Final Flavor Frontier

Friday, February 21st, 2014

As bartenders increasingly invade the kitchen, they’re not just foraging for ingredients anymore. They’re taking advantage of the same modern technology as chefs, and sometimes inventing new ways of using it. Sous-vide (low-temperature water-bath cooking in sealed plastic bags) was invented in the mid-1960s as an industrial food preservation method: remember salisbury steaks? Only in ... read more>

America Hearts Rhône Wines

Thursday, February 20th, 2014

With annualized U.S. sales up by nover 12% in 2013, Rhône vintners are riding a high tide of red, white and ... read more>

Cider On The Fast Track

Thursday, February 20th, 2014

With big players in the arena and a burst of new offerings, cider is earning ... read more>

Bar Talk: Liquid Comfort Zone

Thursday, February 20th, 2014

Amid New York’s flurry of ever-changing restaurants vying for attention, there are unassuming neighborhood standouts that remain as fresh and vibrant as when they first landed on the scene. Dark, sophisticated Sorella, located where Chinatown skims the Lower East Side, is one example. Emma Hearst and Sarah Krathen—authors of the recently released Sorella: Recipes, Cocktails ... read more>

Best Values of The Boot

Thursday, February 20th, 2014

Italy, like France, produces so many “important” wines that we sometimes overlook the great value wines peppered throughout the country. Indeed, the only hard part of writing about Italian value wines is limiting the selections! “Value” wine for me is best defined flexibly:  It is wine that is definitely worth its price, whether that price ... read more>

TODAY’S FRANCE France Unplugged

Wednesday, February 12th, 2014

How the new 'Vin de France' category is revolutionizing the future of French wine in ... read more>

TODAY’S FRANCE Bordeaux & The Next Generation

Tuesday, February 11th, 2014

Millenials discover the new ... read more>

Season’s Menu: V-Day Edition

Sunday, February 9th, 2014

PORTÓN SCARLETCreated by Joselino Solis of La Mar, San Francisco 1 oz. Pisco Pórton½ oz. raspberry purée½ oz. lemon juice1 oz. cranberry juice1 sprig fresh thyme½ oz. cane sugarChampagne float Shake first six ingredients in a shaker with ice. Strain and serve up in a champagne flute, top with champagne. Garnish with a skewered raspberry. ... read more>

TODAY’S FRANCE Apples & Hops’ Turn

Saturday, February 8th, 2014

When you can’t produce top-quality wines in France, as in the far north, “you still do something to ferment something.” That’s how Gianni Cavicchi, Beer Director for the Tour de France restaurant group in New York City, explains French beer and cider. Production of both has indeed been focused in the north, cider in Normandy ... read more>

Full Exposure?

Friday, February 7th, 2014

Labeling rules have evolved, but pressure to reveal wine ingredients continues to ... read more>
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