March 10, 2012 / by J Smoke Wallin / Make A Comment / Filed under 2012 Event, Blog, Brand Management, The Paddington Corporation
Well, we had an amazing week in South Beach Miami for the South Beach Wine and Food Festival by Food Network. This event has grown to a must attend gathering for anyone who loves wine, food and SOBE. SOBEWFF was held February 23-26, 2012. This year Paddington Brands became a major Silver sponsor with our Tequila 3 Amigos, Agoston Wines and we had the pleasure of pre-introducing the new Miami Cocktail Company owned by friends of mine Ross and Simon. (Here is the sponsor page)
The Food Network South Beach Wine & Food Festival presented by FOOD & WINE is a national, star-studded, four-day destination event showcasing the talents of the world’s most renowned wine and spirits producers, chefs and culinary personalities. Hosted by Southern Wine & Spirits of Florida and Florida International University(FIU), the festival benefits FIU’s Chaplin School of Hospitality and Tourism Management and the Southern Wine & Spirits Beverage Management Center. To date, the Festival has raised more than $14 million for the School.
Our corner display in the Grand Tasting tent looked fantastic and was one of the highlights of the whole event. We poured Tequila 3 Amigos Blanco, Reposado, Anjeo and Organic Blanco as well as our 3 Amigos Pineapple Serrano Pepper Margaritas which we have dubbed “Fire & Ice”. Agoston wines both Tempernillo Cabernet and Granacha Syrah. Miami Cocktails pre-introduced themselves with two of their flavors to fawning crowds. We saw so many friends and met so many new people it is hard to capture here.
One of many cool things we participated in was Michael’s Genunie Food & Drink “Farm to Table” brunch sponsored by Whole Foods. This was an amazing organic brunch by Michael Schwartz of MGFD a James Beard Award winning chef and friend. 3 Amigos Tequila was the beverage of choice and we again served our 3 Amigos Pineapple Serrano Pepper Margaritas. MGFD mixologist Ryan created what is now one of our favorite drinks with 3 Amigos
Cocktail Recipes:
“Fire & Ice” 3 Amigos Pineapple Serrano Pepper Margarita
Cut 1 Hawaiian “Gold” Pineapple into chunks (No Core) and blend with 1/2 Cup of Agave Nectar and 2 fresh Serrano Chiles (with the seeds and membranes removed) together in a blender. Once the “Base” has a puree consistency and is flowing smoothly turn off the blender and place in a container.
- 1.5 Ounces 3 Amigos Blanco Tequila
- 4 Ounces Margarita Mix
- 1 TBSP Piña-Serrano Puree
- 1 Scoop Ice
If you would like a little more sweetness you can add Superfine Bar Sugar to the rim of the glass.
The Caballero by Ryan @MGFD
- 2 oz Organic 3 Amigos Blanco Tequila
- 1 Barspoon Roasted Poblano Agave
- 1/2 oz Fresh Lime Juice
- 2 oz Red Bell Pepper Juice
- Garnish w/ Cilantro & Bell Pepper slice
Our partnership with POM Wonderful and Iron Chef Marc Forgione was a huge hit at the show. Marc created the “POM Thyme 3 Amigos Margarita” … voted by many as best of show at the event. Marc appeared for Food Network at the POM Wonderful stand prominently pouring 3 Amigos Tequila. Here are a few shots.. and a copy of the recipe:
POM Wonderful- 3 Amigos Tequila -1003_miami_recipe_card
I know we will be back! I hope you will join us next year! And let me know if you try our recipes… they will be a hit with your guests!
November 10, 2009 / by J Smoke Wallin / 2 Comments / Filed under 2009 Event, Brand Management, Distributors
My friend Liza has a nice piece in Winebusiness.com today on the Fall selling season. Reports from Nielsen, Bill Cascio at Glazer’s, Wilford Wong at Beverages and more! all point toward improvement over last year, though value driving business.
Yesterday, another Wine 2.0 friend, John Corcoran’s blog “Think Wine Marketing” had a well done piece on the state of marketing wine online with his interview of Paul Mabray. “A conversation about marketing wine online with Paul Mabray of VinTank” This interview captures nicely a bit of the history of the past decade of attempts at doing business online in the wine industry. It made me go back an search an old Information Week story (2000) on my then start-up eSkye.com. (ok, picture is almost 10 years old I know)
Smoke Wallin in Information Week, April 2000
“Alcohol Goes Online Overcoming Regulatory Maze
Web site simplifies ordering for industry that hasn’t changed much since Prohibition”
There has been nearly half a billion dollars ($500 million) in venture funding that has gone into various efforts in the the online wine space. In rereading this piece, it is amazing how much and how little has actually changed. Technology has leaped forward, enabling much greater communication and commerce capabilities for all. The regulatory and industry structure has bent, but not fundamentally changed. It will be very interesting to watch the impact of Web 2.0 technologies and social media on the way in which the industry operates going forward. Clearly, there is a constant march of producers and consumers to get closer together. Sometimes this is about discovery and information. Sometimes this is about commerce. Consumers feeling more connected to brand and having conversations with wineries and more importantly with their people (who make the brands what they are) is only accelerating. This has real world implications. Wine 2.0 is in the online connectivity business, but that drives our live events. To wit, we are seeing a surge in interest in our Wine 2.0 New York event from both wineries and other companies involved in marketing to consumers. It will be interesting to see the consumer and trade turnout.
I’m looking forward to attending Web 2.0 Expo as well. It is great to get out of the wine business and look at what is cutting edge in terms of technology and latest developments.
Separately, Mashable’s blog just posted details on Web 2.0 Expo and our event Wine 2.0 Expo New York.
Mashable’s Weekly Conference and Event Guide
Mashable (blog) – Tamar Weinberg – 18 hours ago
November 18, 2009, New York City: Wine 2.0 Expo New York is the place for all Web 2.0 Expo attendees to connect with hundreds of wine and technology lovers …
Here is an excerpt from Liza’s story…
November 10, 2009
The Fall Season Shapes Up
Outlook Seems Upbeat as the Market Heads into the Final Stretch
by Liza B. Zimmerman
WineBusiness.com
Feedback from retailers, restaurateurs and wholesalers has grown increasingly positive as we move into the last part of the fourth quarter. Many seem to believe that this year is finally turning out to be more dynamic than last. According to data from a Nielsen presentation earlier this month wine was the No. 5-ranked category of the top 15 of the major 125 segments that Nielsen tracks with a 5.1 percent volume growth in the period ending September 5, 2009 over the previous year.
“Our volumes are up in total wines, about three to four percent in all states,” said Bill Cascio, the San Francisco Bay Area-based vice president and director of winery relations for the Dallas-based Glazer’s Family of Companies, which is active in 12 states. “It is shaping up to be a little bit better than last year,” he concluded.
Wilfred Wong, cellar master for the 100-store, Concord-California based Beverages and more!, said that this year is drastically different from the previous. “Last year this time business really dropped off,” concurred Brahm Callahan, wine director at Post 390, a gastropub that is part of the three-restaurant Himmel Hospitality Group which opened in Boston early this month [ed: Oct]. Callahan has a long track record in the Boston restaurant business. “We are starting to see people want to spend more money but they want to see perceived value.” Post 390’s 5,000-bottle list, priced $25 to $600, features two thirds of its selections in the $20 to $80 price range…
