Fifty-six candidates descended upon St. Louis last month in an attempt to pass the fourth and final examination to join the elite ranks of the Court of Master Sommeliers. Among those hopefuls was...
What it Takes to be a Master Sommelier
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Angela Prosper
Put a barrel on it – History Repeats with Barrel-Aged Ciders
[From the Winter 2017 Issue of Sip Northwest] In a tale as nearly as old as time, cider has been aged in a barrel. In New England and Québec where North American cider was born, all cider ever knew...
4 Questions with Karl Weichold of Erath Winery
Karl Weichold had a prosperous career in pharmacy sales at his fingertips when a weekend spent working at a winery with a friend caused him to do an about-face. Although he had plans to start a...
Eat a Sense of Place at Butcher & Baker Provisions
A one-stop-shop for all Pacific Northwest bounty, Butcher & Baker Provisions in picturesque Port Gamble, Washington, is reminiscent of the general stores of old, but with a refined, artisanal twist,...
Cocktail Recipe: Deep Dive’s Mixed Tape
Chef/restaurateur Renee Erickson’s new Seattle bar Deep Dive feels a world away from the futuristic Amazon Spheres office building it’s nested inside. Erickson and her Sea Creatures restaurant group...
Pucker Up: PNW Sour Beers to Try
Any time you wander into a brewery and find a sour on the tap list it feels like a treat, especially if you’re a beer nerd and know the history behind the type of beer you’re drinking. So what is a...