Three beer-related apps to geek-out with.
by Mike Riedel
Sip on these award-winning Utah beers.
by Mike Riedel
Utah County's craft beer culture revs up.
by Mike Riedel
Pucker up Utah: Sour beers are creeping into the mainstream.
The first time I tried a sour beer, I wasn't a big fan.
By Mike Riedel
May 31, 2017
Discovering the wines of Toscana.
Given that this week's dining column highlights Cucina Toscana restaurant, I thought it would be a good time to get familiar with the wines of Tuscany.
By Ted Scheffler
May 24, 2017
Lake Effect is SLC's bold new bar.
Despite the state of Utah's increasing insensitivity and seemingly downright distain for consumers and sellers of alcohol and those who enjoy imbibing, we've still seen a recent boom in cocktail bars.
By Ted Scheffler
May 17, 2017
Utah drinkers get the bum's rush.
Imagine this: You walk into a bar specializing in wine—aka a wine bar—but which also offers a large inventory of beer, cocktails, tapas and such.
By Ted Scheffler
May 10, 2017
Finally, pink wine is fashionable.
Much to my surprise, having flown its flag for decades, rosé has suddenly become hip and trendy.
By Ted Scheffler
May 3, 2017
Discover the wines of Lebanon.
One of the fun aspects of visiting Middle Eastern restaurants is exploring not just exotic foods, but also wines, beers, coffees, teas and liquors.
By Ted Scheffler
April 26, 2017
Springtime libations guaranteed to make your bunny hop.
In recent years, Easter has become a popular brunch holiday when we gather with friends and family to enjoy food and drink and the promise of warmer weather.
By Ted Scheffler
April 12, 2017
Spain's sparkling wine is a winner.
France's famous sparkling wines from the Champagne region—technically, the only ones that are supposed to be called "Champagne"—have become somewhat synonymous with all sparkling wines.
By Ted Scheffler
April 5, 2017
Vietnamese cobra wine, salted limeade, sea horse whiskey and more.
When I was in graduate school in New York City, one of my colleagues hailed from Vietnam, and he introduced me to an exotic world (to me, anyway) of flavors and aromas that I'd never previously experienced. That included beverages I'd never encountered, too—both alcoholic and non-alcoholic.
By Ted Scheffler
March 29, 2017
Will Bucklin makes gnarly wines from ancient vines.
I'm pretty sure winemaker Will Bucklin would shudder at being called a hippie. I could be wrong, but I'm of the opinion that the proprietor of Sonoma's Old Hill Ranch winery (founded with siblings Arden, Kate and Ted) is probably uncomfortable with any label, except perhaps winemaker and/or farmer.
By Ted Scheffler
March 22, 2017
Artisan bitters elevate Utah cocktails.
Not all that long ago, most Utah bars would have a lonely bottle of Angostura bitters behind the bar.
By Ted Scheffler
March 15, 2017
Mexican-style brews, from clara to obscura.
If you visit either of the restaurants I reviewed this week, you'll have to enjoy your meals sans beer as neither eatery offers alcohol.
By Ted Scheffler
March 8, 2017
Sip on these wallet-worthy wines from España.
It goes without saying that France's winemakers produce some of the world's finest wines. But then, so does Spain. The difference is that España oozes good wine bargains, while French values are harder to come by. The fact is that Spain is now the world's biggest wine exporter.
By Ted Scheffler
March 1, 2017
Shedding light on some underrated Beehive beers.
Thanks to a foundation laid by Utah's first two brewpubs, Wasatch and Squatters, the quality of local craft brews has risen to world-class heights
By Ted Scheffler
February 22, 2017
Why wine geeks swirl, slosh, sip and spit.
At a recent dinner with my son, Hank, he asked me, "Does that really make any difference?" He was referring to the fact that I was swirling and sloshing my wine in the wine glass before drinking it. "It actually does," I replied.
By Ted Scheffler
February 15, 2017
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