Winemaker seeks tougher vines for warmer times | Grape skins bring funky color, spicy flavors to white wine | Moonshine enjoying a Va. revival, legally
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October 20, 2017
Wine & Beverage Edition
News for wine and beverage professionals
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What’s on Tap
Winemaker seeks tougher vines for warmer times
Winemaker seeks tougher vines for warmer times
(Pixabay)
Spanish winemaker Miguel Torres Maczassek has been searching for higher land and hearty older vines in a bid to make the wine business more resistant to climate change. Many of the tough old vines that proved themselves resistant to phylloxera also seem to be drought-resistant, he finds.
Bloomberg (free registration) (10/20) 
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How does Qdoba control their online menus?
Wednesday October 25, 1PM ET
With the rise of voice search and smart devices, diners are searching for and expecting to find rich details about your restaurant and menu items more than ever. Listen in to our webinar with Qdoba, and find out how they use Yext to drive business by making these devices their new storefront.
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Beverage Buzz
Grape skins bring funky color, spicy flavors to white wine
Fermenting white wine grapes with the skins intact not only produces a vibrant orange color but also deeper flavors, as New York winemakers are discovering. The result is a spicier, peppery wine with tea flavors, winemaker Vinny Aliperti said.
Killeen Daily Herald (Texas)/The Associated Press (10/20) 
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Moonshine enjoying a Va. revival, legally
Virginia is again a capital of the moonshine trade, like it was during Prohibition, except such businesses now are legal. Among the backwoods distillers: Tim Smith of the Discovery Channel's "Moonshiners" show, crafting a legal version of the clear, unaged whiskey.
National Public Radio (10/19) 
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Behind the Bar
Low-proof spirits can substitute for top liquors
Restaurant owners are learning that some specialized wines can fill the gap when a full liquor license doesn't make sense for that business. The most popular option is agave wine, which is unaged tequila and can be an effective substitute in cocktails.
Nation's Restaurant News (free registration) (10/19) 
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SmartBrief Originals
Most Clicked: Take a look at this week's hottest food and beverage industry stories with SmartBrief
Wildfire effects top this week's most-read stories
The impact of wildfires on California wineries was at the front of food and beverage readers' minds this week. The news nabbed two of this week's top 10 most-read spots, followed by news of Nestle opening a dedicated Amazon facility, Conagra's new products strategy and Culver's recent cash infusion.
SmartBrief/Food & Beverage (10/20) 
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Star Ingredient
Giffard Banane du Bresil brings banana to the bar
Giffard Banane du Bresil brings banana to the bar
(Ray Sawhill/Flickr)
Giffard Banane du Bresil adds the pure fruit flavor of banana to cocktails and is winning more fans among bartenders. Julie Reiner, proprietor of Brooklyn's Clover Club, uses it with chunks of banana and light and dark rums in her own riff on the frozen daiquiri.
Punch (10/19) 
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What's Shaking
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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