Food

Wine on Tap Is Breaking Through; Aperitif Wines Make a Comeback

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Gruet Winery in Albuquerque makes sparkling wines that sell for well under $20 and can hold their own up against — or even outdo — more expensive domestic bubbly.
[NY Times]

Wine on tap is still struggling to break through. Vesta Trattoria & Wine Bar in Astoria just installed a four-tap system, but the Four Seasons decided against it.
[NY Post]

Aperitif wines are all the rage. Bartenders are excited about quinquinas lke Dubonnet, St. Raphael, and Bonal Gentiane-Quina, and chinati like Cocchi Aperitivo Americano.
[SF Chronicle]

Tiki bartenders have been known to encode their drink recipes to keep them secret. Painkiller is going against tiki tradition by sharing all its recipes online.
[NY Post]

California gewürztraminer is rarely the most popular wine a winery makes, but most winemakers like to make a little of it on the side.
[NY Times]

Drinking trends to look out for include the appreciation of the subtle flavors that come in a well-developed spirit, domestic spirits, and a continued move away from vodka.
[Food Arts]

A real swizzle stick isn’t a plastic thing that comes in your gin and tonic. It comes from a tree that grows in the Caribbean called a swizzlestick tree and is used to swizzle cocktails.
[Washington Post]

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