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International News
announced sessions: a deep dive into Japanese
alcohol including and beyond sake, the introduction “The Buzz” returns
of Alliance Les Crus Bourgeois du Médoc’s 2020
Classification, two sessions exploring the wines of Canterbury’s session on sustainable French wines
the Northern and Southern Rhône Valley, respec- is just one of numerous educational opportunities
tively, and a presentation of RIEDEL’s seven-glass planned for The Buzz, the expo’s dedicated, infor-
Winewings collection. mal space for networking and knowledge exchange.
MHW Ltd. will host two hot-topic sessions—one on
Conference Session Updates dismantling misconceptions in consumption, distri-
bution and channel strategy and the other on nav-
Attendees seeking to chart a more successful igating supply chain disruptions. BevZero will offer
career path will come away with useful insights insights on the relevance and growing trend of low/
from a conference hosted by the Wine and Spirits no alcohol in the market, while Liv-ex: The Fine
Education Trust entitled Pivot, Adapt and Innovate: Wine Marketplace will address how technology is
Navigating Your Career in the Wine & Spirits creating new opportunities for wine businesses.
Industry Beyond COVID. WSET provides best-in- WSET will also host a session on the organization’s
class education and qualifications—globally recog- latest offerings.
nized as the international standard—for wine and
spirits professionals and enthusiasts. Exhibitor Highlights
In a change of speakers, Understanding US
Beverage Alcohol Trends and the Drivers of Future More than 300 exhibitors from 29 countries are
Consumption, a conference session presented by slated to showcase a broad spectrum of products
The IWSR, will now be led by Mariana Fletcher, at Vinexpo America and Drinks America. Many are
head of insights and analytics. taking advantage of the opportunity to launch or
expand their U.S. presence after two years of glob-
Additional conferences include a panel on wine al disruption. Among these is the U.K.’s Cotswolds
and spirits sales in a post-pandemic world, pre- Distillery, whose ambitious plans to grow its U.S.
sented by Wine Spectator & Whisky Advocate, and distribution and product releases in the U.S. were
presentation by Wine Business Institute at Sonoma thwarted by the pandemic. “We had no choice but
State University on finding and choosing import and to halt everything and we are now using Drinks
distribution partners. America as the platform to showcase the breadth
of our distillery,” said Brett Silverstein, head of U.S.
Business France partnership with wine expert sales. At Drinks America, the distillery will empha-
Christy Canterbury size its Cask Strength Series, a collection of four
single malt whiskies, and the expansion of its gin
Wine expert Christy Canterbury, MW, is partner- collection in the U.S. to include an Old Tom Gin and
ing with exhibitor Business France to showcase the Christmas Gin. Silverstein also reports that the dis-
diversity, savoir-faire and values of French wine. tillery’s low/no alcohol gin alternative, Gin Essence,
Canterbury has sampled 98 exhibitor products has gained approval for import to the U.S., with a
and will single out several dozen for awards in a release date still to be announced.
dedicated area at the Business France booth. The
seventh woman in the U.S. to earn the MW title, CR Citrus, a California-based purveyor of sliced
Canterbury will also host a session of The Buzz on and smoked fruits ideal for use in cocktails, will
sustainability in French wines. The interactive pro- share a booth with La Gritona, a woman-owned dis-
gram will detail how to translate the value of sus- tillery in the Jalisco, Mexico highlands that produc-
tainably produced French wines to the increasingly es a 100% de agave tequila, La Gritona Reposado.
eco-conscious U.S. consumer. Bottles are hand blown from recycled Mexican
Coke bottles. La Gritona is imported in the U.S. by
Canterbury is a sought-after speaker and media T Edward Wines. Founder Daniel (“Connie”) Hare
host, writer and editor. She has directed extensive of CR Citrus emphasizes his company’s “grove to
wine programs for fine dining restaurant groups glass” process, sourcing imperfect fruits from local
from Smith & Wollensky to Culinary Concepts by farmers—lemons, limes, oranges, pomelos and
Jean-George Vongerichten. cherries—that he then smokes at home and sells
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