When Shakespeare wrote “Sweets to the sweet” in Hamlet, they were words delivered with flowers scattered in Ophelia’s grave. How the centuries have changed the meaning. Say “Sweets to the sweet” today, and we think of romance, love, sweets to eat and sweets to drink.
Sweets to drink are an especially intriguing group, and there is a charming new entry from California: Bee d’Vine, a honey wine. Honey has been used to make alcoholic drinks for millennia; and in keeping with its long history, Bee d’Vine is made traditionally: solely from honey, water and yeast. Its Demi Sec, softly sweet, is satin-smooth with a floral background, a hint of almond and, yes, an aroma and aftertaste of honey ($24/375ml bottle).
In Austria, in the town of Rust, about six miles from the Hungarian border, Heidi Schröck produces an outstanding naturally sweet wine called Ruster Ausbruch “On The Wings of Dawn” from a blend of grapes. It is a rich, savory wine with tones of peaches, a touch of cinnamon, a lively citrus quality and a marvelous creamy finish ($75/375ml bottle).
The cool climate of Canada is ideal for one of the most difficult wines to make: ice wine. Left on the vine long after the rest of the grapes have been harvested, frozen grapes yield just drops of the extraordinarily sweet juice that produces ice wine. Look for those from Inniskillin, Château des Charmes, Rockway Vineyards, Reif Estate Winery, Pillitteri Estates and Ziraldo Estate Winery — all wineries have consistently produced winning ice wines. Prices range from about $25 to $80 for a 375ml bottle.
New York State’s northern Finger Lakes District, also a cool region, is home to Hermann J. Wiemer Vineyard, a producer of well-made sweet wines. From grapes that were left on the vine an extra five to six weeks comes Noble Select Chardonnay Magdalena Vineyard — sweet, rich and delicious ($37/375ml bottle). The winery’s Noble Select Riesling Magdalena Vineyard balances a luscious sweetness with clean acidity, apricot flavors and citrus fruits ($80/375ml bottle). And for the sweetest of all, try Noble Select Riesling Josef Vineyard, with the most intensely concentrated balance of fruit flavors, sweetness and refreshing acidity ($125/375ml bottle).
All promise sweets to the sweet.
As the travel industry finds itself in the midst of the first peak travel season since the beginning of the pandemic, Crowne Plaza® Hotels & Resorts commissioned a survey of more than 1,200 U.S. consumers to learn more about business travel habits, learning 65 percent of Millennials, aged 25–44 years old, and 59 percent of Gen Z, ages 18–24 years old, prefer to work for a company offering frequent travel or flexible blended travel as a perk. Blended travel is the combination of business travel with leisure travel.
Lovango Resort + Beach Club is the first newly built resort in the U.S. Virgin Islands in more than 30 years and prepares to return for its second season. Welcoming guests back Dec. 20, the resort will sport some new accommodations and guest experiences.
At nearly 30,000 square feet, United Airlines’ newest United ClubSM now welcomes Newark Liberty International Airport travelers with its modern design, enhanced amenities, culinary offerings, locally sourced art and furniture and Manhattan skyline views. Seek airport solace at the new location in Terminal C3, near Gate C123.
The world-renowned Italian fine-dining group with eight Michelin stars to its name, Da Vittorio debuts its new two-story restaurant, Da Vittorio Saigon in the hotel Reverie Saigon. The new restaurant reshapes Vietnam’s high-end culinary industry through its blending of contemporary and sophisticated design with traditional Italian food.
Hyatt recently announced plans to open more than 20 luxury and lifestyle hotels and resorts in Latin America and the Caribbean through 2024. Some of these new openings include expansion of Hyatt brands into new markets.
Much of the global business travel industry has already made sustainable business travel a priority with a focus on reducing emissions and their environmental footprint. But the industry, as well as external stakeholders, such as policymakers, recognize more needs to be done.
Hotelier Ash welcomes its fourth hotel, Ulysses, to its collection. Situated in Mount Vernon, Baltimore, the 116-room hotel features an all-day café and late-night drinking parlor. The new hotel lies within the historic, nine-story Latrobe Building, a former 1912 apartment building with an early Italian Renaissance design. The hotel earns its name, Ulysses, from a ship that brought Bavarian immigrants to Baltimore at the turn of the century. The name also pays homage to James Joyce’s legendary and revolutionary novel and to the Greek hero, Odysseus.