Old wines aren't necessarily worth a lot for resale based purely on age, but determining the exact value can take a bit of work, Lettie Teague writes. Even if the wine is a highly sought-after one, it needs to have been stored carefully and have questions of authenticity answered, she writes.
Plentiful harvests and lower demand for grapes are likely to create a surplus in California's wine country, says Ciatti partner Glenn Proctor. As such, vintners are likely to cancel purchase contracts and either renegotiate grape prices or buy grapes on the spot market, Proctor says.
Asian beers tend to make smooth-drinking meal accompaniments, and more restaurants offering Asian fare are providing them on tap to fill that role. "A lager blends well with all of it, whether it's something delicate like sushi or spicy like Mongolian beef," says Mary Melton, beverage director for P.F. Chang's.
The best version of the Corpse Reviver No. 2 cocktail seems to be an equal-parts version that balances its citrus and dry gin flavors, Robert Simonson writes. Absinthe's return to the US market has helped this drink revive its fortunes on US menus, he writes.
News that two private-equity firms will pay $700 million to acquire P.F. Chang's ranked among the top 10 most-read food-and-beverage stories this week, along with a tale of trendy CBD-infused food and drink. New product categories at Bob's Red Mill and Bush's topped this list.
AB InBev is growing its portfolio with the upcoming debut of the Bon & Viv seltzer line. "People are looking for something that tastes good but also allows them to live well," said Chelsea Phillips of AB InBev's Beyond Beer unit.
Take your beverage career to the next level! Join us for the CIA Sommelier Summit January 27-29, 2019 in Napa Valley, CA. This three-day conference brings together a dynamic group of wine and beverage professionals to discuss what's trending in the beverage world. The 2019 summit will focus on "digging deep" into the beverage industry. This year, we're giving you access to exclusive tasting opportunities, and we'll explore trending pairing techniques, sommelier communication styles, deep dives into wine regions, and an archeological perspective on wine. Register today!