Dry farming can produce a unique, flavorful wine grape | These roses goes beyond sweet, offering savory notes | Clooney's Casamigos tequila sells for up to $1 billion
June 23, 2017
Wine & Beverage Edition
News for wine and beverage professionals
What’s on Tap
Dry farming can produce a unique, flavorful wine grape
Dry farming forces grapevines to dig deeper into the soil for water since no irrigation is used. This can mean smaller and more concentrated grapes that bring the local terroir flavor into the wines.
Imbibe magazine (6/2017) 
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Beverage Buzz
These roses goes beyond sweet, offering savory notes
These roses goes beyond sweet, offering savory notes
(Jean-François Schmitz/Flickr)
Rose wine has become a summer staple but it doesn't have to simply provide a sweet burst of fruit, Eric Asimov writes. Winemakers from around the world offer roses with savory notes, such Horse & Plow's 2016 North Coast vintage.
The New York Times (free-article access for SmartBrief readers) (6/22) 
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Clooney's Casamigos tequila sells for up to $1 billion
Casamigos, the tequila brand launched by actor George Clooney and two friends, has been sold to Diageo for up to $1 billion; that figure includes $300 million in potential incentives if the company meets certain goals over the next 10 years. Clooney said he and his partners will continue to be involved with the brand, which projects a 42% increase in sales this year.
Los Angeles Times (tiered subscription model) (6/21) 
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With pet-nat, every bottle offers a new experience
Simple and naturally carbonated pet-nat wines are selling strong in Chicago bars and restaurants this summer, finding fans among those who like both bubbles and more natural wines. Because of the way the wines are produced, pet-nats don't provide uniformity from one bottle to the next, meaning that consumers get a different experience every time they pop a cork.
Crain's Chicago Business (tiered subscription model) (6/23) 
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Behind the Bar
Chefs embrace bubbly with beef
Champagne can be a flexible partner to a variety of foods, and more chefs are embracing its pairing potential with red meat. The complex flavors of Champagne can stand up to a rich steak or burger, and the bubbles help cut the fat and prepare the palate for the next bite, chefs and wine experts say.
The Independent (London) (tiered subscription model) (6/22) 
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Cracked ice provides the ideal dilution for stirred cocktails
Bartenders have become increasingly interested in selecting the right ice for cocktails, even working to get clearer ice because it melts more slowly. Cracked ice aids in properly diluting stirred cocktails, whereas large cubes are helpful for drinks that taste better undiluted.
Punch (6/22) 
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SmartBrief Originals
Most Clicked: Take a look at this week's hottest food and beverage industry stories with SmartBrief
Lidl beats Amazon for most-read food news this week
News that Lidl is opening its first US stores topped a most-clicked list this week that was dominated by grocery news. The Amazon-Whole Foods purchase was the subject of many of SmartBrief's most-viewed articles, along with stories on Nestle's potential plan to sell its US confectionery unit, Campbell Soup's new leadership staff and acquisitions talk at Hormel.
SmartBrief/Food & Beverage (6/23) 
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What's Shaking
  • King Kamehameha    Los Angeles Times (tiered subscription model) (6/22) 
CIA Association News
Advance your career
Advance your career
(The Culinary Institute of America)
Adding a graduate certificate and the influential alumni network from The Culinary Institute of America to your bachelor's degree can't help but expand your career horizons. Whether you want to launch a career in wines and beverages or you are a culinary professional who wants to deepen your understanding of this most-profitable side of the industry, the Wine and Beverage Graduate Certificate is for you.
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