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Lots of tweeters made quick work Tuesday night bashing Donald Trump for the price of the booze at his election night party after seeing this tweet from the Washington Post’s Dana Milbank.

 
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On a warm spring afternoon earlier this year, I hiked around Autumn Stoschek’s orchards, which are perched on the steep slopes surrounding her cidery in the Finger Lakes region of New York.

 
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There’s nothing worse than a room-temperature bottle of white wine you want to drink right away. It needs to be chilled—at least slightly. Thing is, not everyone has a wine cellar or fridge, and most more creative scenarios take too long to bring the bottle down to its optimal temperature.

 
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The madcap British experiential food design duo Bompas & Parr got their start doing imaginative things with jelly. They’ve since made a career out of such sensory feats as developing the world’s first edible New Year’s Eve fireworks and grilling steaks over molten lava.

 
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This is why you don’t drink and drive, people.

 
Beer brand

Here’s a very cool graph from today’s Wall Street Journal that says an awful lot about America’s changing taste in alcohol.

 
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The first time I tasted a superaged spirit—a rare 50-year-old Glenfiddich single malt scotch—I was taken aback.

 

One of the wine world’s dirty little secrets is the apparently vast number of wine lovers who harbor dirty little secrets.

 
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When my son James was 10 months old, he was baptized into my religion.

 
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I’m hosting a dinner party next week, and I’ll be serving both beer and wine alongside the meal. But it got me wondering: Which has the lower carbon footprint?

 
 
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