ultimately, it was the collective, the collaboration that lifted Piemonte from the poverty it experienced in the 1950's and 60's," said Mauro Veglio.  And though Veglio has opted to make his wines without the help of a consultant, to avoid any chances of homogenizatio...

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  • Awaiting the Third Generation at Domaine Roger Perrin

    Awaiting the Third Generation at Domaine Roger Perrin

    Veronique Perrin is a life force that projects the energy of more lives than one.  Carrying forth the Perrin legacy and name, in 2010 Veronique abandoned the world as she knew it to devote herself wholly to Domaine Roger Perrin when her brother Luc passed away. As one star paves a path for anoth...

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  • Rosemary Cakebread of Gallica

    Rosemary Cakebread of Gallica

    "It's atypical of what's being done in California," said Rosemary Cakebread of her latest release from Gallica, 2011 'Suzuri Shake Ridge Ranch Red'.  "I prefer low alcohol wines from Côtes du Rhône and Côte Rôtie.  We struggle with an abundance of good weather.  There's a tendency in California ...

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  • Cellar Tasting Daumen and Vieille Julienne

    Cellar Tasting Daumen and Vieille Julienne

    On Tuesday, we waxed-poetic about the amazing Jean-Paul Daumen of Domaine de la Vieille Julienne, but what we didn't mention is his second line of wines, Daumen.  Aiming to capture the passion of his younger vine-growing peers, Jean-Paul decided to work with a select few organic growers, includi...

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  • Philosophizing the Vines at Domaine de la Vieille Julienne

    Philosophizing the Vines at Domaine de la Vieille Julienne

    "The most important part of my work is in the parcel.  If I find good blending in a parcel after harvest, then 80% of my work is done," said Jean-Paul Daumen of Domaine de la Vieille Julienne.  "If you go often to the parcel, you can feel the maturity.  I do the blending in my head, but you have...

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  • Dark Horse, A True Craft-Distillery

    Dark Horse, A True Craft-Distillery

     Patrick Garcia, Head Distiller at Dark Horse Distillery At the start of this month, GQ published an article that blows the lid off of the pot of  "conglomerate distilleries" that manufacture a large number of brands from "so-called craft distilleries".  In an age when "...about half of the r...

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  • Roundhouse Pumpkin King Cordial Arrives at Dick & Jane's

    Roundhouse Pumpkin King Cordial Arrives at Dick & Jane's

    Issac Flores at Dick & Jane's Bar Grown just five miles from the Roundhouse Distillery in Boulder, Colorado, the organic baby bear pie pumpkins that went into the inaugural release of Pumpkin King Cordial were harvested just two months ago in September.  Working with his Roundhouse Gin an...

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  • Introducing Goatboy Selections

    Introducing Goatboy Selections

    Gerald Oustric of Domaine Le Mazel (photo credit) “Natural wines were wild then,” said Byron Bates of Goatboy Selections.  “The highs were high, but there wasn’t much consistency.”   As the wine director at Amy Sacco’s Bette, Bates assembled a list of natural wines that led Eric Asimov to nam...

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  • Francois Mitjavile – St Emilion's French Kept Secret

    Francois Mitjavile – St Emilion's French Kept Secret

    Francois Mitjavile at Tertre Roteboeuf (Photo credit) Operating outside of the U.S. press for the past seven years, Francois Mitjavile severed his connection with Robert Parker in 2006.  Despite the 98 Parker points that he received for his 2005 vintage, Mitjavile, whose declassified Tertre R...

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