Dealing in Drinks: Savory Trumps Sweet (Santé)Oct 1, 2007Today the watchword among the country’s leading mixologists and bar chefs is savory. For those whose palates are fatigued at the mere thought of imbibing rich and sweet libations, this is a welcome development. Spain’s Super Drink (Santé)Oct 1, 2007
Tony laments the fact that a good pitcher of Sangria can be difficult to find. He goes on to talk about the benefits of serving it while also sharing his Mom's recipe.
Moving Mature Wines (Santé)Oct 1, 2007
Drew takes a look at the three S's associated with mature wines.
Abruzzi: A Region Ripe for Discovery (Santé)Oct 1, 2007Unlike other regions of Italy, which give birth to a plethora of wine choices, the abruzzese make it simple for themselves, and for us: one white, one red, and one rosé. Falling For Seasonal Cocktails (Santé)Sep 1, 2007Bartenders across the continent are working more closely with their kitchens and taking advice from their chefs as to what’s in season and what flavor combinations might work best in drinks. This culinary resource is changing the cocktail landscape and broadening the repertoire of bartenders fortunate enough to interact with their kitchen colleagues. The New Cataluña (Santé)Aug 31, 2007If you’ve visited Cataluña, it’s the more romantic memories you will likely hold on to: the landscape,the beaches, the wild architecture and nightlife of Barcelona. But Cataluña is a large part of the engine of Spanish commerce, and that includes wine. Some of Spain’s best and high-volume wines are produced within its borders. Wine Discoveries...SpainAug 5, 2007
In a wine world of Cabernet Sauvignon, Merlot and Pinot Noir, it is refreshing to find a grape variety so versatile and complex. Leo urges you to try Tempranillo, Spain's noble grape.
Port Wine Comes of AgeJun 5, 2007Port Wine importer and expert Leo Fox guides you through the spectrum of Port wines and how a restaurant might profit by expanding the selection of wines offered. Café d’Alsace: Brew-Food Matching in ManhattanJun 1, 2007
Prestige beer is a popular (and profitable) alternative to wine at an Upper East Side brasserie.
Rising quality and quantity are making central New York wines attractive options for your list.
Taste the History of Port WineMay 5, 2007
Chef Coleman takes you on a trip to Portugal.
Wine Intimidation - Interview With Ivy RestaurantApr 23, 2007
Ivy has an interesting concept of a flat-rate wine list. We haven't heard of many restaurants taking this approach, so we wanted to chat with William a little bit more about it.
ARMAGNAC: France's Closely Guarded SecretApr 5, 2007Find out everything you ever wanted to know about Armagnac in this information packed question and answer session from expert importer Leo Fox. An Eye on the Wonderful World of Single Malt WhiskiesMar 1, 2007
With proper training your staff can magically increase your revenues (and their tips!) with every meal served. This approach can also be applied to your bar patrons and to private party promotion. The secret to success is Lore and Presentation.
Portuguese Wines: Special ReportJan 5, 2007Expert wine importer Leo Fox tells you everything you ever wanted to know about the Wines of Portugal in this indepth report.
