More regions offering single-site wines as trend takes off | Uruguay's natural approach makes it a wine source to watch | Native corn gives Mexican whiskey a unique flavor
April 27, 2017
Wine & Beverage Edition
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What’s on Tap
More regions offering single-site wines as trend takes off
Single-site wines are the latest trend to sweep the wine world, which is running through such fads faster than ever, Joe Czerwinski writes. "Even in regions where blending has long been the practice, producers increasingly select fruit from specific plots and bottle the resulting wines on their own," he writes, recommending single-site wines from Spain's Bierzo region, Barolo in Italy and Châteauneuf-du-Pape in France.
Wine Enthusiast Magazine (4/2017) 
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How lucky that the Greeks knew wine and art go together.
As Homer told his daughter, "Just remember, if your mother asks, I took you to a wine tasting." (Same Homer, right?) The cultural roots of Greek wine go beyond those of any wine region. You can learn more about Greek wines by joining our online community. Get invites to tastings. Sign up today!
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Beverage Buzz
Uruguay's natural approach makes it a wine source to watch
Uruguay is mapping its vineyards into a database and will soon allow wine lovers to understand exactly where each bottle came from by scanning a QR code. The country's natural, largely chemical-free approach to wine could help make its exports a new sensation, Jane Anson writes.
Decanter online (4/27) 
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Native corn gives Mexican whiskey a unique flavor
The corn whiskeys of Oaxaca, Mexico, get their flavor from native varieties of corn. Pierde Almas whiskey from the state gets put to use in a Mexican version of the Old Fashioned at Lena Brava and other Rick Bayless restaurants.
Chicago Tribune (tiered subscription model) (4/25) 
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Behind the Bar
Sommeliers take a more casual approach to service in NYC
Many top New York restaurants are adopting a more laid-back approach to wine, with sommeliers that dress more casually and recommend affordable options and offbeat natural wines with just as much enthusiasm as trophy bottles, Jon Bonne writes. He profiles three of the city's sommeliers embracing this "New Casual" movement.
Punch (4/27) 
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Complex, bitter ingredients elevate alcohol-free cocktails
Citrus, bitters and other ingredients are important additions to alcohol-free cocktails, which should be different than a simple mixed juice, said Julie Reiner of New York's Clover Club. "A lot of the times when I'm making alcohol-free drinks for people who like to drink, I try to use something with a bitter note, because it kind of tricks the mind into thinking there's alcohol in it," said Reiner, who recommends using tea in mocktails.
Imbibe magazine (4/2017) 
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SmartBrief Originals
Read the latest food and beverage coverage by SmartBrief in SmartBrief Originals:
Star Ingredient
Cappelletti adds tart tones to spring cocktails
Cappelletti is a red Italian liqueur with a pleasant bitterness that works well in spring cocktails, Carey Jones writes. Topped with sparkling wine, it makes for a simple take on the classic spritz, or it can add depth and color to a bourbon sour, she writes.
Food & Wine magazine (4/2017) 
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CIA Association News
Rioja: Tradition and Innovation at the Frontiers of Flavor
Rioja: Tradition and Innovation at the Frontiers of Flavor
(The Culinary Institute of America)
Discover a land of breathtaking beauty and cutting-edge architecture, whose people live for wine. America's leading sommeliers and the professional chefs at the Culinary Institute of America weigh in with their guidance on matching Rioja's expressive red and white wines with food. All in all, it's a delightful immersion in the rich history, culture and flavors of this storied wine region. Watch the documentary series here!
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The empires of the future are the empires of the mind.
Winston Churchill,
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