Jump to content

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. Karin Hanta
    Karin Hanta joined the group
  3. Brittany Bartelt
    Brittany Bartelt joined the group
  4. Asha Fenimore
    Asha Fenimore joined the group
  5. Andrea Wintergerst
    That's so cool! I had certainly not thought of Brazil as a wine producer but I'd definitely love to learn more and eventually try them. Thanks for sharing!
  6. Katerina Monastiridou
    Inspired by Betina Mariante Cardoso's post on Brazilian wine! You might not think of Brazil when it comes to wine production, but south Brazil with its ideal climate for wine making is getting increasingly recognized for its high quality sparkling wine. Here you can read more https://www.prestigeonline.com/my/wine-dine/drinks/why-your-next-bottle-of-sparkling-wine-should-be-from-brazil/
  7. Tony Shaw
    Tony Shaw joined the group
  8. Kate Davis
    Kate Davis joined the group
  9. Katerina Monastiridou
    Katerina Monastiridou joined the group
  10. Carmen Corina Visan
    Carmen Corina Visan joined the group
  11. Tatiana Mejia
    Tatiana Mejia joined the group
  12. Betina Mariante Cardoso
    Betina Mariante Cardoso joined the group
  13. Annette Tomei
    Annette Tomei joined the group
  14. Vera Armus
    "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
  15. Maria Cardenas
    Maria Cardenas joined the group
  16. Vera Armus
    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
  17. Ionut Maftei
    Ionut Maftei joined the group
  18. Sandro Elias Scheibenstock
    Sandro Elias Scheibenstock joined the group
  19. Sargam
    Sargam joined the group
  20. Susan L. Schwartz
    Susan L. Schwartz joined the group
  21. Vera Armus
    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
  22. Erik Wolf
    Hi Brooke, nice to hear about your work in Serbia. I will contact you via email to discuss Culinary Capitals.
  23. Brooke Hansen
    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.
  24. Brooke Hansen
    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.
  25. Brooke Hansen
    Brooke Hansen joined the group
  26. Linda Johnson
    Linda Johnson joined the group
  27. MarChel Dawson
    MarChel Dawson joined the group
  28. Yuri
    Yuri joined the group
  29. Andrea Wintergerst
    Oh gosh, this brought back so many memories. I looooove champurrado!
  30. Vera Armus
    "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
  31. Marco Landi
    Marco Landi joined the group
  32. Heather
    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
  33. Heather
    Heather joined the group
  34. Valentina Riatti
    Valentina Riatti joined the group
  35. Marina Kavallieraki
    Marina Kavallieraki joined the group
  36. Eric Hoffman
    Eric Hoffman joined the group
  37. Matthew Stone
    Matthew Stone joined the group
  38. Vera Armus
    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?
  39. Scott Brills
    Scott Brills joined the group
  40. Udi Goldschmidt
    Udi Goldschmidt joined the group
  41. Vera Armus
    "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
  42. Vera Armus
    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.
  43. Maria Hernandez
    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.
  44. Erik Wolf
    Wow, I never knew this! This is really interesting.
  45. Vera Armus
    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
  46. Vera Armus
    "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/
  47. Vera Armus
    Completely!
  48. Andrea Wintergerst
    Very cool, and a little overdue if I may say so myself.
  49. Vera Armus
    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
  50. Vera Armus
    “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?
  51.  
×
×
  • Create New...