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About This Group

This group aligns with the Association's practice area of the same name. Working group to discuss and work on all issues relating to strategic issues in all aspects of beverage tourism (including wine; beer; distilled spirits like whisky, vodka & rum; cider; soft drinks; mineral water; juices, etc.).
  1. What's new in this group
  2. "Coltivar el mar e lassar star la tera” is an old Venetian proverb that translates to “farm the sea and forget about the land.” And that's exactly what Venice has done for much of its 1,600-year history, leading to the demise of Venetian winemaking customs. This however, is changing - in recent years, a handful of passionate Venetian winemakers have been working to better understand its lost viticultural heritage, reviving vines once thought to be extinct and preserving the distinct terroir of the lagoon-based wines. Read more about the revitalization of Venice's viticulture https://bit.ly/3zfkA7w
  3. If wine is simply fermented fruit juice, why is wine almost always made with grapes? "You can buy cherry wine and blueberry wine but the market for them is tiny. They’re seen as a novelty and not taken seriously within the industry." Why and how so? Check out this new Gastro Obscura piece and find out more about the world of non-grape wines https://bit.ly/39nxFBH
  4. Hey everyone, hope you all had a nice weekend. Quick reminder that we are nearing the application deadline for this year's FoodTrekking Awards is coming up (May 31st!). This year, we have organized our awards categories in conjunction with our Practice Areas and have included a Best Beverage Experience for Culinary Travelers award, so if your business, organization, tourism office, or government has a relevant project, we encourage you to apply here! https://bit.ly/3FN17N3
  5. Hi Brooke, nice to hear about your work in Serbia. I will contact you via email to discuss Culinary Capitals.
  6. I am working in Serbia on sustainable development, especially through tourism, and will be doing research this summer on sustainable wine/spirit tourism and the potential of the core cultural beverage rakija to lead a promotion initiative. The work is tied to initiatives by UNDP, the UN Sustainable Development Goals, Serbia's petition for Accession into the EU, and a commitment by the Royal Office of Serbia from Prince Alexander. With my colleague from the University of South Florida School of Hospitality and Tourism, Sir Adam Carmer, who is a global beverage tourism expert, we will be exploring the current scenario, challenges and openings for sustainable beverage tourism to play a key role in tourism development. Please reach out if you have any thoughts or info. We are interested in pursuing the WFTA Culinary Capital designation with UNDP Serbia.
  7. I am working in Serbia on sustainable development, especially through tourism, and will be doing research this summer on sustainable wine/spirit tourism and the potential of the core cultural beverage rakija to lead a promotion initiative. The work is tied to initiatives by UNDP, the UN Sustainable Development Goals, Serbia's petition for Accession into the EU, and a commitment by the Royal Office of Serbia from Prince Alexander. With my colleague from the University of South Florida School of Hospitality and Tourism, Sir Adam Carmer, who is a global beverage tourism expert, we will be exploring the current scenario, challenges and openings for sustainable beverage tourism to play a key role in tourism development. Please reach out if you have any thoughts or info. We are interested in pursuing the WFTA Culinary Capital designation with UNDP Serbia.
  8. Oh gosh, this brought back so many memories. I looooove champurrado!
  9. "While Oaxaca is well-known for its impressive variety when it comes to food, its lineup of traditional drinks is just as awe-inspiring. And not just the mezcal." Check out this Eater article which highlights many lesser-known Oaxacan drinks, from champurrado to atole de trigo! https://bit.ly/3roPiXh And if any of you have traveled to Oaxaca (or anywhere else) and have a fond food-related memory to share, remember to post about these experiences on Instagram this April 18th for World Food Travel Day! Read more https://bit.ly/3uBUUiU
  10. Not only have I tried it, I've made it at home myself. The first time I was heavy-handed with the yeast, so there were exploding sima bottles everywhere
  11. As people around the world move to boycott Russian products, Stolichayna vodka -one of the world's most iconic vodka brands, has decided to change its name as a direct response to Russia's invasion of Ukraine https://n.pr/3JL4AwU Does anyone here know of other examples of brands taking action to voice their discontent?
  12. "Northern California isn't the only place where you can sample fine local reds, whites, rosés and more." Check out this recent HuffPost article that highlights other lesser known and more budget friendly wine destinations in the US https://www.huffpost.com/entry/wine-destinations-that-arent-napa-sonoma_l_621d09d3e4b03d0c803cefaa
  13. Anyone here try the fermented Finnish drink, sima? https://bbc.in/3vqnVij It has a really interesting history behind it - while today it's virtually non-alcoholic, it actually originated from the ancient mead, or honey wine, which was widely drunk in early Bronze Age Europe! Today, it's typically consumed during the Finnish May Day celebration.
  14. It´s interesting the opinion of some of them about the D.O and see it as an European thing. In Mexico we have a similar protection system and has been beneficial for Tequila, Mezcal and other drinks in the region. It also makes it easy to sell it in the European Union.
  15. Happy Wednesday everyone! Did you know that in Samoa, drinking hot chocolate (koko) is an important part of family traditions and gatherings? And for many Samoans, koko's accessibility is actually is a source of pride, as "cacao is an affordable, natural product, available to all." Check out this Gastro Obscura piece on the importance of koko in Samoan culture https://bit.ly/3BwZuRt
  16. "With renewed focus on quality and sustainable agriculture to support that quality, this region is reaching for greatness once again." Anyone traveling to Tuscany any time soon? It's really great to see more and more initiatives to position Montepulciano, an unfairly overlooked as destination for world-class wine and wine tourism, as a sustainable destination! https://www.forbes.com/sites/katiebell/2022/02/08/top-sustainable-wineries-in-tuscany-to-visit-now/
  17. Very cool, and a little overdue if I may say so myself.
  18. Did you know that sake brewing is soon to be registered as an intangible cultural asset? Because I didn't! Check out this Lonely Planet article on the history and cultural significance behind the emblematic Japanese spirit https://www.lonelyplanet.com/articles/secrets-of-sake
  19. “Ecuador doesn’t have an official national drink, a symbolic designation that can drive real-world economic investment in a region, draw tourists, and expand cultural awareness both at home and abroad.” Looks like this is changing! https://www.eater.com/22554418/ecuador-agave-spirit-miske-distilling Has anyone here tried miske?
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