Barry Feingold

Great podcast day with Chef Rosana Rivera! We got into how social media and the food industry need each other. Link in comments 🎙️🔥 #foodpodcast #foodmedia #foodnetwork #beatbobbyflay #socialmedia #cheflife

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Want to learn about spirits and wine produced in Mexico? Then get ready, I am about to start sharing all the amazing experiences, stories, sips, taste from across Mexico. So many times, I have these conversations with industry professionals or consumers in my classes. My goal is to give you expert level access to all amazing sips being crafted in Mexico so you can head there and experience it yourself. Thats the ultimate way to embrace these magic spirits and wine when you get to touch the soil, meet the people, feel the culture, see the architecture and truly fall in love. This was my 1st video crafted so let me know what other topics you would like to learn about: Wine and food pairings Cocktail creation Bar Etiquette Place, Plant and Process

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Interesting article about the Political and Economic climate in Argentina. W. Blake Gray visited Vino Del Sol wineries and got a great education from not only Patricia Freuler de Ortiz owner of Tapiz, Wapisa and Zolo but also from some of the industry professionals also on the trip. Gray also goes on to review many of the fantastic wines he tasted on the trip from VDS producers including Altocedro, Tapiz, and Wapisa. #argentinewine #argentineeconomy #argentinapolitics #wineindustry #argentinewineindustry https://lnkd.in/eauEhQsf

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Wine IQ: How is a vintner different than a winery and vineyard? Vanessa Robledo, owner of Vintne’sr Diary, was gracious enough to explain the differences to me during our conversation at the inaugural La Onda music festival in Napa. A vintner grows the crop as well as produces and markets the wine. Whereas a vineyard only grows grapes and a winery produces wine. Those in the cheese world , may consider a vintner similar to a farmstead cheese. Vanessa clarified this distinction to me with great patience and knowledge as well as discussing her vision. Vintner’s Diary (Napa, CA) is a third generation female owned business. It is the only Latina vintner and produces a delightful Rose’, which continues to find its way on menus, in homes, and venues like La Onda. Vanessa explained the choice of the word Diary is specific to the story she is sharing. Wine and the food industry are paired closely and are a great example of how 1+1=3. Whether paired with cheese, fruit, or your favorite meal, Rose’ is flexible and versatile. Napa, Sonoma, or anyone of the other great wine producing regions across the USA, are great destinations to get to know the story and the people behind the wine. #vintnersdiary #laonda #wine #foodindustry @foodservicexpert.com

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Now you do not need to guess what glass to use for a specific varietal

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The n/a market is currently awash with analogues for beer, spirits, and wine. The benchmark for quality among n/a beverages --promoted by endlessly repetitive and narrowly focused media articles, awards contests, and the opinion of drinkers -- continues to be how close they are to the "real thing". But a large segment of the population is not and never has been looking for the "real thing". They do not consume alcohol. They are not searching for an analogue to alcohol. They have been non-drinkers before non-drinking was cool, and the taste of n/a beer, wines and spirits are foreign and unappealing. It is time that we stop judging n/a beverages primarily through the taste lens of those who enjoy alcohol and start promoting the wonderful, analogue-busting categories of n/a bevs -- such as Muri and others -- to a wider audience whose appreciation for what is delicious and sophisticated is not defined by its association with alcohol.

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Red, White and Blue Margarita A 4th of July Margarita! Ingredients: Red layer ½ oz Tequila ½ Triple Sec ½ oz Grenadine 1 oz Sweet and Sour Mix 1 cup Ice White layer ½ oz Tequila ½ oz Grand Marnier 1 oz Coconut mix 1 cup Ice Blue layer 1 oz Blue Curacao Liqueur 1 oz Sweet and sour mix 1 cup Ice Garnish: cake sprinkles Red white and blue Simple syrup Instructions: Dip your glass in simple syrup and then into the cake sprinkles. Set to the side. Red Layer: In a blender add the tequila, triple sec, red Grenadine, sweet and sour mix, and ice. Blend on low speed until well combined and smooth. Pour the red mixture into the glass and place in the freezer. Freeze until the next layer is made. White Layer: In a blender add the tequila, grand Marnier, coconut mix, and ice. Blend on low speed until well combined and smooth. Por the white layer on top of the red layer. Blue Layer: In a blender add the blue curacao, sweet and sour mix, and ice. Blend on low speed until well combined and smooth. Pour the blue layer on top of the white layer. Garnish and enjoy! Tips and Tricks: Chill the glass so your drink stays cool for longer. Add food coloring to each layer for a more vibrant color if desired. Add fruit to each layer if desired. You can double, triple, quadruple, etc. the recipe.

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Day two of my Great Wine Capitals tour of the Napa Valley. It's been many years since I've been to this amazing place (Disneyland of wine). It's so impressive how Napa has mastered the whole wine tourism experience. No matter if its the local Mexican diner or cafe, people seem to know wine and they energetically promote the region. It feels like everyone is a sales person for Napa. The price of land and grapes is mind blowing. I was told today the best of the best Cabernet Sauvignon can demand prices well beyond $10,000-$20,000/tonne. It would question why anyone would plant grape varieties that are not traditionally associated with Napa. Located in the Dry Creek wine valley, I came across Unti Vineyards. Owned by Mick and his father George Unti. Unti Vineyards specialise in Italian grape varieties (Fiano, Vermentino, Sangiovese, Montepulciano and many others). Such a vineyard of this nature is rare in this neck of the woods.... but for me it was the 'must do' visit. I wanted to know why they planted these varieties. Firstly, climate change was not even considered. Secondly, Mick not only had an amazing passion for Italian grape varieties, his knowledge and technical understanding of where these grapes originated from in Italy gave him a believable and fascinating story (it was hard not to buy wine from him). I've been told by sommeliers in the USA, why would they buy an Australian Fiano when they could buy an Italian version? It's a great point of consideration. Mick taught me an important lesson today. It one thing to have deep understanding of what you do in your backyard (for Ricca Terra it's growing Italian grape varieties in Australia). But it's another thing to convince the world as to why we should be doing it...they don't care unless we have a truly compelling reason. Planting Italian grapes varieties (or other alternative grape varieties) in Australia based on the simple reason to mitigate climate change is a shallow strategy. For me, a strategy must also contain greater knowledge of history. Where do these varieties originated from and who are the greatest producers. What is the gap between the greatest and us....and what steps can be taken to close this gap. Pick one or two varieties and make them regional champions (Riverland could be Nero d'Avola & Vermentino). Can this be the path towards be more compelling? Unti Vineyards is a prime example of how to successfully elevate minority grape varieties in a region traditionally known for Cabernet Sauvignon. It's about passion, knowledge, focus and being exclusive. Note: these posts are part of the funding conditions of my Great Wine Capitals bursary.

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In the foothills of the Andes, the Gualtallary Valley is one of South America’s best terroirs for organic winegrowing. 🏔🍇 Here are three things to know about this small but mighty Argentine region… 🏔 Elevations of over 4,000ft above sea level and close proximity to the Andes Mountains bring a constant supply of fresh air and cooler climate conditions for winegrowing, helping us to grow naturally healthy and balanced grapes with refreshing acidity. 🍇 Sandy soils provide excellent drainage, as well as low concentrations of organic matter, which together provide just the right amount of stress for the grapevines. Their daily struggle produces lower yields of more expressive grapes for elegant wines. 💧 An arid, desert-like region, Gualtallary receives just under 8 inches of rainfall per year. Dry conditions are ideal for organic winegrowing, as they naturally reduce the threat from pests, weeds or disease, and we have never had to use harmful chemicals on our vineyards. Learn more about Gualtallary, home of our #RegenerativeOrganic vineyards: https://lnkd.in/gf6qGRHj #DomaineBousquet #OrganicWine

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In vino veritas is a Latin phrase that means "in wine, there is truth". This expression can be traced back to a poem by the ancient Greek poet Alcaeus. The complete phrase is: "In vino veritas, in aqua sanitas." Meaning: "In wine, there is truth; in water, there is health." The first part, "in vino veritas," suggests that wine loosens the tongue & reveals one's true thoughts & feelings. The second part, "in aqua sanitas," highlights the benefits of water, implying that water is essential for physical & mental well-being. #buyuniquewine #buyboutiquewine #buyaffordablewine #buyinvinowine #invinoveritas #capewines #winesfromthecape #southafricanwines #qualitywines #affordablewines #uniquewines #notinthegroceryisle #findunique #findboutique #findaffordable #findinvinoveritas

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Check out this Forbes article showcasing women-led Tequila brands, and it all started with Tequila Casa Dragones and Bertha Gonzalez Nieves! “Bertha González Nieves holds the title of the world’s first female Maestra Tequilera or tequila master. In 2009, after a decade of working at Jose Cuervo, she wanted to put her name behind a tequila of her own. She founded and still leads Tequila Casa Dragones, a portfolio of small-batch, ultra-premium sipping tequilas, including joven, blanco, reposado and añejo. Every expression makes use of different barrels; while the joven is aged in New American oak, the añejo’s complexity is a result of maturation in both French and American oak, both new barrels, of which the final liquid is a blend. Perhaps their most unique expression is their reposado Mizunara — released in 2022, this tequila became the first to be exclusively rested in new Mizunara casks, a rare and native Japanese oak that’s typically reserved for Japanese whisky.” #femalefounded #casadragones

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We chat with Samuel Filler, Executive Director of the New York Wine & Grape Foundation on NYWGF's key achievements, programs, and future goals of the foundation. Sam Filler, as the Executive Director of the New York Wine and Grape Foundation (NYWGF), has spearheaded various initiatives to elevate the state's wines and grapes. From promoting sustainability to expanding global markets, Sam's leadership has been instrumental in advancing New York's wine industry. In this interview, Sam shares growth and success with our editor Malvika Patel of USA Ratings and Beverage Trade Network. "I am most proud of our export program, which is funded through a grant from the USDA Foreign Agriculture Service. They have underwritten an export program for New York Wines for over 30 years." - Sam Filler. Here are some questions we ask: Sam, as Executive Director of the New York Wine and Grape Foundation, you've overseen various initiatives to promote the state's wines and grapes. Can you share some of the key achievements and programs you're most proud of during this time? Sustainability is a key focus in the grape and wine industry. How has the New York Wine & Grape Foundation supported sustainability efforts under your leadership, and what do you see as the future of sustainability in the industry? The wine industry has seen significant changes over the past few years with DTC and e-commerce gaining importance. How has the New York Wine & Grape Foundation adapted its strategies and programs to support wineries and growers in navigating these changes? Could you share some insights into the key initiatives the New York Wine and Grape Foundation is currently focusing on, and how these initiatives contribute to the overall goals of the foundation? Millennials are emerging as a significant audience for wine consumption. How is the New York Wine & Grape Foundation adapting i How do you think the trend of moderation among Gen Z drinkers in the US, particularly their embrace of no- and low-alcohol beverages? Read the full story on USA Ratings wine website by clicking on below link.

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What's the adventure you’re planning next? Cuestión Tequila Blanco is your ticket to an unforgettable night. With its floral aroma and sweet-savory flavors, it sets the stage for an epic tale. So, raise your glass of Cuestión and let the night’s story begin. Because when it comes to unforgettable evenings, it’s the only answer. #CuestionTequila #Cuestioneverything #Ultrapremiumtequila #Highlandsgrown #Tequila #CuestionTequila #Cuestioneverything #Ultrapremiumtequila #Highlandsgrown #Tequila

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Pacifico Aquaculture Sea Bass hits different. Pacifico Aquaculture Sea Bass is indeed making waves in the culinary world with its exceptional quality and sustainable practices. Key Features and Benefits: 1. ★★★★ 4-Star BAP Certification:   - Hatchery, Farm, Feed, Processor: This certification ensures that every stage of the sea bass production process meets the highest standards of environmental and social responsibility. 2. Sustainable Practices:   - Environmentally Friendly: Pacifico Aquaculture employs sustainable farming practices, which contribute to the health of marine ecosystems.   - Responsible Sourcing: The sea bass is sourced responsibly, ensuring minimal impact on wild fish populations. 3. Quality and Taste:   - Superior Flavor: The sea bass is renowned for its clean, delicate flavor, making it a favorite among chefs and consumers alike.   - Versatile Culinary Use: Its texture and taste make it suitable for a wide range of culinary applications, from grilling to sashimi. 4. Health Benefits:   - Rich in Omega-3: Packed with essential fatty acids, this sea bass supports heart health and overall well-being.   - High in Protein: A great source of lean protein, it’s perfect for those looking to maintain a healthy diet. 5. Visionary Program:   - Innovative Practices: Pacifico Aquaculture is at the forefront of aquaculture innovation, setting new benchmarks for the industry.   - Path Forward: By adopting best practices, they are paving the way for other aquaculture operations to follow, promoting sustainability across the industry. Proud to be a partner! Partnering with Pacifico Aquaculture means supporting a future where quality and sustainability go hand in hand. This sea bass not only tastes great but also represents a commitment to responsible aquaculture practices. Fortune Fish & Gourmet D'Artagnan

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Discover the benefits of pressure cooking in the iVario Pro. From faster cooking times to enhanced flavors, this innovative cooking method will revolutionize your kitchen.

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From Mexico with Love: The Growing Demand for Reposado in the United States In recent years, the United States has witnessed a significant surge in the popularity of tequila, particularly Reposado. This trend reflects a broader appreciation for authentic, high-quality spirits and a growing interest in Mexican culture and craftsmanship. Reposado, which translates to "rested" in Spanish, is a type of agave spirit that offers a unique flavor profile, setting it apart from other varieties. Aged in oak barrels for a period ranging from two months to a year, allows the spirit to develop a rich, smooth flavor with notes of vanilla, caramel, and oak, alongside the characteristic agave taste. Unlike Blanco, which is unaged and offers a more straightforward agave flavor, Reposado provides a more complex and nuanced drinking experience. The growing demand for Reposado in the United States is not just about the drink itself but also about the cultural exchange it represents. As more Americans travel to Mexico and explore its diverse culinary and beverage traditions, they bring back an appreciation for authentic Mexican agave spirits. Furthermore, the rise of craft cocktail bars and the increasing availability of premium tequilas, mezcals, stools, etc. in the U.S. market have contributed to a greater understanding and appreciation of the different types of agave spirits. The future of Reposado expressions in the United States looks promising. As consumers continue to seek out premium, authentic, and culturally rich experiences, the demand for high-quality agave spirits is expected to grow. Distillers and marketers should focus on educating consumers about the unique qualities of Reposado and promoting its versatility in both sipping and cocktail applications. Moreover, fostering strong connections between the U.S. and Mexican markets will be essential. Collaborations between Mexican distilleries and American distributors can help ensure a steady supply of high-quality Reposado, while also promoting sustainable and ethical production practices.

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Navigating Brand Identity in the Spirits Industry. Even the U.S. District Court Judge can tell the difference. Can you? In a notable judgment dated April 17, 2024, the U.S. District Court for the Southern District of Texas delivered a verdict on the trademark dispute between two prominent Tequila brands: Clase Azul and Casa Azul. The case, presided over by Judge Lee Rosenthal, concluded with the decision that there is no likelihood of confusion between the two brands, allowing both to continue operations under their respective names. Case Highlights: Background: Clase Azul, produced by Casa Tradición, brought forth a lawsuit against Casa Azul Spirits over potential brand confusion attributed to the similarity of their names. Court’s Decision: The differentiation in product offerings, target markets, and packaging led to the dismissal of Clase Azul’s claims, which included trademark infringement and unfair competition. Key Takeaways: Brand Differentiation: Clase Azul incorporates additives like vanilla and caramel coloring, positioning itself uniquely in the market. In contrast, Casa Azul champions a single estate, organic, and additive-free product, targeting a distinct consumer base. Market Impact: The ruling underscores the importance of clear brand differentiation and targeted consumer messaging in avoiding market confusion. Legal Precedents: This case adds to a series of legal battles in the industry, highlighting the challenges companies face in protecting their brand while fostering healthy competition. This verdict not only emphasizes the complexities of trademark law in the beverage industry but also serves as a crucial reminder of the strategic importance of brand positioning. As professionals in the field, understanding and navigating these legal landscapes can be pivotal in shaping successful market strategies. Reference:  Kiely, M. (2024, April 17). Clase Azul loses trademark case against Casa Azul. The Spirits Business. https://lnkd.in/gXYgaT4X

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Maximizing Sales and Customer Satisfaction with the Best Pinot Noirs of 2024. From a revenue perspective, a strong Pinot Noir selection will boost sales. By offering a range of Pinot price points and styles restaurants will appeal to different customer segments, encouraging both casual and celebratory purchases. We survey the best Pinot Noirs of 2024 for restaurant wine programs. Including a good selection of Pinot Noir on a restaurant's wine list is crucial due to its versatility and appeal across a wide range of diners. We have, therefore, curated eight top Pinot Noirs for 2024 wine lists based on judging at the London Wine Competition. London Competitions

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