June 2016 | Food Newsfeed
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June 2016

Peychaud’s Aperitivo

Peychaud’s, the bright red bitters created by New Orleans pharmacist Antoine Amédée Peychaud in the 19th century, is synonymous with the Sazerac cocktail.

SKYY Infusions Tropical Mango

SKYY Vodka’s expansive Infusions line now features a mango expression in its portfolio of “true-to-fruit” flavors.

2014 Gundlach Bundschu Winery Gewürztraminer

Crafted from estate-grown fruit, and from California’s oldest family-run winery (dating back to 1858), this dry, effervescent-style Gewürztraminer is very fragrant, with orange-blossom and jasmine on

Tyranena Scurvy IPA

This IPA—replete with vitamin C, care of both bitter and sweet orange peels—yields innate tangy flavors, complemented by tangerine-tastic Amarillo and Summit hops.

Everybody’s Little Sister ISA

This India Session Ale—a lower-alcohol kid sister to IPA—is grassy and dry, which is expected given the lighter malt bill.

10 Barrel Riding Solo

This pale ale, singly hopped with the nearly extinct Comet hops, begins with an herbal whiff.

Diplôme Dry Gin

Stationed in Europe during World War II, American servicemen turned to Diplôme Dry Gin.

Private Edition: Milsean

Every year, Glenmorangie unveils a new release in its Private Edition range. Next up: Milsean—that’s Scots Gaelic for “sweet things”—and it certainly flaunts confectionery notes.

Belvedere Peach Nectar

Belvedere has uplifting spritzes and highballs in mind with its newest release, Peach Nectar.

2014 Meiomi Wines Chardonnay

Mango and orange-blossom notes, plus effervescence, on this Chardonnay—sourced from Monterey, Sonoma, and Santa Barbara counties—make it a perfect pick for ethnic, spicy cuisine as it won’t overpower,

2014 Franciscan Estate Chardonnay

Employing a native-yeast fermentation process, this Napa Chardonnay features a floral backbone that’s accented by pears, Meyer lemons, and toasted almonds—winding into a crisp, mineral-rich finish.

St. Arnold Santo

This dark Kölsch—a riff on the bright style of ale from Cologne that’s otherwise always straw-colored—is given a toasty boost. The floral and bready notes make it an interesting choice for tortas.