This is what the NYCR editors and contributors are drinking…

Evan Dawson:  Domaine des Baumard 2007 Savennieres Trie Speciale

Screwcap!
This wine had the dual interest of being a nicely regarded Savennieres
along with being closed by a screwcap. I'm told this estate made the
difficult decision to change to screwcap several years ago. I say it was
difficult because in the Loire Valley — in many places not named
Australia or New Zealand — screwcaps are viewed with some suspicion. 

This
wine is too young to detect any problems or witness great success
regarding the screwcap. I confess that I find the screwcap hopelessly
unromantic, and at some point I probably need to get over that and
engage in some objective comparison. 

It's a
very good value, regardless of closure. It needed time to soften
up a harsh leading edge, but after that the wine pushed forward with a
variety of interesting aromas and flavors; lavender and creamed peach,
for example, even though it was not aged in oak.

David Flaherty: Two Brothers Hop Juice Double IPA

The
IBU scale. For hop freaks, "International Bittering Units" are the
equivalent to the Scoville Scale for pepper hounds. And the craft beer
scene has taken this scale and turned it into child's play, ascending
the ladder like one does a jungle gym, trepidatiously at first, but with
greater abandon as one goes higher into the clouds.

I have met my match. Clocking in at a whopping 100.1
IBUs, the Two Brothers Hop Juice is a legend. In fact, it is
said the beer actually clocks in at 124 IBUs but the human palate can
only detect bitterness up to 100 IBUs. (The last .1 is mere mockery and
fun from the brewers themselves to further slap your mouth into obedience).

But the key with any "big" beverage, be it a 17%
Californian Zin or an aged Trockenbeerenauslese riesling is balance.
Balance, balance, balance.  The opposite of bitterness is sweetness, and
along with this mouth-puckering sensation of piney, citrusy hops comes a
rich, malty backbone upon which the bitter cloak can hang.  

It is a monster but it is delicious. A Frankenstein
in a dashing tuxedo. Good thing I polished up my spats before cracking
this bottle. We danced through the air on a cloud of teetering
extremes. Get you some. If you dare to climb the ladder to the top.

Lenn Thompson: Graham Beck NV Brut Rose

"This is reaaaally good."

"You should make this your What We Drank."

Sometimes I listen to my wife, so here you have it — probably the best value sparkler to hit our house since the last Graham Beck we had. 

Retailing for around $15, this 70% pinot, 30% chardonnay sparkler delivers bright but delicate berry — strawberry and cherry — flavors with nice toast/yeast character and a gently creamy mid-palate.

The finish isn't long — in fact it's the only disappointing aspect of this sparkler — but if you like rose Champagne but can't afford to drink it often, you should try this one.

It brings a lot of classic style to the table for $15. I think we'll try to track more of this down to have on hand as a house sparkler.

To quote David above…get you some.

Julia Burke: Brewery Ommegang Zuur

Sour beers are all the rage in the beer
world right now and I couldn't be happier. From our own little New York slice of
Belgium comes this Flemish-style sour brown ale brewed with cherries,
and it made my weekend to come into work and find it on tap.

Ommegang's Zuur is
murky-brown in the glass with little to no head or lacing poured from
the tap into a 10 oz. goblet. The nose is delicate cherries and hints of
malt and yeast esters, nothing over-the-top or out-of-whack, and if
this beer is over 8% ABV it certainly doesn't show it (technical
information for Zuur was not available).

On the palate, mouthwatering
sourness creates a beautiful sipping experience without attacking the
taste buds.

It's a sessionable sour, a rarity in the Belgian world, and a
solid presentation from Ommegang.