Beer, Wine & Spirits Insights
On this episode of "Across the Bar," we did something a little bit different. We went down to Miami to round up some of the best bartenders in the business and had them show off their skills in a black box challenge. With an ever-changing beverage industry, we wanted to get into the minds of top mixologists to see what trends they’ve been seeing and how they keep up with customer demands.
The heat is on this summer and that means you need the right wine to cool you down. While full-bodied reds are delicious, they might not necessarily quench your thirst in the humidity quite like a crisp white.
We spoke to three of New York City’s finest wine professionals about what we should be drinking this summer and how to go about doing it properly.
Cooking can really work up an appetite - and well, a thirst. And who better to understand that than professional chefs cooking in the kitchen?
We spoke to a few New York City chefs about what they're sipping on during the summer months and when they have some time off to relax.
Gone are the days where bars and restaurants had only a few glasses to serve beverages in. With the rise of hand-crafted cocktail, there are more glass wares available than ever.
The cocktail glass is a central component to the visual aesthetic of the beverage and this is almost (or some may argue that it is) equally as important as the actual taste of beverage.
According to AdEspresso, there are a lot of people on Snapchat: roughly 100 million on a daily basis. So, as a bartender it might be a good idea to get on the social media platform (if you’re not already there) to show off your craft.
But there are a few dos and don’ts when it comes to using Snapchat for marketing purposes. While it’s a great way to reach a larger audience, there are some important aspects you should keep in mind.
Forget about the white wine spritzer of the 1970s. The spritzer is back, but it’s not your mother’s (or grandmother’s) version.
“The spritz formula — bitter, bubbly and low in alcohol — is a pretty malleable template, and one that can yield drinks that are simple three-ingredient cocktails, to drinks that are more avant-garde in composition,” Talia Baiocchi, who co-wrote the recently published book Spritz, told The New York Times.
By Jaclyn Morgan, FCSI, JM Foodservice Consulting, LLC
Connoisseurs, sommeliers, and oenophiles will offer different opinions for building and maintaining the best wine list. Frankly, sifting through each perception of the perfect wine list is like trying to convince someone that coffee or tea is better hot than iced, or describing the shape of a puffy cloud as a guitar or a unicorn.
Unlike summoning an imaginary unicorn, you can craft a magically well-rounded and profitable wine menu with a few tips and tricks. Pay attention to your food menu, your brand, and your style to hone your list just like that finely-crafted Tuscan chianti.
Understanding and Organization
The best wine lists create a perfect marriage between food and drink. Fine steakhouses will have substantial lists that are especially heavy on traditional, full-bodied red varietals. Italian trattorias should feature wines whose body and flavor will pair well with the spice and regional cuisine. The executive chef and wine director work closely together to pair based on overall taste and preference while navigating the naïveté of the public. As seasons and vintages change, the sommeliers will need continuing education around a rotating food and wine menu.
Below, we share some of our favorite shots from our travels around the country. Enjoy!