IHG Partners with Pernod Ricard to Celebrate 150 years of Cocktail Mixology

Hotel bars will offer exciting cocktail and food pairing under new BAR150 program

IHG (InterContinental Hotels Group) has partnered with Pernod Ricard to launch its BAR150 program, celebrating 150 years of mixology, which sees its hotel bars serve up an exciting new menu of signature cocktails, complemented by a range of appetising bar snacks.

The program has launched across IHG’s managed InterContinental, Crowne Plaza and Holiday Inn hotels and resorts throughout its Asia, Middle East and Africa (AMEA) region. Under the partnership, Pernod Ricard has designed a series of popular cocktails for IHG hotels based on its rich brand portfolio, which includes Aperitif, Whisky, Scotch Whisky, Cognac, Gin, Vodka, Rum and other liqueurs. The French wine and spirits group also sets a high standard for bartenders at IHG hotels in making and serving cocktails to ensure its originality.

Phil Broad, Vice President, Food & Beverage, AMEA, IHG, said: “Around 150 years ago the first cocktail recipe appeared in print, kick-starting a mixology movement that continues to go from strength to strength. There’s so much history and heritage behind the region’s most loved cocktails so we are celebrating the best of these with BAR150 - from the Mint Julep which was popularised at what is now InterContinental The Willard Washington DC, to the Mojito, which can trace its history back to the explorer, Sir Francis Drake.

“Partnering with Pernod Ricard has given us the opportunity to provide our guests with exceptional cocktail options, made with renowned spirits and liqueur brands, across more than 200 bars in our hotels in the region.”

Pernod Ricard is the world’s co-leader in wine and spirits, representing top brands, including ABSOLUT vodka, Chivas Regal whisky, Beefeater gin, Martell cognac, The Glenlivet single malt whisky, Royal Salute Scotch whisky, The Ballantine’s blended Scotch whisky, Perrier-Jouët champagne, Malibu and Havana Club rum, among many others.

Quentin Job, Vice President, Innovation and Commercial Development, Pernod Ricard Asia said: “Pernod Ricard is thrilled to have worked with IHG on enhancing cocktail experiences for its guests across AMEA hotels based on our famous brands, such as Havana Club for Maitai and Beefeater for Negroni; and many more for basic mixed drinks and sophisticated cocktails. This collaboration has contributed to the development of mixology, which is reviving the cocktail culture in Asia.”

“We also treasure the opportunity of exchanging professional cocktail mixing skills with IHG colleagues to deliver consistency across IHG hotels. There is a lot more creation and innovation to come for IHG guests and I look forward to taking this art form to the next level.”

The refreshed cocktail menus are accompanied by a wider revamp of the hotel’s bar snack menus. The menus are tailored by hotel brand, with InterContinental, Crowne Plaza and Holiday Inn hotels and resorts offering up their own unique dishes, created by top chefs from across IHG hotels in AMEA. The new menus have been designed to showcase some of the best flavours from across the region and will complement the new cocktails on offer, giving guests a heightened bar experience.

IHG is one of the largest restaurant and bar operators in the Asia, Middle East and Africa region with more than 800 restaurants and bars across 37 countries, and another 200 restaurants and bars to be unveiled as IHG opens the 137 hotels in their pipeline.

The company’s team of food and beverage experts are working on a number of new programmes to improve and enhance guests’ culinary experiences across the company’s portfolio of more than 240 hotels in the region. Over the last year, IHG has:

· Launched the IHG Culinary Panel, which features five celebrated chefs who have developed a repertoire of signature dishes which will be available at selected restaurants across IHG hotels in AMEA.

· Launched the InterContinental Planet Trekkers Children’s Menu globally, a menu designed to take young explorers on an exciting journey of food discovery, and which was developed by celebrity chef Theo Randall and leading children’s food expert book author, Annabel Karmel MBE.

· Announced a partnership with Nutrition Australia to develop a fun and nutritionally-balanced kids’ menu for Holiday Inn Hotels & Resorts across AMEA, which will be available later this year.

Wades of Haslemere - Mr Mick Vermentino

                

PAYING TRIBUTE TO A BAROSSA STALWART

A NEW label from a classic Riesling-producing region
and perfect match with a prawn and paw paw salad.

David Ellis

A NEW label out of the Barossa Valley pays tribute to a stalwart of the region, Bob Wade who with mate Brian Miles devoted fifty years to establishing and managing some of the region's finest vineyards.

Bob's son John has launched the new Haslemere label, naming it after a 70-ha vineyard Bob and Brian planted together in 1993, and whose fruit for more than 20 years has been used in the making of top drops from companies including Penfolds, Wolf Blass and Hardy's. That same fruit will now go into this new label.

John Wade said those vineyards of his Dad, who passed away in 2009, and Brian Miles produced fruit that was second to none, with the Haslemere Vineyard now managed by Brian's son Bob, and wines for the new Haslemere label to be made by consultant winemaker Mark Maxwell.

One of the first to be released just before Christmas was their Haslemere Samuel's Row Eden Valley 2014 Riesling that features outstanding citrus tones, clean mineral freshness and a lovely dry finish – all reflective of the excellence of Riesling from this region; pay $22 and enjoy with a prawn and paw paw salad.

SAY "Ciao" to this one over perfectly
matching Italian-style seafood dishes.

ONE TO NOTE: THE Clare Valley's Mr Mick Wines has released a 2014 Vermentino that's one of those wonderfully easy-drinking whites for simply enjoying on its own, or enjoying with Italian-style seafood dishes… this, after all, is a wine of Italian origin.

Priced at $17 a bottle and with grapefruit, fresh apple and nashi pear flavours, the 2014 is what winemaker Tim Adams calls "a trial release from dipping our toe in the water with Vermentino," and adding that he and wife Pam (also a winemaker) intend to "really get behind and increase the make."

Tim and Pam describe themselves as "custodians" of the landmark Mr Mick property that was named after K.H. (Mr Mick) Knappstein, a legend of Australian winemaking who believed passionately in creating wines for everyone to enjoy, every day.

NEED A FOOD/DRINK IDEA? Check out http://www.vintnews.com 

                                                  

Devil's Lair Hidden Cave Cabernet Shiraz - Leopold DW R20 Riesling

BEAUTY of a Riesling from Tasmania to enjoy
with seafoods or roast pork and apple sauce.

BURING'S TASSIE VENTURE A SMART MOVE

David Ellis

LEO BURING did a smart thing when it moved into Tasmania around a decade ago, with it's top-notch Leopold label from the cool climate Tamar Valley in the island's north stunningly rewarding for Riesling buffs.

After evaluating the potential for Riesling in Tasmania and setting itself a goal "to make the best Riesling in Australia," it planted grapes in the Tamar Valley, Upper Derwent and Southern Coast, with each area contributing its own particularly unique characteristics to the style of the wine.

But for its just-released 2014 Leopold DW R20 Riesling it used fruit purely from one vineyard, its White Hills in the Tamar Valley around 20km south-east of Launceston. And the fruit from the highest, coolest section of White Hills has resulted is a wine that's all about brilliant fruit flavour intensity – with predominantly zesty citrus to the fore – and a beautiful back-up of palate-pleasing acidity.

A rewarding drop to match with seafoods or roast pork and apple sauce, it's certainly well worth the $40 recommended price.

EQUALLY enjoyable with beef or lamb
off the barbie, or a good cheese platter.

WATCH THIS ONE: WESTERN Australia's Margaret River got a good dose of rain for the 2013 grape growing season just before the hottest-ever and wetter than average summer, and which allowed fruit to ripen gradually for excellent flavour and with smooth, ripe tannins.

Winemaker at Devil's Lair, Ben Miller used all this to great advantage with the company's The Hidden Cave Cabernet Shiraz 2013, a wine with lovely aromas and moreish blackberry and blueberry fruits on the palate, nice spicy characters and refined tannins.

At $23 this is foremost a beef or lamb barbecue wine, but one that'll go equally enjoyably with a good cheese platter in the late afternoon.

NEED A FOOD/DRINK IDEA? Check out http://www.vintnews.com We're also on Australian Good Food Guide http://www.agfg.com.au  in main blog.

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Wc23Feb2015

Pierrepoint Nick's Pick Pinot Gris - Freixenet Cordon Negro Brut

SEAFOODS, pork or pasta dishes all
match-up ideally with this Pinot Gris.

                

PITCHING THE POINT WITH PRICE ONLINE

David Ellis

BOUTIQUE Pierrepoint Wines in Victoria's cool-climate Henty Region has released a seafood-matching 2013 Pinot Gris at a nicely-priced $20 a bottle at cellar door, even more nicely so at $15 by the dozen – and better still with free delivery anywhere in Australia if you order two dozen online.

Established in 1998 by Andrew and Jennifer Lacey in an area where late-ripening grapes develop wonderfully intense varietal flavours, this Nick's Pick label (named after son Nick who was born the year the Lacey's planted their first vines,) is typically Henty-fresh with up-front and concentrated Pinot Gris pear and apple overtones.

Fruit from carefully managed low-yielding vines was picked over three separate harvests – the first during the last week of February and the two later, and thus riper, in the second week of March, with the wine made by contract maker Scott Ireland.

AUSTRALIANS today snap-up
400,000 bottles a year of this
"Black Bottle Bubbly" for
partying or anytime enjoyment.

This is one that will reward beautifully with shellfish and salads, baked salmon, or if you are not much into seafoods, with pan-fried pork chops or creamy pasta dishes.

For more about the wine, ordering and delivery costs, phone (03) 5572 5553 email info@pierrepointwines.com.au  or go onto www.pierrepointwines.com.au

WATCH THIS ONE: WITH sales of over 150-million bottles a year in 150 countries, including over 400,000 in Australia, Spain's Freixenet is easily the world's biggest producer of Methode Champenoise sparkling wines – Cavas as they are known in their home country.

Freixenet Cordon Negro Brut is the biggest seller of the company's half-dozen labels, a drop whose first fermentation is in tank and it's second in bottle and aged for up to 24 months in 54km of cool underground "caves" just south of Barcelona.

Dubbed by aficionados "Black Bottle Bubbly" because of its distinctive black bottle, it's crisp, clean and dry and with a lower acidity than most sparkling wines for a softer, smoother finish… and at just $16, ideal for partying (or any time really.)

NEED A FOOD/DRINK IDEA? Check out http://www.vintnews.com We're also on Australian Good Food Guide http://www.agfg.com.au  in main blog.

                                               

 for week beginning 16 February 2015

Top Five Things To Do at the Barossa Vintage Festival

The Barossa Vintage Festival is a celebration of the rich heritage and gastronomic pleasures of this renowned region in South Australia. Running from 15-19 April, The Barossa Vintage Festival is Australia's largest and longest-running tourism festival showcasing 95 events over 5 days.

From grand feasts to market bazaars, long table lunches and even gastronomic golf! There's a little something for everyone.

Here are our Top 5 things to do on your Barossa adventure



The Feast

Set in an authentic vintage show hall of long feasting tables, old-world charm and intimate conversation. Wine makers will drink with you, roving players will beguile you, and a 7-piece swing band with dancers will keep you serenaded as you eat your way through a grand feast buffet. The Feast will give you a real taste of celebration – Barossa style.

Sunday Spanish Breakfast

A Spanish breakfast fiesta awaits you on the lawns of Yelland & Papps' cellar door. Tuck into a bountiful spread by Elli Beer whilst enjoying a glass or two of vino. Then take a swing at the piñata and be captivated by a roving Spanish band and bubble blower. This is the perfect start to your vintage Sunday morning.

The Scarecrow Trail

Pack a lunch, grab your bicycle and follow the famous Scarecrow trail through the spectacular scenery of the Barossa. The Scarecrows, each with their own unique identity, will guide you from winery to winery on one of the most memorable cycling routes you're ever likely to take.

Wine Bluffs – A Comedy Wine Tasting!

Comedians Damian Callinan & Paul Calleja will walk you through an enthralling cellar door experience with a comedic twist. With a combined 30 years in the comedy industry and even longer in the cellar, they know their wines and have the punch lines to match!



Full Moon Farm Gate

A traditional market hosted in a picture perfect setting at Langmeil Winery. Wander through the beautiful stone buildings and stables filled with vendors offering local and homemade produce. With live music from local musos, it's a true celebration of all the reasons to love being in the Barossa!

For further information visit barossavintagefestival.com.au.

Chandon’s Pinot Noir Shiraz - The Briar Vineyard Blend

RESULT of a vineyard mix-up that paid off
– one to enjoy simply with prawns off the barbie.

REWARDING DROP FROM VINEYARD MIX-UP

David Ellis

WE'VE heard plenty of names and descriptions applied to wines good and bad over the years – some nice and some not so nice (and, yes, some just plain rude) – but never before have we had a winery tell us about a wine they call their "dyslexic," and what's more, do so with something of enthusiasm.

But that's the moniker given by Chief Winemaker at Briar Ridge in the Hunter Valley, Gwyn Olsen and her team to a drop officially labelled The Briar 2014 Vineyard Blend… because while made from fruit from one vineyard, rather than being a single variety, that vineyard had somehow been wrongly planted with a collection of "odds and ends" because of what Gwyn calls a "misunderstanding in communications."

And this "dyslexic lot" included Semillon, Verdelho, Chardonnay, Vermentino and Sauvignon Blanc, leaving no choice other than to pick everything at the one time, and to process their fruit together and independently of other blocks. The surprising result is an enjoyably rewarding drop that Gwyn says "is a showpiece for the vineyard and for the Mt View area" (where Briar Ridge's vineyard are located.)

Crisp, citrus-fresh and savoury, relish it at $28 with prawns off the barbie.

ANYTIME fizzy enjoyment: a classic
for party, dining or simply on its own.

WATCH THIS ONE: LONG have we held that you don't need a special occasion to enjoy a good bubbly, and one fizzy red for any-time dining, or simply on its own for that enjoyment, is Chandon's Pinot Noir Shiraz.

Fruit for this came from diverse cool climate Victorian vineyards, the 70% Pinot Noir from several in Green Point in the Yarra Valley and Strathbogie, and the 30% Shiraz from Heathcote, the Yarra Valley and the Pyrenees.

If you love a good sparkling red this is a classic with sweet liquorice, cinnamon and clove aromas, and a full, rich and mouth-filling palate. At $32 take it along to that next party, share it at home with a good meal and good friends, or simply enjoy it on its own with a relaxing book or video…

NEED A FOOD/DRINK IDEA? Check out http://www.vintnews.com We're also on Australian Good Food Guide http://www.agfg.com.au  in main blog.

                                                  

for week beginning 09 February 2015

Forester Estate 2012 Margaret River Cabernet Merlot - Tim Adams Clare Valley Reisling

CABERNET MERLOT CLASSIC AUSSIE BLEND

David Ellis

CABERNET MERLOT a classic

blend to match a good roast leg of lamb. 

CABERNET MERLOT is one of the world's classic red wine blends, the two varieties coming together perfectly as a match for a diversity of meat dishes, as well as with many pastas and good cheese platters.

Forester Estate in Western Australia's Margaret River currently has a moreish 2012 blend whose 54% gutsier, tannic Cabernet Sauvignon is nicely softened by a 36% softer and more-supple Merlot, and a 6% touch of Petit Verdot, 2% Malbec and 2% Cabernet Franc. It's resulted in a wine that gives a rewarding palate of currants, blackberries and red berry fruits, together with notes of chocolate (cocoa,) coffee crème and underlying cedar oak from 18 months in small French oak barriques.

And ideal buy-now-drink-now red, this one will develop nicely over the next three to five years; if you can't wait that long, pay $24 and enjoy with most meat dishes – our favourite being with a roast leg of lamb as we loyally did on Australia Day - or with well-sauced pastas or a cheese platter.

PARTY away with this one

– or simply on its own.

WATCH THIS ONE: THE Clare Valley's Tim Adams has released a mouth-filling 2014 Riesling that's got 'seafood' written all over it with wonderfully Clare lime and lemon flavours that dominate the palate, and coupled with nicely balanced acidity.

Tim included fruit in this one from a couple of vineyards new to the label – one is Skilly Ridge that Tim and wife Pam bought in January 2014 after the death of Clarke Ingham who ran the vineyard and a cellar door with his wife Bev for many years, earning themselves in that time a well-deserved reputation for their Riesling.

The other is at Penwortham some 500m up in the Clare and run by the Morrison family who have also been producing stand-out Riesling fruit for many years, and whom Tim's contracted to supply him into the foreseeable future. Pay $20 and enjoy this 2014 Tim Adams Riesling with all forms of hot or cold seafoods, or if not into seafood with barbecued pork or chicken.

NEED A FOOD/DRINK IDEA? Check out http://www.vintnews.com We're also on Australian Good Food Guide  in main blog.



for week beginning 02 February 2015