At $10,000 to 15,000 per bottle (or more), purchasing a bottle of Burgundy’s best—Domaine de la Romanee Conti—is out of reach for most of us. Fortunately, there are value-driven alternatives from the same region. And with a little research, you can try them and offer them to your members. Geographically, Burgundy is separated into four…
Beverage directors and sommeliers are wise to explore this newer genre and find a few bottles for members to try.
The strength and aromatic quality of fortified wines make them perfect for members who might want to spend some time at the bar sipping something special.
This year’s National Restaurant Association Show (NRA), May 21-24 at McCormick Place in Chicago, showcased hundreds of new products, networking opportunities, workshops, demos and education sessions, including an all-new feature: The Beverage Room. The Beverage Room pavilion focused the top trends in drinks and mixology, including beer, wine, spirits, bar specialty equipment, cocktail ingredients and…
When chefs understand the principles of pairing, they build menus that allow the food and wine to enhance the flavor of the other.
Champagne, with its lean, racy, high-acid character, is the obvious choice for special occasions and celebrations. But it’s by no means the only choice. Champagne has a lot of laws that govern its production, starting with the grapes used to produce it. They are grown in the 49th parallel in France, the country’s northernmost growing…
Sawgrass CC’s multi-pronged wine program is focused on ”doing” inventive things that keep members happy and engaged throughout the year.
Spirits and cocktails are to golf what Tiger Woods is to a red golf shirt on a Sunday afternoon. Whether members are enjoying a round with buddies at the turn, or soothing their spirits after a rough 18, certain cocktails have become iconic at the 19th hole. If these libations aren’t on your menu yet,…
Clubs are expanding beverage programs to include a more thoughtful variety of alcohol-free options.
Managers from Charlotte City Club and Victoria National GC offer their takes on what members will want to “drink in” this year.
Desert Mountain and River Run CC offer thoughtful and well-crafted coffee and tea programs focused on member preferences.
Addison Reserve CC is hitting the mark with up-to-date mixology programs that focus on signature drinks, reimagined classics and relevant trends.
Cowboys GC and Raven GC have revised the processes around their beverage carts to now offer on-course F&B that is safe and satisfying.
Franklin Hills CC’s Executive Chef Keith Bjertness created a signature cocktail for members to make at home with ingredients they were likely to have on hand.
Thoughtful draft beer selections can create a good deal of potential and member satisfaction.