Gallo exec: 30% of our turnover is from premium wines | British Airways to craft centennial whisky with Scottish distiller | What is the definition of a "clean" wine?
May 17, 2019
Wine & Beverage Edition
News for wine and beverage professionals
What’s on Tap
Gallo exec: 30% of our turnover is from premium wines
E. & J. Gallo reports that its premium wine sector now comprises 30% of its yearly turnover, reflecting its continued efforts to change consumers' perceptions of the brand. "Most people have no idea about our super-premium business -- 70% of our revenue comes from brands that didn't exist in our portfolio 15 years ago," said Regional Fine Wine Manager Edouard Baijot.
The Drinks Business online (U.K.) (5/17) 
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Beverage Buzz
British Airways to craft centennial whisky with Scottish distiller
British Airways is partnering with Scotland's InchDairnie Distillery to embark on a 12-year process to make a limited-edition whisky that will be available exclusively on British Airlines in 2031 -- its 100th year of operation. "We're delighted we've been able to create a very special whisky for British Airways in their very special year," said InchDairnie's Ian Palmer.
The Drinks Business online (U.K.) (5/17) 
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What is the definition of a "clean" wine?
Although it is commonly bantered about, the terms "clean" or "natural" wine have no official definition, even among arbiters like The American Wine Society and Wine Spectator magazine or even vintners themselves, Deanna Fox writes. "Natural wine is a fairly vague term that encompasses a whole spectrum of wines that are made with minimal intervention," says Adelia Sugarman of Post Wine Bar + Kitchen in Albany, N.Y.
Times Union (Albany, N.Y.) (tiered subscription model) (5/15) 
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Other News
Behind the Bar
Escargot tongs double as perfect tool for handling cocktail ice
Some bartenders are employing escargot tongs outside of the kitchen as a way to quickly grasp large ice cubes when making cocktails. "Sometimes ice tongs don't grip onto the ice very well and I like how the snail holders are curved so it kind of supports the ice cube a little easier," said Ezra Star, general manager of Drink in Boston.
The Daily Beast (5/17) 
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These are the whiskeys that bartenders can't live without
Nine bartenders disclose the whiskey brands they'd want to sip for the rest of their lives if they could only have one. Sarah Turbett of Nashville's Oak Steakhouse leans toward Angel's Envy, while Cassandra Zuger of Pittsburgh's The Twisted Frenchman enjoys the Jameson 18-year-old limited reserve.
UPROXX (5/16) 
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SmartBrief Originals
Most Clicked: Take a look at this week's hottest food and beverage industry stories with SmartBrief
New Hershey bar design, Pringles' Mystery Flavor drew in readers
Hershey's first redesign of its iconic 125-year-old chocolate bar topped the list of SmartBrief's most-read food-and-beverage stories this week. Also on the list: new Oreo varieties, Pringles' Mystery Flavor and a story about Meijer's Ohio growth plans.
SmartBrief/Food & Beverage (5/17) 
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What's Shaking
CIA Association News
Travel the globe in downtown Napa
Travel the globe in downtown Napa
(The Culinary Institute of America)
Along with its full schedule of presentations, demonstrations, and networking activities centered around the concept of deliciousness -- past, present and future -- The Culinary Institute of America's 21st Worlds of Flavor International Conference and Festival will offer a sensory immersion into global food, wine and culture with its famed World Marketplace. Attendees will be treated to guest chefs, colorful market stalls, music and dance performances, comparative tastings, book signings and more. Taste the world -- join us Nov. 6-8, 2019 at the CIA at Copia in downtown Napa, Calif. Register today to secure early bird pricing.
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