Relive some of the highlights discovered by Lindsay Christians for her columns this past year in Cap Times.
The 2016 Homage, blended in June by Graft owner Lucas Henning, is the second pinot noir wine created specifically for the downtown restaurant.
State Line’s opening cocktail menu incorporates classics and riffs on classics, like a mule with ginger-lemongrass syrup, a gimlet and a Collins.
Meloz domel, an 80 proof spirit distilled from mead at Yahara Bay Distillery, is building buzz during Madison Cocktail Week.
Mesh and Bone is rebranding spirits like shochu from Japan, Sri Lankan arakku and sotol from Mexico in an attempt to raise their profile.
Toot + Kate’s is part of an expanding field that includes wine bars like Brix 340 in Waunakee and wineries like Fisher King in Verona.
At our spring meetup, my wine group tasted nine variations on pinot noir from spritzy South African rosé bubbles to a slightly aged red Burgundy.
For my wine group’s most recent tasting, we wanted to focus on the backup singers of the wine world, things like carignane, bonarda and tannat.
Tasters tried nine cabernet sauvignon wines, most less than $20 and available at local wine shops. Bold and fruity, these wines are understandably popular.