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Crafting Exceptional Cocktails with Bartender Adam Fournier

Chilled Magazine

Fournier has competed in prestigious events such as Heaven Hills Bartender of the Year and the Remy Martin Sidecar Competition and was named Diageo World Class US Bartender of the Year in 2021, placing in the Global Top 5. The cocktail menu at Spago is inspired by the kitchen and the restaurant’s award-winning wine program.

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This Private Equity Company Is Quietly Becoming a Pacific Northwest Wine Powerhouse

VinePair

The sky is falling , or at least that’s the sense one gets when reading wine industry news over the past year. Every morning, my email inbox cues up yet another dirge of reports on grape gluts , government bailouts , bankruptcies , and generational reckonings for wine and alcohol in general.

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The Ajabu Cocktail Festival Celebrates African Drinks Culture and Community

Imbibe Magazine

Quest also recently opened a cocktail bar in Abidjan called BISSA , which features African spirits and wines, indigenous ingredients, and seasonal vegetation. They do not use alcohol procured from a third party and then add flavor to make their drinks.

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Review: 2021 Rombauer Zinfandel California

Drinkhacker

The palate is a bit different: mocha with lovely milk chocolate and cherry cola, and the wine has a big, heavy, enjoyable mouthfeel. Some of this weight is due to the high alcohol content, clocking in again at a brazen 15.9% It is entirely hidden beneath the fruit, which makes the wine dangerous and dangerously drinkable.

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Making Non-Alcoholic Wine Will Never Be Easy. Can Momentum Carry It Forward?

VinePair

Go to any bottle shop these days and you’re bound to be greeted by a respectable section devoted to non-alcoholic offerings. But what of wine? Making a good non-alcoholic wine was never going to be easy. But craft beer didn’t pull off the miracle overnight and we probably shouldn’t expect the same from wine.

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The State of the Booze Business: What Does the Future Hold?

Booze Business

The alcohol industry stands out as it undergoes changes that are not only fundamental but also unique, driven by changing consumer preferences, technological advancements, and shifting demographics. One of the key factors driving the non-alcohol trend is the ‘sober curious’ movement. Dry January is a good example.

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Women in Beverage: Natalie Tapken

Cheers

How did you get into the beverage alcohol business? I then worked at a steakhouse in high school where I always loved winning the wine contest for highest weekend sales. where I fully immersed myself into the world of wines. In 2006, I accepted the job as wine director for Lure Fishbar in SoHo and the rest is history.