Sommeliers find limits to their love for high-acid wines | Chardonnay can defy the expectations of the marketplace | Schnaps offers refreshing taste alone or in cocktails
April 18, 2018
Wine & Beverage Edition
News for wine and beverage professionals
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What’s on Tap
Sommeliers find limits to their love for high-acid wines
Many sommeliers came to prize high-acidity wines as an antidote to the big-bodied and fruity wines that were in vogue in decades past. A sense of balance on acidic wines seems to have returned, and some sommeliers have come to realize that the high-acid wines they find refreshing might be too much for some customers, Zach Geballe writes.
VinePair (4/17) 
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The Future of Retail and Its Impact on CPG Brands
The end of 2017 marked another year of change for the retail industry. But despite daunting outlooks on the future of brick and mortar shopping, some retail categories continue to experience tremendous growth - specifically, small format retailers like convenience stores. Learn how the factors driving these changes benefit CPG brands!
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Beverage Buzz
Chardonnay can defy the expectations of the marketplace
Chardonnay can defy the expectations of the marketplace
(Pixabay)
Chardonnay comes in a range of varieties, even if customers immediately think of it as smooth and buttery, Courtney Schiessl writes. It's a neutral, fruit-forward grape that lets winemakers around the world take it in interesting directions, whether light and acidic or brawny and fruity, she writes.
Forbes (4/17) 
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Schnaps offers refreshing taste alone or in cocktails
Bartenders are pouring some refreshing versions of classic European schnaps, even using the spirit to spice up cocktails such as the Old-Fashioned. Reisetbauer Williams Pear of Austria offers fruit and warm spice flavors, while Rochelt Morello Cherry provides tones of cinnamon and almond, writes Alia Akkam.
The Wall Street Journal (tiered subscription model) (4/17) 
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Behind the Bar
Japanese bar culture finds outlets in US cities
The careful and formal Japanese cocktail bar culture, where perfect execution is emphasized over flash or creativity, is making its way into more US establishments. Bar Goto led the way into New York City in 2015, but examples of Japanese bartending are taking hold from Houston to Honolulu.
Eater (4/17) 
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Many cocktails rise to the next level through aging
Aging a cocktail can bring added complexity to the drink, releasing flavors and aromas that aren't as noticeable in "green" creations, Robin Honhold writes. Keep in mind, however, that you should limit your use of fresh juices and you must age drinks in sterilized vessels, Honhold writes.
Punch (4/17) 
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SmartBrief Originals
What makes a concept right for multiple units?
Thriving single-unit restaurateurs tempted to replicate their success in multiple locations should consider several factors first, starting with putting processes down in writing to ensure consistency, experts said. Operators must also identify what makes the original eatery successful, understand the brand's fans and determine whether replication will dilute the magic of the original.
SmartBrief/Food & Beverage (4/18) 
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Star Ingredient
Malbec makes its way into select spirits
Malbec immediately brings to mind Argentine wine, but it's being used in variety of other creative ways such as to make gin or port. La Fuerza Roja takes its local grape into the world of vermouth, while an Argentine winemaker has gone to California to make grappa from malbec.
Wine Enthusiast Magazine online (4/17) 
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The Wine Cellar
Cellar of longtime Burgundy vigneron to be auctioned
The late Burgundy winemaker Henri Jayer was considered one of the top craftsmen of the region, making his wines from a few small plots. His personal cellar is headed to the auction block this June, including some wines from what Jayer considered his finest vintage, 1978 Cros Parantoux.
Wine Spectator (4/16) 
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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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James A. Michener,
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