Beer, Wine & Spirits Insights
On this The Barron Report, we learn how Finnish craft vodka brand Koskenkorva is gaining traction in the United States. Marketing Director for father company Altia, Suvi Reinikkala, outlines the brands authentic nature and how that feature fits in so well in American culture today.
Foodable Labs takes a further look into the vodka spirit segment to determine the best rated companies overall. We looked at scores in the following categories: brand, flavor profile, and value. Let’s take a look at some of the top vodka spirits on our list.
But, did you know Funky Buddha started as a homebrewer's dream?Founder Ryan Sentz keeps his love for homebrewing alive through the Homebrew Shop connected to their Brewery and Lounge, Funky Buddha’s original location, in Boca Raton, Fla.
On this episode of Beer Artisan, we visit the Rochester, New York brewing scene. Rochester has been brewing beer since the early 1800’s. The first brewery in Rochester settled on the east bank of the Genesee River after a spring of pure water on Central Avenue was discovered.
On this episode of "Beer Artisan," we see how LA’s young breweries have fostered a tightly-knit community with brewers who are not afraid to push the envelope. Los Angeles' brew scene is fairly young with some of the city's veteran breweries only dating back to 2011.
The wildfires in California's Napa Valley area have been devastating on all fronts. As of October 11, six major fires have been responsible for burning through nearly 88,000 acres & five wineries have been totally burned down or have been significantly burned this season.
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.
Below, we share some of our favorite shots from our travels around the country. Enjoy!