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There’s No Place Like Home: 45 North Vineyard and Winery explains why Michigan wine works
Written by Nick Macksood | Wednesday, 03 May 2017 12:08 |All 50 states make wine these days — but that doesn’t necessarily mean they should. I mean, sorry, but can you imagine a Nebraskan Pinot Gris? Fortunately, Michigan is blessed with a climate conducive to winemaking. We decided to find out what makes Michigan wine great with the help of the folks at 45 North Vineyard and Winery, a spot known for consistent quality, beautiful facilities and happy dogs.
Meaderies and Cideries: Apples, Honey and Booze, Oh My!
Written by Josh Veal | Wednesday, 03 May 2017 10:18 |Hard cider and mead exist in a liquid twilight, neither beer nor wine nor liquor. Cider is light and sweet like a wine, but with the ABV and carbonation of a beer. Mead is its own beast entirely, smoother and richer than wine. So if you’re looking for something special, here’s our guide to all the fermented apples and honey you could ever want.
The rise of rosé is here, and it’s time to peel back the many layers of summer’s big sip. Summer already is flipping its hair and flirting with us and there’s no better way to celebrate than with the official wine of the season.
Michigan Winery Directory: A Short List of Mitten State Wine Destinations
Written by Revue Staff | Wednesday, 03 May 2017 09:28 |Wineries are a little harder to find than breweries, but that doesn’t mean we have any shortage of the stuff in West and Northern Michigan. Dozens of wineries are pumping out more than enough vino for all (supposedly thanks to a France-esque climate). Southwest Michigan and Traverse City are particularly dense with vineyards if you know where to look.
Last Call: The Siciliano from Principle Food & Drink
Written by Josh Veal | Monday, 01 May 2017 12:02 |Learn how to make our featured cocktail of the month: The Siciliano from Principle Food & Drink in Kalamazoo, and watch an exclusive video tutorial with Principle’s Bar Manager, Dan Reinisch.
Last Call: PT1 cocktail from Butcher’s Union
Written by Nick Macksood | Friday, 31 March 2017 09:45 |Learn how to make our featured cocktail of the month: The PT1 from Butcher's Union in Grand Rapids, and watch an exclusive video tutorial with Butcher’s Union Bar Manager Nick Hindley.
Last Call: The Doom of Valyria from SpeakEZ Lounge
Written by Nick Macksood | Monday, 06 March 2017 11:56 |Learn how to make our featured cocktail of the month: The Doom of Valyria from SpeakEZ Lounge
Madcap’s Trevor Corlett likes to say he got into coffee “for the wrong reasons.” That’s not the whole story, but what he really means is his love for cafés started with the culture, not the drink itself. Revue sat down with Corlett to talk about Madcap’s laser focus and why the company’s coffee is far more than the sum of its parts.
Last Call: The Barrel from Gray Skies Distillery
Written by Nick Macksood | Saturday, 11 February 2017 12:45 |Learn how to make our featured cocktail of the month: The Barrel from Gray Skies Distillery.
Last Call: Cocktail recipe for The Bitter Apple
Written by Maureen Di Virgilio / photos by Katy Batdorff | Friday, 06 January 2017 11:28 |With the return of Last Call, our goal is to highlight the craft of thoughtful, innovative cocktails created by local bartenders and mixologists. Our first drink, the Bitter Apple, comes from Long Road Distillers’ first-ever “Taking the Long Road Cocktail Competition,” which challenged local bartenders to create a premium libation with Long Road spirits. Maureen Di Virgilio from The Green Well in Grand Rapids walked us through her winning recipe.
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