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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.

Authenticity Helps Finnish Craft Vodka Break into American Market

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 Ranks Top Vodka Brands

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.

Get your Homebrew on with Help From Funky Buddha

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.


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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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Below, we share some of our favorite shots from our travels around the country. Enjoy!