Moet & Chandon chef de cave sees sweeter Champagnes trending | Rhone grapes thrive in world's warmer wine regions | New day dawning for the venerable hotel nightspot
February 16, 2018
Wine & Beverage Edition
News for wine and beverage professionals
What’s on Tap
Moet & Chandon chef de cave sees sweeter Champagnes trending
Moet & Chandon chef de cave sees sweeter Champagnes trending
(Alain Julien/Getty Images)
Consumers are increasingly adapting to sweeter Champagne varieties, following years of favoring dry offerings, said Benoit Gouez, chef de cave at Moet & Chandon. He also said beverage fans are enjoying Champagne in modern ways, such as over ice, particularly in warmer climates.
Forbes (2/15) 
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Beverage Buzz
Rhone grapes thrive in world's warmer wine regions
The traditional grapes of France's Rhone Valley have become favorites in numerous warmer wine regions around the world. Viognier is likely the most famous of the Rhone white wine grapes, while syrah and grenache lead the region's red favorites.
VinePair (2/15) 
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Behind the Bar
New day dawning for the venerable hotel nightspot
New day dawning for the venerable hotel nightspot
After decades of dullness that obscured their grandiose history, hotel bars have made a comeback in ambience, cocktail creativity and menu appeal. Top mixologists give their take on the evolution of the amenity.
VinePair (2/15) 
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Many orange bitters available, but a market standard doesn't exist
Orange bitters were difficult for US bartenders to obtain 15 years ago, but now there are many contenders, Robert Simonson writes. While a variety of bitters are on the market, none has become the default choice for cocktails, he writes.
Punch (2/15) 
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SmartBrief Originals
Most Clicked: Take a look at this week's hottest food and beverage industry stories with SmartBrief
News of free Chobani resonates with readers this week
Chobani's plan to celebrate its 10th year as a national brand by giving everyone in the US a free cup of yogurt was the most-read story by SmartBrief food and beverage readers this week. News of Kraft Heinz's acquisition strategy, Whole Foods' higher fees for shelf space and PepsiCo's new sparkling water line Bubly also caught readers' attention and gained spots on the week's top 10 list.
SmartBrief/Food & Beverage (2/16) 
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Laws and Licensing
Sake-maker struggles to launch operations under Colo. laws
A group that wants to open a sake distillery and tasting room in Denver finds itself pinched between two conflicting sets of laws. In certain aspects, the law treats sake-making as brewing, while in other instances sake-making falls under winemaking, and the conflicts are proving difficult for Colorado Sake to untangle.
Westword (Denver) (2/14) 
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Star Ingredient
Maraschino liqueur often plays a winning supporting role
Maraschino liqueur is often used in small amounts to amplify other flavors in cocktails like the Martinez or the Aviation. The Last Word is one of the few cocktails in which it is used in the same proportion as other major ingredients.
Punch (2/14) 
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What's Shaking
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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