How bars are using thermoses for warm cocktails this winter
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All about Speed Rack and what the founders have been doing since the pandemic
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A unique take on pairing Indian food and wine, with insight from experts
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The story of a successful pivot by a bartender into teaching classes and hosting events
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One small South Florida brewery is looking to push its way into the hard seltzer industry by making a craft version of the beverage.
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Author Jeanette Hurt shares five classic Wisconsin cocktails.
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Profiles of winemakers in Paso Robles
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A look at the cultural and spiritual influences in wines from New Zealand
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Bartenders and beekeepers share their best honey cocktails for Valentine’s Day
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All about furmint, the wine variety used in Tokaji, but for dry as well as sweet wines.
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The story of a sommelier’s experience during the harvest of 2020 in Walla Walla Washington.
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Recommendations from author Jennifer Billock on where to drink in Milwaukee.
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All about vegan wines
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Book review of Jeanette Hurt’s Wisconsin Cocktails book
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All about Sullivan Rutherford Estate wines and winemaker
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All about brut nature or zero dosage Champagnes
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All about the Caribbean drink sorrel, made from hibiscus.
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Recommended wine and spirits for the holidays
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Traditionally red wines from Bordeaux have required a lot of patience. Modern bottles are fruitier, less tannic and oaky and drinkable much sooner.
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Learn the ins and outs of mixing kosher cocktails from two kosher mixologists, Rabbi Leibel Khazanovich and Dammara Kovnats Hall.
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