Enology

I love Italian white wines for the summer. Not only are they (mostly) light crisp and acidic but also have a slight pleasant bitterness on the finish. Although we usually associate bitter as a negative connotation with food and beverage, I would challenge that belief. The bitterness adds a certain complexity and balance with alcoholic beverages; look at tonic water, barrel tannins in bourbon and the entire class of craft cocktail bitters.  Along with acidity, they seem to add a certain fresh “pop” to the palate of the parched consumer.

Does this sound gouda to you? Velveeta is offering a cheese-infused martini called a "Veltini" at various restaurants, mostly on the East Coast.

Behind every skinny margarita, virgin mai tai, or mocktail of choice, is the desire for a healthier libation. Whether that means fewer calories, less sugar, or less or no alcohol, the demand is real and on the rise.

Perky blueberries and star-shaped slices of watermelon bob festively in the drink, transforming the spritzer into a holiday-appropriate sparkler. They also make for tasty edible garnishes to gobble up once you’re done sipping.

Smoothies may be the most versatile of foods. They can be a grab-and-go breakfast, a refreshing afternoon snack, an easy way to get in a serving or two of fruits and veggies — or all of the above.