Spring drinks: Chianti, Bacardi, saison

Hey, look! Three recent National Post columns: • Saison beer is delicious, but you’ll never find out unless you run out and grab some. (Well, at least if you live in Canada, where shortages and empty liquor store shelves are a way of life, à la pre-1989 Poland.) • Congrats to Vancouver bartender Mike Shum, who won some sort of Bacardi-sponsored contest for this lovely creation, the Chan Chan cocktail. It’s a daiquiri twist that’s really worth making for yourself at home. • Finally, get yourself some Chianti and cook up some red-sauce Italian and fuhgeddaboutit.

Drink sherry.

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.