Serving Fortified Wines

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Fortified wines are a wonderful and warming drink, perfect for sipping during these last cold days before spring really kicks in for good. There are many misconceptions about fortified wines (such as port and sherry, such as the illustrious Amontillado) – including the notion that they’re just for dessert or that they’re actually a type of spirit (they’re not). These are unfortunate notions, as they tend to steer many people away from enjoying the aromatic, delicious, and complex pleasure that these drinks have to offer. Fortified wines, as their name suggests, are strong (thus leading to the incorrect perception that they’re a type of liquor). While they are indeed sweet, they’re not just for dessert; thus, there’s no reason to be shy about encouraging a patron who just wants to spend some time at the bar sipping something special to consider giving fortified wines (which also include tokay, muscat, vermouth, Marsala and Madeira) a try.

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What the Heck Is a Beer-Wine Hybrid?

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A new drink hit the scene last year, beer-wine hybrids. I’m sure that this new beverage is going to be one of the hottest drink trends for 2014, but you may not have heard much about it because it premiered just before the fall and holiday rush. It’s not quite wine, and it’s not quite beer, but it’s not quite what you’d expect if you just poured some wine into a fresh, cold pint. The popularity and visibility of this new drink is increasing, and soon your guests will be asking you questions about it, questions that you, your sommeliers, and your cicerones should know the answers to.

Now that we’re in  a brief lull between drinking holidays, you have the time to learn everything you need to know about beer-wine hybrids. Read more