Cuppa

Ground Coffee

The process it goes through is what makes it so sought after.

05/19/2009 By Patrick Alan Coleman

Cellar Notes

Port Authority

The fortified wine known as port deserves a closer look.

05/19/2009 By Condé Cox

Fermentation Confirmation

Strong Brew

Traditional kombucha tea promises long life; when it’s bottled by Tazo’s co-founder, it tastes good, too.

05/19/2009 By Kasey Cordell

Pinkies Up!

Bubble Up

Domestic sparklers don’t even come close to trumping a superb bottle of champagne

05/19/2009 By Camas Davis

Cellar Notes

Sip-of-the-Month

Few wine clubs focus solely on our region’s viticultural offerings.

05/19/2009 By Ashley Griffin

Cocktails

Warm-Up Cup

It’s hard to resist the fireworks of a Spanish coffee, but for home consumption, Irish coffee is just the thing.

05/19/2009 By Tom Colligan

Cocktails

Mint Condition

Calling all parched ladies and gents: It’s time for an ice-cold julep. Here’s how to do it up proper.

05/19/2009 By Tom Colligan

Article

Vinomatic

Dozens of wines. One push of a button. Willamette Valley wine tasting enters the age of automation.

05/19/2009 By Tom Colligan

Article

Bio Bottlings

What’s wine got to do with cow horns and chamomile?

05/19/2009 By Condé Cox

Article

Summer’s Brewing

Despite their reputation for producing heavy, dense craft beers, several Oregon brewers have a lighter side.

05/19/2009 By David Welch

Article

Knockout Punch

Gone are the days of Everclear-and-Kool-Aid plonk.

05/19/2009 By Tom Colligan

Article

The Bitter End

What's so alluring about all the mysterious herbal aperitifs and digestifs in our local bars?

05/19/2009 By Tracy Howard

Article

Fizz Ed

A strict regimen of champagne cocktails is just what the Cupid ordered.

05/19/2009 By Camas Davis

Article

Lifting Spirits

These artisanal infused vodkas are worth shaking for.

05/19/2009 By Camas Davis

Bar News

Glass Precision

On a quest for the perfect old-fashioned? Take a page from the Oregon Bartenders Guild.

05/19/2009 By Tom Colligan

Beer

Belgian Bliss

With a rare yeast and a competitive spirit, brewers across town are concocting heavenly ales.

05/19/2009 By Tom Colligan

Pour

Buenos Vinos

A Portland expat’s Buenos Aires–based wine club delivers rare Argentine finds right to your door.

05/19/2009 By Tom Colligan

Cocktails

With the Grain

Forget the tonic and lime. A local distiller makes an Old Tom gin that’ll put the dirt back into your dirty martini.

05/19/2009 By Tom Colligan

Article

Tree Spirit

Eau-de-vie made with Douglas fire tips is a clear-cut favorite.

05/19/2009 By Tom Colligan

Article

Hail Mary

Searching for the quintessential hangover cure? Get back to the basics with a perfect bloody mary.

05/19/2009 By Tom Colligan