DEPARTMENTS BY THE WAY PRODUCTS DRINKS

January/February 2005

FEATURES

CURRENTS
Anatomy of a Cocktail, Hotel bar food gets small, Wine Quest hotel conference, and more.

LONDON CALLING
Word is out: London may be the new cocktail capital of the world. Find out what they're doing now.
BY JACK ROBERTIELLO

STILL THE TOPS
Champagne clubs offer something to celebrate every day through continual innovation.
BY CHERYL URSIN

MALTERNATIVES ON THE ROCKS
It's been a roller coaster ride for the latest malt beverage category, and the question now is, what's next for the malternative makers?
BY LEW BRYSON

WHAT'S IN A NAME?
Imported wine sales are growing and, sometimes, the name and the label are enough to make a difference.
BY PAMELADEVI GOVINDA

HOW LOW CAN WE GO?
The low-carb craze has come to a crossroads: what will the effects be on beverage
and on-premise?
BY HOWARD RIELL

CHEERS WINE PANEL TASTING: INEXPENSIVE REDS
America's best palates share with Cheers their secret inexpensive red wine favorites.