By Rick Lyke
Published September 2013, Volume 34, Number 4
California earned its place on the world wine stage at the Judgment of Paris in 1976 when, in a blind tasting, French judges selected both a Californian white and a red over wines from their country. Not only was this a major hit to the French psyche, it also signaled to the world that Americans could make great wine.
In the nearly four decades since, wines from other states have garnered medals at major competitions and praise from wine critics. Washington syrah, Oregon pinot noir and New York riesling are generally recognized as world-class varietals. The U.S. is now the fourth-leading wine-producing country in the world, behind France, Italy and Spain. California is still top dog—making 89 percent of the wine produced in the United States—but states from Texas to Ohio are increasing production. All 50 states now have commercial wineries. Like the craft brewing movement, local wine is now easier to find in the United States than at any time since Prohibition.
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By Rick Lyke
Published July 2013, Volume 34, Number 3
A pool cocktail should provide refreshment from the sun's heat and help set the mood for maximum relaxation.
It is that time of year. The days are longer. Temperatures are rising and the humidity sticks to your skin. Mercifully, the pool is open. And the blender is working overtime.
Just like my beer-ordering habits, the cocktails I consume change from season to season. When summer rolls around, tropical cocktails, blender drinks and fresh fruit concoctions rule the day. While a winter cocktail should be designed to ward off the chill, a pool cocktail has to provide refreshment from the sun’s heat and help set the mood for maximum relaxation.
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By Rick Lyke
Published March 2013, Volume 34, Number 1
This column has always assumed that lovers of great beer stray on occasion. It doesn’t mean we love beer less. If you are feeling a bit guilty about stepping out on beer, open your beer fridge and say these six words: “It’s not you, beer; it’s me.”
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By Rick Lyke
Published May 2013, Volume 34, Number 2
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.
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By Rick Lyke
Published January 2013, Volume 33, Number 6
Rum is a tropical spirit that conjures up white sand beaches, salty ocean breezes and cocktails with names that sound as if they were created by Isaac, the bartender on the Love Boat.
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By Rick Lyke
Published September 2012, Volume 33, Number 4
While the transformation of beer in the last three decades to a craft product that is respectable in the finest restaurants is impressive, the shift taking place around Tequila is nothing short of amazing.
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