Wine lists used to be fairly predictable. A few sparkling wines, some chardonnay, perhaps one or two other whites, then a bunch of reds. Cabernet Sauvignon. Merlot. Pinot Noir. Syrah. Zinfandel. Bordeaux. Chianti. With a little luck even a brunello, a tempranillo or a malbec.
Beyond Beer - Full Pints May 1, 2013 - Rick Lyke
Full Pints - It's My Round November 1, 2012 - Charles Finkel
“Why did you switch from wine to beer?” “I graduated!” always gets a laugh. Though I’ve been commercially close to Gambrinus far longer that I was to Bacchus, I have never lost my taste for wine. Neither tipple is nobler than the other, though beer snobs pale in comparison to wine snobs. Over the years... View Article
Appreciation - Full Pints - Live Beer May 1, 2008 - Marnie Olds
This feature couldn’t have been written 25 years ago. The idea that beer should be taken seriously as a partner for fine food—that beer might be wine’s peer when we search for a compatible beverage for the table—would have provoked dismissive chuckles from wine aficionados, and it wouldn’t have occurred to beer people at all.
Beer Enthusiast - Full Pints May 1, 2004 - Fred Eckhardt
The Food Network got energetic in January. A TV special, “Top Five Food Fads,” carried off the idea that beer is up to something entirely new. Gimme a break! Fad, according to my dictionary, is “a practice or interest followed for a time with exaggerated zeal—Craze.” I suppose I shouldn’t complain; they actually did a... View Article