Pinot noir has been a favorite on restaurant lists for some time as it offers name recognition, pairs easily with a wide range of foods and has a variety of appealing aromas and flavors. Pinot noir styles run the gamut, from Burgundy’s elegance and minerality, to fruit-forward, juicy, tannic styles from warmer appellations in California. We asked operators for their thoughts on pinot’s appeal, regional differences, food pairings and ideal marketing techniques.
1 oz. Buffalo Trace Rye
½ oz. Flor de Cana 7 Year Old Rum
1 oz. strawberry syrup
½ oz. lemon juice
1 splash of Champagne
One-half strawberry, for garnish
Shake all the ingredients together, double strain them, pour them into a Champagne flute and top with Champagne. Garnish with half a strawberry.
This refreshing summer cocktail was created by Ben Mowbray at Down House in Houston.
The new 500,000 square foot, $20 million building will be developed by Railex in Wallula, WA and will handle nationwide distribution for Washington’s largest wine maker. Ste. Michelle Wine Estates, which is headquartered in Woodinville, has 10 brands in Washington, one in Oregon, four in California and partnerships with 13 others.
National Bartending Competition from Barenjager
As in previous years, this year’s contest welcomes national* bartenders as well as amateurs to submit innovative cocktails using Barenjager Honey Liqueur and, for the first time ever, Barenjager Honey & Bourbon. Armed with top bar talent and creativity, contestants will battle to impress a panel of esteemed industry tastemakers as well as celebrity judge, Geoffrey Zakarian, for a grand prize that includes a trip for two to Oktoberfest in Munich and $1,000.
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