Alsace winemakers work to correct perception of too-sweet wines | Ore. posts higher wine sales growth than neighboring states | Scientists discover why adding water to whiskey improves the taste
August 18, 2017
Wine & Beverage Edition
News for wine and beverage professionals
What’s on Tap
Alsace winemakers work to correct perception of too-sweet wines
Wines from Alsace aren't attracting much notice on top US wine lists, in part because overly-sweet varieties were being exported in the past, Eric Asimov writes. Alsatian wineries such as Zind Humbrecht have embraced a better balance of dry and sweet, Asimov writes.
The New York Times (free-article access for SmartBrief readers) (8/17) 
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Beverage Buzz
Ore. posts higher wine sales growth than neighboring states
Sales of Ore. wines were up 17% in the 12 months that ended July 15, according to Nielsen data, likely driven by what are considered outstanding recent vintages in the state. The surge of interest puts Oregon ahead of both California and Washington in terms of sales growth, the data revealed.
The Business Journals (tiered subscription model)/Portland, Ore. (8/17) 
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Scientists discover why adding water to whiskey improves the taste
Swedish chemists have found a scientific basis for improving whiskey's flavor by adding a bit of water. The water releases flavor molecules that are attached to the alcohol, enhancing the whiskey's flavor, said the study, which was published in Scientific Reports.
National Public Radio (8/17) 
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Behind the Bar
Rebelle's Cappiello helps set N.Y. wine trends
Rebelle owner Patrick Cappiello was seeking a quality value wine when he embraced vintages from the Loire Valley, starting a Manhattan trend that endures to this day. "I think I'm at least partly responsible for the reason Clos Rougeard is now so expensive," he said.
VinePair (8/16) 
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Premium mixers can change a cocktail's quality
Bars are approaching mixers with increasing care, resulting in high-quality cocktails that shine, Alia Akkam writes. Some bartenders are launching their own brands of high-end mixers, such as S.C.'s Brooks Reitz, who debuted his Jack Rudy line of mixers, which includes craft grenadine, tonic and sweet tea syrup.
Food Newsfeed (8/17) 
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Other News
SmartBrief Originals
Most Clicked: Take a look at this week's hottest food and beverage industry stories with SmartBrief
Top 10: Applebee's return to form, Chuck E. Cheese's new format
Stories about Chuck E. Cheese's new Texas layout and Applebee's cultural shift proved popular with readers this week. Also of interest was Chili's decision to pare down its menu and Taco Bell's new fried-egg taco shell offering.
SmartBrief/Food & Beverage (8/18) 
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Laws and Licensing
Liquor-license prices stifle entrepreneurship, restaurateur says
Liquor licenses are advertised for sale in Missoula, Mont., at $750,000, close to the pre-recession price of $1 million. The high price tag for the right to sell spirits could be blocking people from opening their own restaurants, said Drake Doepke, who will open Saketome Sushi next year in Missoula.
Missoulian (Missoula, Mont.) (8/17) 
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Star Ingredient
Yogurt adds tart flavor and creamy texture to cocktails
Yogurt cocktails are catching on at restaurants such as Shava in New Orleans, where the yogurt echoes the flavors of labneh present throughout the menu. The tartness of yogurt acts much like citrus, playing well with fruity and herbal flavors.
VinePair (8/18) 
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What's Shaking
CIA Association News
¡Arriba el Caribe!
¡Arriba el Caribe!
(Center for Foods of the Americas)
Join renowned chefs, restaurateurs, winemakers, sommeliers, entrepreneurs and industry leaders for a two-day professional conference to provide educational programming on the culinary heritage and contributions of the Caribbean comprising Cuba, the Dominican Republic and Puerto Rico. Learn more and register.
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There is no waste of any kind in the world that equals the waste from needless, ill-directed and ineffective motions.
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