April 21, 2021
Wine & Beverage Edition
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What’s on Tap
Capital is the biggest hurdle for Black wine entrepreneurs
(David Silverman/Getty Images)
Professor Monique Bell has been researching Black professionals in the wine industry and said they report encountering racism and confusing wine regulations, but the biggest challenge by far is access to capital to start and expand businesses. "Many people talked about the fact that they were starting a wine business so other Black people can follow," said Bell, who teaches marketing at California State University, Fresno. "They said they were not doing it just for themselves, but as a legacy and for the broader community."
Full Story: Forbes (tiered subscription model) (4/21) 
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Beverage Buzz
A humid winter and dry early spring led to an exceptional Champagne wine harvest for 2020, comparable to vintages seen in 1988 through 1990, writes Giles Fallowfield. Growers from the Les Mains du Terroir de Champagne group assessed the base wines during a Zoom tasting, noting strong potential in the vintage.
Full Story: Decanter (4/20) 
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Small N.Z. vintage means supply won't meet demand
Cool spring weather and late frosts are expected to reduce New Zealand's wine harvest, and the industry also faces increased production costs and labor shortages. "We are already seeing supply and demand tension, and we expect that many wineries will face tough decisions on who they can supply in their key markets over the next year," said Philip Gregan, CEO of New Zealand Winegrowers.
Full Story: BeverageDaily (France) (4/20) 
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Building sustainability into the wine supply chain can also help pave the way to commercial success, as seen in the loyal following obtained by Napa's Corison Winery due to environmentally conscious efforts made by founding partner Cathy Corison. Willamette Valley's Left Coast Estate leadership has also seen the benefit of making these changes, having spearheaded efforts to preserve natural habitats, reduce carbon footprints and leverage drip irrigation.
Full Story: Wine Enthusiast Magazine online (4/19) 
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Behind the Bar
Sommeliers and wine tasters face a livelihood risk from the coronavirus as it can damage their sense of taste and smell, and they may have to retrain these senses following a bout with the illness. More than a third of industry professionals who suffered from coronavirus noted it had a long-term effect on their ability to work, based on a survey from the Union of Oenologists.
Full Story: Reuters (4/20) 
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When Los Angeles bartenders Danielle Motor and Sabrina Minks faced a slowdown due to bar shutdowns from COVID-19, they segued their skills into developing online classes, drink kits and digital events. The change allowed them to significantly increase their revenue above pre-pandemic levels, and the two report that a community connection was vital to their success.
Full Story: USA Today (4/19) 
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SmartBrief Originals
Restaurants, meal kit makers and other foodservice operators have found a bright spot in the growing popularity of subscription services for food and drink, a new survey from Datassential shows. Those services, which mimic the model used by Netflix or Amazon, are primed to grow in the future and "clearly spell opportunity for all kinds of foodservice operators," writes Samantha Des Jardins of Datassential.
Full Story: SmartBrief/Food & Travel (4/21) 
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The Wine Cellar
Wine auction house Zachys' latest Hong Kong wine and spirits sale earned more than $4.6 million. Some of the largest bids were fetched by nine bottles of JL Chave Cuvee Cathelin 1998, an Imperial of Lafite 1959 and a bottle of Domaine Leroy Musigny 2013.
Full Story: The Drinks Business online (U.K.) (4/21) 
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CIA Association News
Registration now open for the Menus of Change national leadership summit
(The Culinary Institute of America)
The 2021 Menus of Change Leadership Summit: Virtual Edition will be held June 22-24. This summit explores issues critical to the rebooting of the food and hospitality industries, and the health of our planet. Attendees will have an opportunity to connect with top presenters including nutrition and environmental scientists, consumer insights experts, climate communications specialists and biodiversity leaders. Request your invitation today.
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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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