Bandol is an ancient fishing village on the Mediterranean coast just a few kilometers east of Marseille in Provence. Wine-making tradition stretches back to the 16th century, although the Romans may have gotten an earlier start.

Bandol is unique as the only French wine-making region in which Mourvedre is the dominant red wine variety. It gained official status as an appellation d’origine contrôlée (AOC) in 1941. American chef Richard Olney released a cookbook based on his visits with Lulu Peyraud at Domaine Tempier, which drew a larger audience to this relatively obscure region. It remains a tiny part of French wine production today, with barely 3,800 acres under vine (Bordeaux, by contrast, is roughly 152,000 acres).

Below are three bottle recs to properly celebrate the region’s output.

Domaine Tempier Bandol Blanc
($60, Prestige Ladroit)

Domaine Tempier is considered by many wine enthusiasts to be the most important of Bandol’s producers. After all, it was founder Lucien Peyraud who led the charge to make Bandol an official wine region of France in the 1940s, and his wife, Lulu, was famous for championing its regional cuisine. Today, most of the accolades go to their reds and rosés, but the white should not be overlooked. It’s a blend of Clairette, Ugni Blanc, Bourboulenc, and Roussanne and offers notes of citrus, pear, and a hint of salinity that supports its lightly floral aromas.

Bedrock Wine Company Old Vine Rosé “Ode To Lulu” 2022
($35 750 ml, Free Run Wine Merchants)

We said we’d offer you a taste of Bandol but didn’t limit ourselves strictly to the wines of Bandol and here’s why—this delicious wine from Contra Costa County in California mimics the subtlety of Bandol rosé with admirable grace. Bedrock prides itself on making wines as naturally as they can from fruit fermented with native yeasts and minimally handled in the winery. Made mostly from Mourvedre, the rosé offers a stylish take on the pink stuff with notes of strawberries, raspberries, and mineral heft on the finish.

Mas Redonne Bandol Rouge “Bartavelles” 2020
($80 750 ml, Kysela Pere et Fils)

Founded in 1989, Mas Redonne is a relative newcomer to the Bandol region. This hasn’t stopped them from ascending to the forefront of the area’s top producers with owners Henri and Genevieve Tournier in command. The couple farm 12 hectares of mostly Mourvedre organically. The wines are vinified with native yeasts. It’s classic Bandol rouge, with notes of blackberry, black currant, and black raspberry with subtle minerality and a sturdy dollop of tannins.

The 2023 holiday season is in full swing. It’s time to celebrate all the December things, from Hanukkah to Christmas to New Year’s Eve—and everything in between. We know it’s a challenging time to savor the meaningful moments, so we’ve come up with three beverages you can have on hand to do many things at once—grab as a last-minute gift, throw on the table for a holiday dinner, or open all by yourself for a little “me” time.

Stolpman Vineyards Love You Bunches Orange 2022
($23, Winebow)
This exotic white wine blend—with an orange hue—comes to us from Pete Stolpman of Santa Barbara County, CA. The mix of Pinot Gris, Tokai Friulano, Gewurztraminer, and orange Muscat comes together seamlessly in this lively offering. There are stone fruit tones, orange notes, and floral aromas, all supported by the supplest hint of structure. It’s a perfect aperitif, but that structure suggests it plays great with food, too. Think medium soft cheeses, winter salads or a plate of leftovers.

Maison Antech Blanquette de Limoux Brut Nature
($23, Free Run Wine Merchant)
Located in the eastern foothills of the Pyrenees in southern France, the burg of Limoux is famous for sparkling wines. Here, in the mid- 1500s, sparkling wine was likely first invented, although the monk Dom Perignon often gets the credit in pop culture. Limoux is made from the Mauzac grape, and offers a crisp, refreshing alternative to Champagne. This example is electric on the finish. It’s a sophisticated bubbly to take to holiday gatherings without breaking your budget.

Pago de Carraovejas Ribera del Duero 2020
($55, Kysela Pere et Pils)
This one is just for you, or maybe to share with a special someone on a cold winter’s night. Ribera del Duero is located on the plateau that defines Spain’s northern geography. A winemaking tradition stretches back over 2,000 years in Ribera del Duero, but things really got going in the ’80s when it became famous for age-worthy reds made mostly from the Tempranillo grape. This example exudes notes of cherry, herbs, and traces of Asian spice. It’s drinking very well now but will certainly reward patience in the cellar.

In 2019, with an infant at home and a class full of children whose families who couldn’t afford school supplies, teacher and first-time mom Brittany Fugate was having a rough go. With most of her paycheck supporting her students, there wasn’t much left to bring home.

“The school system makes it pretty hard to get resources from [other] places,” says Fugate, 32, who teaches in the Baltimore County public school system. “I had always been buying my own school supplies, but the pain of that was really intensified now that I was also paying for my own child.”

In February 2020, Fugate and family friend Kenny Feldman, an entrepreneur, were having a glass of wine when they came up with a solution: Tipsy Teacher, a wine company that would donate 15 percent of its proceeds to support educators in city and county classrooms. Not only would this help reduce out-of-pocket expenses for teachers, it could also ease the exhaustion that comes with the job.

Initially, the founders partnered with a California vineyard to produce the wine and handle online orders. But after local news outlets broadcasted their efforts, Easton’s Far Eastern Shore Winery reached out with plans to take over production. Fruit-forward blends—with quippy names including “Extra Credit Cab” and “Teacher’s Pet”—are now sold online, at regional festivals, and local stores like The Old Vine, Harborview Liquors, and Chesapeake Wine Company.

For the amusement of customers, “All of our labels are teacher-themed,” says Fugate, chuckling about their illustrations, which take after Bart Simpson-style chalkboard repetitions. “Some of them say things like, ‘I will not get tipsy at parent teacher conferences again,’” with faux wine stains alluding to necessary provisions for grading papers.

QR codes on the back of each bottle show customers which school their order supported and what teachers bought with respective donations, such as chalkboards, new seating, and daily student necessities like pencil pouches. In 2023 alone, Fugate and Feldman say they’ve been able to help nearly 35 classrooms secure supplies, with nearly $20,000 donated thus far. And with plans to expand Tipsy Teacher—which could see a name change as soon as next year to Kind Vine Teacher Wine—to reach national customers, they expect that impact only to increase soon.

Whether shoppers are buying a bottle of wine for themselves or to give to a friend, the brand’s semi-sweet blends are ideal for gifting, says Fugate. “People love to help out. When they scan that QR code, they feel good about themselves.”

It has been two years since COVID disrupted, among other things, one’s ability to find a date. The bar scene was completely wiped out, restaurants faced all manner of hurdles, and even flirting became nearly impossible. Although we encourage couples to make the most of a Valentine’s night out, we recognize that not everyone is coupled up right now. If that’s the case, we’ve corralled three delicious things to drink that you wouldn’t want to share with anyone anyway. So, grab a glass, the remote, and settle in at home.

Domaine des Mailloches Bourgueil 2019
($18, Free Run Wine Merchants)

Since there’s no one around to impress, you won’t even have to worry about not being able to pronounce this one. All you must know is that it’s delicious. Hailing from the Loire region of France, this Cabernet Franc exudes freshness, offering up appealing notes of cherry and strawberry, and some very interesting floral tones akin to violets. Treat yourself to a filet mignon at home and you will be rewarded with the pairing. Another great option? Pull some cheese out of the fridge along with a hunk of good bread and go to town.

FUN FACT: The Loire Valley is home to France’s most amazing wine regions. Vouvray is known for wine made from Chenin Blanc, and Sancerre is the gold standard for Sauvignon Blanc. The town of Bourgueil is all about Cabernet Franc. It’s considered one of the most famous sources for wines made from this grape.

Maine Beer Co. Lunch IPA
($10, 16.9 oz bottle, Legends)

If you’re as tired of over-hopped IPAs as you are of diamond ring ads, we have the beer for you. The super cool folks at Maine Beer Company have crafted a masterpiece—initial hop bitterness bows to delightful, bright, citrus tones, a smooth and fruity mid-palate, and a crisp, slightly spicy finish. “Why is it called lunch?” you might ask? Well, that’s an homage to Lunch the whale, so named because he has been visiting the coast of Maine around lunchtime off and on since 1982.

Dry Fly Distilling Triticale Whiskey
($45, Kysela Pere et Fils)

Washington State’s Dry Fly Distilling first made a name for itself with a gin that leaned into the London Dry tradition even though it’s American. From there, the distillery built a whiskey program that includes bourbon, wheated whiskies, and vodka. This offering may be the most curious, though. Triticale is a grain developed in Scotland in the late 1800s and is a cross between rye and wheat. As the base for a whiskey, it possesses the spicy sweetness of rye but also the smooth refinement of wheat. It’s tasty and unique, and there’s no real need to share it unless you want to.

This month, many of us will be able to bring family together for Thanksgiving in a way that was largely impossible in 2020. For that, we indeed give thanks. As usual, the palates of your guests will be as diverse as their personalities. But no matter who’s sitting at your table—a wine geek, a beer snob, or a person who couldn’t care less and just wants something delicious to sip on—we’ve got you covered!

Fun Fact: Every family has its traditions on Thanksgiving and not all of them are wine-friendly. All the rules about pairings need to relax a little on this holiday. Mix it up—and open things like Riesling, Lambrusco, cheap lagers, and Belgian Lambics. And if White Claw is your thing, we won’t judge.

Giovanni Almondo Roero Arneis “Bricco delle Ciliegie” 2020
($25, Passion Wines)

White wine might seem like an easy call with turkey, but heavier, oaky Chardonnays don’t always play well with mild flavors, and light, simpler wines like Pinot Grigio can get beaten down by thick gravies and sweetish side dishes. This beautifully taut wine hails from Italy’s Piemonte region and offers up plenty of pretty, perfumed notes of white flowers and a touch of green tea that will float above such things without trouncing the bird. A racier finish displays notes of pear and lemon to wash it all down and prepare you for the next forkful.

Erdinger Dunkel
($13 six-pack bottles, Legends)

Here’s a brew that seems perfectly crafted for Thanksgiving fare. Dunkel is brewed as a wheat beer but with darker, chocolatey malts to give it its distinctive color and richer texture. It was first made in 1989 as a present to the brewery’s owner from the brewing staff. He was so impressed with it, he ordered it into production, and it became available to the public in 1990. It’s rich and a little spicy, able to support roasted fowl and hearty vegetables. It’s also elegant and smooth, not interrupting the flow of the meal.

Black Tot Caribbean Rum
($55, Winebow)

Whiskey of some iteration tends to be the high-test sipper of choice as the weather gets cooler, but may we suggest a good rum? After all, for centuries, the British Navy supplied its sailors with a daily ration of rum to steel their nerves against the rigors of Navy life. This came to be known as the daily “tot” until 1970, when the practice was eliminated. Black Tot Rum pays homage to that day and brings together the flavors of Barbados, Guyana, and Jamaica in a rum that offers spicy tropical notes along with coffee and chocolate. It’s a layered and complex offering that will please the single malt Scotch crowd and is also rich, which will surely suit the Bourbon brigade.

A sultry August evening in Maryland demands a cold, attractive glass of rosé, the quintessential wine of summer. They come in varying hues and styles and can range from dirt cheap to pretty expensive. We’ve gathered three examples that cover the price spread, with an emphasis on dry versions for maximum refreshment. Find the one that fits your budget, kick back, and enjoy the sunset.

Quinta de Raza Vinho Verde Rosé 2020
($11, Free Run Wine Merchants)

Light, fruity, dry but with a hint of spritz, this delightfully delicate Portuguese offering may be the official patio wine of 2021—easy to enjoy by itself, but also prepared to tackle a burger or a bushel of crabs. This one is at its best when well chilled, so stick it in the freezer 30 minutes before you need it or plunge it into the beer chest with all that ice. The price is right too, so you might want to take home more than one, just in case a rosé emergency breaks out.

Stolpman Rosé “Love You Bunches” 2020
($20, Winebow)

Pete Stolpman makes intriguing and delicious California wines from varieties like Grenache, Syrah, and Roussanne. His take on rosé is made from Grenache sourced from throughout the Central Coast of California. A process known as carbonic maceration helps preserve the wine’s primary fruit character. It’s super lively and juicy, bursting with notes of strawberry and melon. This bone-dry example sports an electric finish that craves salt; think prosciutto wrapped melon, a hunk of Manchego cheese, and crusty bread.

Domaine Tempier Bandol Rosé 2020
($50, Prestige L’Adroit)

The Provençal region of Bandol makes one of the most serious examples of rosé in the world. Don’t be shy if you find one that is one or two vintages old—in this case, absolute freshness isn’t always the most desirable. Iconic Bandol producer Domaine Tempier crafts theirs from the Mourvedre grape, and it is a richer, paler, more serious rosé that really demands food. It works best with Mediterranean fare like bouillabaisse, tomato salad, or gazpacho.

It was a cold and bleak evening in December 2009 when the Baker siblings gathered at the family farm in Westminster for a reckoning. The fall semester had ended, and Drew, Lisa, and Ashli were home for the holidays from their respective colleges. The Great Recession and the accompanying slump in housing starts had eviscerated their father’s carpentry company, and they’d been informed that their 17-acre Carroll County family farm, which they had never farmed but had rented out to local farmers, was going to have to be sold.

“My sisters and I were all home for Christmas break,” recounts Drew, then a senior at Towson University. “This was the place we grew up. It’s the only home we knew.” The siblings were crestfallen. “The whole family was trying to figure out what to do when our mom, Virginia, said, ‘Wouldn’t it be nice to plant grapes?’ She read an article about the rising popularity of wine grown in unlikely places around the country,” says Drew. “That’s where the idea for all of this began.”

And so, what started as a farm rescue fantasy is now Old Westminster Winery, a welcoming sprawl of neatly kept vineyards that surround the original farmhouse, flanked by their spacious Western ranch-style tasting room and events space, built by none other than Jay Baker, carpenter and proud Dad. It is here that visitors may sample Old Westminster’s offerings, from their fanciest reds to their fun, low-alcohol, spritzy canned beverages.

The fantasy became a reality in no time at all. Virginia and Jay fronted all their savings to seed the business as their children began to set the plan in motion. The siblings weren’t even finished with school; only Drew was of legal drinking age at the time and would spend the year applying for permits while studying for final exams. The following year, they planted their first vines, and, on June 8, 2013, they opened for business. They have never looked back.

In the interim, they have become not just local winemakers but Maryland wine evangelists. Today, Old Westminster Winery produces roughly 120,000 bottles a year from grapes grown on the farm or at neighboring vineyards in an effort to showcase all of the potential of the region’s winegrowing. They were also the first Maryland winery to can some of their wines. The tasting room and events space, completed in 2015, hosts weekend events, live music, and wine dinners. They also support a wine club that boasts 2,000 members.

All their efforts haven’t gone unnoticed. At the 2014 Maryland Governor’s Cup Competition, Old Westminster’s Albariño 2013 was awarded best white wine and brought home a gold medal. At the 2015 Maryland Winemaster’s Choice Competition, Old Westminster’s Greenstone 2014 was awarded best white blend wine and a gold medal. In 2017 alone, they won a gold medal at the Governor’s Cup and Best in Class, two double-golds, and four golds at the Comptroller’s Cup. Even without the accolades, a visit to Old Westminster is an experience on par with any of America’s wine country destinations.

Maryland’s winescape has always been an eclectic mix of businesses, ranging from purveyors of sweet fruit wines to focused aficionados striving to put Maryland on the national stage of serious wine regions. Old Westminster was conceived from the beginning as the latter, looking to stalwart producers such as Rob Deford at Boordy and Sarah O’Herron and Ed Boyce of Black Ankle Vineyards for inspiration. Lisa, now 32, a chemist who was sizing up a corporate career before that fateful December, is now Old Westminster’s winemaker.

“We began with a vineyard consultant and a winemaking consultant,” she says. “We had a broad idea of what our soil composition was, what grapes might work, and a sort of orthodox conception of the winemaking.”

For Lisa, that initially meant using techniques to emulate a Californian style. But the sibs were quick to learn that chasing a West Coast ideal was a fool’s errand. Instead, they decided to take advantage of Maryland’s unique terroir (the French concept of defining a place based on its soil composition, weather, and geography), and pursue natural winemaking, though that term is difficult to define and is still the subject of heated debate globally.

Essentially, the family is building a model of Maryland winemaking that leans into our region’s limitations rather than trying to patch them up. “We go with what nature gives us, rather than fight for a predetermined style of wine,” Lisa (now Hinton) points out.

 

The family is building a model of Maryland winemaking that leans into our region’s limitations rather than trying to patch them up.

 

It was in the Loire Valley that Drew, Old Westminster’s wine grower and farmer-in-chief, and his wife, Casey, discovered wines that were fermented not with purchased yeast, but with the local spores that rode into the winery on the grapes. “Our principles and philosophy evolved rapidly,” says Drew, 33, especially after his honeymoon trip to France in 2014.

Along the way, they also fell in love with a style of wine known in France as pétillant naturel. These are wines that undergo fermentation in the bottle itself, capturing the resulting carbonation in a lower-alcohol, super-fresh style of sparkling wine. Upon their return to Maryland, Drew and Casey shared their discoveries and stories with Lisa and Ashli.

“That was a pivotal year for me,” recalls Lisa as she gazes out over the vines. “The 2015 vintage was a learning year. It was empowering and liberating to let go of orthodoxy and begin making the wines our vines wanted to make.”

In many winemaking regions around the world, it is considered safer to use purchased yeasts that have been bred specifically for winemaking purposes. Fermenting with yeasts that naturally hang out in the air and on the grapes is a risky endeavor. Will your yeasts impart desirable flavors? Will they be robust enough to complete fermentation as alcohol rises? This is one of the biggest challenges to anyone who wants to make wine naturally, without intervention.

“No doubt it’s a challenge,” admits Lisa. “But coming to this from a chemist’s perspective, it’s a matter of understanding the science. We are okay if the wines are a little wild.” Drew agrees. “Today, what our wines lack in refinement they make up for in intrigue.”

“We make Maryland wine,” adds Ashli (now Johnson), 30.

Local retailers are more than happy to hawk the wine. “I like that they’re adventurous,” says Lauren Loeffler, wine manager and buyer at The Wine Source. “They’re willing to try out various winemaking techniques, which I think is a smart move for a Maryland producer to stand out. They definitely have a loyal following and customers seek out their wines to try and often come back for repeat purchases—I think they have a positive presence in the market and are adept at reaching their audience.”

Clare Yost, beverage director and general manager at True Chesapeake Oyster Co., agrees. “I find the wines compelling because they are giving Maryland Wines a sense of place. They have a distinctive style that is relatable. They’re bright, balanced, but with a hint of funk…just like the people of Maryland!” Ashli Johnson sums it up this way: “This is what Maryland tastes like if you aren’t trying to influence the wine.” The youngest of the three, Ashli is ostensibly in charge of business and marketing, but her brother and sister assert she is also the unsung hero of Old Westminster. “She holds this all together,” says Lisa. Gesturing to the tasting room, the patio, and the outdoor entertaining space, she adds, “And all this.”

“This” is a concerted effort to create a space as warm and welcoming as the Baker family itself. In 2015, the family ramped up the hospitality aspect of the winery, with a tasting room built by Jay Baker, and plenty of space for outdoor revelry. Visitors can visit the tasting area, hang out on the patio, or help themselves to picnic tables on the grounds.

There is also a push to spotlight the bounty of Maryland farms with a burgeoning food program. “We want to take a holistic approach to food and wine from Maryland farms like us,” explains Ashli. “We want to showcase Maryland on top of a pizza!” Consider this offering, called “The Crew.” It features housemade honey mustard, Kitchen Girl Farm kale, salami made from pigs raised at Burnt Hill Farm, and mozzarella from Caputo Brothers Creamery in Spring Grove.

Artisan farmhouse pizza may be where it starts, but what’s happening at Old Westminster now is just the beginning of a much grander plan that these three visionaries conceive for the farm. “We now know what European wine grapes do best here. Albariño is our white wine rock star,” says Lisa, “and Old Westminster in more suited to white wine.” “But what we grow here now are all European wine grapes, the same ones used around the world,” adds Ashli. Drew agrees, adding, “Burnt Hill is where our future will truly be written.”

 

THE SIBLINGS WERE QUICK TO LEARN THAT CHASING A WEST COAST IDEAL WAS A FOOL’S ERRAND.

 

Located 25 miles south of the main farm, Burnt Hill was acquired in December 2016. It represents the culmination of all these emergent philosophies—dedication to the land, to a sense of place that speaks through its produce, produce that is coaxed from nature without any reliance on outside help or influence. Burnt Hill is a parcel of land that the family has exhaustively researched—soil types, drainage, orientation to the sun, elevation, average temperatures, rainfall, and a dizzying array of other factors.

“It’s an ideal site,” says Drew. “It is our opportunity to take 10 years of learning to a blank canvas.”

It is here that an even grander winemaking experiment is underway—to learn which of our region’s native grapes, grape varieties that were here long before European settlers, are best for making wine as local and ancestral as anyone has ever thought possible. Alongside new experiments with grape varieties from Europe is a block of vines of dozens of native American grape varieties.

“We’ve got some experimental genetic diversity in there,” Drew says with a chuckle. “There’s this guy who has been carefully collecting and nurturing all these native grape vines,” adds Lisa. “It’s nuts. We have acquired over 20 different plantings from him, and they are all planted at Burnt Hill. I am so excited for 2021. After all the craziness of this past year, this is going to be Burnt Hill’s first harvest, and there is going to be a lot of fruit coming in!”

Fruit won’t be the only thing coming in, though, as Ashli is quick to point out. “There is a dual aspect to what we are doing there with agriculture. Yeah, there are the grapes, but Drew is living [at Burnt Hill] now and raising animals, and there’s an apiary . . . the holistic bond between our wine and our food here is going to be vastly different.”

One can’t help but be taken in by Ashli’s energetic enthusiasm for everything that’s happening at Old Westminster. She sees how every facet of the family business flows into the others and is often the one to shepherd them all along. Drew exudes the same passion and positive energy, and he is clearly happiest when he’s connected to the land.

On one recent spring day, he was super excited about a new tractor (“I mean, it’s just like the old one, but this one won’t break!”), and on another day he had to bow out of an interview due to a lost pig at Burnt Hill. (“It sounds kind of funny, but actually I’m really stressed out about it,” he said. “And I need to stay here and find it.”)

It doesn’t take long to understand why Lisa is the scientist of the group. Her relaxed bearing belies an intense focus, a constant striving to improve, and a sense of practicality born out of a mission to make truly good wine in a region bereft of a reputation for doing so. Collectively, they represent a superhero team of hospitality, passion, and inquiry that is the essence of Old Westminster’s success.

“In retrospect, I am amazed that it didn’t go as poorly as it could have,” says Drew. “We really just want to make the best wines possible while sticking to our principles and philosophy about how we nurture our land and nurture our fruit.”

Nearly 11 years into the project, all three siblings are married with families of their own. In the context of establishing a vineyard and a winery, 11 years is nothing—the greatest sites in Europe have been under vine in one form or another for millennia. Given the extraordinary legacy Old Westminster has already established, it is breathtaking to imagine the future as a second generation grows into the business. How amazing will it be? We can’t wait to see—and taste.

An ice-cold American lager beer is the no-brainer beverage choice for crab season, but it certainly isn’t the only one. Check out these three alternatives to add some metaphorical spice to your next Old Bay crabfest!

Union Craft Brewing Thirst Monster Kölsch
($11 six-pack)
If you’re eating crabs, of course beer is the obvious pairing. But not any beer will do. Spice and bitterness don’t play very well together, so tear yourselves away from gonzo hoppy American IPAs for a second and consider this sublime tribute to the crisp and refreshing German-style lager known as Kölsch. The Kölsch style of beer originated in the city of Cologne and is revered for its bright flavor and clean finish. This pale-yellow hued brew is light- to medium- bodied with just enough hops influence to lend some zing to the finish. At 5 percent ABV, you’ll be able to help yourself to a second one without being helped up off the floor, too. In other words, while you’re cracking those crabs, feel free to crack these open, too!

Boyd and Blair BLY Daiquiri
($11 200ml)
Pennsylvania’s Boyd and Blair Distillery has been cranking out some absolutely delicious ready-to-drink cocktails of late. This time, they’ve used their BLY Rum as the base for a daiquiri. As with everything in this lineup, this is a grown-up cocktail that’s sweet without being a sugar bomb, and just the thing to take the heat off your palate as you tuck into a batch of heavies.

Domaine Trinquevedel Tavel Rosé 2020
($22, Prestige L’Adroit)
All that pepper and paprika can wipe out a white wine—this sumptuous pink number from Southern France has the stuffing to stand up. Grenache is a grape that is most famous in the Rhône Valley of France for bold reds like Châteauneuf-du-Pape. In Tavel, it makes a wine bursting with juicy notes of strawberry, raspberry, and a dash of cranberry with a finish that borders on medium bodied. This is lusty rosé for big flavors. Think spicy foods (hello, crab!), rich sauces, even decadent desserts. It’s a perfect palate pleaser for a hot summer’s night.

Some of the most expensive real estate in the world is home to grapevines that give us the most cherished wines of the world. “Terroir” captures the reason why—a combination of factors yields a beverage that tastes exactly like where it’s grown. Soil, climate, and position all have an influence. These drinks transport the taster to a different place.

Weihenstephaner Hefe Weissbier
($12 six pack, DOPS)

With the proliferation of global shipping, it’s harder to nail down the concept of terroir in a beer these days—anyone can bring in hops grown in Washington State or England to make beer anywhere else. Nonetheless, the combination of centuries-old wheat beer brewing techniques and an indigenous yeast cultured on-site mean that when you take a sip of this frothy brew, you are unlikely to mistake it for anything other than a benchmark Bavarian Hefeweizen. Freshly baked bread, clove, bananas, and a ridiculously pillowy head trumpet this beer’s origins from the rooftops.

Chateau de St. Cosme Cotes-du-Rhone Deux Albions 2018
($30, Winebow)

St. Cosme is an ancient property in France’s Rhone valley that produces sought-after wines from exalted villages such as Gigondas and St. Joseph. They also craft a deliciously affordable wine in this Cotes-du-Rhone offering. It offers up the unmistakable aromas of cherry, herbs, and a whiff of bacon smoke that can only come from Grenache and Syrah grown in this part of southern France. It’s a treat if you drink it now, but is sturdy enough to cellar for a couple of years if you want to taste how time relaxes a well-crafted red.

BCN Gin
($40 liter bottle, Free Run Wine Merchant)

Anyone who has cruised the nightlife in Spain knows that Spaniards love a good gin and tonic. It should come as no surprise then to find an artisanal gin from Spain that is focused on being Spanish. BCN aromatics are all grown organically and are all Mediterranean, from rosemary to wild fennel, and, of course, juniper. The fruit component is derived from Spanish-Catalan figs and Valencia orange. Even the water used to cut the spirit down to 80 proof is from a Catalan spring.

Valentine’s Day in 2021 is going to look much different than years past, as many of us may be unable to enjoy dinner out with our special someone. Hopefully we’ve all had time this past year to hone our cooking and baking skills, though, and what better day to show them off? We’ve selected libations to add sparkle to your special evening.

Huyghe Brewery “Fruli” Strawberry Wit
($15 four-pack, Legends)

Blending classic Belgian wheat beer with fresh strawberry juice sounds exactly like the kind of thing someone would think up cooped up in the house for a year, although this delightful concoction has been around for a while. It’s juicy sweet but not syrupy, with coriander and orange zest tones around the edges. If you’ve got chocolate-covered anything on the menu, this is a surprisingly good match.

Warre’s Ruby Port “Heritage”
($19, Bacchus Importers)

If richer chocolate indulgences are in store, the headier alcohol levels, chocolate undertones, and cherry fruit notes of this quintessential ruby port will complement it perfectly. This is no one-trick pony, though. It will happily support flavorful cheeses such as aged gouda and Roquefort.

Fun fact: Port’s origins can be traced to Great Britain. As England’smaritime power grew, sodid its taste for wines from sunny spots. While being transported in sailing vessels home, however, wine spoiled in the heat. Adding neutral alcohol to the wine during fermentation stopped the yeast from eating the sugars, making the wine sweet, and protecting the wine from the harsh transportation conditions.

Elk Cove Pinot Noir Willamette 2018
($33, Winebow)

Unless you are very lucky or very thirsty, you are unlikely to have enough open bottles of wine at home to indulge in your own “by-the-glass” approach to a dinner pairing.

You’ll need a wine that is delicious yet versatile. This is where Pinot Noir in general, and softer versions from Oregon or the Burgundy region of France, really shine. Elk Cove’s rendition offers soft, fresh notes of raspberry and earth with a smooth finish that will stand up to steak but also swim with fish and play well with chicken.

It’s been a while since we’ve all been able to browse freely through our favorite bottle shops and wine stores. If you’ve fallen behind on what’s new and interesting, never fear. We’ve found three tasty treats to get you up to speed and into the spirit of summer.

Manor Hill Overalls Maibock
($12 6-pack, Legends)

Thirsty for a warm weather lager that isn’t too heavy but offers plenty of flavor and goes great with steamed crabs? Look no further than this offering from Ellicott City-based Manor Hill Brewing. This is a medium-bodied German- style brew, with a mellow, malty character, and a touch of buttery brioche and lemongrass flavor. Saaz and Saphir hops provide lovely citrus overtones that brighten its demeanor and lead to a crisp finish. This brew is perfectly refreshing, ideal for kicking back while you sit on your front porch in
a pair of overalls.

Reservoir Bourbon “Maison de Cuivre”
100 Proof ($120, Winebow)

It’s been a challenging year, so why not indulge in a special treat? Virginia’s Reservoir Distilling takes their already delicious 100-percent corn bourbon and finishes it in French oak merlot barrels. The result is heady stuff, showing off notes of caramel, vanilla, berries, and sweet straw. It’s best served with a sliver of ice in a nice rocks glass.

Ostatu Rioja Rosado 2019
($17, Free Run Wine Merchant)

Is there a wine more synonymous with this time of year than rosé? Probably not, and producers know it, flooding the market each year with everything from the sublime to the ridiculous. Skip the twee labels and snub the overly sweet stuff for this elegantly dry offering from Spain’s Rioja region. Notes of wild strawberry, dried herbs, and a hint of minerality define this refreshing pink drink. It’s fine as an evening aperitif, but better with some cured meat, olives, and Manchego cheese.

It wasn’t exactly a long winter that has now come to a close; nevertheless, we are ready for more sunlight and less cold. Spring is pushing itself up from the cold earth and out from behind the overcast sky. To celebrate, we’ve found three libations to chase away the chill dampness and herald the return of warm rays and the accompanying bursts of green.

Unibroue Blanche de Chambly
($11 12-oz 6 pack, Legends)

This Belgian-style white wheat beer offers up lovely notes of orange blossom, spice, and bread fresh from the oven. We appreciate its creamy body and crisp finish. At 5 percent alcohol, it’s relatively lightweight in nature, but still full-flavored and a bit wintry. A bit like outside just now, isn’t it?

In the early ’90s, Quebec-based Unibroue became the first to make Belgian Trappist style ales in North America. Today they craft more than 20 specialty brews using techniques rooted in centuries-old Belgian traditions

Junipero Gin
($30, Republic National)

The defining flavor of gin may be juniper, but its intensity varies from producer to producer to the degree that one may find only a hint of juniper struggling for voice alongside a host of other aromatics. This is not that gin. Junipero is all about the juniper, supported by subtle citrus notes and a slightly oily character. It makes for an intense G&T, a bracing reward for a brisk hike or a soggy run.

Tramin Lagrein 2017
($18, Winebow)

Lagrein is a grape variety native to Italy’s Alto Adige region, and is famous for being full-flavored without being full-bodied. As such, it’s quite useful, especially for seasonally transitional meals like braised chicken; filling and savory like a winter dish, but lighter and less fatty than short ribs or lamb. Violets, fresh blackberries, and a hint of spice on its lithe finish evoke a flower garden.

Now that the temperatures have finally begun to take a (slight) dip, we say it’s high time to break out the pumpkin beers—on draft with a sugar and cinnamon rim, if you’re really feeling festive—and snuggle up with a warm cider or boozy coffee. Locally, there are plenty of places to get your fix of fall beverages, whether you’re a pumpkin-spice fiend, a fan of porters and stouts, or a spicy cocktail enthusiast. From beer and wine to coffee and booze-free options, here are a few drinks to try at local bars, cafes, and breweries to get you in the mood for the season. One sip and you’ll be apple picking and leaf peeping before you know it.

BEER

Monument City Brewing Company: Lamp Lighter

This Highlandtown hangout is welcoming the chilly temperatures (whenever they arrive) with a new Imperial Porter. Featuring robust notes of chocolate, roasted coffee, and a hint of vanilla, the 9.2-percent ABV release is a dark brown in color and ideal for sweater weather. If porters aren’t your thing, Monument City’s golden copper Battle IPA with floral and piney hop notes is a great alternative.

Full Tilt Brewing: Patterson Pumpkin
If you haven’t had a chance to visit Full Tilt’s new taproom in Govans, stop by this month to sip the famous Patterson Pumpkin Imperial Ale—brewed for the first time since 2015—while playing all of the old-school arcade games. Not only is Full Tilt bringing the beloved brew back this year, but come Thanksgiving, the team plans to also release a special version aged in Baltimore Spirits Company Epoch rye barrels.

DuClaw Brewing: Mad Bishop Oktoberfest

We’d be remiss without mentioning this fall favorite. First brewed in 1996, the German-style Oktoberfest is almost as old as DuClaw Brewing itself. Still, it remains a classic with its copper color and toasted malt aroma. Clocking in at a 6-percent ABV, the beer combines Vienna and Munich malts creating the perfect blend of fall flavors.

CIDER

Old Westminster Winery: Happy Camper
After releasing a few experimental varieties throughout the years, the team at Old Westminster Winery decided that this season was officially the time to go all out with its first wild cider. At 6.3-percent ABV, Happy Camper is made from heirloom apples, fermented with wild yeast, aged in American oak casks, and canned for easy outdoor sipping. Pick up a four pack at select retailers beginning October 1, or plan a trip to the beautiful Carroll County winery to sample the cider while taking in all of the woodsy vibes.

Great Shoals Winery: Spiced Hard Apple Cider

The name hypes up the wine, but Great Shoals is also a mecca for award-winning hard ciders made from fruit grown on local farms like Walnut Springs in Elkton and Baugher’s Orchard in Westminster. Among the many enticing blends (think everything from cherry to crabapple) is the Spiced Hard Apple Cider—a dessert-style varietal mulled with cinnamon, allspice, cloves, and orange peel.

COCKTAILS

Annabel Lee Tavern: The Gold Bug

There’s truly no better way to welcome the spooky season than by pulling up a barstool at Canton’s own corner-bar tribute to Edgar Allan Poe. Named after one of Poe’s most beloved short stories, this warm concoction fuses Captain Morgan, Myers rum, butter, cinnamon, brown sugar, and cloved lemon. While you’re at it, be sure to also try the seasonal “Phantasmagria,” a signature apple sangria served in a stemless skeleton glass.

Nepenthe Brewing Co: The Bourbon Cleanse

Sure, Hampden’s Nepenthe Brewing Co. is a full-service brewery and taproom, but it also serves up some killer cocktails. This season’s lineup includes “The Bourbon Cleanse,” which mixes bourbon with cider, lemon, cayenne, and maple. That pretty much sounds like fall in a glass to us.

Sugarvale: Siete Besos

You can always count on this subterranean spot in Mt. Vernon to change its cocktail menu with the seasons. Retreat from the cold with the “Siete Besos,” which combines Hamilton 86, Kirk & Sweeney, and Pampero Aniversario rums with spicy benedictine and coffee liqueur.

Wet City: Birch Better Have My Money
It should come as no surprise that the creative team behind the bar at Wet City has an entire lineup ready to roll out as the temperatures drop. Among the offerings is this cleverly named cocktail that mixes birch sap-infused vodka with Wild Turkey rye, Contratto Fernet, and a Laphroaig and vanilla rinse. Patrons should also be on the lookout for new beer releases like the red wine barrel-aged Cab—a dark sour with cherries and black currants.

COFFEE

Order and Chaos Coffee: Salted Caramel Mocha

Baristas at this South Baltimore java joint are spotlighting caramel in this sweet-and-savory mocha that combines espresso, caramel syrup, steamed milk, and a salt garnish. Don’t miss other indulgent sips including a ginger spiced coffee and cinnamon bun cappuccino.

Higher Grounds Coffee Roasters: Pumpkin Chai Latte

Move over PSL. This Highlandtown go-to is creating its own iteration of the infamous drink with chai. The secret ingredient? The shop uses a flavored powder (rather than a syrup) to give off the spicy taste. Add a shot of espresso to make it a “dirty” version.

One-Do Coffee Roasters: Housemade Golden Milk
Curl up with a good book at this Canton shop known for its strong brews and picture-perfect latte art. There are plenty of cold-weather coffees to choose from, but the Golden Milk—made with a turmeric-forward spice blend—is a surefire bet to warm your soul on a dreary day.

MOCKTAILS

True Chesapeake Oyster Co: The Ark and Dove

At this oyster-centric restaurant in Hampden’s Whitehall Mill (opening October 8), lead bartender Ashley Mac is looking forward to offering booze-free options that go beyond the typical ginger beer or Shirley Temple. The “Ark and Dove,” named after the two ships that the Calverts came to the Eastern Shore on from England, will be one of the featured drinks on the opening menu. It combines bitter Giffard aperitif syrup with a vegan eggwhite substitute, rhubarb, and a housemade Asian pear and cardamom shrub.

Wild Kombucha: Blood Orange CBD

It only makes sense that the experimental brains behind Wild Kombucha would explore CBD next. This month, the forward-thinking brewery—which recently unveiled new digs in Northwest Baltimore—launches its new Blood Orange CBD variety combining the flavorless compound (known to ease anxiety and stress) with citrus and floral notes. Catch it in retail stores like Giant and Whole Foods starting October 1.

WINE & MEAD

Boordy Vineyards: South Mountain Red

While we love a good white or rosé any time of year, the colder temperatures make way for robust reds like this affordable bottle from Boordy’s Landmark series. Fruit-forward and medium-bodied, the South Mountain Red features notes of tart cherries, cedar, and rose petals.

Charm City Meadworks: Retire by the Fire

As you start to pencil in backyard bonfires this season, be sure to pick up a few cans of this rich blend from Charm City Meadworks in Mt. Vernon. Notes of cacao, vanilla bean, and warm clove make this the perfect drink for gathering around a warm flame.

The Bruery Share This: Coffee Stout

($18, Legends Ltd.)

Black as pitch and sporting a beautifully rich, tan, frothy head, this is a coffee stout for beer and java fans alike. It is a fine example of an imperial stout married to high-quality coffee from the Philippines, with heady aromas of malt, dark cocoa, roasted pecan, and, of course, coffee. There’s no burnt “French” roast taste either, but a delightfully sophisticated coffee tone. At nearly 12 percent ABV, it’s definitely winter weight, and just the thing to hunker down with in front of a roaring fire.

Sibona Amaro

($27.99, The Country Vintner’s Selection)

We are all tempted by holiday feasts, and the chill in the air deepens our craving for the rich stuff. Luckily, the Italians have just the thing to help settle culinary overindulgence, in the form of amaro. Amaro is produced by macerating herbs and aromatics in alcohol and is regarded as a digestive aid. Sibona’s offering shies away from overt sweetness in favor of grapefruit, bittersweet chocolate, and mint tones. Its spice-cake notes are appropriate this time of year.

Bogle Vineyards Phantom 2013

($24.99, Constantine Wines)

Released every autumn, Bogle’s Phantom is a concentrated, inky, dark-red wine blend from California, perfect for winter fare. It bursts with notes of blackberry, black cherry, baking spice, and vanilla. A velvety rich mouth feel rolls into a lush, mildly tannic finish that begs for braised meats and hearty cheeses. Get it while you can, though, because this annual special release typically vanishes from wine shop shelves by New Year’s Day.

Our survey of Baltimore’s best restaurants this year reminded us that not every hot spot in town has a license to sell adult beverages—so you bring your own. Such places offer you the opportunity to pair delightful and unique wines while avoiding too big a hit to your bill. If you are headed to a BYO place, take advantage of it by treating yourself to something nice that’s also going to pair well with your food.

Wittmann “100 Hills” Riesling 2017
($20, Country Vintner)

There may be no more versatile white wine on the planet than a delicious, mostly dry German Riesling. It possesses great acidity for cutting through fat, lovely aromatics to lift herbal and savory flavors, and is never weighed down by oak and tannins that could swamp delicate preparations. Wittmann hails from Germany’s Rheinhessen region and does a fine job of pairing with Thai and Korean, of course, but also ceviche, grilled poultry, and even red meat.

Monteagrelo Bressia Cabernet Franc 2016
($25, Kysela)

Argentina is most immediately associated with Malbec, but Cabernet Franc does astonishingly well there, too. They tend to be more fruit-forward, less heavy, and more versatile. Just the ticket for a trip to a place like Puerto 511, which features Peruvian fare that is seafood-oriented but also always includes a hefty shot of red meat. This example is lush and packed with fruit without being too heavy or tannic.

Felsina Berardenga Chianti Classico 2015
($30, Bacchus Importers)

On one visit to a Baltimore BYO Tuscan restaurant, we noted that one table decided a 1.5 liter of white zinfandel was just the ticket to go with the chef’s painstakingly prepared Italian feast. To each his own, but we saw room for improvement. Next time consider a red from Tuscany’s most famous region, Chianti Classico. This iteration from stalwart producer Felsina is textbook—beautifully tart red cherry, fine tannins, sweet tomato, and sun-baked terracotta scents. From pizza to steak, it’s a winner.

While most people start off their year thinking about meal preps and workout plans, we’re asking an entirely different question: What’s on tap in the drink world for 2019? We asked some local experts—brewers, distillers, bartenders, and wine makers—to conjure their best ESP skills and predict what drink styles we’ll be seeing more of in the year to come.

IPAs are Here to Stay
Brewers are still waiting for lagers to have their big day in the sun, but consumers will continue to want their beer hop-heavy. “Juicy, hazy, New England-style, brut, and sour will all continue to be applied to IPA, IPA, IPA,” says Union Craft Brewing co-owner Jon Zerivitz. However, some of the novelty of the milkshake-style IPAs might wear off and you’ll see brewers playing less with lactose than they did in 2018, according to Hop Culture. While Wet City owners PJ and Josh Sullivan say they are hearing “chatter” regarding lager beers, they echo the IPA growth prediction. “The popularity of Hazy IPAs is still going strong,” PJ says. “And we don’t see any end in sight.”
Where to try now: So many options! Change Order at Union; Lil Woozy at Wet City; Nobo at Monument City; Astrodon at Peabody Heights.

CBD, THC, OMG
It’s easy to find CBD—a cannabis compound that is not psychoactive like THC—in oils, juices, and sparkling water around town. But expect it to slip into more and more cocktails this coming year. Some bars will give you off-menu options and the bartenders at Gunther & Co. even mixed up some for a dispensary event last fall. This week, Frederick-based Flying Dog Brewery announced that it’s releasing Hop Chronic, a non-alcoholic IPA infused with therapeutic cannabinoids available at dispensaries throughout Maryland. (Release of the product is subject to regulatory and legal approvals.) “We see a lot of interest in cannabis from the craft beer community,” says Ben Savage, CMO of Flying Dog, which is partnering with Green Leaf Medical Cannabis on the product. “There are definitely similarities between the natural flavor profiles we extract from hops and the terpenes and found in cannabis.”
Where to try now: CBD oils are available at MOM’s Organic Market and area dispensaries to try out your cocktail-making skills at home.

Blurring of Categories
It’s no secret that the craft beverage market has become a really crowded space, so brands are looking to diversify and break out in any way they can. Looking at the year ahead, many breweries, wineries, cideries, and distilleries will be collaborating to come up with sub-genres to potentially attract a new customer base. “At our bar, we’ve seen kettle sours bring wine drinkers and people that don’t normally drink beer into the craft beer scene,” PJ of Wet City says. Lyon Distilling in St. Michael’s and Jailbreak Brewing in Laurel just collaborated on a “beerskey,” or a beer distilled into a whiskey, and Old Westminster Winery (OWW) is seeing great success by mixing it up. “Some of our most popular products are the wine and cider hybrids,” says Drew Baker, co-owner of OWW. “Producers—whether you’re making beer, wine, or spirits—are looking to fill that space in between.”
Where to try now: Pip & Berry from OWW at Grand Cru; Cherry Berliner Cider at Union Craft.

Non-Alcoholic Cocktails
Yes, this is a thing! Dry January participants can rejoice as the popularity of teetotalling and even zero-proof spirits will make a bigger impact on the market this year. “A large part of the population is not drinking as much as they used to or are a bit more conscientious about their intake,” says R. Bar manager Amie Ward. “This is a great thing! But it does require bars and restaurants to start thinking about alternative options. Simply throwing together juices isn’t going to cut it.” Non-alcoholic spirit companies—like Seedlip and Ceder’s—have launched in recent years, applying the same distilling process and equipment to create zero-proof booze. But, more commonly, bars in New York City, Chicago, and LA, are simply taking the alcohol out to create thoughtful and tasty mocktails.
Where to try now: R. Bar has four options that start as non-alcoholic and include a suggested spirit; Woodberry Kitchen has a lovely mocktail menu.

Ready-to-Drink
Thought the concept of bottled and canned cocktails has been around for a while, things are starting to get a little more sophisticated. “When people think ‘ready-to-drink,’ there is the unfortunate connotation of the sugary stuff from the 2000s,” says Jaime Windon, co-owner of Lyon and president of the Maryland Distillers Guild. “But you’re going to see the new age of bottled cocktails. You don’t have to go to the bar to necessarily have a beautiful cocktail.” Many brands around the country are bottling classic cocktails like the negroni (sign me up!) to elevate the trend. Next month, winemakers at OWW will be coming out with a low-calorie, low-proof spritzer cocktail in a can. As Windon sums up: “People want less work.”
Where to try now: The 84-proof Rock & Rum, basically a rum old-fashioned, at Lyon Distilling.

Fermentation Experimentation
Of course, the fermentation process is crucial in making alcohol of all forms and flavors, but expect people to get pretty weird this year. Brewers will play more with barrel-fermented and mixed-fermented sours for extra tart and acidity, which many drinkers in the market have demanded. Plus, fermented beverages like kombucha will still have a place as mixers or additives in booze. And exotic fermented cocktails like the pineapple-flavored Tepache are staying prevalent on local bar menus, as well. “I’ve many customers start to appreciate the more complex, mixed-fermentation sours these days,” says PJ of Wet City.
Where to try now: The Artista Zynergia barrel-aged sour series at Wet City; Tepache at Alma Cocina Latina and Clavel.

Perhaps it’s because this particular bar reviewer isn’t getting any younger, but we sure appreciated this year’s national trend toward lower-proof spirits, session beers, and health-conscious cocktail ingredients. While the stresses of 2018 did still inspire us to throw a few back, it was nice that our mornings after weren’t quite as harsh.

Baltimore also saw the rise of natural wines and welcomed the opening of some outside-of-the-box bars and breweries this year. In no particular order, here were 10 of our favorite ways to imbibe in 2018.

Aperol Spritz at Little Bird Coffee Bar
We dare you to find anything more refreshing than sipping an Aperol Spritz on the terrace of the newly opened Little Bird Coffee Bar in Hampden. From the owners of the cocktail gurus at Bluebird just upstairs, this cafe is quaint and charming in all the right places. Our absolute favorite part is the menu of spritzes (a welcome trend at other bars and restaurants), which come in Aperol, Campari, Cynar, and Elderflower varieties—simply a balanced ratio of each base spirit mixed with crisp Primaterra Prosecco, club soda, and an orange twist. Ah, total relaxation.

Epoch Rye by Baltimore Spirits Company
Okay, granted, this does not qualify as a low-proof spirit, but we had to give a shout to Baltimore Spirits Company for finally releasing its whiskey (and a few other distillations to follow) after it had been aging in American oak barrels since 2015. As with many whiskies, it turns out it was worth the wait since Epoch has a perfect balance of spicy rye notes like clove, cinnamon, and tropical fruit with the sweeter flavors of vanilla and honey imparted from the barrels. This was made all the better inside the distillery’s new tasting room at Union Collective, which opened its doors in September.

Gose O’s by DuClaw Brewing
This past year, thanks to the addition of brewing legend Ernie Igot (formerly of Peabody Heights), DuClaw Brewing in Rosedale has been putting out some of its tastiest beers since it was founded in 1996. (Be sure to check out the “Sour Me” series in peach, mojito, and dry-hopped versions or its recent barrel-aged Retribution releases.) But the latest iteration of Gose O’s—released in time for Orioles season—had even crisper notes of cantaloupe and sea salt, making it the perfect accompaniment to a summer game, no matter the score.

Midori Highball from Regal Beagle
One of our favorite new bar additions of the year, Regal Beagle opened its doors in Canton at the beginning of May and we soon wondered how we lived for so long without its vintage, tiki vibes. Inspired by the Three’s Company era, the bar has a distinct late ’70s/early ’80s feel and the fun and colorful cocktails reflect that. One of our initial favorites was the Midori Highball with with Nikka Japanese gin, Green Chartreuse, yuzu juice, fresh honeydew, and salt. We love a good liquid time machine.

Duck Season Old Fashioned at Wit & Wisdom
It is with a bittersweet palate that we recognize how Wit & Wisdom has revolutionized the Baltimore cocktail scene since it opened in the Four Seasons hotel in 2011. Though the bar will pour its last drink on December 31, Wit is going out with a bang as newly hired Gina Netisingha brought the program to an entirely new level this year. Take the Duck Season Old Fashioned in which Four Roses Yellow Label Bourbon was carefully infused with duck fat and rosemary to give it an incredibly silky texture and finished off with simple additions of sugar and bitters. Classic, just how we’ll remember the place itself.

Hello by Wet City
This Mt. Vernon bar has been a go-to place to try experimental beer styles since it opened a couple years back. But this year, finally, we were able to see what the Sullivan brothers could do with their own, newly built brewery system. Wet City’s first release, aptly dubbed Hello, was a perfect example of how a popular New England-style IPA should be: tropical pineapple on the nose, thick in body from flaked oats and barley, and super piney and citrusy tasting notes. We were sure glad to be introduced to this one.

Autumn Cider by Old Line Spirits
This was also the year that Baltimore welcomed its first bar inside a distillery, as Old Line Spirits opened The Ready Room at its Highlandtown facility. The bar menu was clever and made use of Old Line’s single-malt scotch and aged Caribbean rum, but we were particularly excited about this autumn cider by bar director Steve Lamb. A combination of the American Single Malt Whiskey, apple cider, chai tea, cinnamon, star anise, clove, and lemon, the cocktail was cozy and felt like our official drink of fall.

Chrysalis by Monument City Brewing
While Monument City is known more for its classic beer styles like rye IPA and brown ale, the brewers went a bit outside the box with the purple-hued Chrysalis. Brewed in collaboration with veteran organic food producer Hex Ferments, they used the company’s butterfly-lime kombucha to create the 3.5 percent (!) gose. The butterfly pea flower gave the beer its unique color and tart, refreshing flavor. We love how this brew got us to think about beer in a whole new way.

Pétillant-Natural Piquette by Old Westminster Winery
In 2018, we learned all about the versatility and funky flavors of natural wine, thanks to the opening of Fadensonnen, a wine bar and beer garden in Old Goucher. One of the best (and local!) varieties we tried at the bar was the Pétillant-Natural Piquette by Old Westminster Winery, which is spritzy, lower in alcohol, and a natural byproduct of the sustainable winemaking program out in Western Maryland. And, damn, if it isn’t juicy, refreshing, and beautiful in color. You’ll surely want more than one glass.

Keeper Stout (Nitro) by Checkerspot Brewing
The long-awaited Checkerspot Brewing Company debuted in South Baltimore this year and we were stoked to try their home-brew recipes on a larger scale. Known for its genre-defying styles and unique, local ingredients, Checkerspot kept us on our toes with every new release. Most recently, the Keeper Stout on nitro, a beer that’s fortified with crab shells from J.M. Clayton Seafood Company in Cambridge, has been the most satisfying winter pour.

The season of giving thanks—and also gluttony—is upon us. When it comes to libations, we never tire of thinking about what goes best with America’s favorite holiday meal. The trick is finding something easy to like and easy to pair. It helps if it’s also easy on the budget, because that turkey dinner for 12 doesn’t pay for itself. We found three liquids to enjoy this time of year, and not just for Thanksgiving.

Jolly Pumpkin Artisan Ales “Fuego del Otoño” Sour Saison
($6 25-oz bottle, Bond Distributing)

First, let’s be clear: Jolly Pumpkin is the brewer, and this is not pumpkin beer. This is a sour ale brewed with chestnuts and spice that comports itself a bit like a light red wine. It’s remarkably balanced, neither too rich nor too hoppy. The chestnut and spice notes are subtle, and the sour acid is just enough to make this an ideal companion for autumnal foods.

Quentin Harel Beaujolais Villages “Les Grandes Terres” 2017
($22, Prestige Beverage)

The red wines of France’s Beaujolais district are delightful once one gets past the ocean of oft-mediocre “Nouveau” wines the French insist on sending our way each fall. Don’t believe us? Check out this bottle from esteemed French wine importer Kermit Lynch. Made from the Gamay grape, it bursts with red fruit tones, bright acidity, and a supple finish that will wash Thanksgiving dinner down in perfect harmony.

Two James “Catcher’s Rye” Whiskey
($49, The Country Vintner)

The first licensed distillery to operate in Detroit since Prohibition, Two James is making some of the most compelling spirits in the country. The distillery crafts this whiskey from 100 percent Michigan rye and ages it for a minimum of two years in American oak barrels. The result is an instant classic, at home in a great Manhattan but equally enjoyable with a simple cube of ice.

Last June was an emotional rollercoaster for Kristen Starks, the bar manager at Cosima at Mill No 1. She had been invited on the trip of a lifetime—to work and study wine for eight weeks at Menhir Salento in Puglia, Italy.

“Shortly after I bought my plane ticket, I found a lump in my breast,” she says. “I actually ignored it for a few weeks. I really didn’t want to interfere with this exciting thing I had coming up. But it became so painful and began changing shape, so I knew I had to get it checked out.”

After undergoing several tests, Starks received a call while doing inventory at Cosima and was told she had invasive ductal carcinoma, or grade 3 breast cancer. Her doctors laid out a very organized treatment plan that included a couple rounds of chemo, surgery, radiation, and ameno therapy.

“I went through two months of Doxorubicin, which is nicknamed the Red Devil, and it’s the grossest feeling,” she recalls. “That’s the one that makes you lose your hair and your appetite—it’s really kind of a nightmare drug. I was down for the count.”

Needless to say, Starks’ trip to Puglia had to be canceled. She said the winery owners could not have been more courteous and they reassured her that she would be able to make that trip someday.

“Keeping in touch with them really put me at ease,” she says. “I had a light at the end of that dark tunnel.”

Though she is still recovering and will be taking hormone suppressors for the next five years, Starks was finally able to make the trip to the Menhir Silento winery this past summer.

As part of her work in Italy, Starks was a sommelier at the winery’s osteria where she was able to pair wine for pre-fixe menus and explain the history, flavor, and terroir of the wines to English speakers from all the world. She traveled to Bologna, Silento, and tiny towns in between to learn about their food and drink culture.

“The food changes every town you go to, but there is a universal language,” she says. “People are very proud of traditions they’ve held onto for generations. You can read about the wine and the land and it might look good on paper. But, being there, you understand it on a much more profound level.”

She hopes to share that understanding in a wine dinner at Cosima on Wednesday, October 24, in which five Italian courses will be paid with wine selections from Munhir. Think curdo paired with a savory Verdeca or a cherry tart alongside a chilled, dry Aleatico.

“I have anecdotes that I want to share, but I won’t be long-winded,” she says. “I just want to share experiences about appreciating these wines in the middle of the countryside under the stars. I want to recreate a picture of real Silento life.”

Though there has been a lot of trials and tribulations these past 18 months, Starks is grateful for the owners at Munhir and Cosima and the overall experience. She is looking forward to bringing that same joy she felt in Italy to her guests at the restaurant.

“Something like cancer really puts you in touch with your own spirituality and gives you a new level of sensitivity,” she says. “I felt like I was more open to new ideas on my trip and just was able to soak it all in. I really want the restaurant to embody that part of the world.”

Is there a better time of year to dine outdoors in Maryland than the fall, when there’s plenty of warmth but the swelter recedes? The patio is the place to be as we soak up these lovely evenings and store them away in our memory for the colder climes of winter. Here are three patio companions to aid your evening revelry.

Wölffer Estate No. 139 Dry Rosé Cider

($16 4-pack bottles, Legends)
If you enjoy apple cider to herald the approach of fall but can’t quite let go of your love for summertime rosé, this drink is a godsend. What more can you ask for? How about having it in a can so we can chill a four-pack in a cooler or sip them poolside? Thank New York cider producer Wölffer Estate for granting all these wishes.

Jack Rudy Small Batch Elderflower Tonic
($17, The Country Vintner)
Whether you’d like to try an elderflower riff on the classic gin and tonic or mate a fuller-bodied tonic experience with heavier stuff like mezcal or rum, all you really need is your sense of adventure and an ice maker to appreciate this sumptuous syrup.

Château Pigoudet Première Rosé 2017
($14, Oslo Imports)
Rosé is a style of wine synonymous with summer, a phenomenon that got its start in Provence. This one is a blend of Grenache, Cinsault, Cabernet Sauvignon, and Syrah. It’s a fruity style with notes of alpine strawberry, cherry, melon, and white peach.

In the midst of summer’s swelter, is there any greater reward than kicking back with a frosty beverage? We’ve gone in search of cool libations to cut the humidity, attack the heat index, and bring cold comfort to your otherwise sticky evening on the patio.

Robert Weil Riesling “Trocken” 2016 ($22, The Country Vintner)
There is no shortage of wine enthusiasts who consider Riesling to be the greatest white grape for its complexity and versatility. If you think Riesling is just sticky sweet stuff, grab a bottle of this example from Weingut-Robert-Weil. Juicy stone fruit tones, minerals, saline, and an almost electric dry finish. Cheese, fish, fowl, it doesn’t matter—Riesling’s goes with almost everything.

The Brewer’s Art
Penguin Pils
($14, 16 oz six-pack, Bond Distributing)
Pils is a dry, crisp style of beer originating in the Czech Republic. Our hometown heroes at The Brewer’s Art have crafted a fine example, with medium body and a cool, snappy, hop-accented finish. Even better, a portion of the proceeds is donated to penguin research through The Maryland Zoo in Baltimore. This is what we call drinking responsibly.

La Quintinye Vermouth Royal Blanc
($25, Prestige-Ledroit Distributing Company)
Hailing from France and relying on a delicious blend of fermented grape brandy as its base, this peachy, floral, lightly sweet, softly bitter aperitif needs no fancy cocktail recipe to shine. It’s a winner on the rocks with a twist of citrus, ideal for fighting back against excessive heat warnings.

We love any opportunity to sample a lot of little things at once—whether that’s tapas, dim sum, a well-crafted charcuterie board, or most recently, some of our favorite spirits. Of course, wine flights had their heyday several years back, but now there are all kinds of things that can be found in flight form, and we’re sure happy the trend is, well, taking off.

Many breweries in town have made their beer available in flights (Oliver, Monument City, and Jailbreak, to name a few), but if your aim is to try a bunch of different breweries under one roof, head to Parts & Labor (2600 N. Howard St.). Though the restaurant recently announced its closing, a pop-up bar will operate Wednesdays through Saturdays through the end of September. Featuring offerings from craft breweries around the region and country—such as Diamondback, Wardaca, and Sly Fox—the oft-rotating draft options are available in three mini snifter classes for $8-11.

There’s an even greater selection at The Brass Tap in Bolton Hill (1205 W. Mt. Royal Ave.), where four samples of their 62-draft selection are often scribbled on a chalkboard, so you can clearly remember your choices no matter how many you’ve had. Sit outside and sample your beers as you watch the Light Rail whiz by.

If you’re feeling more adventurous, look no further than Lane Harlan’s two Remington bars. W.C. Harlan (400 W. 23rd St.) offers flights of the Italian liqueur amaro ($12 for three pours). The liqueur is presented three ways on a beautiful silver serving tray. There’s even one house-made version concocted with local honey.

Just up the street is Harlan’s taqueria Clavel (225 W. 23rd St.), which recently expanded with a private six-seat bar providing special mezcal tastings. For $35 per person, sample four different varieties of the agave treat, while being expertly guided by bar manager Dre Barnhill. The bar offers small bites—nuts, crackers, and traditional orange slices—and a portion of the proceeds goes to the Tequila Interchange Project, an organization that advocates for the preservation of agave-distilled spirit practices.

If you truly can’t decide what kind of flight to try, head to West Madison Craft Beer & Wine Bar in Mt. Vernon (311 W. Madison St.), which offers practically everything in small sizes. There are flights for beer ($12 for 4-ounce drafts), whiskey ($15 for 1-ounce pours of rye, bourbon, and scotch), and wine ($15 for four selections of red and white). And the bar also boasts flight selections for both olives and pickles, which come in a medley of sweet, horseradish, garden, and spicy.

The bar’s vintage telephone booth and open windows overlooking the bustling sidewalk give it a European feel—appropriate for all the “flights” we’ve taken in our travels through Baltimore.

What to serve when faced with a big ol’ pile of steamed hard shells? We’re recommending a beer, of course, but also a few things to consider if you want to break tradition and move in a fancier direction. Best of all, everything is in a can and ready for a plunge in a cooler full of ice.

Monument City Penchant Pils ($11 6-pack)
Natty Boh is Baltimore’s beer of choice, but we have two complaints. First, it hasn’t been brewed in Maryland since Cal connected on his 3,000th career hit. Second, well, not everyone is a fan of this can. Monument City solves both problems. Brewed in Baltimore, this crisp, refreshing brew offers the same “crushability” as a Boh but with a little more finesse and flavor for a new generation of beer lovers.

Old Westminster Winery “Bloom” NV
($10 can)
Old Westminster sees your Maryland brew in a can and raises you a Maryland wine in a can. This semi-sweet blend of Chardonnay, Vidal Blanc, and Muscat offers a delicious and homegrown alternative for any crab feast. There’s just enough sweetness to combat that Old Bay without crossing into dessert-wine territory. Chill these and prepare to elevate your crab feast with this vinous option.

Novo Fogo Sparkling Caipirinha ($19.99 4-pack, Country Vintner)
It’s Brazil’s national cocktail—in a can! Inhabiting the same general cocktail space as the daiquiri and the Margarita, the Caipirinha lends itself well to spicy food because of its sweetness and its thirst-quenching citrus zing. Treat those crabs to a little international flair! Fun Fact: Cachaça is a spirit made from distilled sugarcane juice and is mostly made in Brazil.

Fine libations and heartfelt music enjoy a partnership that goes back millennia. Whether you rock red Solo cups at outdoor festivals or immerse yourself in a wine glass at the opera, we’ve got three grooves to get you in a musical mood.

Clement Rhum Agricole “Select Barrel”
($40, Washburn)

Global beats and Caribbean melodies are woven into the fabric of spring and summer outdoor festivals, and we can’t imagine a spirit more connected to tropical culture than rum. This special bottling will elevate any dark rum cocktail, but enjoy it straight, as well. Its soft strains of spice and warm vanilla notes deserve to be savored on their own.

G.D. Vajra Barolo “Bricco Viole” 2013
($80, Country Vintner)

It’s a tired cliché to compare fine wine to classical music, so we’ll take a more literal approach: This stunning bottle of Northern Italian red can be likened to the orchestra itself. Firm structured tannins are the low-frequency foundation of the wine, supporting the compact red fruit tones akin to the role of cellos and violas. Finally, high-toned delicate floral aromas ornament the experience like a virtuoso violinist.

North Coast “Brother Thelonious”
($13 4-pack bottles, DOPS)

Jazz represents a rich tapestry of styles and moods, unified by a willingness to push boundaries and blend influences. Strap on your best headphones and settle in with this Belgian-Style Abbey Ale brewed in California. Its subtly sweet timbres of caramel, plums, raisins, and brioche are best enjoyed at a contemplative pace. A portion of all proceeds support the Thelonious Monk Institute of Jazz.

Wines from tiny specks on the map with names like La Tache and Monfortino command princely sums. Why? Because these bits of land yield some of the most sublime libations on the planet. Their flavor profiles are distinct enough that enthusiasts can pick them out in a blind tasting. This month, we’ve landed three treats that don’t cost the world, yet offer a profile unique to the place from which they hail.

Delaporte Sancerre 2016
($27, Bacchus Importers)

France’s Loire Valley is home to one of the best environments for the Sauvignon Blanc grape, and wines from around the village of Sancerre are regarded as the Valley’s best. The Delaporte shows us why: only in Sancerre does Sauvignon Blanc soak up such lovely minerality reminiscent of crushed oyster shells, as well as fresh lemon and citrus tones, and an electric finish. What pairs well? Oysters, ’natch, as well as any other seafood such as pan-roasted sea bass enrobed in a rich butter sauce.

Kilchoman Loch Gorm Islay Single Malt Scotch
($100, The Country Vintner)

As Scotch enthusiasts will tell you, the uniqueness of a single malt—its “singleness,” if you will—is all about where in Scotland it is distilled. Water source, peat source, proximity to the ocean, and a host of other factors influence the outcome of the final product. The Kilchoman is from Islay, an island off Scotland’s western coast, and is immediately identifiable by Islay hallmarks of smoky peat, iodine, and salty surf.

St. Bernardus Abt 12
($15/750 ml, Legends)

The wonderful world of beer is one in which an overriding sense of place is a bit harder to pin down, since it is possible to replicate one region’s signature style elsewhere, with delicious results. However, there’s no mistaking the Abt for anything else. With its dark mocha color, fruity aromas, and complex flavors of coffee, cocoa, madeira, and spice, this can only be one of the great Belgian classics.