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Kapow! Noodle Bar: A Funky, Fun, New Restaurant in Boca Raton, Florida

Kapow! Noodle Bar located at Mizner Park, in Boca Raton, Fla., offers Asian fusion with a funky and fun atmosphere.The restaurant serves small plates, dim sum and dumplings, gyoza tacos, noodles, rice, salads, entrées, and desserts with locally sourced ingredients.  

Foodable's Chef & Foodie Holiday Guide 2018

Ever wondered what to get that die-hard foodie or chef in your life for the holiday season? Check out these useful, time-saving and delicious gifts picked by Foodable’s editorial team for that special food-loving person in your life. There's something for everyone.

Foodable Labs Ranks Top Mezcal Brands

One of the things that is so exciting about this spirit is the fact that it can be made out of over 30 different types of agave plants. Another is the distinct artisanal process to produce mezcal. America’s growing taste for mezcal is boosting the economy for Mexico’s town of Oaxaca. 

How To Better Profit From Crafted Cocktails

Crafted cocktails are not a new invention, but from the days of the good old “Harvey Wallbanger” to today’s gastronomy driven “Old Fashioned,” they have evolved to complex, costly, and labor-intensive items. “What is a crafted cocktail?,” you may ask. 

Avoid the Hangover With Georgos' Healthier (Nu) Greek Wine

On this episode of The Barron Report, we talk to a winemaker focused on making a "better-for-you" wine. Native to Greece, Georgos Zanganas had a rude awakening when he had a couple glasses of wine leaving him with a terrible headache. 

How Wine Country Tourism Is Recovering After Devastating Wildfires

Due to the wildfires this year, many tourists cautioned away from visiting California’s wine regions during its busiest of seasons to stay out of harm’s way. November, however, is proving to be a stronger month than anticipated, according to Angela Jackson of Visit Napa Valley.


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Understanding the Basics while Exploring New Approaches to Wine and Cheese Pairing

By Greg Acinapura, Industry Expert

Earlier this month, at an exclusive event in a Philadelphia restaurant, Bistro Romano, two very different distributors met for a night of palette symphony.  While one distributer, Vintus, focused on the aging and fermentation of grapes, the other distributer, DiBruno Brothers, focused on the aging and fermentation of milk. The harmony was undeniable to the small crowd of people who came for a lesson in building wine and cheese pairings.  While the classic pairings have been around for centuries (Chianti Classico and Parmigiano Reggiano, or Chardonnay and Camembert, for example), the modernists of Generation X and Y have disrupted the old world norms and are more open to exploring contrasts instead of compliments.  

Although the group was certainly ready to throw out the old guard rules to pairing, they did actually want to understand the fundamentals.  As with any meal, the consumer should begin with more subtle flavors to wake the tongue and then work their way to heavier and more complex tastes and textures.  This could not be more true for wine and cheese.  Which brought us to our first basic rule— cleanse the palette!  Throughout the day, taste buds take a beating.  Coffee in the morning, quick lunch in the early afternoon, gum, snacking, talking; all of these contribute to the taste buds being overworked and therefore not able to pick up on subtle nuances.  How to cleanse, you ask?  BUBBLES! Champagne, Prosecco, or Sparkling Rose are a great way to get the taste buds to stand at attention.  We elected to start with a Prosecco called Tenuta Filodora from the Veneto Region. 
 

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