Mezcal Marketplace: Mexico’s Other Agave Spirit is Officially a Player

Sunday, May 1st, 2011

At Empellon, one of the newest Mexican restaurants to open in New York City, Mathew Resler whips up mezcal cocktails that incorporate Serrano chilies, chia seeds and chamomile, exotic ingredients used in the kitchen. Across the river in Queens, at popular Astoria cantina, Pachanga Patterson, locals sip small glasses of mezcal, whether Del Maguey, Ilegal ... read more>

Serving Up the Loire: Sommeliers Delve Beyond Sauvignon Blanc

Sunday, May 1st, 2011

Even the most widely planted grapes of the Loire Valley—Melon de Bourgogne and Chenin Blanc among whites, Cabernet Franc for reds—have only a vaguely familiar ring for most Americans. Next come the truly obscure, like Folle-Blanche and Romorantin, Pineau d’Aunis and Grolleau. Sauvignon Blanc is probably the Loire’s most recognized variety, however it accounts for ... read more>

New Gin Nation: New Styles Are Attracting Key Demographics

Sunday, May 1st, 2011

You must have been napping if you’ve missed the recent gin explosion. Many are emerging as a result of the growth of the American craft distiller movement, but the Old World, too, is contributing its share of new iterations to what’s been seen by some as a stodgy old gin mix. To Americans who easily ... read more>

East Meets West: Kevin Diedrich, The Burritt Room, San Francisco, CA

Sunday, May 1st, 2011

Last year, funky boutique hotel Crescent San Francisco opened in Union Square, adding another bar to the city’s already dynamic mixology landscape. However, The Burritt Room stands out for bar manager Kevin Diedrich’s cocktails and quality entertainment to boot. With a pedigree spanning PDT and Clover Club in New York City, Bourbon Steak in Washington, ... read more>

American High

Sunday, May 1st, 2011

For the first time the U.S. is becoming the largest consumer of wine. How did we do that? This ascendancy to Numero Uno status among wine-consuming countries would have been surprising even a decade ago when France and Italy were far ahead in total gallonage. But in recent years, it became evident that America’s growing ... read more>

Statistically Speaking: Why Your Customers Might Drink The Way They Do

Friday, April 1st, 2011

Your mother probably drilled it into you that it’s not nice to judge a book by its cover. But maybe Mom was wrong. While she was right when she said you never know who’s behind those ripped jeans, and that you can’t tell if that guy in the nice suit has the wherewithal to navigate ... read more>

Chile Hits Fast-Forward

Friday, April 1st, 2011

Wine producers from this diverse South American country leverage theirwine-friendly geography to capture the imagination of the American consumer. It’s not going out on a limb to say that Chile is one of the most exciting wine regions on the planet right now. Combine some of the best terroir anywhere with a critical mass of ... read more>

Chile’s Great Purple Hope: Now that it is no longer a ‘forgotten’ grape, is Carmenère capable of raising Chile’s profile in U.S.?

Friday, April 1st, 2011

Americans have grown comfortable with Chilean wines, thanks to several attributes that are rather simple to appreciate. Pre-phylloxera vines? Check. Clean, well-made varietal wines, especially Cabernet Sauvignon and Sauvignon Blanc? Check. Easy on the wallet? Check. In recent years, though, much of the buzz directed toward South American wine has been diverted to the Argentine ... read more>

Professor Cocktail: Learning is at the core of Derek Brown’s bartending philosophy

Friday, April 1st, 2011

Derek Brown, who runs two disparate Washington, D.C. cocktail haunts with his brother Tom—The Passenger and Columbia Room—is known for his scholarly approach to making drinks. At Tales of the Cocktail this summer he’ll be leading a seminar, “What Would Aristotle Drink?” But, what exactly do his customers learn when he’s behind the bar? The ... read more>

Red Sweet & Proud: Ready-To-Drink Sangria Emerges As Dynamic Wine Category

Tuesday, March 1st, 2011

Some credit mixologists with kick starting the pre-made sangria growth trend by igniting an interest on-premise that then moved to retail. Others cite the swell of at-home entertaining or the proliferation of Spanish tapas bars. Yet perhaps the most convincing explanation for sangria’s recent explosion—with its growth rate of 14%, it is among the fastest-growing ... read more>
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