Mutineer Magazine: Fine Beverage...Redefined

Mutineer Magazine Issue #2

Here is a little of what you can expect in Issue #2

Bottle Shock: Stranger Than Fiction

By: Alan Kropf

Wine Mutineer Alan Kropf examines the relevance of the new Hollywood flick “Bottle Shock”, going straight to the sources and talking to George M. Taber and Steven Spurrier about the film.

The Modern Era of Absinthe

By: Natalie Hall

Contributing Editor Natalie Hall and Wine Mutineer Alan Kropf go to one of the rising stars in Absinthe production to get the skinny on this misunderstood beverage making a comeback.

Mutineer on Tour: The Wines of Southern Oregon

By: Alan Kropf

Wine Mutineer Alan Kropf reports on his time spent in that wine producing void located somewhere in between San Francisco and Portland, also known as Southern Oregon.

Chivalry Isn’t Dead: How to Get the Girl in the Bar

By: Adriann Coen

Contributing Editor Adriann Coen lays out a fool proof plan to turn any deadbeat guy in to a chivalrous gentleman in an effort the get the girl in the bar.

Big Money Beer

By: JJ Bagley

Beer Editor JJ Bagley outlines some of the most expensive and sought after beers in the world to celebrate the current booming economy.

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Mutineer Magazine Issue #1

Some of What You'll Find In Issue #1

The Drink Stays in the Picture

By: Kari Zander

The Big Lebowski — However aimless Jeff “The Dude” Lebowski (Jeff Bridges) may be, he is industrious in the pursuit of his favorite drink. Not simply his main source of calcium, the White Russian is the foundation of The Dude's diet and the film prompted a spike in Kahlua sales as Dude wannabes worldwide rearranged their liquor cabinets.

Sake It to Me

By: JJ Bagley

What the hell is sake anyway? Most of Americans think of sake as rice wine, but sake is nothing of the sort. It's not wine — it's not beer; sake is its own unique beverage. Like beer, sake is produced in a brewery and is fermented similar to how beer is. Sake uniquely uses rice grain, so it is more closely related to beer than wine…

Chard No Way?

By: Alan Kropf

I was doing a six—course wine paring for a table, and I was pouring the third course wine. I got into a converation with one of the guests on white wine preferences, and she immediately started talking about how much she loathed Chardonnay. I gave her my thoughts and asked her to try the wine I had just poured and had yet to talk about. She gave it a sip and loved it, after which I revealed to her that it was indeed Chardonnay, a French wine from the Burgundy sub-region on Saint Veran. She was blown away. Chardonnay is an incredibly misunderstood grape, and like most things, it has its good and bad examples, but with a little understanding you can enjoy the wonders the Chardonnay grape is capable of…