About once a year, I write a column in which I argue for the revival of sherry, which is probably not what you think it is, if indeed you ever think about it at all. My excuse this time? Thanks to Talia Baiocchi, there’s a new book to serve as your guide to the surprisingly exciting world of one of the least-understood wines around. As she puts it, a wine “so misunderstood that one wonders whether it was the victim of an elaborate smear campaign involving all of the grandmas, everywhere.” I dare you to ignore the whole misguided sherry-is-for-grandmas notion and just try it.
I’m not a big fan of chain coffee shops generally, and I don’t normally dole out free advice to companies charging more than $3 for a fancy cup of joe. But with the news last week that Starbucks is expanding its list of stores serving alcohol, I feel compelled. If they do this thing right, the experiment could change North American after-work culture for the better. Forgive the cynicism, but I had feared critter plonk, bland lagers and Skinnygirl Margaritas. But the reality is that Starbucks appears to be getting this right so far.