Alcohol stories of 2008

With idiosyncratic vintners and their experimental methods, the region is getting hotter by the minute.

Hundreds of choices, tastings geared to the connoiseur -- in L.A., vino is making room for añejo.

Finicky grapes? ‘Nutty’ winery practices? Winemakers with a mission make some great value-priced Pinots.

The small brewery movement is young in Japan, and its distinctive bottlings are worth seeking out.

Perfect conditions in 2006 mean now is the time to discover the yin and yang of this vibrant white wine.

Some bottlings we’re seeing now are so good, you wouldn’t dare hide them in a Bellini.

Clubs, websites and blogs are springing up as enthusiasts experiment with new brews and share what they’ve learned along the way.

San Diego’s Ballast Point is among a handful of breweries crafting whiskey, rum and other concoctions. ‘It’s really a form of advanced brewing,’ says one enthusiast.

Chefs and bartenders are getting into the festive spirit of the classic South American drinks with fresh ingredients that pack a fruity, fragrant panache.

With a slightly spicy kick and fresh, floral tastes, these drinks will awaken the palate of an L.A. that’s ready for fall.

With teasing humor and a strong background in science, the Englishman makes the case for beer’s equal standing alongside wine.

At last, American pubs and breweries are taking note of this delicate, light-bodied brew long favored in the ancient city of Cologne.

The latest batch of artisanal gins, vodkas and whiskeys can spice up a lackluster liquor cabinet and make for a smart holiday gathering.

Apples and pears are transformed into sublime, complex alcoholic beverages.

Offer your guests a half-dozen bottles with distinctive flavors and let them decide the compatibility of different wines with different dishes.

You’ll be prepared for any last-minute entertaining when you buy more than one bottle of good-quality, affordable wine.

Let’s agree to set aside the grim recessionary landscape for the moment: The time has come for bubbles.

These distinctive modern wines made from ancient grape varieties are now more widely available in the U.S.

The herbal scents and clean tastes of Sauvignon Blancs and other whites are a welcome addition to the season’s fare.

Warmer weather has put the crisp white on a ripe new path.

There are great wines for every Thanksgiving dinner, potlucks included. Match the mood, and guests will forgive the driest of turkeys.

Restaurants can be great places to explore vintages, thanks to proprietors’ expertise, passion and respect for customers’ budgets.