Slashfoodhttp://www.slashfood.comSlashfoodhttp://www.slashfood.com/media/feedlogo.gifSlashfoodhttp://www.slashfood.comen-usCopyright 2012 Weblogs, Inc. The contents of this feed are available for non-commercial use only.Blogsmith http://www.blogsmith.com/Low-Alcohol Booze: The Next Big Thing?http://www.slashfood.com/2011/04/26/low-alcohol-booze-the-next-big-thing/http://www.slashfood.com/2011/04/26/low-alcohol-booze-the-next-big-thing/http://www.slashfood.com/2011/04/26/low-alcohol-booze-the-next-big-thing/#commentsFiled under: ,

vodka martiniPhoto: Jupiterimages


Is cocktail culture losing its buzz? Last fall, the San Francisco Chronicle reported that bartenders were mixing up a host of cocktails with a lower alcohol content -- drinkers are looking for beverages with fewer calories, and a lower alcohol level also means patrons can consume more without fear of the breathalyzer. The trick behind many of these cocktails? Fortified wines, which are substituted for stronger spirits.

Last week, Grub Street SF dug a bit deeper into the world of low-alcohol beverages by tasting an array of lower-alcohol spirits made without distillation. After sampling fermented vodka and agave wine (think tequila, but instead it hovers around the ABV limit for wine), they proclaimed themselves impressed with the flavor -- and the added benefits. ("You've got yourself a decent drink that, after a half dozen or so, will have your college-age cousin buzzed but not barfing," was one enthusiastic response.)

The trend carries over into alcohol levels in wine. In a market reversal, California vintners are pulling back after years of producing juicy, high-alcohol wines, writes ZesterDaily. NPR reports that Kutch Wines and Vineyards owner, Jamie Kutch, is lowering the alcohol content of his winery's pinot noir to balance our the flavors -- and also prevent people from falling asleep on the couch after dinner.

Though these low-alcohol drinks may be growing slightly in popularity and distribution, they are far from mainstream -- particularly in the realm of beer: The Sunday Times tried to find to find moderate-alcohol beer in London and struggled due to "low demand." Colorado actually banned the sale of low alcohol beers in bars, albeit for complicated political reasons (and legislators are working to overturn the bizarre measure).

As with most matters booze-related, it's largely a matter of preference. But if you like your cocktails on the lighter side, it's nice to know you have options.

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]]>low-alcohol boozelow-alcohol drinksSlashfood EditorTue, 26 Apr 2011 16:00:00 ESTHarpoon 100 Barrel Series Island Creek Oyster Stout - Beer of the Weekhttp://www.slashfood.com/2011/04/11/harpoon-100-barrel-series-island-creek-oyster-stout-beer-of-th/http://www.slashfood.com/2011/04/11/harpoon-100-barrel-series-island-creek-oyster-stout-beer-of-th/http://www.slashfood.com/2011/04/11/harpoon-100-barrel-series-island-creek-oyster-stout-beer-of-th/#commentsFiled under:

Photo: YouTube

At 5:30 p.m. on a weekday, there are few places more madcap than New York's Grand Central Station. Packs of commuters skitter up and down the stairs trying to catch trains home. But amid all the hubbub, one room remains a model of serenity: the glamorous Grand Central Oyster Bar, where I arrive last Thursday to drink a beer made with a bivalve.

Tonight, Harpoon Brewery is unveiling the second iteration of its 100 Barrel Series Island Creek Oyster Stout, an elixir bursting with the briny goodness of freshly shucked oysters. Don't blanch. While slippery, salinic oysters and a roasty stout may seem as incompatible as toothpaste and orange juice, these these luxuries are ideal mates. For eons, barflies have known that Guinness goes grandly with bivalves. What Harpoon and breweries such as Flying Fish and Porterhouse have done is ramp up the inherent pairing by tossing oysters and their juice into the brew kettle.

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]]>harpoon breweryoyster stoutJoshua M. BernsteinMon, 11 Apr 2011 13:00:00 ESTForget Bottles: This Wine Comes in a Canhttp://www.slashfood.com/2011/04/05/forget-bottles-this-wine-comes-in-a-can/http://www.slashfood.com/2011/04/05/forget-bottles-this-wine-comes-in-a-can/http://www.slashfood.com/2011/04/05/forget-bottles-this-wine-comes-in-a-can/#commentsFiled under: ,

FLASQ wine in cansPhoto: FLASQ Wines

When wineries first began to ditch cork as an enclosure, people got nervous. Turns out this panic over the usage of screw caps was a false alarm. In a blind tasting, it's impossible to determine which enclosure was used.

Perhaps fueled by this brilliant concept, in 2004, Francis Ford Coppola Winery in Geyserville, California -- founded and owned by the film director of the same name -- debuted the first U.S. wine brand in a can. The hot-pink cans of 187ml can of "Sofia" Blanc de Blancs "Mini" are sold in four pack, and they've been a huge hit with consumers.

And now another U.S. winery joins the trend. Flasq wines -- from St. Helena, California-based JT Wines -- are packaged in 375ml aluminum flask-shaped bottles. Currently available as 2009 Chardonnay (Monterey County) and 2009 Merlot (Paso Robles, San Luis Obispo County; and San Antonio Valley in Monterey County) they launched in January and cost $6 each. There is enough vino in each can to equal about two (6-ounce) glasses of wine.

These canned wines are a godsend for the summer season. Much lighter than glass, they are unlikely to be banned from places like public parks or swimming pools. (If you've ever toted wine in a backpack or shoulder bag you can vouch for how back-breaking this can be.) Also, with a wide mouth opening, you can sip straight from the bottle. It may not be classy, but who said drinking wine has to be a five-star experience anyway?

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]]>canned wineflasqKristine HansenTue, 05 Apr 2011 15:00:00 ESTHopworks Organic Survival "7-Grain" Stout - Beer of the Weekhttp://www.slashfood.com/2011/04/04/hopworks-organic-survial-7-grain-stout-beer-of-the-week/http://www.slashfood.com/2011/04/04/hopworks-organic-survial-7-grain-stout-beer-of-the-week/http://www.slashfood.com/2011/04/04/hopworks-organic-survial-7-grain-stout-beer-of-the-week/#commentsFiled under:

Hopworks Urban BreweryPhoto: illupino, Flickr


Pop by my Brooklyn apartment, and chances are you'll only find two things to drink: coffee and beer. Those two liquids fuel my mornings and my evenings, and not always in the order that you'd expect.

Yet lately, the line separating java and beer has grown as blurry as my eyes at last call. Brewers have begun blending the a.m. and p.m. quaffs into a deliciously eye-opening hybrid. Don't consider the blend to be Four Loko's successor. Inky porters and chewy stouts naturally possess notes of chocolate and coffee. Adding ground java, either during the brewing process or steeped like tea post-brewing, plays up beer's existing coffee flavors.

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]]>caffeine beercoffee beerFour lokoSurvival 7-Grain StoutJoshua M. BernsteinMon, 04 Apr 2011 16:00:00 ESTAffordable 2009 Bordeaux -- Wine of the Weekhttp://www.slashfood.com/2011/04/01/affordable-2009-bordeaux-wine-of-the-week/http://www.slashfood.com/2011/04/01/affordable-2009-bordeaux-wine-of-the-week/http://www.slashfood.com/2011/04/01/affordable-2009-bordeaux-wine-of-the-week/#commentsFiled under:

Bordeaux wines from Whole FoodsPhoto: Whole Foods Market


Normally I'm not a big fan of supporting big-box stores for wine purchases, but Whole Foods Market is an exception. Their selection is well-edited and personally sourced, with some of the wines purchased from boutique wineries that lack the marketing budgets to reach major American importers.

Did you know that the Austin, Texas-based chain employs two wine buyers -- Doug Bell and Geof Ryan -- who are out in the vineyards more than they are at their desks? Their entire job is to source wines that are a.) inexpensive and b.) high quality. What's not to like?

I recently had a chance to sip a selection of wines from Bordeaux, France, that this duo sourced. All cost under $20 a bottle, which is a steal given that many people find Bordeaux wines to be priced out of their range.

Here are my five bargain favorites -- available only at Whole Foods Market -- from this storied wine region.

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]]>bordeaux winewhole foodsKristine HansenFri, 01 Apr 2011 17:00:00 ESTMan Sues Over Mouse in His Energy Drink Canhttp://www.slashfood.com/2011/04/01/man-sues-over-mouse-in-his-energy-drink-can/http://www.slashfood.com/2011/04/01/man-sues-over-mouse-in-his-energy-drink-can/http://www.slashfood.com/2011/04/01/man-sues-over-mouse-in-his-energy-drink-can/#commentsFiled under: ,

Monster Energy DrinkPhoto: NickNguyen, Flickr

Ok, if this doesn't sound like an April Fool's Day joke, what does? "Man Sues Monster Energy Drinks for Putting a Dead Mouse in His Can."

We didn't want to end up with our, um, tail getting pulled, so we called up Reed Yurchak, who was reported as the attorney in the case, and asked him if it was true.

The short answer is...gross.

It turns out that Yurchak's client, 19-year-old Vitaliy Sulzhik, claims that he purchased a can of the hyper-caffeinated beverage last year from a local supermarket in Des Moines, Washington. (Not Iowa, folks, as has been reported.) Sulzhik was looking to get his Monster buzz on; instead, what he says he ended up with was a mouthful of...mouse.

The rigor mortis-ed rodent had somehow met its end at the bottom of the can. Sulzhik claims that he immediately lost his lunch; he eventually turned the can, mouse and all, over to Yurchak, who sent it to a local lab.

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]]>monster energy drinksmouse in canmouse in can lawsuitJason BestFri, 01 Apr 2011 16:00:00 ESTWhat Does Anheuser-Busch's Purchase of Goose Island Mean for Beer Drinkers?http://www.slashfood.com/2011/03/30/what-does-anheuser-buschs-purchase-of-goose-island-mean-for-bee/http://www.slashfood.com/2011/03/30/what-does-anheuser-buschs-purchase-of-goose-island-mean-for-bee/http://www.slashfood.com/2011/03/30/what-does-anheuser-buschs-purchase-of-goose-island-mean-for-bee/#commentsFiled under: ,

Goose Island Brewery bought by Anheuser-BuschPhoto: Scott Olson / Getty Images


You've probably heard that Anheuser-Busch is purchasing Chicago-based Goose Island Brewery for around $39 million. Most of us who like craft beer are happy about the acquisition, since it means the beer will reach more parts of the country, but some industry insiders are concerned that it might mean a decline in quality for the brand. Ben Worcester of The Huffington Post breaks down what the purchase means for beer fans -- and for both companies.

Read the full story at The Huffington Post.

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]]>anheuser-buschfeaturedGoose IslandSlashfood EditorWed, 30 Mar 2011 11:00:00 ESTClown Shoes Clementine -- Beer of the Weekhttp://www.slashfood.com/2011/03/29/clown-shoes-clementine-beer-of-the-week/http://www.slashfood.com/2011/03/29/clown-shoes-clementine-beer-of-the-week/http://www.slashfood.com/2011/03/29/clown-shoes-clementine-beer-of-the-week/#commentsFiled under:

Clown Shoes Clementine beerPhoto: Clown Shoes Beer

As a kid, I was terrified by the horror flick "Killer Klowns From Outer Space." In it, evil extraterrestrial clowns attack a sleepy California town, cocooning residents in a cotton candy-like substance that turns them into slurpable goo. The film was nightmare fuel, and in some ways contributed to a lifelong dislike of clowns.

Thus, you'll understand my apprehension when word wound my way about new Massachusetts' Clown Shoes Beer. "It's kind of a long story," founder Gregg Berman says of the moniker. Well? Basically, Berman explains, several years ago website Beer Advocate ran a contest to name its collaborative brew crafted with Dogfish Head. For the brown ale, which was made with pecan wood-smoked malt, Berman and Co. suggested Clown Shoes. They lost. Wrath of Pecant won.

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]]>Clown Shoes ClementineJoshua M. BernsteinTue, 29 Mar 2011 16:00:00 ESTAvery Joe's Premium American Pilsner - Beer of the Weekhttp://www.slashfood.com/2011/03/22/avery-joes-premium-american-pilsner-beer-of-the-week/http://www.slashfood.com/2011/03/22/avery-joes-premium-american-pilsner-beer-of-the-week/http://www.slashfood.com/2011/03/22/avery-joes-premium-american-pilsner-beer-of-the-week/#commentsFiled under:

Avery Brewing Joe's Premium PilsnerPhoto: Avery Brewing


For years, the words "premium American pilsner" have been oxymoronic, the kind of marketing dribble used to describe Miller Lite and its cohorts of low-cost, low-flavor beer. So color me surprised when I spied a black can of Boulder, Colorado-based Avery Brewing's newest year-round release: Joe's Premium American Pilsner.

See, since 1993 Avery has built its name on bold, uncompromising ales that give your palate the ol' one-two punch. There's the Czar, a souped-up Russian imperial stout; the massively hopped Maharajah imperial IPA; and the burly Beast, a deeply nuanced, rum-esque elixir that can age for more than 10 years. Then there's humble Joe.

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]]>avery beerjoes pilsnerJoshua M. BernsteinTue, 22 Mar 2011 17:00:00 ESTWine of the Week - California Syrahhttp://www.slashfood.com/2011/03/17/wine-of-the-week-california-syrah/http://www.slashfood.com/2011/03/17/wine-of-the-week-california-syrah/http://www.slashfood.com/2011/03/17/wine-of-the-week-california-syrah/#commentsFiled under:

California Syrah winesPhoto: Alan Decker, Orfila Vineyards & Winery


California Syrah is pretty darn complex -- but it's also approachable.

An offshoot of two French grapes, Dureza and Mondeuse Blanc, Syrah is grown from near San Diego on the southern end on up to Mendocino's foggy coastline, and each of those locations and their climate differences plays a huge role in how the wine tastes. In Australia, South Africa and Canada, Syrah is referred to as Shiraz, but it's the exact same grape. While it remains the Rhone's most popular grape, California Syrah should not be ignored. The Golden State may be better known for its Chardonnay and Cabernet, but that's precisely why uncorking a bottle of Syrah is a refreshing change.

Very approachable for a variety of palates, this is an ideal wine to pull out at a dinner party. Splurge a little by springing for one of these four Syrahs and serving them with peppered meats, pizza or lamb.

Here are four of my favorite Syrahs from California producers.

Beckmen Vineyards 2008 Syrah Purisma Mountain Vineyard, Santa Ynez Valley, California ($48)
Syrah grapes from the winery's biodynamic-certified vineyard are used to make this wine, which is packed with concentrated blackberry notes and hints of violet.

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]]>California SyrahshirazsyrahKristine HansenThu, 17 Mar 2011 17:00:00 ESTKona Brewing Koko Brown - Beer of the Weekhttp://www.slashfood.com/2011/03/14/kona-brewing-koko-brown-beer-of-the-week/http://www.slashfood.com/2011/03/14/kona-brewing-koko-brown-beer-of-the-week/http://www.slashfood.com/2011/03/14/kona-brewing-koko-brown-beer-of-the-week/#commentsFiled under:

Kona Brewing's Koko BrownPhoto: Kona Brewing

When I was a kid, I had a very curious sweet tooth. Sure, I adored a cold Reese's Peanut Butter Cup, but I mainly took my sugary pleasure from offbeat, second-tier candy bars such as the nut-stuffed Mr. Goodbar, crunchy Krackel and those twin coconut treats, Mounds and Almond Joy.

Yet my sweet tooth has waned over the years, replaced by a yen for scrumptious suds. These days, I get my kicks from inky stouts and bitter IPAs, leaving candy bars to kids -- and my girlfriend. But last week, one sip of Hawaii-based Kona Brewing's Koko Brown took me back to eating an Almond Joy in third grade. The brown ale's roasty, biscuit-like flavors were complemented by a tidal wave of nutty toasted coconut. Instead of overwhelming the tongue, Koko drank featherlight. What a delight.

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]]>Joshua M. BernsteinMon, 14 Mar 2011 17:00:00 ESTBison Brewing Organic Chocolate Stout: Beer of the Weekhttp://www.slashfood.com/2011/03/08/bison-brewing-organic-chocolate-stout-beer-of-the-week/http://www.slashfood.com/2011/03/08/bison-brewing-organic-chocolate-stout-beer-of-the-week/http://www.slashfood.com/2011/03/08/bison-brewing-organic-chocolate-stout-beer-of-the-week/#commentsFiled under:

Bison Brewing Organic Chocolate StoutPhoto: john holzer, Flickr


Each year, right around Valentine's Day, my friends Emily and Matt host an aphrodisiac dinner party. I know what you're thinking. Heck, I did too. However, instead of beneath-the-table hanky-panky, the dinner focuses squarely on sensual foods such as avocados, bananas and chocolate.

Thus, my contribution to this year's feast was a no-brainer: a couple bottles of chocolate stout, courtesy of California's circa-1989 Bison Brewing. Since going organic in the early 2000s, Berkeley-based Bison has turned out some of the nation's tastiest all-natural brews. The brewery's hits include the Honey Basil Ale (a tasty mate for Thai curries); the nutmeg- and cinnamon-spiked Gingerbread porter; and the charged-up Imperial Brown Ale.

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]]>Bison Chocolate Stoutfeaturedstout beersJoshua M. BernsteinTue, 08 Mar 2011 17:00:00 ESTNutritional Labels for Booze?http://www.slashfood.com/2011/03/07/nutritional-labels-for-booze/http://www.slashfood.com/2011/03/07/nutritional-labels-for-booze/http://www.slashfood.com/2011/03/07/nutritional-labels-for-booze/#commentsFiled under: ,

Nutrition label on a beer bottlePhoto: reivax, Flickr

Some chatter over at The Soapbox caught our eye. Should boozy beverages sport nutritional labeling? It's a topic federal regulators have been reviewing and one that's been brewing since 2003.

Current labeling regulations are complex. Wine, beer and liquor producers are not required to list actual ingredients on the label, but must list items like sulfites or FD&C Yellow No. 5 for consumers who are sensitive. Whether or not nutritional information like calories, carbohydrates and serving size should be added to labels is up for discussion, but Tom Hogue, spokesman for the Alcohol and Tobacco Tax and Trade Bureau (TTB) told USA Today that it's unclear when federal officials might make a decision.

"I hear echos of the topic, but I don't think it will become a government mandate," says Rob Cooper, president and founder of St-Germain/Cooper Spirits Company. "There are already a lot of regulations surrounding alcohol. You have to go through the TTB formal approval process to ensure consumers are getting a safe product. It's not the Wild West. You can't just do what you want. They're strict about the ingredients."

And besides, adds Cooper, "Alcohol is not a critical component of ones sustenance. It's for recreational use. Who cares if it's good for you?"

He's got a point.

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]]>alcoholboozecocktailslabelingspiritswineClare Leschin-HoarMon, 07 Mar 2011 16:00:00 ESTThe 10 Worst Bartending Mistakeshttp://www.slashfood.com/2011/03/05/the-10-worst-bartending-mistakes/http://www.slashfood.com/2011/03/05/the-10-worst-bartending-mistakes/http://www.slashfood.com/2011/03/05/the-10-worst-bartending-mistakes/#commentsFiled under:

at home barPhoto: ImipolexG, Flickr

Be honest: How long has that bottle of vermouth been in your cupboard? If it's more than 30 days, that's a big bartending fail. And -- surprise -- so is keeping limes in the fridge. What else are you doing wrong when you're making cocktails at home? YumSugar's Susannah Chen asked legendary bartender Tony Abou-Ganim for the 10 most common at-home bartending mistakes. How many are you guilty of?

Get the whole list at YumSugar.com

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]]>Bartendingbartending mistakescocktailsDrinkstony abou-ganimSlashfood EditorSat, 05 Mar 2011 12:00:00 ESTTorrontes - Wine of the Weekhttp://www.slashfood.com/2011/03/03/torrontes-wine-of-the-week/http://www.slashfood.com/2011/03/03/torrontes-wine-of-the-week/http://www.slashfood.com/2011/03/03/torrontes-wine-of-the-week/#commentsFiled under:

Torrontes white wine grapes in ArgentinaPhoto: Alamy


Torrontés is Argentina's most well-known white-wine grape. But its status among most Americans is still relatively obscure. Which is too bad because not only is it affordable but the wine offers fresh and aromatic notes, and an approchable body with ripe citrus flavors.

The majority of Torrontés wines come from six provinces in Argentina (including Mendoza) but you may also find a Chilean bottle, as the grapes are also grown in Chile, although in smaller quantities and mostly for producing Pisco. As the wine is youthful and fresh, ideal food pairings include seafood or chicken dishes, and cheeses that are categorized as mild or medium (hold the sharp Cheddar or blue cheese). Spicy foods with Thai roots would be a smart match too.

We recently sipped through a flight of Torrontés. We've got our four favorites after the jump.

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]]>featuredTorrontesWine of the WeekKristine HansenThu, 03 Mar 2011 17:00:00 ESTTarget's Surprising Commitment to High-End Coffeehttp://www.slashfood.com/2011/03/02/targets-surprising-commitment-to-high-end-coffee/http://www.slashfood.com/2011/03/02/targets-surprising-commitment-to-high-end-coffee/http://www.slashfood.com/2011/03/02/targets-surprising-commitment-to-high-end-coffee/#commentsFiled under:

coffee beansPhoto: Getty Images

Everyone knows that Target is ground zero for everyday sundries like laundry soap, cat food, and hairspray. But did you know that the mammoth Minneapolis-based retailer stocks some of the best coffee in the world?

In 2006, Target -- which has 1,752 locations in 49 states (Vermont is the only state without a Target store) -- began buying up coffee from micro-batches with Cup of Excellence designation.

What's "Cup of Excellence?" It's the top award given to coffee beans -- the equivalent of a Grammy or an Oscar for the coffee industry. A panel of judges conduct cuppings (coffee-speak for tasting) a total of five times during the competition, which is hosted in the country of origin.

Coffee farms in nine different countries participate: Bolivia, Brazil, Colombia, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua and Rwanda. The winner's coffee is then sold to the highest bidder during an online auction -- and ultimately brought to coffee drinkers in the United States.

Last year Target bought beans from five Cup of Excellence winners, including the winner from Colombia. Currently Target is selling coffee from the Cup of Excellence 2009 winner (Flor de Mayo) in Bolivia, with farmer Pedro Castro Conurana at the helm. But you might never notice, because it's packaged under the store's in-house label, Archer Farms. To find it, search for the 10-ounce bags (or tins) of Archer Farm coffee beans marked "Cup of Excellence." The best part? The price: Only $15 for a 10-ounce tin of whole beans. You'll have to shop in person, though -- the coffee isn't available online.

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]]>Archer FarmscoffeeCup of ExcellenceTargetKristine HansenWed, 02 Mar 2011 16:00:00 ESTCan a Jug Wine Be Any Good?http://www.slashfood.com/2011/03/02/can-a-jug-wine-be-any-good/http://www.slashfood.com/2011/03/02/can-a-jug-wine-be-any-good/http://www.slashfood.com/2011/03/02/can-a-jug-wine-be-any-good/#commentsFiled under:

Photo: K&L Wines

Many of us first encountered jug wine in college -- the cheap, headache-inducing stuff was to quality wine what PBR is to beer. But things have changed.

A new jug wine has surfaced, and it's legit. Sherman and Hooker's Shebang! red-wine blend is the brainchild of Morgan Twain-Peterson (founder/owner of Bedrock Wine Co. and son of Joel Peterson, who is the founder of Ravenswood Winery in Sonoma, which makes killer Zins). Now in its third release, the grape varietals used, and the composition of each, changes with each vintage.

At $16 for a 1-liter bottle -- the relatively high price tag speaks for its quality -- the screw-top wine is a blend of red-wine grapes (Syrah, Sangiovese, Petite Sirah, Cabernet Sauvignon and Zinfandel) as well as small splashes of white-wine grapes (Roussanne, Marsanne and Grenache Blanc), sourced from esteemed Sonoma regions like Rockpile and Bradford Mountain. So go ahead and drink it with your old college buddies. They won't laugh -- we promise.

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]]>featuredjug winewineKristine HansenWed, 02 Mar 2011 15:00:00 ESTSoda Raises Blood Pressure: New Studyhttp://www.slashfood.com/2011/03/01/soda-causes-high-blood-pressure-new-study/http://www.slashfood.com/2011/03/01/soda-causes-high-blood-pressure-new-study/http://www.slashfood.com/2011/03/01/soda-causes-high-blood-pressure-new-study/#commentsFiled under: ,

soda bottlesPhoto: Julep67, Flickr


Will there come a time when buying a case of soda will inspire the same nagging sense of guilt that skulking into your local c-store for a pack of cigarettes causes today?

It may sounds farfetched, but a strangely familiar script seems to be playing itself out as a multibillion-dollar American industry (soda makers) finds itself put on the defensive by a barrage of disquieting health news.

The latest story? As NPR reports, a new study conducted by researchers in Britain finds that drinking more than one soda or other sugar-sweetened beverage per day increases your blood pressure, and the more you drink, the higher it goes.

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]]>high blood pressuresodaJason BestTue, 01 Mar 2011 16:00:00 ESTRed Wines for Winter - Wine of the Weekhttp://www.slashfood.com/2011/02/25/red-wines-for-winter-wine-of-the-week/http://www.slashfood.com/2011/02/25/red-wines-for-winter-wine-of-the-week/http://www.slashfood.com/2011/02/25/red-wines-for-winter-wine-of-the-week/#commentsFiled under:

red wine choices for winterPhoto: Mike Johnson, TheBusyBrain.com


It's been said time and time again that red wines are appropriate for the cooler months. I agree with this statement, so I'll take it one step further and point out that fruit-forward, oaky and full-bodied reds are also the perfect match for winter stews and soups; braised meats; curries and winter's comfort foods (hello, mac and cheese and sweet-potato casserole!).

Here are six red wines to look for the next time conditions drop below freezing.

Clautiere Vineyard 2004 "Mon Beau Rouge," Paso Robles, California ($29)
There's an incredible amount of richness and complexity in this wine, containing soft notes of blackberries and raspberries, with some cherries thrown in too. The jammy and fruit-forward wine is a blend of 50% Syrah, 20% Counoise, 20% Mourvedre and 10% Grenache. Traces of coffee and cocoa introduce a bit of sweetness; if you have a slice of cheesecake lying around, or are itching to bake one, this would be the wine to drink it with.

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]]>cold-weather wineswinter winesKristine HansenFri, 25 Feb 2011 16:00:00 ESTClassic Hollywood Cocktailshttp://www.slashfood.com/2011/02/25/classic-hollywood-cocktails/http://www.slashfood.com/2011/02/25/classic-hollywood-cocktails/http://www.slashfood.com/2011/02/25/classic-hollywood-cocktails/#commentsFiled under:

Photo Courtesy of Liquor.com


Care for a Black Swan Cosmo or a True Grit Martini? Umm....we'll pass. Around this time every year, bars and restaurants create some pretty corny Oscar-inspired cocktails. Rather than trying to invent a drink based -- we shudder to think -- on 127 Hours, we've come up with a list of classics and modern classics that honor Hollywood's golden age. Mix one up this Sunday during the Academy Awards ceremony and you'll have fun no matter who wins.

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]]>cocktailsHollywoodoscarsthe Editors at Liquor.comFri, 25 Feb 2011 13:00:00 EST