Sublime
An inspiration engine for ideas
The wine’s easily understood, appealing flavors—vanilla, butter, butterscotch, buttered toast, custard, minerals, green apples, exotic citrus fruits—are matched by equally effusive textures—creamy, lush, and full-bodied.
Karen MacNeil • The Wine Bible
in making an off-dry wine, fermentation is stopped, usually by giving the wine a small dose of SO2 (sulfur dioxide), which kills the yeasts before they have converted all the sugar to alcohol.
Karen MacNeil • The Wine Bible
Grenada Royale Cocktail Kit
bittersandbottles.com
GRÜNER VELTLINER
Karen MacNeil • The Wine Bible
waiters to ask ‘still or sparkling?’, making it rather difficult to say ‘just tap’.
Rory Sutherland • Alchemy: The Dark Art and Curious Science of Creating Magic in Brands, Business, and Life
If put in barrels to ferment for a few months, you can distil an excellent slivovitz from them.
John Berger • Bento's Sketchbook
Explore Our Main Menu in Edinburgh | The Last Drop
nicholsonspubs.co.uk