August Issue's Wine Science Showcase

August has arrived. In this latest issue, you simmer with some industry reading to help broaden your base of wine knowledge. We tackle a few topics in the name of science. The first article focuses on carbonic maceration. A second article covers something red wine lovers know well in taste, if not name: the peppery aroma and flavor found in some reds, from rotundone, the chemical compound responsible; and our local wine columnist adds a third wine article for the month’s theme, oak and its role in flavor. Locally, we have a plethora of Connecticut and Rhode Island market events, launches and tastings. See your brands and your teams; share them far and wide. Portfolio exposure what we do for you.

What else? Connecticut Package Stores Association covers the legal blood alcohol concentration laws and where the state may be headed and why. RI Hospitality Association welcomes Farouk Rajab to head the group as its new President/CEO – welcome! An article outlines the transition. We also hear from RHIA’s COO Heather Singleton on supporting the state’s hospitality industry. In retail, Rhode Island Liquor Operators Collaborative’s Nick Fede talks of planning in-store grand tastings; it’s good thing as so many coming up in the Ocean State already. On-premise Advice tackles the summer season strategy. Local seasonal cocktail recipe shares and store profiles await. Want to be featured? Email us. There’s so much more; And you’ll find it all by turning the page or scrolling.