Head bartender Brian Means' new cocktail menu at the Fifth Floor offers some interesting and elegant choices. The Commodore ($13, Clement Martinique Rhum, blackstrap gastrique, lime, ginger ale) comes with a separate spherized cocktail (saffron gin, Campari, lavender syrup, lemon) sprinkled ... More >>
Cold weather calls for fortification, of home and hearth, of self and soul. Or you could simply drink fortified wine. Some of the best known, and most seasonally-specific, fortified wines are the great Ports of Portugal. But there's a California equivalent: Quady Winery, which has been making sweet, ... More >>
Surely you can find something to do while the wine breathesA former Microsoft technology guy, Nathan Myhrvold, is all over the Internet this week with a video showing that he believes the best way to decant wine is to use a blender.
"Decanting is about doing two things," Myhrvold told Bloomb ... More >>
Muse: Apparently not playing the Rickshaw on Friday.
Those of you watching the lineup for this year's Outside Lands night shows may have noticed a little bit of interesting verbiage for Friday's bill at the Rickshaw Stop. The lineup is advertised as Vetiver, Extra Classic and "surprise specia ... More >>
Madeira was the wine of choice in North America from the 1700s through most of the 19th century. The reason was that it's indestructible: It was the only wine that actually got better in a stifling hot cargo hold. People paid extra for Madeira that had been around the world twice.
It's a fas ... More >>
Portugal may best be known as a producer of Port and Madeira, but it's a nation with a winemaking culture as diverse as it is old. Scores and scores of grape varieties, some grown few places else, occur throughout the nation, and Portugal's valleys, mountains, and plains are divided into prot ... More >>