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Digital
Web
Media Video
The Publication and Website for On-Premise National Accounts
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Our new cover artist, Brittany Misra, is an Atlanta-based designer and digital marketing director. Her spring cover art, The True Treasure of the Caribbean, is a photo-illustration of pirate impersonator, Sonny Chau, discovering liquid treasure! In exploring the Spirits of the Caribbean this spring, we experience sugar cane juice-based rhum agricoles and traditional molasses-based rums in my tastings. Agricoles are trendy with mixers now, but they’re a different animal for sure–stronger and leaner. We’d love to hear your opinion. Checked out our website yet? Well, it’s not bad, if I must say so myself. In fact, FOLIO:, The Magazine For Magazine Management, thought it was in the top three. Look up ITMmag. com; you won’t be disappointed. We have a good show for you this spring. Tony Abou-Ganim is up to his old tricks with his character George, the globetrotting imbiber. Wouldn’t you know it–he’s in Barbados trying some rum punch! We have a new feature called “Hot Spots” by Thom McCorkle and it starts off at the W South Beach, a true hot spot. Don’t miss the original feature story, “Prohibition: Then and Now,” by our own designer, Kester Cockrell. It is a fun, informative look at past and present-day prohibition goings-on. Of course, there is much, much more so get inside and enjoy! Here’s saying goodbye to Old Man Winter, even though he was pretty nice this year, and welcoming in the best season of all—spring! We always welcome your comments and letters. Brittany Misra - brittanymisra.com Sonny Chau - notoriouspirates.com
Mike Raven Managing Editor in the Mix Media
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Interested in obtaining Tony’s services or products for your brand company, hotel, or restaurant? Contact Andrea Day 702-218-1989 andrea@themodernmixologist.com For a complete list of Tony’s books, products and bar tools: www.themodernmixologist.com 24
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The dictionary defines authenticity as something that has truthfulness of origins and attributions, is worthy of belief, and conforms to fact.
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“The 18th Amendment to the United States Constitution prohibited the manufacture, sale, transport, import, or export of alcoholic beverages. Upon ratification of the amendment by the states, Congress voted its approval in October 1919, and enacted it into law as the National Prohibition Act of 1920. Drafting of the amendment and of the bill was the work, in large part, of Wayne Wheeler, the legislative lawyer of the Anti-Saloon League. The duty to sponsor the bill before Congress fell to the chair of the Judiciary Committee, Andrew J. Volstead, U.S. Representative from the Minnesota 7th Congressional District.” — albany.edu
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1. 2. 3. 4. 5. 46
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The Lights on Broadway Brighten
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maryland
“Bay Breeze”
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montana
“Montana Cocktail�
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West virginia
“Rebel Yell”
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A really bad experience usually results from a couple of things falling into alignment: 1. Having food that is high in sweetness and/or umami results in a very predictable reaction akin to brushing your teeth and drinking orange juice. 2. Having a wine you dislike in the first place and the flavors of the food magnifying the unpleasant character of the wine.
Here are recommendations for wines to match with Peking duck, proffered by experts weighing in on a message thread asking for ideas: • Riesling, a sauvignon blanc or châteauneufdu-pape, Oregon pinot noir, dolcetto and ripe vintages of rosso di Montalcino, sangiovese, Australian 100% pinot meunier champagne, Alsace blends, a big ol’ Pride cabernet, sparkling cabernet, gewürztraminer, grenache, a good Portuguese wine from Douro, or dry rosé, especially ones based upon Rhône red varieties like grenache, and syrah or Italian varieties like barbera and sangiovese. Holy moly! Everyone is simply weighing in with their favorite wines. Basically everyone just conjures up the dish, conjures up the metaphorical match, and then goes to the mental rolodex of wines they love in their heads and comes up with their choice. The process is not based on any reality—just our fertile imagination and personal wine favorites. Note there is nothing wrong with this, but just what the heck is the average consumer supposed to do with this information? You can bet that all contributors would defend their choices, AND you can bet that if it is a wine you love, it will be great with the Peking duck. AND if it is not a great match, a dash of soy sauce (which is erroneously referred to as a wine enemy) and a tiny squeeze of lemon (for those who are more highly sensitive to bitterness) will set the dish right with any of the wines recommended.
A simple means to get consistently great results with wine and food: 1. The wine must be in the realm of a wine you would enjoy. If you hate high alcohol zinfandel, white zinfandel, pinot grigio or whatever, then it WILL be terrible, with your food or without. 2. The more emotionally you are tied to wine and food matching, the more likely it is the imaginary wine and food matches you conjure up will work together. This is a psychological phenomenon and self-fulfilling prophecy of wine and food
matching, not an experiential reality. 3. The more “hypersensitive” you are, the more likely you will get a bitter reaction from strong (high extract, higher alcohol) wines with foods that have lots of umami. A tiny addition of lemon and salt will cure most negative reactions, but you don’t tend to favor huge reds or oaky whites in the first place and usually stick to the wines you love the most. 4. The more “tolerant” you are, the more you will love big, extracted reds with whatever you are eating, and it is less likely you will get any bitter reactions. You just want big, red wines and you know who you are! A delicate riesling with sushi is not in the cards for you. 5. If you love the metaphorical matching of heavy wines with heavy foods, and searching for that ultimate synergy when the wine and food elevate the experience to a whole new level, complementing and contrasting the flavors and textures, then keep on doing that. Just understand that the experience is personal, subjective and mostly all in your head! It is time to radically address the role of enjoying wine and food together. Things are completely out of control and the misinformation, false premises and misunderstandings are at an all-time high. Go ahead: spend a week diligently trying the WRONG wine with your food, or vice versa. You will be surprised at the success you and your guests have finding delicious matches you never imagined.
Tim Hanni MW A wine and hospitality industry consultant, educator, and consumer researcher. He has worked in the wine industry for more than thirtyfive years and is one of the first two resident Americans to successfully complete the examination for, and earn the credential of, Master of Wine. He is also a professionally-trained chef and a Certified Wine Educator accredited by the Society of Wine Educators. Hanni is renowned for his unique perspective on food and wine, as well as his work on developing a better means for understanding consumer wine preferences, attitudes, and behaviors. He has lectured in over twenty-seven countries around the world on the topics of flavor balancing, sensory sciences, wine, and culinary history. timhanni.com in the Mix www.intheMixMagazine.com
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GARY VEGA President / Managing Partner Cutting Edge Marketing cuttingedgemarketingllc.com
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Kip Snider Director of Beverage
Yard House
Christine Sismondo Author
America Walks into a Bar
David Wondrich Author
Jim Meehan Head Mixologist - PDT NYC Author
The PDT Cocktail Book
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Punch: The Delights (and Dangers) of the Flowing Bowl
Michael Roper Co-owner
The Hopleaf (Chicago)
Noah Rothbaum Editor-in-Chief - Liquor.com Author
The Business of Spirits
Doug Frost Wine Consultant
John Hansell Editor and Publisher
The Whisky Advocate Magazine
John Szabo
Wine Consultant
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Please enjoy responsibly Š Diageo 2011
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