T/drink

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The Fifth Question This Passover: Where Is the Natural Wine?
Opinion, Today

My quest for a kosher bottle with only one ingredient: grapes.

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12 Wines Under $12: How Low Can You Go and Still Find Values?
Food, Yesterday

The quest for exciting bottles gets trickier as the price drops. But you can still find some gems with a $12 limit.

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This Brandy Soars
Food, April 15

Hangar 1 has ventured beyond just vodka distilling with a brandy named for a classic airplane.

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Learn More About Mezcal
Food, April 15

The Heritage Radio Network is sponsoring a talk in Brooklyn about the Mexican spirit.

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To Find the Best of Languedoc, Follow the Producer
Food, April 11

The region has always been puzzling to consumers. But as has happened worldwide, the wines are getting fresher and better, if you find the right winemaker.

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A Night at the Museum With Beer and Skulls
New York, April 10

For two researchers at the American Museum of Natural History, closing time means the start of an anthropological happy hour that has yielded 10 books and scores of scientific articles and papers.

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Carrot Cocktails for the Easter Bunny
Food, April 8

David Burke Tavern’s What’s Up Doc drink is a festive, and potent, holiday cocktail.

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Chinese Settle Into French Vineyards. But Château Imperial Rabbit?
World, April 6

Renamed estates stir consternation among tradition-bound French. Rabbits are hunted in the Bordeaux, they note, and there are no “Tibetan Antelopes.”

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Shaken? Stirred? Sorry, Your Martini Has Already Been Mixed
Food, April 4

In the quest for efficiency, craft bartenders are premixing drinks and keeping them in the freezer, ready to pour. Not everyone is thrilled.

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The Big Reverb of Australia’s Lo-Fi Wine Movement
Food, April 4

Whether called natural or lo-fi, these winemakers are part of a global crusade to reject conventional thinking and raise important questions.

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Attend the Staff Wine Lesson
Food, April 1

At Charlie Bird restaurant in SoHo, the public is invited to join the staff as the wine director introduces three wines.

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From Drinking Vinegar to Cordial
Food, April 1

Andy Ricker has reformulated his Som line of vinegars, reimagining them as cordials to mix with seltzer or a cocktail.

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French Raise a Glass to a Health Warning About Too Much Wine
World, March 28

“For your health, it’s maximum two glasses a day, and not every day,” the health agency said. France’s response? Deafening silence.

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Mercurey: Exploring Burgundy’s Periphery for Accessible Reds
Food, March 28

Burgundy is currently the most important wine region in the world for understanding how people think about wine. Its red wines are also delicious.

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When Simplicity Can Be a Winemaking Virtue
Food, March 28

Though these bottles are made in large quantities, the straightforward winemaking achieves a welcome sense of honesty in the glass.

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Bourbon With a Japanese Touch
Food, March 25

Legent is a new bourbon born in Kentucky but blended by a Japanese master.

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Picking Up On
Crosswords & Games, March 22

Don’t be destroyed (or stonewashed) by this David Steinberg puzzle.

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Australian Wine Today: Fresh, Crunchy and ‘Smashable’
Food, March 21

You can still find the inky blockbusters of 15 years ago, but much as America’s wine industry has reoriented toward balance, so has Australia’s.