The Bar Code
It will be the year of wine, whiskey, and closings.
The Bar Code
In 2016, some was lost and much was gained. We toast it all.
The Bar Code
It can be done, but you need the right guide.
Giving Guide 2016
Give the gift of better-made drinks.
The Bar Code
Yes, they like to drink over there, but there is no incentive for refined mixology.
The Bar Code
Brightly lit watering holes are in fashion, and it just feels so wrong.
The Bar Code
What the deal says about the way that winemakers view wine drinkers and Washington state.
The Bar Code
Any wine that requires an expert to test it is likely not worth your time.
Voracious Dining Guide
Steak and cabernet are a given. But what if you’re in the mood for something a little different?
The Bar Code
The view from the Washington Wine Road Trip.
The Bar Code
Copperworks and Westland distilleries have two new bottles, just in time for the chilly months.
The Bar Code
It’s a tradition, but is it sexist … or even really that efficient?
The Bar Code
It might be the way wine was meant to be, but that doesn’t mean it’s good.
The founder of Serafina brought rustic Italian cuisine to a city that needed it, built community in a neighborhood that cherished it, and changed the lives of those who gathered at her table.
How a short stint on the disabled list helped land catcher Chris Iannetta on the wine list.
The Bar Code
The Riesling Rendezvous challenges the idea that this grape is just too sweet, fruity, and unserious.
The Bar Code
Blend it, freeze it, or stick a popsicle in it.
Once prohibitively provincial, the wines of British Columbia are waking up to a wider world.
Our drink columnist suggests what to drink instead of the pink.
As with everything in this life, it’s all about communication.
