Beppi Crosariol writes about wine and spirits in the Globe Life and Style sections.
He has been The Globe's wine and spirits columnist for more than 10 years. In the late 1990s, he also wrote a food trends column called The Biting Edge.
Mr. Crosariol used to cover business law for ROB and previously edited the paper’s weekly technology section. He was also an editor in the business and arts sections at various times.
Prior to joining The Globe in 1995, he worked as a technology reporter at The Boston Globe and, before that, the Financial Times of Canada. He started his career at the Kingston Whig-Standard, where he moved through a variety of positions, including editorial writer and assistant city editor.
Mr. Crosariol has a master’s degree in the philosophy of science from the University of Toronto and was a Knight fellow at the Massachusetts Institute of Technology in the early 1990s. He has won a silver national magazine award and five Canadian Science Writers Association awards.
Looking for a more delicate whisky? Try a wheat one
Once very popular, whisky made primarily from the delicate grain was largely forgotten after the 19th century, when larger-scale corn cultivation took over. Today, though, distillers are rediscovering its subtle charms
For rosés, take a walk on the dry side
Serious rosés are crisp and lively, pairing well with food and sunshine. Then there’s the kind best drunk with a straw
The next big wine country? (Hint: It starts with ‘c’ and ends with ‘a’)
Just across the Adriatic Sea from Venice, this Central European country began cultivating grapes before the Romans. And while you’re at it, Israel, Georgia and Moldova have some worthy offerings, too
LCBO sweetens the wine-buying experience
Ontario’s Liquor Control Board now lists wines’ sugar content and offers descriptions – from extra dry to sweet – taking sugar-acid balance into account
Choose red zinfandel carefully - unless you want dessert in a glass
Two new releases – a lovely one that’s not quite sweet and another that is syrupy and high in alcohol – show how wide-ranging red zinfandel can be. The difference is a result of when the grapes were plucked
Canadian whisky: our home and native hooch
The author of Canadian Whisky: The Portable Expert believes it’s time for a fresh look at a spirit that was once held in the highest esteem
French vintners getting hip to wine label confusion
Aiming to make even their high-end products more accessible, French vintners are now giving them names such as The Vac, The Gig and Chat09. But the simplified monikers don’t mean that the wines are any less complex
Who wants to drink whipped cream vodka? A lot of people
The famously flavourless spirit is being infused with everything from the taste of whipped cream to smoked salmon
This red was Hemingway’s pick (and it might your new favourite too)
The author, who drank Valpolicella for its ‘medicinal’ properties, wouldn’t recognize the complex red today
Is this ‘the most exciting white grape variety’?
Chenin blanc has been around for hundreds of years. Perhaps it’s time for it to break out
