Kirkwood wine shop focuses on artisan wines, approachable prices
When Kyla Cox of Kirkwood’s newest wine shop, Savor Wine Boutique, said she would be stocking wine from Georgia, I secretly hoped that she was referring to the country. I didn’t even know if the country made wine, but I assumed that whatever grapes were there had to be better than anything from *this* Georgia.Read more
Founder Nick Purdy and brewmaster Eric Johnson share their plans
Wild Heaven Craft Beers, a company that started in 2010, led by Paste magazine publisher Nick Purdy and brewmaster and Athens’ Trappeze Pub owner Eric Johnson, will open a brick-and-mortar brewery in Avondale Estates this March. Located at 135 Maple Street, Wild Heaven will offer seven or eight of its Belgian-style beers and be set up in similar style to SweetWater Brewing Co. and Three Taverns Brewery with drink tickets and souvenir beer glasses. Purdy and Johnson, who will preside over a groundbreaking ceremony tonight, shared plans for the space.Read more
Italy’s wine culture can be difficult to grasp, but Zollicoffer breaks it down into ABCs.
As a way to summarize the often-confusing grapes and styles of wine in Italy, Eric Zollicoffer of Sotto Sotto breaks the major ones down to ABCs.Read more
First tours and tastings start October 11
A Belgian-style brewery in East Decatur Station, Three Taverns will give its first public tours and tastings this week. Nearly one hundred Atlanta restaurants and bars—including Brick Store Pub, Farm Burger, and Ormsby’s—have already started serving Three Taverns beer, and now Atlantans can see how it’s made.Read more
Company aims to use local products, offer tastings and tours
If all goes according to plan, Atlanta’s first distillery since Prohibition will open next May. Brothers Jeff and Craig Moore—who own a technology company, as well as several real estate properties—have secured a twenty-year lease on a 2,500-square-foot building, 487 Edgewood Avenue, in the Old Fourth Ward. There, they plan to distill vodka, gin, and, eventually, whiskey.Read more
If you think that a dry, red wine is all you need to pair with that steak, think again. Joon Lim of Kevin Rathbun Steak explains.
I recently sat down with Joon Lim of Kevin Rathbun’s Steak to see where he’d take me on a wine list and to find out if pairing wine with steak really is as simple as “dry, red wine.” Spoiler alert: it’s not.Read more
Everybody loves a good wine and cheese party. But are the pairings ever right? Tim Gaddis of Star Provisions offers insight.
Who doesn’t love a wine and cheese party? It’s so classic. Earlier this week Tim Gaddis of Star Provisions met with me to simplify the pairing process.Read more
It’s the end of an era as the two plan a new business
On Wednesday night, Greg Best and Regan Smith announced to their staff that they are moving on from Holeman and Finch Public House. It’s no overstatement to say that Best and Smith, along with partners Gina and Linton Hopkins and Andy Minchow (the latter moved on from the business last year), were the catalysts for Atlanta’s now-booming cocktail culture. When Holeman and Finch opened in 2008, it brought Atlanta up to speed on the booze renaissance happening in cities like New York, Chicago, and San Francisco.Read more
Wine lists can be intimidating. Aria’s Andres Loaiza offers advice on how to shake the fear.
Aria’s general manager and wine director of six years, Andres Loaiza is the type of somm who puts you at ease. A gracious character with a wine-is-fun-let’s-try-this-bottle attitude, the man is an excellent guide for the uncertain. And for that reason, I sat down with Loaiza to learn a few tricks of his trade on how to choose wine with confidence.Read more
Changes come as Seven Lamps “cleans house”
Arianne Fielder, head “mixtress” and beverage manager at Seven Lamps has left the Buckhead establishment, Eater Atlanta reports. She will take over as head mixologist and beverage manager at Midtown’s Article 14 next week. This change comes at a notable time, as Article 14’s sister restaurant, Olmsted, recently decided to become a private events space, leaving its “power lunches” to Article 14, which also serves dinner.Read more