October 27, 2021
Wine & Beverage Edition
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What’s on Tap
Jon Bon Jovi, partners tout 2020 Hampton Water release
Jon Bon Jovi and Jesse Bongiovi (Jerritt Clark/Getty Images)
Rocker Jon Bon Jovi and his son Jesse Bongiovi, the US duo behind wine label Hampton Water, say they have created a unique blend for their fourth release, the Languedoc Rose 2020, with their partner, French biodynamic winemaker Gerard Bertrand. The 2020 blends grenache, cinsault, mourvedre and syrah, some of which was aged in new French oak to provide structure to a rose Bertrand says satisfies the trio's desire "to reveal the soul from the south of France" while creating wines that "fit perfectly with the lifestyle of the Hamptons."
Full Story: Wine Spectator (10/27) 
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Beverage Buzz
A growing number of small, independent wine producers in the Ventoux region in the southern Rhone are uniting behind common goals, experimenting with grape varieties and energizing an appellation that had lacked a clear identity since the region's delineation in 1976. This month, the relatively cool region released a mission statement outlining its goals for the decade, with an emphasis on increasing biodiversity, addressing climate change and actively amplifying the region's culture and its tourism potential.
Full Story: SevenFifty Daily (10/25) 
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Champagne's supply-demand seesaw threatens holidays
Global shipping disruptions, historically low supply and production ceilings set by the Comité Champagne are all contributing to a possible shortage of the sparkling wine for 2021. Sales have rebounded sharply since spring 2020 and distributors are telling people to shop early for holiday supplies.
Full Story: The Washington Post (tiered subscription model) (10/22) 
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Great Jones Distilling Co., the first whiskeymaker to operate legally in Manhattan in more than 100 years, will use the water that goes into New York City's famously perfect bagels and pizza dough to produce its whiskey. "[The water's] minerals and pH make it perfect for the process," says Celina Perez, Great Jones' head distiller.
Full Story: BNN Bloomberg (Canada) (10/26) 
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Behind the Bar
As ThinkWine, the first sommelier-led wine bar in Hong Kong, heads into its third year, owner Romain Loriot is still finding new ways to cater to the clientele, including expanding the French wine-focused menu with Japanese sakes and wines from countries such as Lebanon and Morocco. Loriot has even developed a ThinkWine label, which launched with 568 bottles of a Bourgogne chardonnay that were available only at the bar.
Full Story: The Drinks Business online (U.K.) (10/27) 
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SmartBrief Originals
With in-store samplings on hold during the pandemic, Rebellyous Foods is betting on upbeat videos and online reviews to spread the word about the brand's plant-based Tenders and Patties. "As we get into next year, we're going to think about some food truck collaborations and restaurant collaborations to help drive retail sales," founder and CEO Christie Lagally said.
Full Story: SmartBrief/Food & Travel (10/27) 
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Laws and Licensing
Hubert de Bouard de Laforest, a winemaking consultant and a co-owner of Saint-Emilion's Chateau Angelus, was found guilty by a Bordeaux court of knowingly using his public roles to influence the 2012 Saint-Emilion classification. The tribunal stated that de Bouard should have removed himself due to his conflicts of interest since he led two bodies tied to the management of the appellation and was a consultant for several chateaus at the time of the classification.
Full Story: Wine-Searcher (New Zealand) (10/26),  Wine Spectator (10/26) 
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The Wine Cellar
A cask of Macallan 1991 Scotch sold for a record-setting $2.33 million last week, and the winning bidder also received a specially commissioned nonfungible token through the sale arranged by London-based brokerage VCL Vintners. Taking the place of a standard verification photo, the NFT is an abstract representation of the cask that was created by digital artist Trevor Jones and based on an oil painting.
Full Story: Food & Wine (10/25) 
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CIA Association News
Real wine education. Online.
(The Culinary Institute of America)
Tasting kits delivered to your home every semester. Short residencies designed to augment your online learning with hands-on and field experience in the heart of wine country--California's Napa Valley. The CIA's Master's in Wine and Beverage Management is the ideal program for a busy professional. Learn more.
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Dig into the cities of the Americas at Worlds of Flavor
(The Culinary Institute of America)
The best restaurants don't just exist in metropolises. In recent years, entrepreneurial chefs have been building their flourishing businesses in smaller cities. This year's Worlds of Flavor International Conference and Festival Nov. 3 to 5, hosted at CIA at Copia, explores innovation across cities of all sizes in the Americas and will help bring to light the trends that are shaping the industry. With dedicated networking time throughout the program, build and reinforce your industry connections! Apply to attend.
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Daphne du Maurier,
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