The Seattle Times has a story about Sharelle Klaus, an area woman who wanted to create what she felt would be an upscale, nonalcoholic alternative to wine – something that would be seen as a little classier than the average soft drink.
“Klaus spent much of 2005 mixing thousands of samples in her Tacoma kitchen before settling on four lightly sweetened flavors — lavender, lemongrass, rhubarb and kumquat — that are now sold in 12-ounce bottles at some of the swankiest restaurants in Seattle and California,” the Times writes. “Dry Soda is sweeter than a seltzer but more subtle than a sparkling juice like Izze. Klaus sees Dry Soda as a wine substitute that complements certain foods. She recommends restaurants charge $5 to $7 a bottle and serve it in champagne flutes.”
The Times says that Dry Soda is beginning to catch on, and that some area chefs are using it as an ingredient, while stores like Whole Foods have begun to stock it. And the company even is suggesting food pairings for the various flavors.
“Klaus spent much of 2005 mixing thousands of samples in her Tacoma kitchen before settling on four lightly sweetened flavors — lavender, lemongrass, rhubarb and kumquat — that are now sold in 12-ounce bottles at some of the swankiest restaurants in Seattle and California,” the Times writes. “Dry Soda is sweeter than a seltzer but more subtle than a sparkling juice like Izze. Klaus sees Dry Soda as a wine substitute that complements certain foods. She recommends restaurants charge $5 to $7 a bottle and serve it in champagne flutes.”
The Times says that Dry Soda is beginning to catch on, and that some area chefs are using it as an ingredient, while stores like Whole Foods have begun to stock it. And the company even is suggesting food pairings for the various flavors.
- KC's View:
- We admire this kind of initiative. We trust that it will pay off…probably when some big company decides to plant a big wet kiss on Dry Soda and acquire it.
