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Langres, a pasteurized, washed-rind cow’s milk cheese, boasts a natural occuring depression that perfectly cradles Champagne. |
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Best Buy |
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Yellow-gold in color, smile-inducing, perfumed aromas of orange blossom, golden apple, honeydew melon and white peach open on the nose. |
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A real kaleidoscope of a single malt, changing with every sip. The lightly smoky nose includes tinges of espresso and red fruit. |
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The palate carries a similar tack, pairing lemon peel with hints of yeast, as flashes of honeysuckle and apple add depth. |
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New drink ideas and trends-to-be are bubbling to the surface, including contrasts like happy hour on steroids and hyper luxury. |
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While the high-elevation American region isn’t a household name for wine, it is vying to compete on the international Pinot stage. |
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The top gins of the year highlight a distinct point of view, through wide-ranging botanicals and subtle flavors. |
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Sommeliers in micropolitan markets are building robust, destination-worthy wine programs (despite the logistical headaches). |
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For some bartenders, the quest to make the coldest martini requires a bit of machinery and lots of physics. |
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The customer is not always right, it turns out. Here’s how to get the wine you want without being a jerk. |
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Who says you can't have iced treats in winter? This grown-up Sno-Ball cocktail, bolstered with fortified wine, makes us think summertime thoughts. |
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