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Wine & Spirits

5/10/2012

It’s not at all uncommon these days to open a wine list and say, “Wha?” Gone are the days when menus were dominated by words like Burgundy... More»

4/27/2012

This spicy, smoky drink created by Mike Pierce uses a base of juice and spices that can be made well ahead of time and refrigerated for several weeks.... More»

4/27/2012

Like a bit actor in a long-running show waiting to deliver her one line—a whisper to the gin in a martini, a quick shout at the whiskey in a Manhattan... More»

4/17/2012

What to drink: The Bullfighter Where to drink it:... More»

3/26/2012

Ryan Maxey looks for bottles that are both unusual and affordable. Here are some of our favorites from his list. 2008 Mengoba,... More»

3/26/2012

When it comes to wine, San Francisco loves to specialize. The town is filled with restaurants that stock their cellars with primarily Italian, French, or... More»

3/23/2012

  Whiskies of the World is that wonderful kind of event—like a barbecue or a flower show—that you can smell from the parking lot.... More»

3/5/2012

Tucked into a shoebox-size space on Grant Avenue, Little Vine operates as something of a shrine to artisan food producers. Its shelves are filled with... More»

2/22/2012

1. Bayerischer Bahnh of Berliner Weisse, Germany A low alcohol content—just 3 percent—and slightly sour notes of lemon and... More»

2/13/2012

Beer tends to get matched up with vaguely northern European fare, heavy on the sausage, or typical pub standards such as wings, burgers, and thick-cut fries... More»

2/8/2012

Like so many sherry lovers, I often find myself making a rueful admission: “I love it, but I hardly ever drink it.” I muttered it one evening... More»

2/6/2012

For a region that stretches just 25 miles and is barely a mile wide in most places, Burgundy (at least its main strip, the Côte d’Or) casts... More»