Cheers

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Articles in Sept, 2007 issue of Cheers

• Mark your calendars
• Raising the dead: a classic cocktail comes alive in New Orleans
  by Donna Hood Crecca
• Preferred Pinot noirs
• Restaurant operators can now purchase Piper-Heidsieck Cuvee Brut Champagne encased in a durable, anti-sweat, signature red reusable "cool box" at no additional cost
• The recently released 2004 Cabernet Sauvignon from Wattle Creek Winery in Sonoma County, Calif. is described as densely structured with aromas of blackberry, cassis and plum, with the smoky complexity of French oak
• September salute to Bourbon
• Fanciful finishes: novelty garnishes from clever fruit cuts to costly jewels and more impress the guest and make a drink memorable
  by Michele Grayson
• Shaw-Ross International Importers
• The House of Martini debuts a new premium look for its Martini & Rossi Vermouth
• Veev, an acai-infused spirit produced by Distilled Resources, offers a blend of dark berries with notes of chocolate and red wine, prickly pear, Acerola cherry and a column distilled base wheat spirit
• Chilean wine association launches
• Shochu rising: straight or in cocktails, the Japanese spirit is attracting fans in New York and beyond
  by Pameladevi Govinda
• Sparkling service: making bubbly top-of-mind for the guest adds effervescence to sales
  by Pameladevi Govinda
• Absolut Vodka debuts a limited-edition, mango flavored vodka with "a kick of pepper"—Absolut New Orleans
• Dow's 2005 Vale Do Bomfim Doc
• Bottled water sparks debate
• Virtual games, real profits: as systems go even more high-tech, the latest in video, digital and electronic entertainment drives traffic, profits and fun
  by Cheryl Ursin
• Hayman & Hill 2006 Interchange, a new white wine blend from Santa Barbara County, Calif., is introduced by Pacific Wine Partner's Cellar Door
• Kahlua extends its portfolio with two new flavors: Kahlua French Vanilla and Kahlua Hazelnut
• Diageo introduces a new line of super-premium prepared cocktails called Smirnoff Cocktails
• On the shelf
• The power of knowledge: what's driving American whiskey sales? Education and innovation
  by James Scarpa
• Torani extends its portfolio of flavored syrups with several new "comfort flavors"—Peanut Butter, Sugar Free Peanut Butter, Brown Sugar Cinnamon and Sugar Free Brown Sugar Cinnamon
• Castle Brands debuts Knappogue Castle Whiskey 1995, the latest in its series of vintage-dated single malts from Ireland
• Cocktail culture alive in New Orleans
• A little training goes a long way: wine education programs need not be complicated or costly, but a knowledgeable staff drives the bottom line
  by Lee Biars
• Cheers roundtable discussion; Industry consolidation: implications & innovations; Leading operators foresee positives on the horizon, but talk about the need for better communication and alignment as brands transition during our first Cheers Roundtabl
  by Donna Hood Crecca
• The Chamarre brand of wines from France is making its U.S. debut
• The Hiram Walker portfolio of liqueurs expands with Pumpkin Spice
• Parents prevent underage drinking
• Good news for brews: the 2007 Beer Growth Brands reveal total beer sales finally turning upward, with craft and imported brews continuing to skyrocket
  by Donna Hood Crecca
• Get ready to "pop-the-top" this holiday season with the Grolsch Premium Lager Magnum
• Everything's coming up Roses as Alize debuts the newest addition to its line of flavors—Alize Rose—a blend of premium French vodka, strawberries, lychees and rose petals
• Rubi Rey Rum, a single barrel finished white rum, is now available in Chicago, Denver and South Florida from Bacardi U.S.A
• Hilton names top bar chefs
• All systems go: capitalizing on the coffee drink craze requires the right coffee equipment
  by Ellie Van Savage
• A new super-premium rum, Bambu White Rum, produced in the British West Indies, is now available in the U.S
• Pacific Wine Partner's Cellar Door releases the Red Guitar "Old Vine" Rose 2006 from Spain
• Flavor spectrum
• The air up there
  by Donna Hood Crecca
• The Flavor Experience forecast
• Any way you slice it … Fine cheeses take their place at the bar, before dinner, in small plates and desserts and are best enjoyed when paired with interesting and sometimes unexpected beverage companions
  by Michele Grayson
• Launched in Brazil in 2004, Sagatiba Cachaca is now available in the U.S. Produced in the Ribeiro Preto region of Sao Paulo
• Trapiche Vineyards in Argentina debuts a new round of its mid-tier Broquel wine line with the release of several new vintages
• Deadline alert: Cheers Awards for Beverage Excellence
• Food safety standards create better drinks; Practices that ensure food safety at the bar result in something we're all after: serving a quality drink
  by David Commer
• Pisco revival: once the darling of the San Francisco cocktail scene, Peruvian Pisco makes a comeback
  by Naren Young
• The Glenlivet Single Malt Scotch Whisky unveils this year's Cellar Collection Release—The Glenlivet Cellar Collection 1969—in September
• Stirrings offers two new all-natural cocktail mixers and rimmers