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The flûte glass: for or against?

I am among those who hate  flûte glasses and also coupe shake ones that fill cabinets taking up loads of space. But many still insist in using them

champagne-bollicine-5-550x328-300x179By Donatella Cinelli Colombini

 

Many of us have the coupe shake wine glasses, maybe we have inherited them or we have them as they were a wedding gift received from our mothers or grandmothers. But they have remained in our cabinets unused for decades. <<The size of  Madame de Pompadour’s bosom>> the experts used to say, emphasizing the beauty of  Luis XV of France’s lover  and the fantastic story behind  Champagne, that this extraordinary glass should exalt.

This is also the opinion of Marco Cenedese ambassador for Mumm who underlines, how in the coupe,

chateau-Baccarat-

chateau-Baccarat-

the amber liquid reaches the tip of the tongue before the bubbles thus resulting delicate and full , while in the  flûte  it gets a drier and more determined character. The tapered wine glass that gets its name from a flute, in French flûte, is the most used Champagne glass but also the most contested. In a recent article in The Drinks Business the CEO for Krug, Maggie Henriquez, made this comparison <<..it is like going to a concert with ear plugs>> . However, in most French bars dedicated to these legendary bubbles, the so called champagneries, they use the typical glasses, ampoule shaped, that look like a flute with a wide and round base. So the  flûte has a vast number of estimators. I do not feel that it is able to exalt a fizzy wine, but however together with the cold temperature it can hide the defects in lower quality bottles. Read more…

British Fizz: Her Majesty’s Spumate

While the English producers are still looking for a name of their bubbly the Americans have already named it horribly: British Fizz

British-Fizz-Nyetimber

British-Fizz-Nyetimber

By Donatella Cinelli Colombini, Chianti Superiore, Agriturismo, Fattoria del Colle

British Fizz …..  sounds awful and make you think of fizzy hair. Then there are the FIZZ drinks, blended with lemon and soda. We all know Gin Fizz

So after thinking about this for a long time the sparkling wine producers could have chosen a name to give dignity to the bottle instead of a name used previously for the effervescence of soda.

Mamma mia, and to think that the English bubbles are very expensive.  Fizz what?

Not very convincing, in fact I would say the opposite of any marketing logic, it the way that the term has been chosen. This story is told in a nice article on The Drinks Business. It seems that it all started with the wine list at the Jones Wood pub in New York, this was photographed and posted on Twitter on the 5th of January. The list itemized 6 British Fizz followed by 11 Champagne and sparkling wines among which a Lambrusco. After this incident Bob Lindo chairman of the British association of producers UKVA declare to want to register the name FIZZ so that it becomes the name of the English appellation of sparkling wines produced with the metodo classico. In fact the project is fuller one as there would be then 3 English DOP regions:

British Fizz
British Sparkling
Wine from Great Britain. 

British-Fizz-Gusbourne

British-Fizz-Gusbourne

The Duchess of Cornwall, president of the UKVA commented Bob Lindo’s issue with a regal and British line <<new name needs to be found to better describe English sparkling wine>> suggesting a better and more representative name. A few days later however while the controversies were all over the press, the previous names seemed much more suitable than FIZZ. Particularly the term “Britagne” combining Britannia and Champagne. Read more…


Most expensive cocktails in the world

Is it worth spending 37.500€ for just one glass? Evidently there are those willing to pay, and these are the three most expensive cocktails in the world

Most -expensive-cocktails-in-the-world-Tokyo-Diamonds-are-Forever-Martini

Most -expensive-cocktails-in-the-world-Tokyo-Diamonds-are-Forever-Martini

By Donatella Cinelli Colombini agriturismo, Toscana, Fattoria del Colle

The Drinks Business never ceases to surprise with articles that are really curious. This time it lists the most expensive cocktails in the world. The price depends upon the ingredients, that in certain cases are the crème de le crème, but the bill really is extortionate. This article talks about ten of them but I will mention just three, with the astronomic prices inviting you though to read the original article, which is full of irony.I thought that the first in the list was already very expensive, an original  Mai Tai costing 1.120 Euro proposed by Merchant Hotel in Belfast (five star hotel where in May a double room costs about 300€ per night).

RubyRose-TheWhiteBarnInn

RubyRose-TheWhiteBarnInn

Expensive but all in all affordable if we consider that it contains Nephew Rum that costs 29.000 € per bottle and was used in the original recipe in 1944.This s the first mentioned in the list, but let’s see the three that make you faint when you get the bill. The focal point id luxury and exclusivity, the price is worth the stars that shine around the scene.

11.200 € The Winston from Club 23 in Melbourne need two days preparation and gets its name from the famous British statesman. In this case too one of the ingredients costs a lot: 1858 Croizet cognac, which costs 147.500 € per bottle. Read more…

The “after Parker” in Australia, and among wine critics

There are those who celebrate wine after Parker with great joy, and then there are those who continue being influenced by the great Robert, but today all ratings are worth less than before

By Donatella Cinelli Colombini

Monica-Larner-Robert-Parker

Monica-Larner-Robert-Parker

After Parker the  “The Drinks Business” portal, always very attentive to what is happening in the wine and beer worlds , published an interview given to Master of Wine Chris Hancock (Robert Oatley Vineyards in  New South Wales in Australia) . He is known as Mr Chardonnay because he spread this variety down under at the beginning of ht 1980’s. This article stimulates some thought.

The sentence that hit me was << We have just about lost all of the jammy, alcoholic, heavy, dead skin Shirazes that are Parker pleasing palate killers, which is an hallelujah moment. Instead, we’re moving towards lighter, brighter more interesting wines from quality producers>>

Robert Oatley Vineyards

Robert Oatley Vineyards

So in Australia too there is a change in direction, and after affirming itself with big monumental wines characterized by exaggerated amounts of pulp, wood and alcohol, and in so giving the impression that these out to be chewed rather than drunk, they are  now looking for an identity through a careful attention to the vines. Read more…


Medals in competitions, too many and some for counterfeit wines

English wine competition reward up to 70% of wines with medals while the Concours Mondial de Bruxelles carries out tests to catch those who falsify bottles

The Italian jurt at the Concours Mondial de Bruxelles

The Italian jurt at the Concours Mondial de Bruxelles

By Donatella Cinelli Colombini, Brunello, Casato Prime Donne

 

A very interesting article by Wine News underlines the excessive number of medals of the English wine contests. According to OIV there should be less than 33% whereas the various contests by  “Decanter” awarded medals to 70% of the participants   and <<“The Drinks Business”, regardless of a jury made up practically of only Masters of Wine, actually awarded in one go medals to 90% of the Champagnes>> state ironically Wine News. A situation that could be connected to the price to be paid for every one of the 16.000 bottles in the first of the competitions mentioned and that was put into evidence by “La Revue du Vin de France”.

Medals from the International wine competitions -International-wine-challenge

Medals from the International wine competitions -International-wine-challenge

The  “Vinalies Internationales” seem to be much more rigorous, they give medals to 29,8% of the 3.500 competitors and the  Concours mondial de Bruxelles gives recognition to  28,2% out of  8.000.

Although the advantages go quite rightly to the sole winners of these competitions every medal, if well used, with commercial actions and with vip clients, can give an increase in wine price between  10-15% and an increase in winery reputation. Read more…

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