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      Love Letter to a Volcano-with White Wine

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      Startlingly Vivid Prosecco-and More-from this Castle Winery in Italy

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      Villa San Juliette Crafts Fine Wine in Paso Robles

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      Twelve O’Five Four Finger Rye Whiskey

      David Honig
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      Wohlfert Distilling Craft Spirits Ride on Prohibition Heritage

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      Why Low-Alcoholic Wine May Be Increasing & An Adult Beverage Option; Even No-Alc can be Tasty

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      Milwaukee’s Bitter Brews: A Cocktail Tour

      W. Blake Gray
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      Enjoy Cancun-adjacent Isla Mujeres at Coco B Villas

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      Wine Country Hospitality in Amador County

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      Enjoy Cancun-adjacent Isla Mujeres at Coco B Villas

      Deborah Grossman
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      Montréal Chefs Star in the Culinary World

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      Barbara Barrielle
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    What We’re Drinking – Rodney Strong Cabernet Sauvignon

    David Honig
    Wine Reviews
    1 min read
    Black fruit and vanilla come through on the nose. The palate offers up black currant, vanilla, and hints of brown sugar. Tannins are fine and dusty. This is a pleasant quaff that would pair beautifully with a blue cheese burger. Recommended. 87 points. DBH WHO: Rodney Strong WHAT: Cabernet Sauvignon WHEN: 2013

    What We’re Drinking – Dry Creek Vineyard “Heritage Vines”

    David Honig
    Wine Reviews
    1 min read
    Big red fruits come flying out of the glass on the nose. Black cherries, raspberry, and brambles fill the palate, and hints of coffee show on the mid-palate. Fruit lingers on the finish. This is a big mouthful of wine that calls for a big mouthful of steak to go

    What We’re Drinking – Dutton Goldfield “Redwood Ridge” Pinot Noir

    David Honig
    Wine Reviews
    1 min read
    Sweet cherry and strawberry, red licorice, and rose petals all come through on the nose. A whole fruit bowl of red berries roll across the palate, from sweet strawberry to tart raspberries. Freshly-turned earth, red licorice, hints of vanilla, and even a closing touch of saline, all add to the

    What We’re Drinking – MacMurray Estate Vineyards Pinot Noir

    David Honig
    Wine Reviews
    1 min read
    Bing cherry and sweet strawberry, with hints of leafy herbs, come through on the nose. On the palate, rich red fruit flavors, primarily raspberry and cherry, lead, followed by cinnamon, and a touch of birch. Food friendly and fruit forward, with a lovely mouth-feel, this is a very pretty glass

    What We’re Drinking – Ridge Zinfandel 2015

    David Honig
    Wine Reviews
    1 min read
    Really terrific blackberry and blueberry flavors waft up on the nose. Rich blackberry and boysenberry are joined by just enough tart raspberry to give a backbone. Hint of cinnamon, nutmeg, and black pepper roll through the mid-palate. This a delightful and complex wine, fruit forward and spice back. Pair it

    What We’re Drinking – Cameron Hughes Lot 539 Pinot noir

    David Honig
    Wine Reviews
    1 min read
    Aromas of cherries and strawberry pie waft up on the nose. The palate offers up sweet red fruit, Bing cherries and ripe strawberrries, with hints of marjoram and sage and a sense of freshly-turned earth. This is a $30 Pinot in a $13 bottle. Drink with lamb chops. Recommended. 89

    How to Nudge Your Family into Drinking Better Wine at Thanksgiving

    W. Blake Gray
    Features
    4 min read
    This is going to be a challenging Thanksgiving. Very few families will not be politically divided. Somehow we must come together and eat turkey without shooting at each other. Wine can help. It is a great unifier. Unlike beer and whiskey, wine consumption in the U.S. is split nearly 50-50

    What We’re Drinking – Casa Silva Los Lingues Vineyard Carmenere 2015

    David Honig
    Wine Reviews
    1 min read
    The color is a dark purple/red, nearly black at the center. The nose is loaded with espresso grounds and unsweetened chocolate. On the palate, black raspberries, espresso grounds, and unsweetened chocolate explode on the palate. Just the tiniest hints of green pepper announce “Chile,” but not enough to detract from
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    NEW BOOKS IN REVIEW


    Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira and Marsala
    by Becky Sue Epstein

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