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Mutineer Magazine Issue 21 Preview

Miscellaneous

01.03.2012

Issue 21

From the Issue 21 Letter from the Editor:
“Like always, the year begins with a two and a half day hangover brought on by the enthusiasm for a fresh start in the proverbial sense, and I hope your festivities served you well. The cosmic significance of a new year is not to be underestimated, and as your fine beverage attorney I strongly recommend creating some New Year’s resolutions to set yourself up for a year of respectable drinking and favorable liquid karma.”

In this issue, we close out 2011 and open 2012, which has appropriately been dubbed as The Year of The Mutineer, with our best issue yet. 2012 is going to be an incredible ride and we’re very humbled for you to be on it with us.

The January/February 2012 Issue of Mutineer Magazine brings you:

Inside The Barrel

Food and beverage artisans are catching on to what the wine and whiskey industries have known for centuries: barrel aging is amazing! Find out just what sorts of craft products are going into the barrel these days.

Napa Harvest

Winery tours skip several steps on the path from the vine to the bottle. Ward Kadel wanted to know more, so he put work gloves on and joined Chimney Rock Winery for their 2011 harvest.

World Wine Tour

Two people with a passion for compassion and wine set off on a year long tour to raise money for kids in Laos. How’d they fare? Better than anyone could have imagined.

Mutineer Interview: Steve Smith

Tazo introduced the majority of Americans to high-quality tea. Mutineer chats with Steve Smith, co-founder of Tazo and the man behind the tea revolution.

The Happening Special Report: Third Annual Mutineer Magazine Red Carpet Party and The King’s Ginger Holiday Cocktail Competition

Did you miss the coolest party to hit Napa, CA in 2011? Don’t worry, we’ll fill you in with a behind-the-scenes look at the competition, the party and the drinks.

Hungry Mutineer: The Winter Table

This winter, Food Editor Erin Jimcosky is cooking with Darroze Speciale Réserve Bas-Armagnac. What’s on her winter table? Duck liver and prune pâté with Armagnac, roasted chicken with oyster mushrooms and juniper gravy, and winter cake.

The January/February issue also includes:
Dan Dunn’s Civilization and Its Discontents: Drinking Phrases
Wine Steals: Italian Reds
What People Drink: Clyde Common’s Jeffrey Morgenthaler
What People Drink: Solbar’s Michael Jack Pazdon
Beer Styles: Session Beers
Classic Cocktails: The Gimlet
+++ Soda Jerk: Coffee Soda, Seasonal Cheese, Drink Night Cocktails, Mutineer Library: Uncorking The Past and much, much, more…



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