Wine Buzz – February 2016

Posted on | January 21, 2016   Bookmark and Share
Written by |

Zonin Dresses Up a Trio of Blended Bubblies 

Zonin is tapping into Italy’s deep connection to fashion with a new limited-edition “Dress Code” Collection, designed both to showcase the blending potential of Prosecco’s signature Glera variety and to communicate different moods via the packaging and character.

The White Edition (Glera & Pinot Bianco), with floral and fresh notes, is intended to evoke a free and joyful mood. The Grey Edition (Glera & Pinot Grigio) has intense aromatic and fruity notes, delivering a modern, informal message. And the Black Edition (Glera and Pinot Noir) has aromatic notes accented by the finesse of Pinot Noir; it is designed to be mysterious, elegant and charming. Sold separately while line-priced at $16.99; time will tell if retailers stock the whole trio—and if consumers accept the fashion-minded bump up in price.



Vintage Alert: 2014 Oregon Pinot Noirs Trickling In…

The New World, compared to the Old, is known for reliable weather and consistent vintages. Oregon Pinot Noir, however, has traditionally been an exception. Which sets the stage for 2014, widely considered to be the biggest and best ever, especially in the all-important Willamette Valley. Credit the “Goldilocks”-like weather—not too hot, not too cold, not too rainy—and higher than normal low temperatures fostered early bud break and accelerated ripening. Dry weather for the September harvest was icing on the vintage cake. Look for the 2014s to win Oregon Pinots even more admirers; early releases are arriving now.


 Coravin Model Two: Game-Changing Device Gets an Upgrade

When Coravin hit the wine scene in 2013, it provided a solution to a challenge most wine lovers had not even imagined. The hi-tech needle and argon system lets you access, pour, and enjoy wine from a bottle—without pulling the cork. This in turn enabled restaurants to expand their by-the-glass programs into rare and expensive wines that previously were available only by the bottle.  

Reports of bottle breakage by a handful of users represented a speed bump; a protective sleeve solved that issue and the device continues to be widely embraced in the restaurant world (including such locales as Morton’s, Oceanaire and Smith & Wollensky). Coravin also empowered private wine collectors, who now could tap into their mega-bottle cellars one glass at a time.

Even more important: after engaging users around the country to get feedback, Greg Lambrecht (who had spent a decade designing the original model) and his design team, went back to the lab and came up with a new, streamlined and easier-to-use version. Coravin Model Two (SRP is $349.95, $50 more than the original) has even more appeal for home users now, thanks to a thinner needle with a faster pour; more intuitive clamps; and easier capsule handling. While Coravin is available at some national retail outlets (Bloomingdale’s, Sur La Table), it is also available wholesale to wine merchants, packaged for resale.


Wagner’s Copper Cane Targets Zinfandel Via Beran Label 

With the Meomi brand, recently sold to Constellation, Joe Wagner showed his golden touch with Pinot Noir. Next up: Wagner hopes to restore Zinfandel, arguably California’s most historic grape, to its full former glory. The Beran 2013 Sonoma County Zinfandel (SRP $34.99) joins the 2013 Beran California Zinfandel ($24) and the 2012 Napa Valley Zinfandel ($48), both released in 2015. Beran Wines join Carne Humana Napa Valley blends and Elouan Oregon Pinot Noir in Wagner’s Copper Cane Wines & Provisions portfolio.

The Find – February 2016

Posted on | January 21, 2016   Bookmark and Share
Written by |

Special Valentines Edition 

This month, known for its frigid cold (and for 29 whole days this year!), is also home to Valentine’s Day. Couples of all types, ages and interests make good use of February 14th to exchange gifts—often including wine and spirits, meaning retailers should be ready to make their gifting dreams come true, if not their romantic ones.

For wine, RED is the obvious way to go. For a smooth, fruit-powered sipper, Apothic Crush is back for a seasonal turn. Feeling varietal? Garnet wines put their namesake red gemstone front and center. Big-red lovers will find plenty of structure in Penfolds Bin 389 (aka Baby Grange) in a handsome red box.

Then there’s bubbly. Nicolas Feuillatte’s “D’Luscious” is a classy Champagne with a vivid pink hue and a touch of sweetness. And if someone is looking for a wine for chocolate, Banfi’s “Rosa Regale” Brachetto d’Acqui—a bottled freak show, being a fully sweet red sparkler—will make Romeo (or Juliet) look like a genius (make sure the chocolate’s dark).


In the spirit realm, sensuous cocktails are on the calendar, whether whipped up by home mixologists or enjoyed at the local craft cocktail destination. Some examples for V-Day 2016…


Figs…the timeless aphfrodisiac


 Fig & Kisses

2 oz Figenza Fig Vodka

2 oz Champagne or Prosecco

Muddled Raspberries

Add ingredients in order in a Champagne flute. Garnish with a raspberry.







Keep it simple, light and a bit mysterious 


Ty Ku Sweet Kiss

2 oz Ty Ku Coconut Saké

Muddled Strawberries

Combine, strain and garnish with strawberry. (Ty Ku Coconut has the added bonus of an especially silky texture.)






 Think vodka can’t be sexy? Try This


Amour Rouge

1 oz Grey Goose Vodka

1 oz Pineau des Charentes

½ oz Crème de Cassis

2 tsp Lemon juice

1 dash Angostura bitters

1 small cluster red currants

Lemon twist

Fill a shaker with ice and all liquids. Shake well and strain into chilled martini glass. Garnish with twist and currants.


Organic: now that’s sexy, circa 2016 


From Prairie with Love

1½ oz Prairie Organic Vodka

1½ oz Pomegranate juice

Squeeze of fresh Lemon juice

Mint leaf

Shake over ice and strain into a martini glass. Garnish with fresh mint leaf.




 A sparkling cocktail for two (or more?)


Pomegranate Cava Martini

1 Lemon, juiced

Twists from lemon peel

1 cup Pomegranate juice

1 cup Orange Liqueur

1/3 cup Pomegranate seeds

2 cups Freixenet Cordon Negro Brut Cava

Stir first four ingredients in a pitcher with ice. Add pomegranate seeds to glasses, fill halfway with cocktail and top with Cava. Garnish with rosemary.

New Products and Promotions – February 2016

Posted on | January 21, 2016   Bookmark and Share
Written by |

Canei ‘Anniversario’ Sparkling Wine

In celebration of Canei’s 40 years of leadership, and the global contributions of Italian artisans, Baarsma Wine Group has introduced Canei Anniversario, a luxurious sparkling wine of Italy. A unique blend of Verduzzo, Trebbiano and Chardonnay, the wine is lively on the palate, with fine bubbles and refreshing acidity, and featuring luscious notes of tropical fruit and fresh citrus finish. Easy on the eyes and a real palate pleaser.

SRP: $19.99


Writers Tears Copper Pot Irish Whiskey

Palm Bay International and Walsh Whiskey Distillery have introduced Writers Tears Copper Pot, honoring the 19th century Irish writers and playwrights who found inspiration in local watering holes. Triple-distilled exclusively in copper pot stills, the whiskey begins with non-peated 100% Irish barley and is matured in ex-bourbon casks. Aromas of apple and vanilla lead into a gently spiced palate and elegant finish. Currently in NY, PA, MN, DC and MA. 80 proof.

SRP: $39.99


Pino Cellars Oregon 2014 Pinot Gris

PINO Cellars aims to capture the true essence ofOregonin a bottle—perfect food wines sourced from select vineyards and crafted in small lots. The PINO Cellars Pinot Gris is golden in color, with hints of honey blossom, crisp pear and melon; pleasant acidity brings lingering notes of mango. Winemaker Bob Stashak also makes a PINO Cellars Pinot Noir. Marketed by Bronco Wine Company.

SRP: $17.99






Malibu Pineapple Upside Down Cake

Malibu’s newest addition to their flavored rum portfolio is Malibu Pineapple Upside Down Cake, an indulgent treat perfect as a shot, mixed with fruit juices or blended with ice cream. The new flavor joins theMalibulineup that includes Orange Float, Sunshine, Sundae, Island Spiced, Swirl, Passion Fruit, Mango, Tropical Banana, Pineapple, Island Melon and the original Coconut. Available in 750ml, 1L and 1.75L sizes. 42 proof.

SRP: $14.99


Sugarlands Shine Rye Apple Moonshine

“Mark & Digger’s Rye Apple Moonshine” joins Sugarlands Distilling Company’s line of now 12 expressions, including best sellers Appalachian Apple Pie, Butterscotch Gold and Mark Rogers’ American Peach. This expression (51% rye) has flavors of nutmeg, allspice and apple pastries, and was born from a collaboration with distillers Mark Ramsey and Digger Manes, known for appearances on the Discovery show Moonshiners. Available in 16 states. 80 proof.

SRP: $24.99






Grove Ridge Cuvée Brut NV

Grove Ridge NV California Cuvée Brut opens with apple and pear aromas, followed by flavors of caramel and citrus in this lively sparkling wine. A blend of 85% Chardonnay, 13% Colombard and 2% other white grapes, Cuvée Brut pairs well with appetizers, cheese and crackers or even charcuterie. Vibrant packaging; available in 750ml and 187ml sizes. Marketed by Bronco Wine Company.


SRP: $11.99






The Way North

Posted on | January 21, 2016   Bookmark and Share
Written by |

Finally, it seems, the whisky renaissance has shone a spotlight on Canadian. It’s not that Canadian whisky hasn’t long been popular in the U.S.—whiskies from up north are second only to bourbon here, though more than half the volume, according to 2014 numbers from DISCUS, occurs in the lowest price tier.

Growth has been elusive, as for many years the major brands focused on smoothness over flavor as a selling point, keeping the details of production and history mostly under wraps at a time when popcorn vodka was being replaced by robust brown spirits.

But lately, Canadian has been getting plenty of attention, topped off with the recent selection by writer Jim Murray of Crown Royal Northern Harvest Rye as the Whisky of the Year in his annual influential Whisky Bible.

“We Canadians do ourselves a disservice by not telling the story of the heritage and quality of Canadian whisky,” says Dr. Don Livermore, Master Blender at the Hiram Walker Distillery. “We make rye whisky very, very well, and we’re starting to see a change in consumers now looking for more flavor. My qualitative observation is that consumers today are looking for bigger, bolder and more complex whiskies.”

“The biggest issue we have is overcoming the stigma that has been associated with the Canadian whisky category in recent years,” says Mike Price, Brand Director for Forty Creek. “In an effort to compete with vodka in the ’80s and ’90s, many of the offerings from north of the border were pale comparisons to the robust whiskies that built the country’s whisky heritage 200 years ago. Now we are seeing a real revival of the category.”

Premiumization Situation 

It’s been the fully robust brands labeled as high proportion ryes that have brought attention back to Canadian lately, though Livermore says distillation methods matter more. “The percent of rye is irrelevant. If the rye is double distilled in a column still, then it will taste just like any other grain whisky,” he says, pointing out that second distillation in a pot allows producers to develop rye’s spicier character.  

There’s a lot of leeway for blenders to broaden the range of Canadians. For example, the Pernod-Ricard portfolio produced at Hiram Walker includes a lighter, Port-finished rye in Pike Creek; Wiser’s, a medium rye made in a style popular in the 19th century; and the powerful all-rye Lot 40.  

Another example of what a little tinkering can do to make a more premium Canadian is Alberta Rye Dark Batch, a blend of 91% rye whisky topped off with bourbon and Sherry. “Alberta Rye Dark Batch combines contemporary flavor trends with classic notes of premium whisky, making it a one-of-a-kind rye for mixologists, spirits connoisseurs and whisky enthusiasts alike,” says Malini Patel, VP World Whiskey, Beam Suntory, who promises more new expressions in 2016 from the company’s Canadian brands, which include Canadian Club.

Other producers have taken notice of the interest in rye and also flavored whiskies. Diageo unveiled in 2014 the successful 70-proof Crown Royal Regal Apple, joining the 2012 entry, Maple Finished, in the portfolio. For the whisky connoisseur, Northern Harvest Rye (90 proof) and Hand Selected Barrel (103 proof) pushed the boundaries of strength.

Crown Achievment

Crown Royal isn’t alone in the flavor sweepstakes: Canadian Mist flavor line extension includes Peach Mist, Maple Mist, Cinnamon Mist and Vanilla Mist. Van Gogh Imports has TAP Rye Sherry Finished, an 8-year-old Canadian rye blended with Amontillado Sherry, as well as TAP 357 Maple rye. Sazerac launched Rich & Rare Caramel Canadian Whisky in 2014 and launched Rich & Rare Apple this fall in limited markets.  

This change in attitude about what Canadian can be has been most notable at category leader Crown Royal. “A few years ago we were still a little precious about doing too much in terms of line extensions, because we were concerned it might not be the correct thing for the brand and its loyal consumers,” says Yvonne Briese, VP of Marketing for North American Whisky for Diageo. “But we found once we embraced the consumers who are looking for all sorts of new whiskies, we had such a great story and some great whiskies that go into Crown Royal, that we decided it was a great jumping off point for bringing new products to life.”

Many Crown Royal consumers are willing to try every release under the brand, she says, while others might find the flavors an entry point to the category and the more whisky-knowledgeable were curious about the Northen Rye and Hand Selected Barrel iterations. “Those two variants have a lot of appeal to non-Canadian whisky consumers and are helping the reputation and standing of Canadian,” she says, including the types of on-premise accounts not usually interested in the category.

Connecting On-& Off-Premise

“On-premise remains a huge factor in whiskey brand development and growth,” says Kevin Richards, Senior Marketing Director of Whiskeys and Specialty Brands for Sazerac, which includes Rich & Rare, Rich & Rare Reserve, Caribou Crossing, Legacy, Canadian LTD and Canadian Hunter.

 “Our Legacy Canadian is a great example of a brand where we have a large and growing on-premise presence which is translating well into off-premise sales.  Consumers like discovering new brands and on-premise is the best place for that.  We’re investing our resources on Legacy accordingly.”

Many of the smaller super-premium brands showing growth buy their whisky on the bulk market, where they are finding more competition and tighter supplies as their brands grow. “Our success sort of forced us into a sourcing scramble,” says August Sebastiani, president of 35 Maple Street whose Masterson’s is sold as a straight rye whisky but comes from Canada. “We have the inventory now, but as a sort of negociant-style spirit supplier, we have to work hard to maintain batch-to-batch consistency and quality.”

While the supply is vast, certain brands are planning to dash into the first major opening at the higher end for Canadian here in some time. “Premium Canadian whisky has a lot of room to grow in the specifically,” says Patel of Beam Suntory. “While the standard business is quite large, we are seeing the premium and super-premium whiskies grow overall share. This is also in line with brown spirits trends and Canadian is no different. We are excited about what’s to come from this category and the ability to innovate around specific consumer trends, interest and industry insights.” 



Whiskey-making rules vary country to country, and Canada’s are relaxed but confusing, to an American at least. What can be called rye there, for example, wouldn’t meetU.S.standards; here, the mashbill must be at least 51% rye as a component. Bourbon must be made with at least 51% corn (and typically 70+%). But inCanada, a mostly corn spirit that gets small amounts of rye added to the blend can be called rye. While all Canadian whiskies include some, it’s primarily used as what Canadian tradition calls “flavoring whisky.”

Canadian is usually the product of one distillery, but U.S.laws encourage the inclusion of American spirit into the mix. Canadian whisky distilleries generally distill each grain separately, rather than combining grains for a signature mashbill. The different spirits—corn, rye, wheat and barley—are then aged separately and blended together before bottling (Canadian Club being the major exception, blended before barreling).

Canadian Whisky Facts


** It’s Canadian whisky, without the “e,” spelled like Scotch whisky.


** More than two-thirds of Canadian whisky is exported to the U.S. Some trace its popularity here back to Prohibition, but it was actually began during the Civil War, when many distilleries in the South shut down.


** Until 2010, Canadian was the best-selling brown spirit in America; it is now second to bourbon.


** Canadian whisky is typically blended after distillation, whereas other types combine grains in a mash bill. This is why in Canada the Master Blender is considered a higher title than Master Distiller.

NYC Winelist: Fresh Sips & Nibbles

Posted on | January 21, 2016   Bookmark and Share
Written by |

This trio of Manhattan eateries all have pairings front of mind


Tilting at a Wine Mill

On the border of Chelsea and the West Village, down a flight of stairs from 14th Street, is a surprising wine bar and restaurant: Mulino a Vino.

Owners Paolo Meregalli and Edoardo Marchiorello also own a wine import firm, as well as the original Mulino a Vino near Milan. They enticed Michelin-two-star Chef Davide Scabin to leave his Combal.Zero near Turin and bring to New York City his modern takes on classic Italian cuisine.

The menu is inventive, with just over a dozen items. Each item is offered in three sizes—small, medium and large, priced at $18, $32 and $45, respectively—to encourage family-style dining. Risotto Prosecco and strawberry, which is a fondue topped with freshly grated strawberry, or the Gnocco alla Romana, a Roman-style gnocchi with broccoli, mushroom and endives served with pecorino, or the Pollo alla Diavola, which is slow-cooked spicy chicken served with a beet reduction, show off his talents.

But even with all the culinary bling, wine is the first priority. There are 50 Italian wines by both the glass and bottle (thanks to the Coravin), plus a special Owner’s list of rarer bottles. Rather than listing by red, white and sparkling, the list is divided into four categories: Bright & Lively, Clean & Earthy, Smooth & Velvety, Big & Luscious.

To make wine/food pairings really easy, there are a few “Wine & Bites” listings, all for $18, including Popcorn with Bitter Prosecco and Ravioli with Poncale, a blend of Pinot Grigio, Fruilano and Ribolla from Friuli. “We make it easy to order wine with food.” says Meregalli. “You don’t have to be a chef or a wine professional. The menu matches wines with foods.”

Among the whites, there is a seldom-seen white Sangiovese “Droppello” Fertuna 2012, Tuscany ($13 glass/$26 half-liter/$45 bottle); a Pigato, “Cygnus” Poggio del Gorleri 2013, Liguria ($16/$32/$56); and Querciabella “Batàr” 2011, Tuscany ($38/$76/$152). Reds include the most popular wine, according to Meregalli—the Amarone Marchiopolo 2004 ($32/$64/$96). Also, Nebbiolo Bruno Giacosa 2012, Piedmont ($26/$52/$78); a Ruché, “Pro Nobis” Cantina Sant’Agata 2012, Piedmont ($20/$40/$70); and the Mollettieri “Irpinia” Aglianico 2010, Campania ($15/$30/$52).


Obicà: the House Mozzarella Built

Obicà launched in Rome just over ten years ago as the self-described “World’s First Mozzarella Bar.” Today it has branches in several Italian cities, London, Los Angeles, Tokyo and Dubai. In 2014, the group opened its New York City flagship in the Flatiron District—its second eatery in the city. Its signature product, Mozzarella di Bufala, has a “Protected Designation of Origin” (PDO) and is produced only from the milk of Italy’s prized water buffalo. Obicà flies their mozzarella in from the Campania region two or three times a week. The creamy white blobs rest in glass tanks in a cloudy brine.

Obicà (slang for “Here it is”) offers four different kinds of mozzarella: Bufala Classica (slightly salty), Bufala Affumicata (smoked with hay), Burrata (solid outer curd shell with a soft, milky inside consisting of curd and fresh cream) and Burrata al Tartufo (black truffle). It is served fresh or as fried mozzarella in carrozza, on bruschetta or as a topping on several pizzas. In addition, there is a full Italian menu.

Managing partner and CEO Raimondo Boggia is justifiably proud of their outstanding all-Italian wine list. Wines by the glass ($12 to $20) include the excellent Ferrari Perle Trento 2007 DOC sparkling Chardonnay (organic, $20); a Caravaglio Salina Bianco IGP 2014 Malvasia (organic, $13), and Fontezoppa Carpignano Vernaccia di Serrapetrona DOC 2009 Vernaccia Nera Red ($15). Every day at 3:00 pm the sommelier opens a double-magnum of an unusual wine to pour by the glass (prices vary).

The bottle list is impressive, with all Italian wine-producing areas represented and real depth in Piedmont and Tuscany. While there are several bottles priced at over $300—the Renato Ratti La Morra DOCG Rocche Marcenasco Barolo 1997 and 1999 ($390) for example—there are about 75 priced at $60 or under. A Casale del Giglio  Cesanese del Piglio DOCG 2012 from Lazio ($60); Mastroberardino Lacryma Christi Vesuvio Piedirosso DOC 2013 from Campagnia ($52); or the Cavicchioli Vigna del Cristo Lambrusco di Sorbara DOC 2014 from Emilia Romagna ($46) are just some interesting examples.


Fit for a Kingside

The Viceroy Hotel on West 57th Street is home to Kingside restaurant, a joint venture of Gerber Group and restaurateur and Chef Marc Murphy of Benchmarc Restaurants by Marc Murphy. With its sleek black and mirrored décor, Kingside takes its name from the black-and-white checkerboard floor (like a chessboard). The bistro-ish menu features roasted snails; a braised pork shank; a sandwich of maple bacon, avocado, and roasted tomato on rye; pan-roasted scallops with turnips; and a 32oz Cowboy Ribeye.

The wine list emphasizes the global scope of the menu with a selection of 100 wines, offered by the half and full bottle, as well as the quartino (one quarter of a bottle, about 6 oz). But no by-the-glass offerings. There also is an extensive selection of regionally brewed craft beers.

Assistant Manager and Head Sommelier Elphin Murren created the list with Benchmarc’s David Lombardo. Murren, who was just named one of the five best-dressed sommeliers in the U.S. by GQ magazine and Penfolds Winery, notes, “The quartino allows us better inventory control over a glass pour, which can be inconsistent. The computer will automatically deduct 1/4 of a bottle for each quartino sold.”

The Quartino offerings include an Alvarinho Vinho Verde Vidigal 2014 from Portugal ($12); Garganega (Soave) Pieropan 2014 ($12); Steele Shooting Star Pinot Noir 2013 from California ($13); and a Tempranillo, El Coto Crianza 2010 from Rioja, Spain ($13).

Murren notes that half-bottles allow them to offer pricier, unusual wines at a lower cost. The dozen half-bottles (a feature of Benchmarc restaurant menus) include a nice Aligoté Olivier Leflaive 2011 Burgundy ($28), the Austrian Blauer Zweigelt 2012 from Nitthaus ($28) and an Amarone Le Ragose delle Valpolicella 2006 from the Veneto ($68).

Some of Murren’s favorites from the bottle list are the white Rioja from Palacios Remondo 2009 ($75) and a Cornas from Vincent Paris 2012 from the Rhône Valley ($86). Nice values are the Minervois L’Ostal Cazes Estibals 2012 from the Languedoc ($58) and an Italian Cabernet Sauvignon 2006 from Torre Fornello in Emilia-Romagna ($75).

Zonin Launches ‘Dress Code’ Collection

Posted on | January 21, 2016   Bookmark and Share
Written by |

The launch for Zonin’s “Dress Code” Collection took place at Le Cirque on December 7th. The evening began with signature cocktails crafted from the Zonin line, followed by a dinner paired with the Dress Code Collection Proseccos. The evening’s host was Lorenzo Zonin, principal and ambassador of the new collection.

Lorenzo Zonin, Zonin1821; Jelena Meisel, Zonin USA; and Emanuele Siena, Zonin USA













The Dress Code Collection is made up of three Proseccos: The White Edition, The Grey Edition and The Black Edition










Tom Matthews, Wine Spectator; and Tim Matz, Zonin USA

First-Ever Caliche Rum Bartender Series Launch

Posted on | January 21, 2016   Bookmark and Share
Written by |

Josh Mazza of Seamstress and Kenneth Vanhooser of Piora were the winners of the first-ever Caliche Rum Guest Bartender Series, in partnership with Barrow’s Intense Ginger Liqueur. The series took place from December 8th to January 5th, featuring a guest NYC bartender each week. The winning recipes will be featured on Piora’s 2016 cocktail menu until April 1st.

Kenneth Vanhooser, Piora, making his winning cocktail, Root to Roses, made with Caliche Rum, Root to Rose Tonic Concentrate and club soda

Speed Rack Returns to New York

Posted on | January 21, 2016   Bookmark and Share
Written by |

Lacy Hawkins of The NoMad Bar and Clover Club beat out Tess Anne Sawyer of Holiday Cocktail Lounge in a repeat final match at the Speed Rack New York regional event on December 14th. The event raised more than $14,000 for breast cancer research. It was Lacy’s second consecutive time taking home the Miss Speed Rack New York title.

Ranjini Bose, Dear Irving and Seamstress; Erika Ordonez, Slowly Shirley and Holiday Cocktail Lounge; Celeste Colon, Wicked Wolf Tavern; Amy Koffsky, Donna and Juno; Kayla Hasbrook, Pouring Ribbons and ABC Cocina; Anna Wingfield, Mother’s Ruin and Ba’sik; Tess Anne Sawyer, Holiday Cocktail Lounge; and Lacy Hawkins, The NoMad Bar and Clover Club












Lacy Hawkins









Lynnette Marrero and Ivy Mix, founders of Speed Rack

Wreaths Across America Supports Fallen Veterans

Posted on | January 21, 2016   Bookmark and Share
Written by |

Brown-Forman was part of the Wreaths Across America program, a nationwide initiative which provides wreaths to the grave sites of fallen soldiers. Members of the Brown-Forman team laid 48 wreaths at the Cypress Hills National Cemetery in Farmingdale, NY.

Larry Golus, Hart Agency; Keith Hart, Hart Agency; Mike Accorsi, Brown-Forman; Don Leone, Brown-Forman; Colin Campbell, Brown-Forman; and Joaquin Melo, Empire Merchants

Good Samaritan Hosts 5th Annual Corks & Forks

Posted on | January 21, 2016   Bookmark and Share
Written by |

Nearly 300 community members wined and dined together at Good Samaritan’s 5th annual Corks & Forks, a celebration of Food and Wine, at the Paramount Country Club in New City, NY. The evening consisted of a five-course dinner donated and prepared by several local chefs, and a live and silent auction.

Chef Doug Nguyen, Wasabi in Nyack; Chef David Martinez, Union Restaurant in Haverstraw; Chef Kevin Reilly, Roost in Sparkill; Chef Peter Kelly, Xaviars Restaurant Group; and Didier Dumas, Didier Dumas Patisserie in Nyack













Dr. Mary P. Leahy, Bon Secours Charity Health System; and Sister Fran Gorsuch

About Us | Contact Us | Wholesaler Login | Publisher Login | Licensees Login
Copyright © 2016 Beverage Media Group ALL RIGHTS RESERVED
152 Madison Avenue, Suite 600, New York, NY 10016
Phone: 212-571-3232 | Privacy Policy | Legal Notice