Beer, Wine & Spirits Insights
September is officially National Bourbon Heritage Month, as declared by Congress in 1964. With that in mind, we decided to take a closer look at America’s native spirit with the help of our sister data company, Foodable Labs, to determine the best overall rated bourbon brands.
Foodable Network has hand-picked some of the most popular Across the Bar episodes, which are now available to watch and download for free for Amazon Prime members. This is the first batch of a Foodable show available now on Amazon, but don’t worry there is much more to come!
On this episode of On Foodable Weekly, Foodable Network's CEO and Host, Paul Barron, sits with restaurant owner and bar expert Vaughan Dugan to discuss the ever shifting beverage segment. Craft beer, craft soda, and craft cocktails have all become hot topics in the beverage business.
Earlier this month, 10K gallons of illicit alcohol were seized by authorities from 31 resorts, nightclubs and restaurants at vacation hot spots in Mexico. The raid resulted in the suspension of two business operations “for unsanitary alcohol and in the process discovered..."
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.
This episode of On Foodable Weekly: Industry Pulse is chock-full of great beverage insights from coffee makers to bartenders and spirit distillers. Host hears from beverage experts about consumer trends they are seeing and trends they are pushing for in the next few years.
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!