Off-site sales of hard seltzer soared in 2019, even outpacing vodka in total volume sold. But the seltzer wave wasn’t just limited to stores: new data also shows skyrocketing sales in bars and restaurants. As cited by The Drinks Business, a new report by research firm Nielsen CGA shows that on-site hard seltzer sales reached $1.2 billion in 2019, an increase of over 470 percent from 2018’s sales of $210 million. Nielsen’s data further shows that restaurants and bars sold hard seltzers to 7.5 million new drinkers in 2019. Much of the growth came at the expense of beer, with 52 percent surveyed having chosen to opt for seltzer instead. Even more surprising, hard seltzer has surpassed pale ale in weekly on-site sales. Still, Nielsen sees an opportunity for synergy between the seltzer and spirits categories, with 69 percent of those surveyed open to mixing seltzer with rum, tequila, or vodka. Combined with 2019’s off-site sales figures, hard seltzer as a category reached a total of $2.7 billion in sales last year, exceeding both Business Insider’s conservative estimates, and White Claw’s own optimistic ones. While this is undoubtedly good news for the major players in the category, their dominance is not assured. “[W]ith suppliers all wanting a piece of the action, competition is going to get intense very fast,” Matthew Crompton, Nielsen’s client solutions director said. What might help seltzer-craving bar and restaurant patrons choose a favorite? Hard seltzer on tap. According to Crompton, “having a solid draft offering may end up being the differentiator in winning in the on-premise [market].” The article Hard Seltzer Sales Surging In Bars and Restaurants, Data Shows appeared first on VinePair. Via https://vinepair.com/booze-news/hard-seltzer-onsite-sales-data-2019/ Via https://vinology1.weebly.com/blog/hard-seltzer-sales-surging-in-bars-and-restaurants-data-shows
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Many beer fans know that the doppelbock beer style got its start among early Christian monks, who used strong beers as liquid sustenance during Lent, the 46-day period of fasting and prayer that leads up to Easter Sunday. But some need their knowledge about drinks to be more personal than the rest of us. As winter fades into spring, it’s once again time for Lent — as well as for stories about people who are trying to replicate the all-beer diet of medieval monks in the modern era. “I did it because I was genuinely curious about the origin story of doppelbock,” explains J. Wilson, who followed a beer-only diet for Lent in 2011, earning coverage in CNN, Men’s Health, and Draft Magazine, among other publications. He later described the experience in his own book, “Diary of a Part-Time Monk“. Research into beer, Wilson says, had left him wondering if the history of doppelbock was real or more of a marketing ploy. So, he says, “I decided that the only way to find out for sure was to give it a try.” Chris Schryer had followed different versions of the Christian fast in previous years before embarking on his own all-beer diet for Lent in 2014. “Part of my motivation was to use the fast as a way to communicate who I am and what I believe to people who probably have a pretty narrow definition of what a Christian is,” says Schryer, who lives in Toronto. His experience consuming nothing but beer was covered by such publications as The National Post and Vice, and even served to set up a joke about America’s northern neighbors in an opening monologue from Seth Myers (“Or as it’s known in Canada, a juice cleanse,” the bit went). It was a media frenzy. “I was fielding dozens of calls a day, doing interviews for newspapers, phone-ins for radio programs, and filming for news shows,” Schryer says. “On the one hand, it was amazing. On the other, just as I was getting into a good routine in terms of the fast, and was probably going to enjoy some of the spiritual benefits of quiet and self-discipline, I suddenly had a media schedule that had me waking up at 3 a.m. most days and often not getting to bed until midnight.” While giving up solid food for a month and a half might sound grueling, Del Hall, another voluntary participant in this very personal, yet very publicized life choice, says his experience with an all-beer diet for Lent in 2019 was surprisingly positive, at least after an initially tough start. “The first four days were horrible, the first two weeks were generally bad,” Hall says. Though more of a secular challenge, rather than a religious one, Hall’s story earned him a phone call from a German cardinal, as well as articles about his experience in newspapers and magazines in more than 50 countries, including in Food & Wine, The New York Post, and right here at VinePair. After that, he says, he enjoyed slimming down and feeling more energetic, claiming “the weight loss and health benefits were amazing.” While these all-beer dieters may have started their Lenten fast out of curiosity or a test of self-will, they often mention other benefits. “One thing I learned with quite a bit of hindsight is that the old-school monks were probably more uncomfortable than I was during my relatively easy fast,” Wilson says. “I drank a lot of clean water to flush out my system. If they were drinking water on top of their beer, it might not have been terribly safe. So whether for bacteria or dehydration, I think they’d have been hurting more than I did.” Schryer says he gained a deeper appreciation of his faith and who he is as a person. Hall is even planning to attempt a longer version of the fast — 50 days instead of 46 — in 2020. And yet, despite the alleged benefits, none of the all-beer dieters recommended others try it. “Consult your doctor,” Schryer says. “They will tell you it’s a bad idea and they’re right.” The article How the All-Beer Lent Diet Became a ‘Thing’ appeared first on VinePair. Via https://vinepair.com/articles/all-beer-diet-lent/ Via https://vinology1.weebly.com/blog/how-the-all-beer-lent-diet-became-a-thing Winter dinners walk a fine line. Some are heavy and filling, like pork loin with mashed potatoes; while others, like vibrant noodle dishes and crisp roast veggie salads, remind us that summer will eventually return. While we often relegate rosé to a summer sipper, the wide world of this versatile pink wine offers something to pair with all of the above. From dark pink rosé from Abruzzo, Italy, to a show-stopping sparkler from West Sussex, England, read on for six winter rosés and what to eat with them. 1. Zaccagnini Cerasuolo d’Abruzzo Rosé 2018
2. Long Meadow Ranch Anderson Valley Rosé
3. Olivier Horiot “En Valingrain,” Rosé de Riceys
4. Nyetimber Rosé
5. Domaine la Tour Vieille Rosé des Roches
6. Christian Tschida Himmel auf Erden Rosé
The article 6 Winter Rosés and What to Eat With Them appeared first on VinePair. Via https://vinepair.com/articles/winter-rose-wine_pairing_guide/ Via https://vinology1.weebly.com/blog/6-winter-roses-and-what-to-eat-with-them “Wine connoisseur” and “wine collector” were once nearly synonymous terms. If someone expressed interest in wine, they would of course be accumulating a collection of their very own. Well, that’s not so true any more, as younger wine drinkers are largely eschewing collecting as they grapple with abundant student loan debt, a challenging housing market, and the simple fact that it might not make much sense to start a wine collection in such chaotic times. That’s the topic of this week’s VinePair podcast, in which Adam and Zach discuss why wine collecting is in decline, and what impact that will have on the wine industry as a whole. The article Why Is No One Collecting Wine Anymore? appeared first on VinePair. Via https://vinepair.com/articles/is-wine-collecting-dead/ Via https://vinology1.weebly.com/blog/why-is-no-one-collecting-wine-anymore Despite being one of the newest light lagers on the scene, Michelob Ultra has quickly become one of the country’s best-selling beers. Somewhat ironically, the new contender may soon face a serious challenge from none other than “America’s Oldest Brewery.” On Tuesday, Yuengling announced the release of its new “upscale light beer offering,” Yuengling Flight, which seems tailor-made to directly compete with the current category leader. Like Michelob Ultra, Flight has 2.6 grams of carbohydrates, 95 calories, and 4.2 percent ABV. The similarities also extend to marketing, with Yuengling’s press release stating that Flight is perfect for consumers who lead “active lifestyles,” a clear nod toward Michelob Ultra’s current status as the post-workout beer. Additionally, Yuengling looks to be following Michelob Ultra’s lead in marketing toward women. As Jim Vorel of Paste notes: Yuengling has recently started highlighting the fact that four sisters run the family business, and both soccer star Rose Lavelle and country singer Lauren Aliana have also been brought on as Flight brand ambassadors. While Yuengling is technically a “craft brewery,” it has the production and distribution capacity to pose a serious threat to Michelob Ultra — assuming consumers are willing to take a chance on a new product. Yuengling’s upscale light beer will take flight in 22 states later this year. The article Yuengling’s New ‘Flight’ Lager Takes Aim At Michelob Ultra appeared first on VinePair. Via https://vinepair.com/booze-news/yuengling-flight-lager-michelob-ultra/ Via https://vinology1.weebly.com/blog/yuenglings-new-flight-lager-takes-aim-at-michelob-ultra The future is here, and it’s customizable-ABV beer. That’s according to Steve Indrehus, operations director at Tommyknocker Brewing in Idaho Springs, CO. On Saturday, Indrehus told the Colorado Sun that “Alcohol By Choice,” a new on-premise beer delivery system, could “revolutionize the beer world.” Through a patented brewing process called BrewVo, Sustainable Beverage Technologies (SBT) has created a highly-concentrated, nonalcoholic version of Tommyknocker’s best-selling Blood Orange IPA. A proprietary tap system combines this concentrate with sparkling water and an optional dosage of neutral-flavored alcohol, allowing bar-goers to choose whether they want a sober, sessionable, or serious drink. Technically, the beer concentrate is not brewed in the same process as a traditional beer. Still, SBT founder Patrick Tatera maintains that both the nonalcoholic and the higher ABV beer are “the exact same beer,” adding that this gives the brewer the opportunity to offer one beer at “a variety of ABVs.” An innovation like this raises two questions: First, will consumers know enough about the typical ABV content of beer to make informed choices when ordering? And second, does Alcohol By Choice beer even taste any good? Indrehus admits that, while the first run has been “really encouraging,” it’s not as good as the traditional stuff. Still, he considers it more flavorful than other traditional low-ABV beers on the market, and is optimistic about further quality improvements down the line. While Alcohol By Choice is currently only served at select bars in Colorado, SBT is looking to expand. Watch this space. The article New Tap System Allows You to Customize Your Beer’s ABV appeared first on VinePair. Via https://vinepair.com/booze-news/new-tap-system-customize-beer-abv/ Via https://vinology1.weebly.com/blog/new-tap-system-allows-you-to-customize-your-beers-abv Aging wine, according to New York Times critic Eric Asimov, is “an act of hope and optimism, laced with fear and dread.” Even for those with the space and patience to lay down a few cases from their favorite Chianti or Bordeaux producer, there’s no guarantee the wine will evolve elegantly over time. For most American wine drinkers, however, this is a worry far removed from the realities of modern-day wine consumption. The typical drinker does not have access to spacious wine cellars, and unlike many European nations, cellaring wine at home is simply not built into our drinking culture. However, this does not mean that we can’t enjoy aged wines on a regular basis. In fact, the most convenient, reliable, and often (surprisingly) cheapest option for enjoying aged wines is to buy bottles that have already been cellared by retailers and private collectors. Clues for Finding the Best Aged BottlesWhether buying aged bottles or current releases, it’s important to find a trustworthy wine retailer. Build a relationship with a local wine store, and you can confidently branch out to sample new grape varieties and regions. And if the situation should ever arise where you have to return a bottle because it’s flawed, you’ll feel much more comfortable doing so if you’re familiar with the retailer who sold it to you. In the case of buying aged wines, building this trust is even more important. If a wine retailer is selling an aged bottle (around five years or more for a white, and considerably older for reds), they’ve either had to cellar that wine themselves or purchase it already aged from a private collector. In each scenario, the wine will only remain in optimal condition if it’s been stored appropriately since the winery released it. “The key, always, with older wine is, ‘Where has it been? And who has handled it?’” says Matt Tornabene, president of New York-based wine retailer and storage business, Manhattan Wine Company. Prior to starting his business, Tornabene worked for Acker Merrall & Condit, an auction house specializing in “fine and rare” wines. Nowadays, he uses the knowledge gained handling precious, aged bottles when he’s buying wines from private collectors to sell in his store. “We must get a call a week where somebody says, ‘I have a bottle of Dom Perignon that my aunt gave me and it’s been sitting in my closet for 20 years; would you guys be interested in buying it?’ And we’re like, ‘Nope, no thank you.’” Instead, wine buyers such as Tornabene source from cellars that hold bottles in specific conditions: humid environments, outside of direct sunlight, and held at a consistent temperature of around 55 degrees Fahrenheit. Bottles should also be stored horizontally so the cork remains in constant contact with the wine, ensuring it doesn’t dry out over time and minimizing the amount of oxygen that enters the bottle (oxygen causes wine to age and, eventually, become vinegar). Consumers, too, should look for these conditions when buying from wine stores — especially if they don’t have previous experience buying from the locale. If a dusty, aged bottle is displayed on a store shelf at room temperature, chances are it’s been there for a while. No matter how attractive the price, the bottle is almost certainly not worth the risk. And even if a wine is being stored in a temperature-controlled environment, the conditions of the bottle can provide further, significant clues as to the state of the liquid inside. “If the [level of the wine inside the bottle] is high shoulder or below, take a pass,” says Scott Torrence, a wine industry professional with 25 years experience. Like Tornabene, Torrence spent much of his career working for an auction house, Christie’s, and now buys and sells rare, aged bottles through his online business, Chapter 4. Ideally, Torrence adds, even if a bottle is multiple decades old, the level of the wine should be anywhere between the base of the neck and above. This indicates that the cork is intact, and the wine has been protected from over-exposure to oxygen. If possible, Torrence also advises examining the condition of the cork, which should show no visual signs of leakage or crumbling. Grapes and Regions to Look Out ForIf a bottle ticks all the above boxes, there’s a good chance the wine inside has been aged in optimal conditions. But — this doesn’t ensure the wine inside was capable of aging in the first place. Next up is assessing the wine itself. Levels of acidity, sugar for white wines, and tannins for red wines are among the most important factors influencing whether a wine can age or not. Certain grape varieties are better suited to aging. For white wines, these include Riesling and Chardonnay; and ageable reds include Cabernet Sauvignon, Nebbiolo, Tempranillo, Syrah, and Pinot Noir. The likeliness of improving with age further increases when the grapes are grown and vinified in the regions they’re traditionally associated with. That means Riesling from multiple German regions and Alsace, and Chardonnay from Burgundy and Napa. For reds, look for Cabernet Sauvignon (and Cab-driven blends) from Napa and Bordeaux, Nebbiolo from Piedmont (particularly Barolo and Barbaresco), Tempranillo from Rioja and Ribera del Duero, and Pinot Noir from Burgundy. Even if a wine is made using these varieties and in these regions, there’s still no guarantee it will be capable of aging. To provide further assurances, Torrence recommends targeting bottles from reputable producers. If they’re producing high-quality wines now, he says, there’s a high chance they were also doing so 15 or 20 years ago. (User-driven bottle-tracking websites such as CellarTracker provide an invaluable resource in this pursuit.) Paying the Price for Aged WinesThere is one final challenge in buying aged wines, and that is, of course, their price point. Once a region or producer gains a reputation for offering age-worthy wines, it typically adds a premium to bottle prices. Many of the regions listed above, particularly Barolo and Burgundy, are no longer an option for the majority of wine consumers because of huge price inflations in recent decades. But both Tornabene and Torrence agree that unheralded regions and grapes are out there. Each points to regions like Corsica and Languedoc in southern France, and Valtellina, Alto Piemonte, Sicily, and Chianti in Italy as affordable alternatives. “Nobody really thinks you can age $20 Chianti but you can,” Torrence says. While it’s impossible to say exactly how much one can expect to pay for aged wines from these regions — the many factors to consider span age to producer to bottle condition — Tornabene says $25 to $30 is a realistic starting point. At Chapter 4, meanwhile, Torrence offers dozens of aged bottles in the $15 to $20 range. Ultimately, just like cellaring bottles, buying aged wine is accompanied by inherent risks. If you don’t want to get burned, “only take a risk on something you can afford,” Torrence says. The article How to (Confidently) Buy Aged Wines appeared first on VinePair. Via https://vinepair.com/articles/buying-aged-wine-guide/ Via https://vinology1.weebly.com/blog/how-to-confidently-buy-aged-wines Vodka’s place behind the bar and on liquor store shelves is insurmountable. Sales of the versatile spirit are steadily on the rise, comprising the highest volume of any spirit in the U.S. Most recently, sales volume for vodka sat at more than 74 million 9-liter cases in 2019. That compares with fewer than 70 million cases in 2016. Despite some vodkas’ reputations as flavorless, interchangeable mixers, some bottles are actually well worth seeking out. Below, bartenders from across the U.S. share which vodkas get them excited about the category, including vodkas made from a range of ingredients, from wheat and corn to raw honey and pears. “Such a hard question! I’m going to go with my favorite which is Founding Spirits Vodka made here in D.C. I think Founding Spirits is still finding their way into their spot among many great brands and I believe their vodka is of very high quality. It has a great mouthfeel with very very subtle notes of fresh vanilla and lemon peel.” — Kapri Robinson, Bartender, Reliable Tavern, Washington, D.C. “Ida Graves out of Alexandria, Minn., makes a vodka with raw local honey that is delightfully creamy and floral. It’s seasonal, so if you see a bottle, grab it!” — Megan Luedtke, Bartender, Martina, Minneapolis “Cinco Vodka, out of San Antonio. While I’m not a huge vodka drinker, experiencing a blind tasting with Cinco, Grey Goose, and Ketel One I was shocked to find that I picked Cinco. It is made with 100 percent U.S.-grown wheat and [is] extremely smooth, and you just don’t hear much about Cinco. The distillation process mimics the European style of these other big names. Their hammered copper kettle is beautiful.” — Sarah Rahl, Bar Manager, Goldie’s at Austin Proper Hotel, Austin, Tex. “The most underrated vodka, in my opinion, is Beluga Vodka from Siberia. I especially like their Transatlantic Vodka, which is rested for 45 days and filtered four times through charcoal, silver, sand, and cotton. Beluga is expertly made with great thought, history, and science. It has a clean, crisp taste. It’s definitely worth a try.” — Juyoung Kang, Lead Bartender, The Dorsey in The Venetian Resort and Hotel, Las Vegas “We make a lot of vodka Martinis at Highlands, but one of the most versatile, affordable, and least-called vodkas we have behind our bar is Russian Standard Platinum. It’s made to be smooth enough for sipping neat, but its citrus notes work extremely well as the base for our Beaune Cocktail with lemon and Lucien Jacob Cassis.” — Juliana Campbell, Bartender, Highlands Bar & Grill, Birmingham, Ala. “The most underrated vodka is Wheatley vodka, from the Buffalo Trace Distillery by Harlen Wheatley. This small-batch vodka is distilled 10 times, triple-filtered, and bottled at 82 proof. There is an oily and pleasant mouthfeel with hints of creamy vanilla. This is hands-down one of the most easy-to-drink vodkas on the market that I feel should get more love.” — Harry Chin, Bar Director, Here’s Looking at You, Los Angeles “St. George All Purpose Vodka, for me, is the most underrated vodka. Distilled from a blend of Bartlett pears and a neutral grain spirit, it provides a soft and silky full-bodied vodka. Like its name, this vodka literally serves all purposes behind the bar and at home.” — Westin Galleymore, Spirits Director, Underbelly Hospitality, Houston “The most underrated vodka is Nue. It’s a small-batch vodka, made from corn and distilled in Austin, Tex. Unlike Tito’s which is now mass produced and no longer made in Texas, Nue stays true to their tagline and also happens to be quite tasty! The price point is exceptional coming in at $12 a bottle! It’s been a staple on our bar when we decided to only carry small-batch brands. We’ve converted many Tito’s drinkers to this sleeper hit!” — Oliver Zabar, Owner, Devon, New York “I think Barr Hill Vodka made by Caledonia Spirits in Vermont is a really underutilized vodka in programs. It is distilled from raw honey and has a richer mouthfeel than some other vodkas. It is a clean and neutral spirit, but still has a lovely wildflower note that is fantastic in a Vesper Martini.” — Alexandra Cherniavsky, Beverage Manager, The Love, Philadelphia “Absolut Elyx is the vodka brand I don’t see ordered enough. The copper pot distillation leaves a crisp, clean vodka which can be enjoyed on the rocks or incorporated into any Martini. I’ll put this single estate vodka against any of the other top-shelf brands, and all the beautiful copper tools and drink receptacles they offer heighten the guest experience and keep them coming back. Definitely underrated and should be called more often.” — Nick Casanova, Head Bartender, Mi’talia Kitchen & Bar, Miami The article We Asked 10 Bartenders: What’s the Most Underrated Vodka? appeared first on VinePair. Via https://vinepair.com/articles/10-most-underrated-vodka-brands/ Via https://vinology1.weebly.com/blog/we-asked-10-bartenders-whats-the-most-underrated-vodka Taking your wine education to the next level? Know where to start. Here's a breakdown of wine sommelier levels and what they really mean. Wine Folly - Learn about wine. Via https://winefolly.com/deep-dive/wine-sommelier-levels-what-they-mean/ Via https://vinology1.weebly.com/blog/wine-sommelier-levels-and-what-they-mean
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John BoothHi I am John Booth,36 years old from California,CA,USA,working in Whole Seller market,we supply different types of Beverages to the market.Here I am sharing some special tips about it. Archives
August 2021
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