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Constellation launches new California brand

Published:  23 July, 2008

Constellation Europe is launching a new unpretentious' brand from California based around the region's associations with surf culture.

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Jazzing it up at Ronnie's

Published:  23 July, 2008

Ronnie Scott's Soho jazz venue is due to reopen for business on 26 June, after a three-month makeover.

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The Interview - Jean-Louis Naveilhan, Head sommelier, Sumosan, and co-founder of Isak

Published:  23 July, 2008

Why the interest in sak?
I always used to think it was a spirit, served warm, but during the Tokyo Life event at Selfridges I ended up drinking sak almost every day, and after a month of this I had a totally different take. It's like wine really - it's fermented in the same sort of way and the terroir notion is very important. Premium sak should be chilled, not heated, and the best examples are comparable to grand cru class wines.

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A Sparrow to save a leopard

Published:  23 July, 2008

The former global vice-president of Allied Domecq, Stephen Sparrow, is launching a new vodka that aims to help save one of the world's most beautiful and endangered species: the snow leopard.

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DIY drinks at Roka

Published:  23 July, 2008

Zuma's sister restaurant in London, Roka, has invented a new scheme which will give guests the opportunity to create their own signature Shochu drink.

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Raisin says aye, Charamba

Published:  23 July, 2008

Raisin Social has added a Portuguese wine to its portfolio for the first time.
Charamba - named after a traditional dance in the Azores - from Quinta da Aveleda in the Vinho Verde region, is aimed at the younger market, and bears striking' packaging. The 2004 Charamba Douro Red will retail for 4.99. Casal Garcia, from the same producer, is the second range.
Simon Halliday, MD at Raisin Social, said the new wines would be an exciting alternative to what is currently on the shelves'.

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Greyhound backs Italian

Published:  23 July, 2008

The Greyhound at Battersea, London has a new head chef. Marco Tori took the helm this month after a gaining a year's sous chef experience under the direction of Michelin-starred Giorgio Locatelli at Locanda Locatelli.

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Best of Mendoza launched

Published:  23 July, 2008

Twelve companies involved in either wine or gastronomy have set up a new association in Argentina's Mendoza region.

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HBJ hires Westbury

Published:  23 July, 2008

HBJ Wines & Spirits has appointed Westbury Communications to handle its corporate communications in the UK.

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KWV sale rumours

Published:  23 July, 2008

South African producer KWV has refused to comment on rumours that it is about to be taken over - or that it is on the verge of making a major acquisition itself.

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Threshers and Bargain Booze top consumer poll

Published:  23 July, 2008

A survey of more than 1,500 off-licence customers saw Bargain Booze and Threshers named as the best specialist off-licences.

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Chile 2006

Published:  23 July, 2008

It came as quite a shock. The UK trade has become used to seeing Chile increasing its market share - not in the astonishing way that Australia did in the 1990s, nor like the current boom from California - but slowly and steadily. Not any more. According to the latest AC Nielsen figures (MAT to 28 February 2006), Chile's UK off-trade market share has dropped, from 6.6% to 6.4% by volume.

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Brown-Forman shake-up

Published:  23 July, 2008

The reorganisation of Brown-Forman's corporate structure announced last week - which has seen the wines and spirits divisions combined into one entity in the US and other selected markets - will not affect the UK, according to David Cox, managing director of Brown-Forman Wines Europe.

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The Interview - Jean-Louis Naveilhan, Head sommelier, Sumosan, and co-founder of Isak

Published:  23 July, 2008

Why the interest in sak?
I always used to think it was a spirit, served warm, but during the Tokyo Life event at Selfridges I ended up drinking sak almost every day, and after a month of this I had a totally different take. It's like wine really - it's fermented in the same sort of way and the terroir notion is very important. Premium sak should be chilled, not heated, and the best examples are comparable to grand cru class wines.

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Webb and Mellish return

Published:  23 July, 2008

Nick Mellish and Allan Webb are joining forces to form a new wine company, which initially will represent Du Toitskloof, the South African cooperative, in the UK.

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Added spice

Published:  23 July, 2008

Allegedly, chicken tikka marsala is our new national dish. True or not, it's a good conversational poppadum to snap over a masala dosa. What is certainly true is that the South Asian restaurant industry is a well-established part of the modern high street.

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Raising the bar

Published:  23 July, 2008

It's easy to conclude that hiring an external wine list consultant is purely for the restauranteur with more money than sense. How hard can it be to write a wine list after all?

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Academy move

Published:  23 July, 2008

The Academy of Food and Wine Service moved to new premises on Monday 15 May. The new larger offices are within the Hotel and Catering International Management Association's (HCIMA) building at Trinity Court, 34 West Street, Sutton, Surrey SM1 1SH.

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Valette joins Rita

Published:  23 July, 2008

Patrick Valette has joined Chilean winery Via Santa Rita as wine consultant.

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Argentina exports up but UK slumps

Published:  23 July, 2008

Global exports of Argentinian wine are up more than 35%
by volume and nearly 24% by value - but the UK has suffered falls of nearly 11% and 17% respectively.

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