National

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>

Elevating the Chains: Why You Should Pay Attention To Multi-Unit Beverage Programs

Tuesday, March 1st, 2011

The chain restaurant: it beckons to us from unfamiliar streets. Numerous restaurants thrive on surprise and intrigue, but the one that’s part of a branded chain attracts customers—perhaps not for cutting-edge preparations, but for welcoming familiarity and reliable quality. For this reason, a table tent bearing the image of a slushy cocktail reminiscent of spring ... read more>

Austria on the Cusp: Led by Sommelier Fave Grape Varietal, Grüner Veltliner, Austrian Wine Makes Retail Progress

Tuesday, March 1st, 2011

Will 2011 be Austria’s year in the U.S.? Once a rare sight at retail stores, bottles of Grüner Veltliner, the wine universally associated with Austria, have started showing up on more and more shelves, helped along by the expanding American wine palate, and the wine’s reputation as a zesty and food-friendly alternative to insipid, high-alcohol ... read more>

Before There Was Bourbon There Was Rye: America’s Beloved Whiskey Is Back In Demand

Tuesday, February 1st, 2011

Wine and spirits delivery drivers in Iowa recently found themselves at the head of an unlikely procession, being intently trailed by multiple vehicles during their deliveries. A few drivers even called the police, although there was no real cause for alarm, according to Scott Bush, the man who could be held responsible for the situation. ... read more>

Culinary Goes Mainstream

Tuesday, February 1st, 2011

~ As bartenders become more enthusiastic about mastering culinary techniques, chefs themselves are taking on a larger role ~ Just three bits of recent news from high-profile restaurateurs may have finally settled whether there’s a place in the bar for the once-quirky idea of culinary cocktails: In Chicago, chef Grant Achatz of Alinea opened cocktail ... read more>

Life on the Shelf: Beverage Experts Tap Into 12 Things Retailers And Restaurateurs Can Do To Ensure Their Beverages Stay Fresh

Tuesday, February 1st, 2011

Whether you run a retail store or a restaurant, you don’t expect to have big spoilage or shelf-life problems with your beverage alcohol. After all, we want wine to age, don’t we? And spirits have so much alcohol, they are practically indestructible, right? Yet a couple of weeks ago, I went into a popular restaurant ... read more>
 
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