Articles in "Wine"

The two-day United States Trade Tasting event in May 2017 opened up new opportunities for wine, beer and spirits brands to enter the U.S. marketplace

Beverage Trade Network Talks to Steve Dorfman, partner at Ciatti Company to share insights on factors to consider when selecting a bulk wine supply partner for your business. 

Not so long ago, Americans purchased Chile’s “fighting varietals” for everyday home consumption. But when it came to dining out, Chilean wines were thought of as déclassé—restaurant hosts wouldn’t think of listing them. Today, restaurant beverage managers stock the best wines from Chile because they know that for quality and value at all wine list price points, the current crop of Chilean wines are winners. Chile’s superpremium Cabernets and “super-Chilean” Bordeaux blends are world-class, the best of the whites are crisp and complex, and the country offers a splendid, one-of-a-kind wine—Carmenère. My, how times have changed.

As a restaurant group whose menu mix is predominantly seafood we often find ourselves encouraging diners to indulge their natural red wine preference, despite whatever myths they may have absorbed over the years about white wine being the exclusive appropriate selection for whatever swims.

The latest Nebbiolo releases have arrived. Here’s an up close look at 2011 and 2012 Barolo, Barbaresco and Roero at historic and innovative wineries in the Alba area.

It is no secret that business is bubbling for Italy’s Prosecco producers. Total Prosecco sales here in the U.S. now easily surpass Champagne sales and are still growing at a 25% clip.  With a friendly, fruit-forward profile, lower alcohol content and moderate price tag, more and more customers are choosing to forego traditional Champagne and order Prosecco instead. It seems that Prosecco has carved out its own niche, a bubbly with a more informal, sprezzatura image, bucking the conventional notion of formality, celebration and splurge. In fact, along with a smaller, but undeniable Cava resurgence, Proseccos have boosted sparkling wine consumption in the U.S. by nearly 50% in less than a decade.

To ensure heightened wine sales now and for years to come, it would be wise for hospitality professionals to create sales-building programs that cater to these extremely stable—and thirsty— consumers.

Food-friendly wines from Ribera del Duero offer broad ranges of styles and prices that most american restaurants can embrace, from value-priced, fruity, quaffable Joven/Roble bottlings to complex and age worthy Riservas and Gran Reservas.

Michael Mina's head sommelier, Josiah Baldivino shares two "Wow factor" reds.

Opening a bottle of bubbly can be a daunting experience for anyone but particularly for those with minimal experience. Practice makes perfect.