The San Francisco Giants celebrated winning the 110th World Series with Mumm Napa sparkling wine, just as they did for their 2010 and 2012 World Championships. Mumm Napa contributed roughly 130 cases of Brut Prestige—the official sparkling wine of the team—or enough to fill a 312-gallon hot tub. A longtime favorite of the Giants, Brut Prestige now features the Giants’ logo on the new label.
Wine Studies at the University of Houston have gone high tech. The school’s Conrad N. Hilton College of Hotel and Restaurant Management, , state-of-the-art Wine Lab. The $750,000 Beverage and Food Appreciation Lab, made possible by donations from Spec’s Charitable Foundation and the Rydman family, is a dedicated space featuring individual sinks, natural light and back-lit white boards for evaluating wine’s color and clarity, ideal for hosting wine training classes and industry tastings.
On Monday, Nov. 3, 2014, beverage company Diageo assumed global ownership of Don Julio Tequila in exchange for Bushmills Irish whiskey in a deal with Casa Cuervo. The trade includes a reported $408 million payment to Diageo and an early termination of Casa Cuervo’s right to produce Diageo’s Smirnoff Vodka in Mexico. The deal is an effort by Diageo to strengthen its Tequila presence.
The Consorzio del Vino Nobile di Montepulciano appointed wine educator Shawn Dore as the ambassador to the U.S. market for 2015. Dore will promote the unique characteristics of Vino Nobile in the U.S. by familiarizing consumers and wine professionals with the denomination and its winemakers.
The Boston Beer Co. reported a significant 25-percent net revenue increase after the third-quarter close last week. The company’s major brands—Samuel Adams, Angry Orchard and Twisted Tea—are credited with driving growth, though Angry Orchard Cider is the clear leader with over 120% growth in IRI channels. With the aggressive growth in shipment, toward the end of year, the company predicts a full-year growth of 20–24 percent for 2014.
On Monday, Nov. 3, 2014, Waldorf Astoria Hotels & Resorts announced the launch of a global gastronomy-focused program in partnership with the James Beard Foundation (JBF). Taste of Waldorf Astoria will pair emerging JBF Rising Star Semi-Finalist chefs with prominent Michelin-starred Waldorf Astoria chefs at properties in Rome, Berlin, Edinburgh, Shanghai, and La Quinta, California. Each chef will spend time at their unique property for a week, developing recipes to be tasted in front of a panel of judges. Ultimately, one rising chef will be rewarded by having their item included on menus the resort’s 28 global properties.