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A Rabbi Walks Into a Bar — and Enforces the Law
Food, March 28

For Jews in Jerusalem and around the world who wonder whether their cocktail is kosher, Rabbi Shmouel Semelman is the go-to guy.

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First Glance at the New Bar in the Old Four Seasons Space
Food, March 27

The Bar, as it will be called when it opens this spring, will retain a midcentury spirit in design and drinks.

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Nebraska May Stanch One Town’s Flow of Beer to Its Vulnerable Neighbors
U.S., March 25

Whiteclay, with its little liquor stores, attracts American Indians from the dry reservation just across the South Dakota line. But a move is afoot to change that.

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12 Wine Grapes Worth Discovering
Food, March 24

Some of the greatest values in wine come from grapes that are little known or historically despised.

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‘Cork Dork’ Sniffs, Swills and Spits Through the World of Wine Experts
Books, March 22

A journalist sets her sights on becoming a sommelier, and learns that the training can be grueling for these “masochistic hedonists.”

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Ignore the Snobs, Drink the Cheap, Delicious Wine
Opinion, March 17

Flavor engineers are designing bottles to please consumers’ palates.

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One Wine Glass to Rule Them All
Food, March 16

A vast number of choices and contradictory advice can make buying a set baffling, but a few principles will help simplify the process.

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Médoc, From Grand Cru to Country Cooking
Travel, March 14

The region is known for its fine wines and chateaus (you can stay the night in one), but its earthy side offers its own pleasures (and no corkage fee).

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Do We Need to Give Up Alcohol to Lose Weight? Not Necessarily
Well, March 13

Alcohol remains one of the most controversial and confusing topics for people concerned about controlling their weight.

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In Paris, a Place for Coffee, Cocktails and Small Plates
Travel, March 10

At Bonhomie in the 10th Arrondissement, food and drinks are built around the pillars of the Mediterranean diet in a warm, inviting setting.

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Irish Whiskeys Rise Above the Annual Celebration
Food, March 9

Sales have soared over the last 15 years, and so has the level of quality for this distinctive spirit.

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Want to Pick Better Bottles? Repeat After Me: Wine Is Food
Food, March 6

Thinking about what you drink as carefully as you do about what you eat can lead to much better bottles on the table.

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A Sleek Tool for the Design-Minded Bartender
Food, March 6

This combination juicer and muddler from Alessi is a powerful cocktail-making companion.

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Neon-Blue Wine Gives Spanish Start-Up a Regulatory Headache
World, March 5

A company called Gïk said it was forced to remove “blue wine” from its labels and tweak its drink after being fined for violating wine regulations.

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Airlines Aim to Trick Your Taste Buds at 30,000 Feet
Business Day, March 1

A Hong Kong carrier has introduced a beer brewed to taste good at high altitudes, since noise, dry air and plastic cutlery affect our sense of taste.

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Cocktail Bartenders Reveal Where They Like to Drink
Food, February 28

You trust them with your cocktail, so why not take some travel advice from the new book “Where Bartenders Drink,” and follow them to their favorite off-hours bars.

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The Slow Rise of Craft Cocktails in Paris
T Magazine, February 28

Do the French actually drink Cognac? (No.) And when did they begin ordering artisanal drinks over wine?