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Still, despite limited space and access to fresh ingredients, airlines have introduced increasingly sophisticated drink offerings thanks to partnerships, sommeliers, and even bar pop-ups. Gokan’s cocktail list includes a Japanese Old Fashioned and NA cocktails, like an alcohol-free Singapore Sling made with cascara juice.
On a bustling evening at New York’s Contento , a restaurant celebrated for its globe-trotting fare and wine program, head sommelier Abe Zarate faces a challenge from diners eager to try a wine similar to the light, fruity profiles of Pinot Noir or Beaujolais. “I I have just the thing,” Zarate says, excited to introduce a unique find.
The Sommeliers Association of India (SAI) is set to revolutionise the country’s beverage industry by focusing on raising standards in both alcoholic and non-alcoholic beverages and also educate and offer top Indian talent a platform to showcase their skills and qualify for regional and global competitions.
Who: Ashleigh McFadden What: Sommelier Where: Nadair restaurant in Atlanta Age: 37 First Industry Job: Server at a steakhouse in Lithonia, GA Favorite Drink: Traditional-method sparkling wine Sommelier Ashleigh McFadden has elevated Ndairs reputation by aligning the Atlanta restaurants wine program with its sustainability mission.
—Austin Farina, beverage director, MML Hospitality Restaurants , Austin, Texas “Although I love when anyone is promoting wine, ‘low-calorie’ white wine doesn’t make sense in the way that some influencers have been promoting it. Any wine that is both low in sugar and low in alcohol would be naturally low-calorie.
The company’s goal is to be somewhere in the middle so that guests have some level of familiarity with a flavor, ingredient, varietal or beverage alcohol category, she adds. We make it a point to include alcohol-free options on menus so that we appeal to everyone,” Kafalas says. Guest traffic increased by 2.9%
The categories they were tasked with adjudicating ranged from individual excellence to corporate leadership, product debuts, and standout performances in the hospitality, travel retail and alcoholic beverage industries. The panel also delved into discussions for the Fastest Growing Brand of the Year and Brand Promotion of the Year categories.
Coming off three straight years of rapid growth during and after the pandemic, sales in the beverage alcohol industry cooled significantly in 2023. We spoke to brands about what makes their product successful, from their promotions and activation programs to support from trade partners in the middle tier, on-premise and off-premise.
The organization’s mission statement proudly boasts that the festival was created to “celebrate, educate, enrich, and promote the Lowcountry’s diverse culinary + hospitality community through world-class experiences.” For the first time since the festival’s inception, sobriety will play a key role in offerings to attendees.
The trade promotion offices of major exporters Spain and Chile, notably, are paying attention to the Basin. On Grand Cayman, sommelier Christian Esser has owned and directed wine education center Wineschool3 for 16 years and, tellingly, now co-owns the new wine bar Le Petit Bar Cayman.
Navarra Garnacha is a far more Burgundian departure from the typically jammy and higher-alcohol Spanish Garnacha consumers are currently accustomed to. It’s not a question of changing the focus, but rather of promoting the value of [all] our wines made with our Garnacha.”
Partner Content: moderato In a country where wine is more than just a beverage—it’s a cultural cornerstone—launching a non-alcoholic wine brand in France is nothing short of revolutionary. Dry Atlas: French culture and alcoholic wine seem to be inextricably linked. How do you actually make your non-alcoholic wine?
Clara Klein Lead sommelier, Sunday Vinyl @clarantula Dalla Valle “Maya” Red, Oakville, Napa Valley: The “Maya” wine from Dalla Valle is a significant emblem of California wine culture, representing innovation, legacy, and the pioneering spirit that has helped shape Napa Valley’s reputation on the global stage.
Tell us a bit more about your experience as a chef, sommelier, mixologist, and professional flavor designer. It’s the lens that has informed my roles as a professional chef, sommelier, and bartender since the beginning of my career in 2001. Recreating the sensory experience of an alcoholic beverage is unbelievably challenging.
And with all the cultural shame currently being dumped on both alcohol content and sugar two components most fortified wines contain in abundance and by design that unfortunate reality isnt likely to change anytime soon. Its difficult, because youre not promoting an experience. You have to justify the difference [in price].
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