Tasting mead is quite literally tasting history. Over time, it has been the drink choice of kings, the nectar of the gods, and a literary staple. Mead is a craft beverage that is growing in popularity across the United States. See why this honey-based drink is back to creating a buzz in the beverage industry.

Though bars were still hopping in the United States in 1917 before our nation entered the throes of World War I, across the pond in Europe things were quite different. The continent was in upheaval as the war raged on, and in some of the world’s most recognizable wine regions, things weren’t much better. What were wines like 100 years ago?

The year 1917 began with our nation on the brink of World War I, which would eventually happen a few months later when President Woodrow Wilson declared war on Germany. On a different gridiron, the New Year began with Oregon beating Pennsylvania in the third annual Rose Bowl. And throughout the year and across the country, bars, saloons, and taverns were as popular as ever. But what were bars serving 100 years ago?

Though it's a bit too early to know exactly how the 2016 vintage will turn out, thanks to experts like Robert Parker and the Wine Enthusiast, we're starting to get some ideas of what the last several years have brought in terms of quality wines from around the world. To begin a little closer to home, the 2016 vintage recap for the Napa Valley was listed as "a near perfect growing season: according to Napa Valley Vintners.

The most famous day of the year for sparkling wine has come and gone, but that doesn't mean we shouldn't consider wines like Champagne, Prosecco, and Cava for other festive events, or even as an aperitif before a nice, Saturday night dinner. Yes, sparkling wines are associated with celebrations like New Year's Eve, but the style is much broader than just crystal balls and confetti.

Nothing says the arrival of summer like a crisp bottle of rosé. And according to a report from Beverage Dynamics, this trend is growing exponentially across the United States. The report states that rosé wine sales increased more than 30 percent in 2015, and wines priced at more than $11/bottle gained nearly 60 percent in volume. Even trend-setting and reporting publications like Vanity Fair are claiming rosé as the "next thing" in wine.

Wines by the glass are an important part of any beverage program, particularly because they don't require customers to make full commitments to a bottle. But what are the benefits received by the restaurant or foodservice operation, and what are the challenges? For starters, the mark up on wines-by-the-glass is greater than the markup an operation typically sees on the whole bottle. This means wines-by-the-glass can be more profitable. But they also come with a plethora of challenges.

Just over 100 years ago, Perlick was founded in a small shop on Reed Street here in Milwaukee. Over the course of the last century, we've introduced mechanical refrigeration to the industry, created the first remote beer system that can carry beer 100 feet, and have evolved into an industry leader in commercial bar and beverage equipment. And we have the Best-In-Class Awards to prove it.

Keeping wine at ideal temperatures is obviously a critical element to success for any operations featuring a wine list. That being said, there are different ways to refrigerate wine, and this requires refrigerant. Refrigerant is a substance used to lower temperatures, but there are a range of options to consider. Some are more efficient and eco-friendly than others.

Square footage. It's hard to come by no matter where the operation. Even restaurants in suburban or rural locations have to deal with the challenges of doing more with less in their attempts to maximize profits. Bar and beverage. For many restaurants, it's hard to imagine a menu segment that brings in more revenue, and wine is an important part of this, especially as more and more Americans consume wine.

You can't judge a wine list by its cover just like you can't judge a wine refrigerator on just the glass. While making a design aesthetically pleasing is certainly important, it's not the only component of a high quality commercial wine refrigerator. Let's take a quick look at some others.

Much like serving beer at the right temperatures, there are similar reasons for serving wine at ideal temperatures. Ideal wine serving temperatures will affect both the bouquet and flavor profiles of wine, which will impact the customer experience. But what are the ideal wine serving temperatures? Let's find out in this interactive infographic.

When you can't build out, build up. That's the basic idea behind the new Wine Column Refrigeration from Perlick. And because these units provide maximum visibility with a small footprint wine display, they're ideal for restaurants and foodservice operations that don't have an ideal space for increasing the visibility of wines but are looking to increase wine sales.

Flavor and aroma will make or break the reputation of any wine. But we’d be remiss not to include visual appeal in a list of factors that can impact a guests’ purchasing decision. There are two pillars to a profitable wine program: storage and display. The latter should not be overlooked, as the visual impact of a wine display is quite often the first impression for dining guests. And when a restaurant or bar wants to showcase premium wines, the equipment makes all the difference.

For any restaurant’s wine program, successful wine preservation hinges on two major factors: storage and display. Proper wine storage is key to maintaining flavor profiles and quality. Just as important, however, are the conditions in which the wine is displayed. Is your wine program profitable? If not, you’re likely not addressing these pillars of wine preservation.

Wine gets better with age, usually. But when improperly stored, wine can take on unpleasant flavors and lose its value. If you're looking for a refresher on how to store those vintage bottles of wine, these wine storage tips will help answer your questions.