Drinking

1:36pm

Thu November 22, 2012
Europe

Burgundy's Yield Fails To Meet Grape Expectations

Originally published on Thu November 22, 2012 3:09 pm

Workers pick fruit Sept. 22 during the grape harvest at the Gevrey-Chambertin vineyard in France's Burgundy region. Bad weather has reduced the grape yield by as much as 70 percent in some vineyards.
Philippe Desmazes AFP/Getty Images

Neat rows of grapevines run down the slopes of the Cotes de Beaune, all the way to the gravel driveway at Chateau de Corton Andre. The castle's traditional Burgundy black-and-yellow-tiled roof glistens in the autumn sun.

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2:15pm

Fri November 16, 2012
The Salt

Beer, Wine And Spirits: When Counting Our Liquid Calories, Are We Honest?

Originally published on Fri November 16, 2012 6:07 pm

Not surprisingly, men like these guys cheering Sam Adams love beer. But more women than you might expect do too, according to a new study.
Sarah Conard AP

When it comes to tallying our liquid calories, we're not always so accurate. Does that tiny 5-ounce serving of wine really count as a glass of wine? (The answer is yes.)

So as the season of celebrations heats up, and holiday cheer is delivered in the form of bubbly, beer or booze, just how many calories are we consuming from alcohol on a random Tuesday night?

Almost as much as we get from soda, apparently — an average of about 100 calories a day. That may not sound like a lot, but it can add up.

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5:13am

Fri November 16, 2012
Asia

Sips And Dips: Spa Celebrates Beaujolais Noveau

Transcript

LINDA WERTHEIMER, HOST:

Good morning. I'm Linda Wertheimer. A Japanese spa resort made quite a splash yesterday in a pool spiked with Beaujolais Nouveau, the first vintage of the season from the famous French wine region. The fresh and fruity drink was released yesterday. The spa near Mt. Fuji celebrated with wine in glasses, as well: sips and dips for spa customers. The spa also promised beautiful, smooth skin. It's MORNING EDITION. Transcript provided by NPR, Copyright National Public Radio.

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8:19am

Wed November 14, 2012
The Salt

Raise A Toast To Building Better Beer Bubbles Through Chemistry

You'll be seeing more of this white foamy stuff on top of the beers of the future, thanks to a recent genetic discovery.
Enrico Boscariol iStockphoto

Scientists may have finally solved a problem that has plagued beer drinkers for ages: Insufficient foam resiliency.

As any beer drinker can tell you, a tall glass of lager without a white, foamy head on top just doesn't look right. And even if you start out with one, it can dissipate fast. And that's just sad.

Now, microbiologists have identified the specific gene in yeast responsible for a beer's head and they say this discovery can lead to stronger, longer lasting, more aesthetically pleasing foam on your favorite brews.

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1:29am

Thu November 8, 2012
The Salt

Americans Rediscover The Kick Of Hard Cider

Originally published on Thu November 8, 2012 2:52 pm

A growing number of U.S. consumers are finding much to enjoy in this fruity alcoholic beverage, driving an increase in cider sales. The Vermont Hard Cider Company now produces 70,000 cases of Woodchuck Hard Cider each week.
Ben Sarle Vermont Hard Cider Company

A couple hundred years ago. hard apple cider used to be the drink of choice for thirsty Americans. It was easy to make and easy to find. But as people moved into cities, and beer became more popular, cider fell out of fashion.

Now it's come roaring back. U.S. hard cider sales are up 65 percent over last year, and just about all the big beer companies sell it, as well as many artisan brewers. Finding cider at your local bar is often no longer a problem.

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