Beverage Dynamics is the largest national business magazine devoted exclusively to the needs of off-premise beverage alcohol retailers, from single liquor stores to big box chains, through coverage of the latest trends in wine, beer and spirits.
Issue link: http://read.dmtmag.com/i/599364
Retail EDUCATION 10 Beverage Dynamics • November/December 2015 www.beveragedynamics.com ies include genetic make-up, growing characteristics and wine- making possibilities – all from the standpoint of the hybridizer. Biographies of these hybridizers and their viticultural creations are fascinating. Even if you don't have wines from hybrids in your store, your customers may still want info about them. FROM BUBBLES TO BOARDROOMS, SERENDIPITOUS STORIES FROM INSIDE THE WINE BUSINESS Michaela Kane Rodeno Villa Ragazzi Press, $25 from its online bookstore, 291 pages (soft cover) Michaela Rodena has been in the wine business for 40 years, as an entrepreneur, corporate director, consultant, and grape grower. Chapter headings include: Start-ups are Such Fun, Every Boardroom is Different, Be Careful What you Promise, A Wine of Our Own, How to Build a Winery, Engaging with Consumers, Market Intelligence, Everyone Reports to Some- one, Rookie CEO Thinking, Back to Bordeaux, Learning About Wine, Phylloxera, The Wine Auction, The Patron Saint of Lost Causes, The Things We Do To Sell Wine, and Finding One's Successor. A Glossary of French wine words is useful. CONTINUING EDUCATION THE WAY TO MAKE WINE – SECOND EDITION How to Craft Superb Table Wines at Home Sheridan Warrick, University of California Press, $24.95, 278 pages (soft cover) Of course you don't want your customers making wine at home, but you often need to answer any questions they may bring to your store! Part Two, especially, 'Making Even Better Wine', gives insights into purchased fi ne wines. The sections on Yeasts when ''native yeasts' are mentioned in reviews, Wine Styles and Ripe- ness of Grapes, as well as explanations of Malolactic Fer- mentation, Residual Sugar and the careful use of Sulfur Dioxide can provide clarity. GETTING IN THE SPIRIT GIN: THE MANUAL Dave Broom, Mitchell Beazley $19.99 (hard cover) Dave Broom answers questions about Gin that you haven't thought of yet. Production, contributions of assorted botanicals, comparison of in- ternational gins, mixers and cocktails are all here. Flavorings are divided into four camps: juniper, citrus, spice and fl oral. Then 150 gins are made with the same four cocktail rec- ipes, for comparison and scoring. You can learn which brands go better with tonic and which with a bitter lemonade. Each gin gets a page, listing country of origin, proof, main botanicals, and how its Martini scored. VERMOUTH, THE REVIVAL OF THE SPIRIT THAT CREATED AMERICA'S COCKTAIL CULTURE Adam Ford The Countryman Press, $25, 240 pages (hard cover) You will be an 'Aromatized Author- ity' after reading this book. It takes 75 pages of the history of Vermouth and its production all around the world to get to Vermouth in the US, also discussed. Medicinal uses of wormwood ('vermut' – get it?) and many ailments, both real or imagined, cite cures by Vermouth's wormwood. A study of ver- mouth in the US includes historical notes and cocktail recipes. There are beautiful photos of old vermouth posters. AND TO SIP… PRINCIPE DE LOS APOSTLES MATE GIN, ARGENTINA, 42%, SOUTHERN STARZ, INC. $35 Yerba Mate, Eucalipto, Peperina, Coriandro, Pomelo Rosado Mate is as beloved by the Argentines as coffee is to the US. This Argentine gin, which is also fl avored with euca- lyptus, moves away from traditionally-styled, more juni- per-fl avored gins. It is dry, full, earthy and balanced, and has a savory quality that makes it great for cocktail party foods. If you can't get unsweetened grapefruit juice to mix it with, try Bitter Lemon. PORTOBELLO ROAD NO. 171 GIN, LONDON, 42%, EMPIRE MERCHANTS, $32 No. 171 Portobello is the address of London's Ginsti- tute, which teaches students how to create do-it-yourself gins. All this study paid off when the professors created their own and brought it to market in a swing-top bottle. Very aromatic and citrusy, in the London Dry style, it has good fresh fl avors. US 'gin students' can try it on their own cocktails. HARRIET LEMBECK is a CWE (Certifi ed Wine Educator) and a CSE (Certifi ed Spirits Educator – a new designation). She is President of the Wine & Spirits Program, and revised and updated the textbook Grossman's Guide to Wines, Beers and Spirits. She was the Director of the Wine Department for The New School University for 18 years. She can be reached at h.lembeck@ wineandspiritsprogram.com. get to Vermouth in the US, also discussed. Medicinal uses of