Entries by Edward Korry

Spirit-Free Beverages

While the retail off-premise market has plunged into sophisticated and flavorful non-alcoholic beverages, restaurants in general still offer what can best be described as children’s drinks, as non-alcoholic beverages.

Wine Service Challenges

A number of restaurant wine experiences in the past six months gave rise to this article. Complaints about the level or quality of service are nothing new, especially as it becomes increasingly difficult to find appropriately skilled servers. Personality and soft skills go a long way toward mitigating lack of knowledge or skills, but when that lack of knowledge or skills negatively impacts the guests’ experience, guests are not so forgiving.

All Kinds of Bubblies

Too often we limit ourselves to what we know or feel comfortable with, and nothing is more applicable to that than a discussion of sparkling wines.

Roussillon: An Ancient and Emerging Wine Region

September 21st, 2017   |   By Edward M. Korry, CHE, CSS, CWE, Department Chairman, Johnson & Wales University A recent trip to Roussillon opened my eyes to a region that has traditionally been lumped together with Languedoc. This misleading combination resulted in Roussillon’s special characteristics being camouflaged by its much larger and more prolific northern partner. […]

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A “Sommelier Wine”?

March 21st, 2017   |   By By Edward M. Korry, CHE CSS CWE, Department Chair at Johnson & Wales University Those of us in the wine trade or wine education frequently hear “Oh, that’s a ‘sommelier wine’” in both a positive and negative context. My purpose is to explore what is meant by such a term […]

Bordeaux – A Cutting-Edge, Forward-Thinking and Affordable Wine Region

December 19, 2016   |   By Edward Korry CHE, CSS, CWE, Department Chairman at Johnson & Wales University This past June, I travelled to Bordeaux with colleagues from Johnson & Wales University, to become recertified as a Bordeaux Wine Educator by l’Ecole du Vin of Bordeaux’s official organization of the CIVB. It’s a great program that […]

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Volcanic Island Wines: The Azores and Madeira

September 22, 2016   |   By Edward M. Korry, CHE, CSS, CWE  This past June, I was fortunate to visit both the islands of the Azores and Madeira. The latter has long been on my wine region bucket list, given its historic ties to the U.S. and its special qualities and longevity. It was a trip […]

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The Renaissance of Bourbon, America’s Native Spirit

June 22, 2016   |   By By Edward M. Korry, CHE CSS CWE, Department Chairman at Johnson & Wales University, and President of the Society of Wine Educators We are undergoing a Bourbon renaissance, the likes of which we haven’t seen in decades. This was brought even more vividly to light when I attended the Society […]

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Spirit Amari & Cocktail Bitters

March 28, 2016 By Edward M. Korry, CHE, CSS, CWE, Associate Professor, Department Chairman at Johnson & Wales University and President of SWE In the last quarter’s issue, I provided a primer on wine-based amari, while in this issue I will focus on spirit-based amari and cocktail bitters, which are key components of so many […]

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Vermouths, Quinquina, Chinato, Amari and Americanos

By Edward M. Korry, CHE, CSS, CWE, Associate Professor, Department Chairman at Johnson & Wales University and President of SWE (This is the first of a two-part article on the interesting world of amari. This will cover the wine-based amari while the second, in the spring 2016 issue, will cover the spirits-based amari.) Twenty years […]