Tasting shows evolution of Nebbiolo since 1842 | Despite demand for Burgundy, affordable wines are still available | Stave off winter's gloom by enjoying rose wine
December 11, 2017
Wine & Beverage Edition
News for wine and beverage professionals
What’s on Tap
Tasting shows evolution of Nebbiolo since 1842
Tasting Nebbiolo wines from Atlo Piemonte ranging back to 1842 is a reminder that wine is alive and evolving over time, Kerin O'Keefe writes. One of the details revealed by the tasting: How the wines transitioned over the decades from sweet to dry.
Wine Enthusiast Magazine online (12/8) 
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Beverage Buzz
Despite demand for Burgundy, affordable wines are still available
Despite demand for Burgundy, affordable wines are still available
(Fred Dufour/Getty Images)
The wines of Burgundy are drawing higher prices as the supply becomes limited due to strong demand, Lettie Teague writes. Good bottles that won't break the bank include a Domaine Raphael Chopin Morgon Les Charmes and a Chablis from Patrick Piuze, both priced at $24.
The Wall Street Journal (tiered subscription model) (12/7) 
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Stave off winter's gloom by enjoying rose wine
The beauty of rose wine is especially evident during the wintertime, when its floral scent is a respite from the gray season, Michael Austin writes. Rose's fresh flavors are great on their own or with lighter foods, he writes.
Chicago Tribune (tiered subscription model) (12/6) 
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Other News
Behind the Bar
Young sommeliers rewrite the rules of wine clubs
Young sommeliers are striving to create wine clubs that cater to their generations' interests. Many new wine clubs focus on what a particular sommelier would like to offer, while some allow customers to pick which shipments to receive rather than simply subscribing.
VinePair (12/8) 
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Bartenders can be the best nightlife guides
To find the best night spots in a new town, visit a recommended bar early in the evening when staff members aren't running around too much, advises Igor Hadzismajlovic, co-founder of New York bar Employees Only. "That's when the bar is at its quietest, there's downtime, and the bartenders can chat it up a little," he advises.
Bloomberg (free registration) (12/7) 
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SmartBrief Originals
Time to retire pumpkin spice, jarred salads, chefs say
Chefs' predictions for next year's hot food trends also include culinary bubbles likely to burst in 2018, according to the National Restaurant Association's annual What's Hot report. As house-made condiments and new cuts of meat soar in popularity, house-made charcuterie, meal kits, pumpkin spice flavoring, jarred salads and other once-hot trends are on track to cool down, according to the survey of around 700 chefs.
SmartBrief/Food & Beverage (12/11) 
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Fresh Pours
SlimLine rolls out range of lower-calorie wines
SlimLine Wine is offering what it calls a sugar-free line of wines with just 370 calories per bottle. The line, launching this month, includes white and red blends plus a sparkling white and rose.
The Daily Mail (London) (12/7) 
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CIA Association News
Watermelon Agua Fresca
Watermelon Agua Fresca
(The Culinary Institute of America)
True to their name, watermelons are 92% water, and are a refreshing ingredient in a variety of beverages. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Watermelon Agua Fresca. It's delicious on its own, or as the base for a number of cocktails. Chef Rebecca recommends adding rum or tequila! Watch this and many more watermelon recipe demos here!
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