Where I grew up the beer was warm and the landlord cold. The beer was also flat and very bitter, in itself a control on binge drinking until I discovered lager. Journalists can’t resist boozy stories and the New York Times crawls around Oxford’s pubs (Cambridge’s are just as sordid) while Book Forum stumbles through… Read more »
Posts Categorized: Drinks & bars
Is wine blogging good for wine?
WIne blogging takes a backseat to food. But still it attracts the usual debate and criticism. A Wine and Spirit investigation tackles the subject: “… is blogging good for wine? The blogosphere seems to be at a crossroads, with an investigation by W&S revealing it is coming under increasing commercial pressures that threaten its very… Read more »
Glass half empty as pub chains fail after smoking bans
More than a few people are surprised at the silly millions pubs are selling for. But could it be that they are overpriced now with interest rates peaking at over 9 per cent? Already the smoking ban is taking it’s toll – recently The Gin Palace’s Vernon Chalker said his takings dropped over 20 per… Read more »
The green beer that isn’t and the goat that is
Mountain Goat has established an enviable reputation for being green. Staff are incentivised to cycle to work. There are solar panels on the roof. Oh, and the beer is pretty good too. It must be irksome when brewing giant Fosters comes along with Cascade Green, as reported in The Age by beer writer Willie Simpson:… Read more »
Expensive wine tastes better cheap wine – official
Expensive wine does taste better than cheap and don’t let anybody tell you otherwise. From Underexposed. The only trouble with wine is the smoke and mirrors in the marketing. Is an expensive wine really that much better than a cheap wine? Surely the differences in the yields of grapes and production can’t make that much… Read more »
One river three regions, pick Chinon now
The Loire is three regions for wine – Muscadet, Savennières and Chinon. Each expresses its own character from its distinctive terroir. In Chinon the reds are made mostly from cabernet franc although since the turn of the century up to 25 per cent of a blend can be Cabernet Sauvignon. According to Eric Assimov in… Read more »
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