imbibe March-April 2017 news

Wine

Putting the Beau in Beaujolais: Tasting the 2015 vintage

After a string of difficult vintages, there’s real excitement in Beaujolais about the 2015s.

Wine

Green Machine: Sauvignon Blanc

Sauvignon Blanc is one of the restaurant world’s most bankable wine styles.

Wine

Changing colours: Vinho Verde

Once defined by its light and spritzy green wines, Vinho Verde has undergone something of a ripeness revolution.

Spirits & Cocktails

NAS Superstars: Tasting no-age-statement whisky

Think that a scotch whisky needs an age-statement to be any good? Think again.

Mixers & More

Renewable energy: The new wave of energy serves

If you think that all energy drinks are a cred-free abomination of sugar and caffeine then you might need to reconsider.

Wine

The value of booze: Hamish Anderson

With drink shouldering ever-more of the on-trade’s profit burden, the issue of ‘value’ in booze is becoming increasingly complexWhen I travel to Tate

News

That sinking feeling: Have we reached Peak Restaurant?

With rising costs, economic uncertainty and more eateries competing for less consumer spend, 2017 is looking like the end of the glory years.

Spirits & Cocktails

Rice for life: The rise of rice in drinks

The likes of saké and horchata are well-known to most bartenders. But there’s a growing trend to work with rice to add flavour and texture as well.

Mixers & More

Renewable energy: The new wave of energy serves

If you think that all energy drinks are a cred-free abomination of sugar and caffeine then you might need to reconsider.

Wine

The value of booze: Hamish Anderson

With drink shouldering ever-more of the on-trade’s profit burden, the issue of ‘value’ in booze is becoming increasingly complexWhen I travel to Tate

News

That sinking feeling: Have we reached Peak Restaurant?

With rising costs, economic uncertainty and more eateries competing for less consumer spend, 2017 is looking like the end of the glory years.

Spirits & Cocktails

Rice for life: The rise of rice in drinks

The likes of saké and horchata are well-known to most bartenders. But there’s a growing trend to work with rice to add flavour and texture as well.

Mixers & More

Sugar and mixers: Michael Butt on the Sugar Tax

The move away from sugar is having a positive effect on the world of mixersSugar is not bad. But too much sugar is.

Beer & Cider

Wizard of the West: Tom Oliver

He’s the Godfather of Cider; an ex-roadie who made a dying category hip; a doyen of minimal intervention; and a rescuer of obscure varieties.

Mixers & More

Sugar and mixers: Michael Butt on the Sugar Tax

The move away from sugar is having a positive effect on the world of mixersSugar is not bad. But too much sugar is.

Beer & Cider

Wizard of the West: Tom Oliver

He’s the Godfather of Cider; an ex-roadie who made a dying category hip; a doyen of minimal intervention; and a rescuer of obscure varieties.