RMGT Article published February 2012
From up-selling to oysters, how romance can raise revenue.
You can almost predict the encroaching night of service months in advance. Every reservation is for two. The new parents have splurged on a babysitter for their first night out in months. The fawning lovebirds are pawing at each other between courses. And the old curmudgeonly couple are struggling to converse, much less refrain from bickering. Regardless of age or palate, they are going to expect … no, demand, that every detail match their eager expectations. This Hallmark holiday can make any restaurant manager nervous.
“It's important to have simple, delicious, and memorable food because as we all know in this industry, Valentine’s Day is one of the ‘rookie nights’ that we get throughout the year,” says Chuy Galvan, sommelier at SIP at Flavor Del Mar restaurant in Del Mar, California.
Galvan says that to keep these “rookie” guests coming back for more, you need proper service, good value, and tables turned at a good pace so the following diner isn’t forced to wait.
Bernard Sun, corporate beverage director at Jean-Georges Management LLC in New York City, uses “lots of heart-themed items like red cocktails, Château Calon-Ségur, and Rosé Champagne” to deliver the wow factor to guests on Valentine’s Day.
Guests’ high expectations can also be used to your advantage. What started off as the Christian feast of Saint Valentine in the Middle Ages has evolved into a showering of handcrafted chocolates, overpriced roses, and candle-lit dinners. The pressure is on guests to impress their dates, and they don’t want to appear cheap. So do them a favor, and help them look like pros. I have three words for you: upsell, upsell, upsell.
“When you offer items that have fantastic price-to-quality ratio, upselling will take care of itself,” Sun says.
Besides featuring quality products, train your entire front-of-the-house staff to offer beverages to start. With this routine, Champagne, beer, or cocktails should almost sell themselves. This is a foolproof way to increase the per-person check average by anywhere from $15 to $35 depending on what is offered.
Another idea to increase sales is to offer menu pairings. “A great chef should be able to create a menu that is ideal to pair with wine,” Galvan says.
If possible, offer a standard and premium menu and wine pairing. People like to think they are in control, but they also don’t want to make too many decisions. After all, they are there to enjoy themselves and indulge. People also like to feel entitled to luxury. On a celebratory occasion such as Valentine’s Day, selling luxury should almost come naturally.
Now, are you ready for a shocker? Sex sells. I know, I know. Crazy, right? Embrace it and emphasize the aphrodisiac ingredients or courses on your menu. The classic aphrodisiac is said to awaken and stir feelings that would be inappropriate to act upon in a public restaurant. The mysterious side effects of aphrodisiacs increasing the libido have been touted since the ancient Roman scientist and historian Pliny the Elder’s classic, Natural History.
“Like many things, the effectiveness of aphrodisiacs can be very individual,” says Amy Reiley, a Master of Gastronomy and aphrodisiac advocate. “Give me some oysters and Champagne, and I’m yours for the night. But that doesn’t work for everyone.”
Reiley does recommend keeping meals relatively light, with simple tricks like swapping out beef and lamb shank for wild game. While it even sounds sexier, wild game pairs well with a wide range of wines, both red and white.
“I think beverages are a huge part of the romantic meal experience,” Reiley says. “You’d be surprised to discover how many aphrodisiac properties there are in certain wines (mostly qualities of aromas) that can enhance the experience.”
Although the list is quite long, some of my favorite aphrodisiacs from Reiley’s website Eat Something Sexy were chocolate (of course), oysters (duh), sea urchin, lobster, mussels, figs, avocados, pumpkins, truffles, vanilla, ginger, honey, saffron, nutmeg, licorice, and lavender.
It is interesting to learn that the word aphrodisiac stems from Aphrodite, the Greek goddess of love. Apparently, ancient Greeks believed that potions made from seafood enhanced arousal, since Aphrodite emerged from the sea. Hence, the cliché pairing of Champagne and oysters!
Valentine's Day has become one of the most successful nights of the year for restaurants around the world. If your restaurant staff puts in half the effort of its romantically inclined guests, everyone will walk away happy. By upselling menu pairings and embracing creative aphrodisiacs, your efforts will be rewarded with greater numbers and eager return business. Just ask Pliny the Elder.
Wednesday, February 1, 2012
New Movie Lifts Lids on Master Sommeliers
The Decanter.com article published January 23
A new film about to be released shines a spotlight on the gruelling world of the Master Sommelier qualification – an exam less than 200 people have ever passed.
Somm tells the stories of Brian McClintic, Dustin Wilson, Ian Cauble and DLynn Proctor as they prepare for the entrance exam for the Court of Master Sommeliers.
Described as ‘the new rockstars’, ‘prophets’, ‘egomaniacs’, and ‘sickly gifted’, the four Americans go through ‘thousands and thousands of hours’ of wine tasting, wine theory and practice.
The trailer is reminiscent of The Apprentice and dozens of other reality TV shows, Somm – as sommeliers are sometimes called in the US – showing them in the depths of despair, as well as approaching what they concede is a ‘brutal’ ordeal with masochistic relish.
‘Somm highlights not only their extreme level of commitment but the all-encompassing effect it has on their lives,’ Geoff Kruth, chief operating officer of the Guild of Sommeliers says.
The film also features interviews with some major wine producers, including Andrea Cecci of Tuscany, Hano Zilliken of Saar in Germany, Paul Graf von Schönborn of Schloss Schönborn, Bo Barrett of Chateau Montelena, and Wilhelm Haag of Fritz Haag in the Mosel.
As to whether the four hopefuls are ultimately successful, nothing is being given away.
The film, directed by Jason Wise, does not have a release date yet, though it is slated to premiere on the East Coast. Wise has submitted it to the Tribeca and Edinburgh film festivals.
‘The acceptance rate [for festivals] is incredibly low but we’re hoping for the best,’ he said.
Wise remains enthusiastic about its potential. ‘I have been overwhelmingly surprised at the response we’ve had since the trailer was released, with over 15,000 unique page views within the first two days,’ he said.
In the UK, Master Sommeliers contacted by Decanter.com were positive about a film which may lay to rest some misconceptions about their profession.
Ronan Sayburn MS, wine director at Hotel du Vin, said, ‘Demystifying wine is good for the industry as a whole’ – although he firmly denied any pretensions to star status: ‘Maybe I feel like a rock star for about ten minutes when I’m decanting a bottle of Latour, but not at two am when I’m polishing glasses. In the Court of Master Sommeliers, we try to teach humility.’
Gerard Basset, Master Sommelier and Master of Wine, said, ‘I’m an aging rock star. There are certainly some parts of our lives where you are like a rock star, travelling a lot, visiting vineyards and working late at night.’
A new film about to be released shines a spotlight on the gruelling world of the Master Sommelier qualification – an exam less than 200 people have ever passed.
Somm tells the stories of Brian McClintic, Dustin Wilson, Ian Cauble and DLynn Proctor as they prepare for the entrance exam for the Court of Master Sommeliers.
Described as ‘the new rockstars’, ‘prophets’, ‘egomaniacs’, and ‘sickly gifted’, the four Americans go through ‘thousands and thousands of hours’ of wine tasting, wine theory and practice.
The trailer is reminiscent of The Apprentice and dozens of other reality TV shows, Somm – as sommeliers are sometimes called in the US – showing them in the depths of despair, as well as approaching what they concede is a ‘brutal’ ordeal with masochistic relish.
‘Somm highlights not only their extreme level of commitment but the all-encompassing effect it has on their lives,’ Geoff Kruth, chief operating officer of the Guild of Sommeliers says.
The film also features interviews with some major wine producers, including Andrea Cecci of Tuscany, Hano Zilliken of Saar in Germany, Paul Graf von Schönborn of Schloss Schönborn, Bo Barrett of Chateau Montelena, and Wilhelm Haag of Fritz Haag in the Mosel.
As to whether the four hopefuls are ultimately successful, nothing is being given away.
The film, directed by Jason Wise, does not have a release date yet, though it is slated to premiere on the East Coast. Wise has submitted it to the Tribeca and Edinburgh film festivals.
‘The acceptance rate [for festivals] is incredibly low but we’re hoping for the best,’ he said.
Wise remains enthusiastic about its potential. ‘I have been overwhelmingly surprised at the response we’ve had since the trailer was released, with over 15,000 unique page views within the first two days,’ he said.
In the UK, Master Sommeliers contacted by Decanter.com were positive about a film which may lay to rest some misconceptions about their profession.
Ronan Sayburn MS, wine director at Hotel du Vin, said, ‘Demystifying wine is good for the industry as a whole’ – although he firmly denied any pretensions to star status: ‘Maybe I feel like a rock star for about ten minutes when I’m decanting a bottle of Latour, but not at two am when I’m polishing glasses. In the Court of Master Sommeliers, we try to teach humility.’
Gerard Basset, Master Sommelier and Master of Wine, said, ‘I’m an aging rock star. There are certainly some parts of our lives where you are like a rock star, travelling a lot, visiting vineyards and working late at night.’
Saturday, January 7, 2012
My First Week in London Interning at Decanter Magazine
Although I want to tell you about this week, I want to start from the beginning to provide context. Let’s just say that getting here wasn’t easy. This whole journey started off six months ago when I hastily sent my CV, bio and links to my published work to the editor of Decanter, the most respected wine publication in the world. I was on my way to completing my Master of Science in Journalism from the highly acclaimed Medill School of Journalism of Northwestern University and nothing was going to stop me from pursuing my dream.
I never thought in a million years that I would even receive a response. But to my surprise, they responded AND were interested in arranging an interview! After completing an hour phone interview with three managers (in English and French) and a timed wine exam, they were interested in creating an internship for me.
Although they had interns before, they had never hired an American. Little did both of us know, the road ahead (aka – getting a visa) would not be easy. Roughly 100 emails (not an exaggeration) and a rollercoaster of ups and downs later, I received confirmation to apply for my visa…two weeks before my departure date.
When I finally had my visa in hand, I believe I shed a small tear and hugged it closely. My journey was just around the corner and I could taste it.
When I boarded the plane, I ran through the checklist in my head one last time to ensure I was fully prepared. My nap pillow was comfortably around my neck, my book “The New Connoisseurs’ Guidebook to California Wine and Wineries” was propped open in my lap and I popped my sleeping pill down the hatch and was ready to sink into a state of slumber for the next 8 and a half hour plane ride.
Then the announcement was made; the plane we were on was unfit for travel across the Atlantic Ocean and we were going to have to switch planes. Groan.
Two and a half hours later, we were on our merry way.
I was pleased to see a familiar face when I landed. Alessa, who I studied with in Paris in 2006 and now calls London home, was at the airport to greet me. I was also thankful to have assistance with my two large suitcases going up and down the many sets of stairs on the tube.
When we arrived to the flat in Clapham, it all sunk in. I was here. All of the minor setbacks along the way became a distant memory and I was thrilled to go explore.
The flat was much nicer than was advertised. It is five stories (the bathroom has its own floor) and three bedrooms. It is in a safe area and within walking distance to everything I could possible need (grocery stores, restaurants, bars and most importantly, the Northern line tube).
That evening, I met up with Alessa, her boyfriend Dave and Bethany (a fellow Medill graduate in London for a three-month internship) for drinks and dinner. We went to a pub in Borough for a few rounds of beer and a nice Moroccan restaurant for dinner that had splendid hand-crafted cocktails.
I slept in the next morning until 11 am due to jetlag. But I had an accomplished day running errands such as grocery shopping, going to the bank and purchasing a blow-dryer. Bethany and I both had orientation at BUNAC, the visa sponsoring company, at 3 pm. I successfully made my way there using the public transit system, and was very proud of myself. (But I should have knocked on wood) We went to purchase a phone and grabbed dinner at a pub in Angel, a cute area with a lot of shops.
The next day, my direction-challenged self shined through. I decided to take a bus to the Victoria and Albert Museum to meet up with Alessa, despite her recommendation of using the tube. I got on the 345 bus and climbed to the top floor sitting in the very front. In my head, I thought this would be a perfect way to get a lay of the land and sight-see on the way. Killing two birds with one stone – yes please!
Little did I know, the bus was headed in the wrong direction. Three hours and two bus rides later, I arrived at my destination two and a half hours late.
The museum was lovely and right next door to the natural history museum (pictured). We explored the Renaissance paintings and sculptures, jewelry (of course), 20th century art, and British furniture.
The entrance has a breathtaking blown-glass hanging chandelier by Dale Chihuly (pictured), the same artist who designed the chandeliers at NoMI, the Park Hyatt Chicago.
The museum also holds the most extensive collection of Cast courts, divided into casts of Northern European and Spanish sculpture and Trajan's column (pictured) in the west court and casts of Italian monuments in the east.
Trajan Cast court column's to the left and a close-up shot to the right.
The next day was my first day at Decanter. Breath. I decided to dress business casual per my friend Marnie’s recommendation. I wore black tweed slacks with a mustard yellow cashmere cardigan and my grandmothers’ long gold chain. I did get lost on the way there, but it was only a 10-minute detour this time. Phew! The office is inside the Blue Fin building in Southwark, which is home to 60 of IPC Media’s magazines and to Time Inc’s Time (where friend from Medill, Lauren, will be interning) and Fortune Magazines.
The first day consisting of being introduced to everyone, getting a tour and becoming acquainted with my set tasks for the month. Everyone was extremely warm and hospitable. I was beaming with happiness inside and in shock that I was finally there. On the way home, I purchased a bottle of Carta Roja, Jumilla, Monastrell, Gran Reserva 2005 for a whopping 6 pounds to celebrate. I highly recommend it, but only on the first day open.
The second day at Decanter (Friday) was just as exciting. I wore a vintage tan canvas collared dress with tall brown boots (pictured). I had my list of tasks and already felt comfortable fulfilling them. I have been extremely pleased with my boss and how well she communicates what she needs accomplished. They have already invited me to a few Burgundy en premiere tastings in the city next week which I am very much looking forward to. I have a feeling that I will be learning invaluable lessons while I am here and making strong networking connections.
Last night, Alessa, her boyfriend Dave, Bethany and I went to the Savoy Hotel for cocktails. The Savoy is in the city of Westminster in central London, is the oldest hotel in London opened August 6, 1889, and has the only street leading up to its lobby entrance where it is required to drive on the right-hand side of the road.
It was made famous by the "Savoy Cocktail Book," published in 1930, and having invented the white lady cocktail. The lobby was absolutely breathtaking and the cocktails were deliciously well-balanced.
My mixologist friends would be proud of me for branching out to a genever gin-based beverage called the Piano Man, named after the Frank Sinatra-style of music being played in the bar.
Tonight we are going to explore SoHo and I am planning on being a tourist tomorrow (if I finish my RMGT column in time).
I am one week into this incredible adventure and thankful for every moment. Thank you to my loving parents for making this possible.
Until my next posting…
Cheers,
Amy Payne
Ps. Here are two signs that I found entertaining this week.
Wednesday, January 4, 2012
No Siesta in Sight For Spanish Growth
Link to RMGT article published January 2012
Director of Wines from Spain, Katrin Naelapaa, reveals the hot regions and trends to expect this year.
The pendulum continues to swing. The consumer preference toward balanced wines is growing as a result of the urging from the sommelier community. As is widely understood, the full-bodied and flabby (or acid-deficient) styles of wine retired with Robert Parker, a wine critic who stopped reviewing California wine for The Wine Advocate and eRobertParker.com as of February 1, 2011. With this trend, we will start to see a return to classic representations, including Spanish wine.
“The pendulum is swinging back to wines that are less dense, have higher acidity and are better with food,” says Katrin Naelapaa, director of Wines from Spain, a division of the Trade Commission of Spain. Northwest Spain provides that style of wine because the terrain is so difficult to farm. Specifically, a lot of wine buyers are venturing into newer regions such as Galicia and Bierzo. According to Naelapaa, the Priorat wine region has suffered a bit by the push back.
As I quoted in my last article about wine trends to look for in 2012, “One of the up-and-coming regions to look for value is wines from Spain,” says Master Sommelier Patrick Okubo, managing partner for Formaggio Grill in Kailua, Hawaii.
However, this isn’t exactly Spain’s first rodeo. During the 1850s and 1860s, oidium and phylloxera ravaged the grape vines of France. Winemakers supplemented the disease-ridden vineyards by using Spanish wine, particularly from Rioja, in their blend. Over the past 10 years, domestic demand for Spanish wine has risen dramatically because its alluring lower price point in comparison to other classic old world European regions.
According to the U.S. Department of Commerce and the U.S. International Trade Commission, $265 million worth of Spanish wine was imported into the U.S. in 2010, up 158 percent from 2000 and 28 percent from 2005. The U.S. imported 53 million liters of Spanish wine in 2010, growing 175 percent since 2000 and 38 percent since 2005.
“Perhaps influenced by the state of the economy, we have seen a trending down in price,” says Naelapaa. The value wines, between $8.99 and $20, have seen a lot more growth than the luxury category. Falling prices have spurred two other trends in Spain: more wines that fall under the qualification of Vino de la Tierra and increased production of younger wines.
According to Naelapaa, importers are creating their own brands and sourcing from larger production areas under the qualifications of Vino de la Tierra, or wine of the land. This system was invented for wines that do not fulfill the Denominación de Origen (D.O.) requirements of grapes and aging, but must be from a specific region. Because they are not regulated as strictly, the winemaker has more flexibility.
“Rioja has ramped up production of younger wines that see a lot less time [in oak] due to demand,” Naelapaa says.
In response to the trend of lower-priced wines, winemakers are producing more joven or crianza. Red wine labeled crianza must be aged two years, including six months in cask. Red wines labeled joven require less aging than crianza. These wines hit the sweet spot of value wines. Red wines labeled reserva are aged three years, including one year in cask, and gran reservas are aged five years, including 18 months in cask. Falling above the value-wine category, they typically sell for between $30 and $50. However, for the consumer seeking mature wine, Spain still offers better quality for the price than most other countries.
According to Naelapaa, we can expect to see a continued growth of white wines from Spain. In 2010, 1.9 million liters of Albariño was exported to the U.S. (a 259 percent increase from 2004, making it the No. 1 international market for Albariño). Cornerstone Communications Ltd. launched a Rías Baixas Albariño wine marketing campaign in the U.S. last November. The campaign will run through 2013 with a budget of $2 million, using a marketing concept called the Albariño Explorers Club, or AEC. With increased domestic awareness, Albariño exports can be expected to grow.
The latest initiative of Wines from Spain to promote awareness was a soft launch of its new website on Dec. 14, 2011. With the help of Master Sommelier and Master of Wine Doug Frost, the Wines from Spain wine guide is now available online. Other features include an interactive map to find Spain’s 69 D.O.’s as well as wine-locating services. Those informative services provide the name of the importer and stores that sell the product.
“The website brings the consumer much closer to being able to purchase the product than ever before,” Naelapaa says. She also says Spain is the only country promoting such capabilities. The website currently features 160 wines, but the plan is to double that number by next year. The interactive map will eventually help users locate and contact wineries directly. All in all, this resurgence means nothing but positive growth for some of the best wine producers in Spain, which will keep its many fans happy for some time to come.
Director of Wines from Spain, Katrin Naelapaa, reveals the hot regions and trends to expect this year.
The pendulum continues to swing. The consumer preference toward balanced wines is growing as a result of the urging from the sommelier community. As is widely understood, the full-bodied and flabby (or acid-deficient) styles of wine retired with Robert Parker, a wine critic who stopped reviewing California wine for The Wine Advocate and eRobertParker.com as of February 1, 2011. With this trend, we will start to see a return to classic representations, including Spanish wine.
“The pendulum is swinging back to wines that are less dense, have higher acidity and are better with food,” says Katrin Naelapaa, director of Wines from Spain, a division of the Trade Commission of Spain. Northwest Spain provides that style of wine because the terrain is so difficult to farm. Specifically, a lot of wine buyers are venturing into newer regions such as Galicia and Bierzo. According to Naelapaa, the Priorat wine region has suffered a bit by the push back.
As I quoted in my last article about wine trends to look for in 2012, “One of the up-and-coming regions to look for value is wines from Spain,” says Master Sommelier Patrick Okubo, managing partner for Formaggio Grill in Kailua, Hawaii.
However, this isn’t exactly Spain’s first rodeo. During the 1850s and 1860s, oidium and phylloxera ravaged the grape vines of France. Winemakers supplemented the disease-ridden vineyards by using Spanish wine, particularly from Rioja, in their blend. Over the past 10 years, domestic demand for Spanish wine has risen dramatically because its alluring lower price point in comparison to other classic old world European regions.
According to the U.S. Department of Commerce and the U.S. International Trade Commission, $265 million worth of Spanish wine was imported into the U.S. in 2010, up 158 percent from 2000 and 28 percent from 2005. The U.S. imported 53 million liters of Spanish wine in 2010, growing 175 percent since 2000 and 38 percent since 2005.
“Perhaps influenced by the state of the economy, we have seen a trending down in price,” says Naelapaa. The value wines, between $8.99 and $20, have seen a lot more growth than the luxury category. Falling prices have spurred two other trends in Spain: more wines that fall under the qualification of Vino de la Tierra and increased production of younger wines.
According to Naelapaa, importers are creating their own brands and sourcing from larger production areas under the qualifications of Vino de la Tierra, or wine of the land. This system was invented for wines that do not fulfill the Denominación de Origen (D.O.) requirements of grapes and aging, but must be from a specific region. Because they are not regulated as strictly, the winemaker has more flexibility.
“Rioja has ramped up production of younger wines that see a lot less time [in oak] due to demand,” Naelapaa says.
In response to the trend of lower-priced wines, winemakers are producing more joven or crianza. Red wine labeled crianza must be aged two years, including six months in cask. Red wines labeled joven require less aging than crianza. These wines hit the sweet spot of value wines. Red wines labeled reserva are aged three years, including one year in cask, and gran reservas are aged five years, including 18 months in cask. Falling above the value-wine category, they typically sell for between $30 and $50. However, for the consumer seeking mature wine, Spain still offers better quality for the price than most other countries.
According to Naelapaa, we can expect to see a continued growth of white wines from Spain. In 2010, 1.9 million liters of Albariño was exported to the U.S. (a 259 percent increase from 2004, making it the No. 1 international market for Albariño). Cornerstone Communications Ltd. launched a Rías Baixas Albariño wine marketing campaign in the U.S. last November. The campaign will run through 2013 with a budget of $2 million, using a marketing concept called the Albariño Explorers Club, or AEC. With increased domestic awareness, Albariño exports can be expected to grow.
The latest initiative of Wines from Spain to promote awareness was a soft launch of its new website on Dec. 14, 2011. With the help of Master Sommelier and Master of Wine Doug Frost, the Wines from Spain wine guide is now available online. Other features include an interactive map to find Spain’s 69 D.O.’s as well as wine-locating services. Those informative services provide the name of the importer and stores that sell the product.
“The website brings the consumer much closer to being able to purchase the product than ever before,” Naelapaa says. She also says Spain is the only country promoting such capabilities. The website currently features 160 wines, but the plan is to double that number by next year. The interactive map will eventually help users locate and contact wineries directly. All in all, this resurgence means nothing but positive growth for some of the best wine producers in Spain, which will keep its many fans happy for some time to come.
Wine Trends for 2012
Link to RMGT article published December 2011
Keep your wine program fresh and stay up with the latest trends to keep your customer’s coming back for more.
Next year is expected to see a resurgence of the classics, such as Château Margaux, Bordeaux (above).
Thanksgiving festivities have passed, but the leftovers keep on giving. The Christmas wreaths are hung, and the smell of fresh pine fills the air. Champagne is stocked in the cellar in anticipation of the celebratory midnight toast. Holiday carols play on repeat as the crackling fireplace defrosts December’s chill, and your wine list reflects the warm winter flavors. But now it’s time to prepare for next year’s trends.
Just as bell-bottom jeans were popular in the ’70s and de rigueur last spring, so are wine trends cyclical. Malbec has seen its heyday; Merlot still has a bad reputation. And people either love or think they hate Chardonnay. Next year, we can expect to see a return to the classics.
“One of the up-and-coming regions to look for value is wines from Spain,” says Patrick Okubo, managing partner for Formaggio Grill in Kailua, Hawaii. “Areas such as Priorat, Navarra and Aragon are places that grow French varieties that we're comfortable with, such as Grenache, Chardonnay and Cabernet Sauvignon. The wines are often blended with Spanish varieties such as Verdelho or Tempranillo, mixing comfort with something unique.” Okubo recommends Abadia Retuerta Rivola made from Tempranillo and Cabernet Sauvignon, an affordable selection for under $20.
Eric Crane, who does training and development for Empire Distributors Inc., focused in Georgia and North Carolina, agrees that people will go back to drinking wines from Burgundy, Bordeaux, Ribera del Duero, Loire and Alsace.
Charlie Plummer, regional manager in California and Nevada for Jackson Family Enterprises, says the superb vintages of 2006 and 2007 have inspired growing popularity for classic Napa and Sonoma wineries. “I'm starting to see a renewed interest from buyers looking to add depth to their list by way of library wines (mostly ’90s and early 2000s). Particularly wineries like Freemark Abbey's single-vineyard Rutherford Cabernets, La Jota's Howell Mountain Cabernets and Arrowood Cabernets.”
Plummer says buyers are drawn in by the current releases and eager to learn and share the winery’s history by making library wines, or older vintages, available on their list. “It's a walk back in time for your restaurant guests,” he says.
To find library selections for your list, I encourage you to inquire with the winery directly. Buyers need to be aware that only a handful can accommodate such requests. According to Plummer, most of the bigger corporate wine companies have purged their libraries before 2000. The continued consolidation of corporate wine companies limits the number of Napa and Sonoma wineries that actually carry library wines back to the late ’70s and early ’80s.
For value wines, South America still trumps any other region. “I think if people aren’t entertaining South America, they are really missing out on making money for themselves,” Crane says. “In this economy, restaurateurs need to make money, and sommeliers should run the program this way.”
Don’t be scared to please the crowds, but don’t compromise your standards. You can find wines that are going to be comfortable and provide a robust experience for your guest.
“Malbec from Argentina still represents the best price-to-value on the market,” Plummer says. Instead of the typical Malbec from Mendoza, try a Tannat from Uruguay, Carménère from Chile, or Pinot Noir from Patagonia. Or try an international-style Malbec, such as Cot from Cahors, France. Either way, Malbec and South American wines haven’t lost popularity yet.
Another region to consider for mid-priced wines is Australia. The country has been enthusiastically promoting a regional identity in the U.S. Take the neighborhood wine shop, for example. Australia used to have one lonely shelf among its competitors. Today, however, it is separated into different regions such as Margaret River, McLaren Vale and Barossa Valley.
“I think we will see more sommeliers talking about the $30 to $50 Australian wine that is pretty darn delicious at an everyday level,” Crane says. “If you spend $100, you can get a really well-balanced wine that works great with food.”
For the first time ever last year, Americans consumed more wine overall than the French (who still lead in per-capita consumption). According to the Wine Institute in San Francisco, domestic wine sales grew by 7 percent. Americans also spent more per bottle. People are growing increasingly curious about wine and want to learn more. Where there’s a demand, the supply will soon follow.
“Education in our industry is starting to get rolling,” Crane says. “Sommeliers are a fantastic resource, and the service staff is starting to understand the importance of wine knowledge.”
Whether you have a sommelier or a well-educated staff, staff training and awareness are musts for 2012. The dining experience is becoming more involved. Guests expect to learn more about the wines they already love. Or they want to be introduced to new wines that fit their palate preferences.
To keep customers happy, it’s important to keep your wine program fresh and stay up with the trends. Wine is just as vital an accompaniment to a meal as salt and pepper, adding a new dimension to the dining experience. Don’t miss the opportunity to provide a rich experience with the latest trends.
Keep your wine program fresh and stay up with the latest trends to keep your customer’s coming back for more.
Next year is expected to see a resurgence of the classics, such as Château Margaux, Bordeaux (above).
Thanksgiving festivities have passed, but the leftovers keep on giving. The Christmas wreaths are hung, and the smell of fresh pine fills the air. Champagne is stocked in the cellar in anticipation of the celebratory midnight toast. Holiday carols play on repeat as the crackling fireplace defrosts December’s chill, and your wine list reflects the warm winter flavors. But now it’s time to prepare for next year’s trends.
Just as bell-bottom jeans were popular in the ’70s and de rigueur last spring, so are wine trends cyclical. Malbec has seen its heyday; Merlot still has a bad reputation. And people either love or think they hate Chardonnay. Next year, we can expect to see a return to the classics.
“One of the up-and-coming regions to look for value is wines from Spain,” says Patrick Okubo, managing partner for Formaggio Grill in Kailua, Hawaii. “Areas such as Priorat, Navarra and Aragon are places that grow French varieties that we're comfortable with, such as Grenache, Chardonnay and Cabernet Sauvignon. The wines are often blended with Spanish varieties such as Verdelho or Tempranillo, mixing comfort with something unique.” Okubo recommends Abadia Retuerta Rivola made from Tempranillo and Cabernet Sauvignon, an affordable selection for under $20.
Eric Crane, who does training and development for Empire Distributors Inc., focused in Georgia and North Carolina, agrees that people will go back to drinking wines from Burgundy, Bordeaux, Ribera del Duero, Loire and Alsace.
Charlie Plummer, regional manager in California and Nevada for Jackson Family Enterprises, says the superb vintages of 2006 and 2007 have inspired growing popularity for classic Napa and Sonoma wineries. “I'm starting to see a renewed interest from buyers looking to add depth to their list by way of library wines (mostly ’90s and early 2000s). Particularly wineries like Freemark Abbey's single-vineyard Rutherford Cabernets, La Jota's Howell Mountain Cabernets and Arrowood Cabernets.”
Plummer says buyers are drawn in by the current releases and eager to learn and share the winery’s history by making library wines, or older vintages, available on their list. “It's a walk back in time for your restaurant guests,” he says.
To find library selections for your list, I encourage you to inquire with the winery directly. Buyers need to be aware that only a handful can accommodate such requests. According to Plummer, most of the bigger corporate wine companies have purged their libraries before 2000. The continued consolidation of corporate wine companies limits the number of Napa and Sonoma wineries that actually carry library wines back to the late ’70s and early ’80s.
For value wines, South America still trumps any other region. “I think if people aren’t entertaining South America, they are really missing out on making money for themselves,” Crane says. “In this economy, restaurateurs need to make money, and sommeliers should run the program this way.”
Don’t be scared to please the crowds, but don’t compromise your standards. You can find wines that are going to be comfortable and provide a robust experience for your guest.
“Malbec from Argentina still represents the best price-to-value on the market,” Plummer says. Instead of the typical Malbec from Mendoza, try a Tannat from Uruguay, Carménère from Chile, or Pinot Noir from Patagonia. Or try an international-style Malbec, such as Cot from Cahors, France. Either way, Malbec and South American wines haven’t lost popularity yet.
Another region to consider for mid-priced wines is Australia. The country has been enthusiastically promoting a regional identity in the U.S. Take the neighborhood wine shop, for example. Australia used to have one lonely shelf among its competitors. Today, however, it is separated into different regions such as Margaret River, McLaren Vale and Barossa Valley.
“I think we will see more sommeliers talking about the $30 to $50 Australian wine that is pretty darn delicious at an everyday level,” Crane says. “If you spend $100, you can get a really well-balanced wine that works great with food.”
For the first time ever last year, Americans consumed more wine overall than the French (who still lead in per-capita consumption). According to the Wine Institute in San Francisco, domestic wine sales grew by 7 percent. Americans also spent more per bottle. People are growing increasingly curious about wine and want to learn more. Where there’s a demand, the supply will soon follow.
“Education in our industry is starting to get rolling,” Crane says. “Sommeliers are a fantastic resource, and the service staff is starting to understand the importance of wine knowledge.”
Whether you have a sommelier or a well-educated staff, staff training and awareness are musts for 2012. The dining experience is becoming more involved. Guests expect to learn more about the wines they already love. Or they want to be introduced to new wines that fit their palate preferences.
To keep customers happy, it’s important to keep your wine program fresh and stay up with the trends. Wine is just as vital an accompaniment to a meal as salt and pepper, adding a new dimension to the dining experience. Don’t miss the opportunity to provide a rich experience with the latest trends.
Wines for Holiday Parties
Link to RMGT article published November 2011
Getting through the holidays one glass at a time.
This holiday season, think outside the typical wine box and leave your guests talking.
Each passing holiday season allows the opportunity to imbibe our favorite seasonal cocktails. Whether it be hot buttered rum at the annual party, eggnog by the wood-burning fireplace or hot spiced cider while opening presents, these drinks become a part of our collective memory. As wide ranging in style, size and cultural backgrounds as holiday parties can be, there are equally as many wines to suit each occasion.
“One of my favorite things during the holidays is going home to visit family and sitting around the fireplace,” says Rachael Lowe, beverage director of the Trump International Hotel and Tower Chicago. “We start with Champagne, move to a white, and then a red while sitting by the Christmas tree at the dinner table.”
Affordable wines for large scale wine parties
The holidays provide an opportunity to share holiday cheer with coworkers. Without the proper execution, these moments can quickly turn sour. In a Christmas episode of The Office, manager Michael Scott ruined the yuletide mood after sabotaging a secret Santa gift exchange. To say that it resulted in an uncomfortable situation would be an understatement. His attempt to recover by plying his employees with cheap vodka created an even worse situation. In his own defense: “Stupid corporate wet blankets. Like booze ever killed anybody."
To avoid an awkward holiday party moment like this, make sure the wine is flowing so the conversation will follow suit. The ideal work party wine is something that goes down smoothly and is easy on the corporate budget.
“Look for affordable areas that people don’t necessarily recognize,” says Lowe. “I like wine from small regions where you can get good value, like southwest France, southern Italy and Spain.” She recommends Domaine la Croix-Belle, Vins de Pays, Côtes de Thongue les Calades Syrah from Languedoc, France.
Dining Room Manager of Kendall College in Chicago, Wanda Cole, advocates sparkling wine. “It serves many purposes,” says Cole. “It is food friendly and provides an ambience of celebration and prosperity. You don’t just have to be celebrating New Year’s Eve to drink bubbly.”
She recommends either a Prosecco or a Cava that is approachable and not too sweet, such as Nino Franco Rustico Prosecco from Valdobbiadene, Italy.
Off the beaten tracks wines to impress even the wine snob
Wine doesn’t have to be intimidating or cut into your retirement account. It is a story. Whether that is about a family tradition, a unique terroir, or an off the beaten track gem, the enthusiast wants to be surprised and delighted. Look for a wine with a story when you are debating your gift for the wine enthusiasts’ holiday soiree.
Lowe recommends Azienda Agricola Cos, Nero d'Avola from Sicily, Italy 2001. “It is really well-rounded and drinks beautifully,” says Lowe. “I have shown it to friends who are ardent Burgundy fanatics that loved it.”
The winery is located on the southeastern peak of Sicily on the plateau of Victoria. The vines are 50 years old and were historically cultivated before the birth of Vittoria in 1607. The wines are produced from the only DOCG of Sicily and located 820 feet above sea level.
“I recommend Pierre Péters Champagne because it is a smaller grower and is able to maintain its house style consistently,” says Cole.
The Pierre Péters Estate, located in the Côte des Blancs in Le Mesnil sur Oger, has a rich history and has been producing the Blanc de Blancs Grand Cru Champagne since 1919. The 45 acres of chardonnay, located in Mesnil sur Oger, Oger, Avize and Cramant, average to be 30 years old. It is a grower-producer house, meaning it makes Champagne from at least 95 percent of estate-grown fruit. It produces 13,000 cases annually, in comparison to1.4 million cases for the Veuve Clicquot Yellow Label.
Wines for celebratory occasions
The holidays are a time for family gatherings, celebration and lifting a glass to toast. What better than Champagne to enjoy moments of celebration with your loved ones? In the words of the Notorious B.I.G. himself: “Birthdays was the worst days; now we sip champagne when we thirsty.”
Cole prefers the Veuve Clicquot Rosé for a mid-range priced Champagne, although her favorite higher-end is the Fleur de Champagne by Perrier-Jouët. “The first time I had it was the day that I passed the level one exam through the Court of Master Sommeliers. It was very clean, had good fruit, nice depth, great acidity, and a beautiful mousse.”
Tan Huynh, CEO and Sommelier of Crudo, a consulting firm for the Willamette Valley wine industry, recommends Argyle for a new world sparkling wine, but his preferred Champagne is Bollinger Grande Année 2000. “It goes well with Asian cuisine, and deep fried, smoky, and salty food. It refreshes your palate and gets you ready for another bite.”
When pairing wine for an event, Huynh considers the main dish. He builds the food around that, taking sauces into consideration as well. Last year, he paired a 2000 Margaux with prime rib that guests are still raving about.
“My belief is that a meal without wine is like a day without sunshine,” says Huynh.
Getting through the holidays one glass at a time.
This holiday season, think outside the typical wine box and leave your guests talking.
Each passing holiday season allows the opportunity to imbibe our favorite seasonal cocktails. Whether it be hot buttered rum at the annual party, eggnog by the wood-burning fireplace or hot spiced cider while opening presents, these drinks become a part of our collective memory. As wide ranging in style, size and cultural backgrounds as holiday parties can be, there are equally as many wines to suit each occasion.
“One of my favorite things during the holidays is going home to visit family and sitting around the fireplace,” says Rachael Lowe, beverage director of the Trump International Hotel and Tower Chicago. “We start with Champagne, move to a white, and then a red while sitting by the Christmas tree at the dinner table.”
Affordable wines for large scale wine parties
The holidays provide an opportunity to share holiday cheer with coworkers. Without the proper execution, these moments can quickly turn sour. In a Christmas episode of The Office, manager Michael Scott ruined the yuletide mood after sabotaging a secret Santa gift exchange. To say that it resulted in an uncomfortable situation would be an understatement. His attempt to recover by plying his employees with cheap vodka created an even worse situation. In his own defense: “Stupid corporate wet blankets. Like booze ever killed anybody."
To avoid an awkward holiday party moment like this, make sure the wine is flowing so the conversation will follow suit. The ideal work party wine is something that goes down smoothly and is easy on the corporate budget.
“Look for affordable areas that people don’t necessarily recognize,” says Lowe. “I like wine from small regions where you can get good value, like southwest France, southern Italy and Spain.” She recommends Domaine la Croix-Belle, Vins de Pays, Côtes de Thongue les Calades Syrah from Languedoc, France.
Dining Room Manager of Kendall College in Chicago, Wanda Cole, advocates sparkling wine. “It serves many purposes,” says Cole. “It is food friendly and provides an ambience of celebration and prosperity. You don’t just have to be celebrating New Year’s Eve to drink bubbly.”
She recommends either a Prosecco or a Cava that is approachable and not too sweet, such as Nino Franco Rustico Prosecco from Valdobbiadene, Italy.
Off the beaten tracks wines to impress even the wine snob
Wine doesn’t have to be intimidating or cut into your retirement account. It is a story. Whether that is about a family tradition, a unique terroir, or an off the beaten track gem, the enthusiast wants to be surprised and delighted. Look for a wine with a story when you are debating your gift for the wine enthusiasts’ holiday soiree.
Lowe recommends Azienda Agricola Cos, Nero d'Avola from Sicily, Italy 2001. “It is really well-rounded and drinks beautifully,” says Lowe. “I have shown it to friends who are ardent Burgundy fanatics that loved it.”
The winery is located on the southeastern peak of Sicily on the plateau of Victoria. The vines are 50 years old and were historically cultivated before the birth of Vittoria in 1607. The wines are produced from the only DOCG of Sicily and located 820 feet above sea level.
“I recommend Pierre Péters Champagne because it is a smaller grower and is able to maintain its house style consistently,” says Cole.
The Pierre Péters Estate, located in the Côte des Blancs in Le Mesnil sur Oger, has a rich history and has been producing the Blanc de Blancs Grand Cru Champagne since 1919. The 45 acres of chardonnay, located in Mesnil sur Oger, Oger, Avize and Cramant, average to be 30 years old. It is a grower-producer house, meaning it makes Champagne from at least 95 percent of estate-grown fruit. It produces 13,000 cases annually, in comparison to1.4 million cases for the Veuve Clicquot Yellow Label.
Wines for celebratory occasions
The holidays are a time for family gatherings, celebration and lifting a glass to toast. What better than Champagne to enjoy moments of celebration with your loved ones? In the words of the Notorious B.I.G. himself: “Birthdays was the worst days; now we sip champagne when we thirsty.”
Cole prefers the Veuve Clicquot Rosé for a mid-range priced Champagne, although her favorite higher-end is the Fleur de Champagne by Perrier-Jouët. “The first time I had it was the day that I passed the level one exam through the Court of Master Sommeliers. It was very clean, had good fruit, nice depth, great acidity, and a beautiful mousse.”
Tan Huynh, CEO and Sommelier of Crudo, a consulting firm for the Willamette Valley wine industry, recommends Argyle for a new world sparkling wine, but his preferred Champagne is Bollinger Grande Année 2000. “It goes well with Asian cuisine, and deep fried, smoky, and salty food. It refreshes your palate and gets you ready for another bite.”
When pairing wine for an event, Huynh considers the main dish. He builds the food around that, taking sauces into consideration as well. Last year, he paired a 2000 Margaux with prime rib that guests are still raving about.
“My belief is that a meal without wine is like a day without sunshine,” says Huynh.
Transitioning Into Fall With Wine
Link to RMGT article published October 2011
As the season changes, so should your wine list. Learn what’s hot for this fall season.
It is that time of year again. The leaves are turning yellow, football season has commenced and the Pumpkin Spice latte is back on the Starbucks menu. As your menu changes to reflect fall flavors, your wine list should too.
“Fall wines tend to emanate the signs of fall, both in color and in taste,” says Michael Taylor Senior Wine Director of ENO Wine Room in Chicago’s Intercontinental Hotel.
Alsatian Riesling
Many people stereotype Riesling as sweet, but Alsatian Rieslings are fermented to dryness. They have fuller body and higher alcohol than their German counterparts due to the “rain shadow effect” created by the Vosges Mountains. It is one of France’s driest and sunniest wine regions with a semi-continental climate. This allows the grapes to ripen to higher sugar levels while retaining their naturally high acidity. Typical aromas include dried apricot, overripe peach, candied ginger, honey, petrol, and slate.
“My favorite fall wine is Riesling which is great transitionalwine from the hot and sticky summer season to the cold and wet winter months,” says Scott Smith, Sommelier and Managing Partner of the Rockford-based SBS Consulting Group. “It pairs exceptionally well with traditional late summer and early winter dishes.”
Food Pairing: scallops, turkey, veal, curried butternut squash soup
Burgundy Pinot Noir
Wine production in Burgundy dates back to 200 AD and fetches some of the highest prices at auction internationally. For example, in June 2011 during an auction at Christie's Geneva a private American buyer bid $123,889 for a 750 ml bottle of Domaine de la Romanée-Conti 1945. Pinot Noir is a thin skin varietal, making it a pre-Madonna demanding perfect conditions. The quality is heavily dependent on producer, vineyard and vintage, creating the allure for the perfect Burgundy. Typical aromas for Pinot Noir include red fruit like cherries, strawberries, and cranberries, violets, tomato leaf, cured meats and black tea.
“In preparation for fall, I am putting away the Sauvignon Blanc glasses to prime the Burgundies,” says Taylor. His favorite Burgundy for fall is by François Mikulski from Pommard, which is located in the Côte de Beaune.
Food Pairing: chicken, turkey, duck, truffles, risotto
Châteauneuf-du-Pape
Châteauneuf-du-Pape, meaning new castle of the Pope, is located in the Southern Rhone Valley. Bottles that are embossed with a papal crest on the shoulder are 100 percent estate-bottled. The region has a Mediterranean climate and is known for the pudding stones, or galets, that are made of quartzite and smoothed by the river. The galets store the day’s heat, keeping the vines warm at night. Although 13 varietals are permitted in the final blend, the main grapes used are Grenache, Syrah and Mourvedre. Typical aromas include strawberry compote, raspberry, black cherry, raisins, powdered sugar, grenadine, black pepper, and picholine olives. The palate is slightly sweet and oxidative, which makes it pair well with spicy or hearty cuisine.
“I tend to choose medium bodied reds this time of the year, such as Pinot Noir, Nebbiolo and various blends from the Rhone,” says Taylor. He recommends Domaine de Marcoux from Châteauneuf-du-Pape.
Food Pairing: cassoulet, duck, short ribs, lamb
Piedmont Nebbiolo
Nebbiolo, named after the morning fog, nebbia, is a thin-skinned grape varietal that thrives in Piedmont. The region has a continental climate and the Alps provide a rain shadow effect. Although the region has more Denominazione di origine controllata, or DOC, zones than any other region in Italy with 16 DOCG’s and over 40 DOC’s, the two most prestigious are Barolo and Barbaresco. Typical aromas include dried sour red cherry, tar, dried rose petal, red licorice, fennel bulb, truffle, clay, and cinnamon. Structurally, it has high tannins, high acidity, with medium plus to high alcohol. All of which make it ideal for pairing with food, especially rich protein to tone down the tannins.
Andres Munoz Honiball, restaurant manager of Chicago-based NoMI, recommends Elio Grasso Langhe Nebbiolo. “You don’t have to wait a decade to let it open up and taste like what the grape is supposed to taste like,” says Honiball. “It is soft and subtle with rose and tar notes and has enough acidity and tannins to complement a fall cuisine.”
Food Pairing: black truffles, risotto, stew, rich meat and game
Spanish Tempranillo
Rioja, located in North-Central Spain, is the most well-known region for Tempranillo. The wine can be blended with Garnacha (Grenache), Mazuelo (Carignan) and Graciano. When phylloxera struck France in the 1850’s, French winemakers purchased juice from Rioja to bridge the gap of their loss. Rioja is traditionally aged in American oak barriques due to the history of transatlantic colonial trade, which gives it the distinct aromas of vanilla, dill and coconut. Other aromas include
stewed strawberry, tart raspberry, Twizzlers, sun-dried tomato, bay leaf, and green tobacco. Structurally, it has medium plus acidity and ranges between medium and medium plus alcohol.
“My favorite fall wines are ones that complement the wonderful food, such as Côtes du Rhône, Burgundian Pinot Noirs, and Spanish Tempranillo,”says wine director for Margaux Bistro & Wine Bar in Sheboygan, WI. Jaclyn Stuart. “At Margaux, I change the wine by the glass each time the menu changes, which is seasonally. This ensures that the wines offered will pair with chef's menu selections and the current season.”
Food Pairing: grilled octopus, poultry, barbequed meats, steak
As the season changes, so should your wine list. Learn what’s hot for this fall season.
It is that time of year again. The leaves are turning yellow, football season has commenced and the Pumpkin Spice latte is back on the Starbucks menu. As your menu changes to reflect fall flavors, your wine list should too.
“Fall wines tend to emanate the signs of fall, both in color and in taste,” says Michael Taylor Senior Wine Director of ENO Wine Room in Chicago’s Intercontinental Hotel.
Alsatian Riesling
Many people stereotype Riesling as sweet, but Alsatian Rieslings are fermented to dryness. They have fuller body and higher alcohol than their German counterparts due to the “rain shadow effect” created by the Vosges Mountains. It is one of France’s driest and sunniest wine regions with a semi-continental climate. This allows the grapes to ripen to higher sugar levels while retaining their naturally high acidity. Typical aromas include dried apricot, overripe peach, candied ginger, honey, petrol, and slate.
“My favorite fall wine is Riesling which is great transitionalwine from the hot and sticky summer season to the cold and wet winter months,” says Scott Smith, Sommelier and Managing Partner of the Rockford-based SBS Consulting Group. “It pairs exceptionally well with traditional late summer and early winter dishes.”
Food Pairing: scallops, turkey, veal, curried butternut squash soup
Burgundy Pinot Noir
Wine production in Burgundy dates back to 200 AD and fetches some of the highest prices at auction internationally. For example, in June 2011 during an auction at Christie's Geneva a private American buyer bid $123,889 for a 750 ml bottle of Domaine de la Romanée-Conti 1945. Pinot Noir is a thin skin varietal, making it a pre-Madonna demanding perfect conditions. The quality is heavily dependent on producer, vineyard and vintage, creating the allure for the perfect Burgundy. Typical aromas for Pinot Noir include red fruit like cherries, strawberries, and cranberries, violets, tomato leaf, cured meats and black tea.
“In preparation for fall, I am putting away the Sauvignon Blanc glasses to prime the Burgundies,” says Taylor. His favorite Burgundy for fall is by François Mikulski from Pommard, which is located in the Côte de Beaune.
Food Pairing: chicken, turkey, duck, truffles, risotto
Châteauneuf-du-Pape
Châteauneuf-du-Pape, meaning new castle of the Pope, is located in the Southern Rhone Valley. Bottles that are embossed with a papal crest on the shoulder are 100 percent estate-bottled. The region has a Mediterranean climate and is known for the pudding stones, or galets, that are made of quartzite and smoothed by the river. The galets store the day’s heat, keeping the vines warm at night. Although 13 varietals are permitted in the final blend, the main grapes used are Grenache, Syrah and Mourvedre. Typical aromas include strawberry compote, raspberry, black cherry, raisins, powdered sugar, grenadine, black pepper, and picholine olives. The palate is slightly sweet and oxidative, which makes it pair well with spicy or hearty cuisine.
“I tend to choose medium bodied reds this time of the year, such as Pinot Noir, Nebbiolo and various blends from the Rhone,” says Taylor. He recommends Domaine de Marcoux from Châteauneuf-du-Pape.
Food Pairing: cassoulet, duck, short ribs, lamb
Piedmont Nebbiolo
Nebbiolo, named after the morning fog, nebbia, is a thin-skinned grape varietal that thrives in Piedmont. The region has a continental climate and the Alps provide a rain shadow effect. Although the region has more Denominazione di origine controllata, or DOC, zones than any other region in Italy with 16 DOCG’s and over 40 DOC’s, the two most prestigious are Barolo and Barbaresco. Typical aromas include dried sour red cherry, tar, dried rose petal, red licorice, fennel bulb, truffle, clay, and cinnamon. Structurally, it has high tannins, high acidity, with medium plus to high alcohol. All of which make it ideal for pairing with food, especially rich protein to tone down the tannins.
Andres Munoz Honiball, restaurant manager of Chicago-based NoMI, recommends Elio Grasso Langhe Nebbiolo. “You don’t have to wait a decade to let it open up and taste like what the grape is supposed to taste like,” says Honiball. “It is soft and subtle with rose and tar notes and has enough acidity and tannins to complement a fall cuisine.”
Food Pairing: black truffles, risotto, stew, rich meat and game
Spanish Tempranillo
Rioja, located in North-Central Spain, is the most well-known region for Tempranillo. The wine can be blended with Garnacha (Grenache), Mazuelo (Carignan) and Graciano. When phylloxera struck France in the 1850’s, French winemakers purchased juice from Rioja to bridge the gap of their loss. Rioja is traditionally aged in American oak barriques due to the history of transatlantic colonial trade, which gives it the distinct aromas of vanilla, dill and coconut. Other aromas include
stewed strawberry, tart raspberry, Twizzlers, sun-dried tomato, bay leaf, and green tobacco. Structurally, it has medium plus acidity and ranges between medium and medium plus alcohol.
“My favorite fall wines are ones that complement the wonderful food, such as Côtes du Rhône, Burgundian Pinot Noirs, and Spanish Tempranillo,”says wine director for Margaux Bistro & Wine Bar in Sheboygan, WI. Jaclyn Stuart. “At Margaux, I change the wine by the glass each time the menu changes, which is seasonally. This ensures that the wines offered will pair with chef's menu selections and the current season.”
Food Pairing: grilled octopus, poultry, barbequed meats, steak
Monday, September 19, 2011
Reimagine Croatian Wine
Croatia has the right tools of a wine-producing region and with entry pending into the EU, it's redefining its international wine image.
Link to RMGT article published September 2011
With a rich history of winemaking that goes back to the fourth century B.C. and a blank canvas on which to rediscover itself since gaining independence 20 years ago, Croatia seems poised for success as a quality wine-producing region.
Add in a Mediterranean climate, indigenous grapes growing in stunningly beautiful landscapes, and a romantic history. Pending entry into the European Union further accentuates its image as an emerging wine region.
Croatian wines are generating a lot of buzz recently. Much of it stems from the social networking and promotional activities of Wines of Croatia, an organization founded in 2009 by New York City-based certified sommelier Cliff Rames. In recent months Croatian wines have been featured at the first ever Wines of Croatia Grand Portfolio Tasting in New York City, at the North American Wine Bloggers Conference, and in a full-color spread in Wine Enthusiast magazine. This year, several wineries partnered with the Croatian Chamber of the Economy to establish the first ever Association of Winemakers of Croatia. The mission of the association will be to support Wines of Croatia and further develop ongoing promotional activities and events to showcase Croatian wines.
Sommeliers, including Chantelle Pabros, owner of Chicago-based VINERA wine consulting company, are spreading the word about Croatian wines. For Pabros, it was love at first sight. In fact, the name of her company originates from the sailboat she was aboard during her first visit to Croatia in 2007.
“Once you have it, you can never forget it,” Pabros says. “When you are a sommelier, you are an ambassador to the farmer. You appreciate the blood, sweat and tears that go into every wine that is made.”
The paradoxical advantage for Croatian winemakers is starting from scratch after gaining independence in 1991, but also having an extensive history. Young winemakers are traveling the world to discover modern technologies and apply them in Croatia. Experimentation with winemaking, such as oak usage or concrete egg fermentation tanks, is allowing them to find their unique style. Indigenous varieties, such as Plavac Mali, thrive in the parched limestone soils of the coast, providing a strong sense of terroir.
Most red wine production is on the southwestern coast and Dalmatian Islands, where Plavac Mali (pronounced plah-vahtz mah-lee) grapes cover the steep slopes overlooking the crystal turquoise blue sea. The narrow, mountainous Pelješac peninsula is four miles wide at its broadest point, and 40 miles long and home to Dingač, Croatia’s first protected wine region since 1961. Hvar Island is known for lush vineyards, rocky terrain, abundant olive groves, and endless fields of lavender. Its wine complements some of the freshest seafood that the Mediterranean has to offer.
The main challenges facing Croatian wines on the international market include lower-quality producers, a language barrier and skeptical wine buyers. There are many mass-produced wines that tarnish the image, similar to what Yellow Tail did for Australia. Croatia is rich with indigenous grape varieties that grow nowhere else in the world and deliver characteristics that many wine lovers have never discovered before. For this reason, Croatian wines must be hand sold by sommeliers and retailers.
According to Daniel Pedisich, owner of Oenocentric, the consumer reaction to Croatian wines is much better than that of wine buyers. The New York City-based importing company carries nine producers from Croatia, including Ernest Tolj’s Saint Hills winery from Dingač.
“Restaurant wine buyers are skeptical that Croatian wine will sell successfully,” Pedisich says. “Nine times out of 10, the wines will be successful as long as you have people backing them and educating their guests.”
Tolj invited world-famous wine consultant Michel Rolland to Croatia to make the best wine possible. Having never heard about or tasted Croatian wine before, Rolland accepted out of curiosity even though he was not interested in taking on any new projects. When he visited Dingač he was stunned by the beauty: sun, sea and soil. He sat on a rock and called his wife to say: “Honey, This is where I want to die!” He turned to Tolj and announced: “I am in! I thought you were crazy, but if I don't make the best wine here, I quit my job!”
The rest is history, or at least history in the making. Saint Hills Dingač Plavac Mali is fermented in large wooden vats and aged in new French oak barrels for 18 months. According to Tolj, when he started making wine he knew his market niche: low yield, high quality, the best terroir and technology combined with Rolland’s knowledge and skills.
Some markets have been quicker than others to jump on the Croatian wine boat. Arthur Hon, wine buyer at Sepia restaurant in Chicago, says he has always found current emerging European wine regions fascinating, including Croatia’s.
“Part of the reason that they really pique my interest is because I find these areas obscure the stereotypical wine distinctions between ‘Old World’ and ‘New World,’” Hon says. “The practicality of Croatian wines I have listed work really well with a wide range of dishes.”
Croatian wines to look for include Plavac Mali grown on Hvar Island and Pelješac, including Dingač and Postup; Malvasia from Istria; Babić from Primošten; and Pošip from Korčula Island. Vlado Krauthaker, Alen Bibich, Ivica Matošević, Andro Tomić, Korta Katarina, Saint Hills, Bruno Trapan, Luka Krajančić and Zlatan Plenkovic are just a few examples of cutting-edge winemakers and wineries in Croatia.
“Restaurant owners and beverage directors should always look at ways to make their wine lists more interesting and ‘buzz worthy,’” Rames says. “Croatian wines add an element of coolness, diversity, and off-the-beaten-path open-mindedness to a wine list.”
Monday, August 15, 2011
Wine Lists Go Digital
Link to RMGT article published August 2011
This is my second column for RMGT (Restaurant Management) Magazine. It was difficult to compress all the information into 750 words after I interviewed roughly a dozen companies. My goal was to write a go-to column about software available for digital wine lists, not to market one company over another. Since its development, companies providing digital access have been born (practically) over-night leaving the restaurant owner weeding through promotional jargon to discover which system is best for them. When it comes down to it, it depends on the amount of information you want to provide and if you use an iPad- versus a tablet-compatible program. The pricing varies based on the level of customization, troubleshooting and set-up assistance provided.
I look forward to hearing your feedback.
Cheers,
Amy Payne
Friday, July 1, 2011
My First Article as a Wine Columnist
Link to RMGT artcle published July 2011
This has been my favorite article to write and research yet. Riesling is hands down my desert island wine, so it was easy to make a case for why it is a great summer porch pounder. I am very well aware it is much more than that, but the more we get the word out there that it's more than simply sweet syrupy blah, the better. Riesling, more than just your grandma's sweet wine. I hope you enjoy it and look for my column next month!
Cheers,
Amy Payne
Riesling, More Than Just Your Grandma’s Sweet Wine
With the many intricacies that Riesling has to offer, calling it merely a summer wine is almost a slap in the face. But with recent consumer awareness and the backing of the sommelier community, it is a wine you cannot neglect on this summer’s selections.
“It goes with everything” was the marketing campaign that Blue Nun used to storm the U.S. markets in the mid-1980s, selling 1.5 million cases in its peak year. They got one thing right; Riesling is one of the most versatile wines to pair with food. But they also tainted the consumer opinion of the grape.
Many consumers today associate Riesling with the mass-produced, semisweet Liebfraumilch, a blend of primarily high yielding grapes such as Sylvaner and Müller-Thurgau. Exported German wines have come a long way since ‘grandma’s sweet wine'. Riesling is finally starting to get some credit, despite Blue Nun.
Riesling dates back to the 15th century in Rheingau and is nearly every sommelier’s desert island wine.
“I always get a raised eyebrow when I tell people my favorite grape varietal is Riesling,” explained Alpana Singh, Master Sommelier and Director of wine and spirits for Lettuce Entertain You in Chicago. “People usually think it is a cheap wine. The average consumer has been trained to stay away from sweet wines, thinking they aren’t sophisticated.”
Eddie Osterland, America’s first Master Sommelier, attributes a 1966 Jos. Jos. Prüm Wehlener Sonnenuhr Riesling feinste Auslese to his career choice in wine, coining it as his light bulb wine. “It grabbed me by my senses and said slow down,” exuded
Osterland.
There are two different kinds of Riesling drinkers: the white Zinfandel sweet wine lovers and the true wine geeks. The dichotomy between consumer and professional opinions leaves Riesling as one of the best kept secrets in the wine industry.
Damon Goldstein, owner of San Diego-based German wine importing company Truly Fine Wines Inc., says his biggest challenge has been defeating the consumer misconception of the varietal.
“Riesling is a polarized grape consumed by the top 5 percent and bottom 5 percent,” said Goldstein. “The 90 percent in the middle don’t know the first thing about Riesling.”
Riesling used to fetch higher prices than first growth Bordeaux. In 1890 a case of Château Lafitte sold for 40 shillings, while a case of wine from the Bernkasteler Doctor vineyard sold for 63 shillings.
According to the Pacific Rim Riesling Wine Rules pamphlet, Riesling exports from Germany have been on the rise since 2001, with the U.S. becoming its second largest export market. Sommeliers are the front runners of its resurgence.
“It’s really not just one grape, it’s a bunch of different grapes depending on the style that you are playing with,” said Shayn Bjornholm, Master Sommelier and Education Director of the Washington State Wine Commission.
Riesling is classified as a noble varietal due to its diversity, age worthiness, complexity of aromatics, expression of place, historical relevance, acidity and food pairing qualities. It has the widest range in style of any other white grape: from sparkling to still wine, bone dry to ice wine and tba, and between 6.5 percent and 14 percent alcohol.
“There are not many 20 dollar wines that could age for 100 years,” said Geoff Kruth, Master Sommelier and Wine Director of Sonoma’s Farmhouse Inn. “What you get for your money is remarkable.”
According to Kevin Zraly of Windows on the World wine school, 90 percent of wines produced today are meant to be consumed within one year of bottling. Riesling is one of the few white grapes that come into its own with age, developing secondary tertiary aromas. It makes for a wise investment as a buyer because you don’t have to worry about selling it quickly.
The Germans make their wine like they make their cars: with precision. Twenty percent of Germany’s vineyards are planted with Riesling, most of which are on steep mountainside slopes to increase sun exposure. This demands hand harvesting and makes rich soils scarce due to avalanches from rain.
“It is noble because it’s a diva and needs the right conditions to grow well,” said Singh.
Because Riesling needs the perfect conditions to thrive, there is not anymore area to expand production in Germany. The majority of winemakers only produce 50-75,000 bottles a year, which is mostly consumed locally or throughout Europe. The laws of supply and demand would say that Riesling is a hot commodity.
Unlike any other grape, Riesling expresses a unique place. Fernando Beteta, Master Sommelier and Education Director for Chicago’s Tenzing Wine and Spirits says it serves as an amplifier of terrior, meaning it is a blank canvas for the soil and climate to express itself.
Riesling is also known for having lower alcohol and piercingly high acidity, food pairings best friend. We have all heard of pairing Riesling with complex, spicy cuisines like Thai Food,but it’s time to start thinking out of the box.
“Its structure lends itself to different foods more than any other wine,” said Kruth. Try Korean barbecue and beef short ribs. The Riesling cuts through the fat and complements the charred flavors, mirin, soy and brown sugar. Other pairing ideas include bright summer sauces, grilled vegetables and barbequed meats or salty pork dishes.
The first 100 percent Riesling vineyard was planted in 1716 at Schloss Johannisberg in the Rheingau, thus the origin of the term, Johannisberg Riesling. It is hard to classify a grape with such a strong history as simply a summer quaffer. But the lower alcohol levels make it an optimal choice for drinking under the sun.
“Riesling can make a good porch pounder,” said Bjornholm.“The higher acidity leaves you feeling quenched and lifted up instead of weighted down.”
To target the 90 percent of consumers that are still out of the Riesling loop, you must know your audience. The two largest groups of wine consumers are the baby boomers at 77 million and the millennium generation at 70 million. Zraly says that of the two, the millennium is consuming the most.
According to Kruth, the best way to appeal to the consumer is to either use appropriate pairings or sell them old enough so the sweetness is not as obvious. He also says it is important to not push Riesling on the wrong people.
“Once they get it in the glass, the majority of folks usually dig it,” explained Bjornholm.
Riesling is grown in many regions around the world. Although Germany is often considered the benchmark, other regions to look for include Washington State, New York, New Zealand, Austria and Alsace.
“People are starting to understand the grape and trust sommeliers. I am looking forward to the future of Riesling blowing up,” stated Bjornholm.
This has been my favorite article to write and research yet. Riesling is hands down my desert island wine, so it was easy to make a case for why it is a great summer porch pounder. I am very well aware it is much more than that, but the more we get the word out there that it's more than simply sweet syrupy blah, the better. Riesling, more than just your grandma's sweet wine. I hope you enjoy it and look for my column next month!
Cheers,
Amy Payne
Riesling, More Than Just Your Grandma’s Sweet Wine
With the many intricacies that Riesling has to offer, calling it merely a summer wine is almost a slap in the face. But with recent consumer awareness and the backing of the sommelier community, it is a wine you cannot neglect on this summer’s selections.
“It goes with everything” was the marketing campaign that Blue Nun used to storm the U.S. markets in the mid-1980s, selling 1.5 million cases in its peak year. They got one thing right; Riesling is one of the most versatile wines to pair with food. But they also tainted the consumer opinion of the grape.
Many consumers today associate Riesling with the mass-produced, semisweet Liebfraumilch, a blend of primarily high yielding grapes such as Sylvaner and Müller-Thurgau. Exported German wines have come a long way since ‘grandma’s sweet wine'. Riesling is finally starting to get some credit, despite Blue Nun.
Riesling dates back to the 15th century in Rheingau and is nearly every sommelier’s desert island wine.
“I always get a raised eyebrow when I tell people my favorite grape varietal is Riesling,” explained Alpana Singh, Master Sommelier and Director of wine and spirits for Lettuce Entertain You in Chicago. “People usually think it is a cheap wine. The average consumer has been trained to stay away from sweet wines, thinking they aren’t sophisticated.”
Eddie Osterland, America’s first Master Sommelier, attributes a 1966 Jos. Jos. Prüm Wehlener Sonnenuhr Riesling feinste Auslese to his career choice in wine, coining it as his light bulb wine. “It grabbed me by my senses and said slow down,” exuded
Osterland.
There are two different kinds of Riesling drinkers: the white Zinfandel sweet wine lovers and the true wine geeks. The dichotomy between consumer and professional opinions leaves Riesling as one of the best kept secrets in the wine industry.
Damon Goldstein, owner of San Diego-based German wine importing company Truly Fine Wines Inc., says his biggest challenge has been defeating the consumer misconception of the varietal.
“Riesling is a polarized grape consumed by the top 5 percent and bottom 5 percent,” said Goldstein. “The 90 percent in the middle don’t know the first thing about Riesling.”
Riesling used to fetch higher prices than first growth Bordeaux. In 1890 a case of Château Lafitte sold for 40 shillings, while a case of wine from the Bernkasteler Doctor vineyard sold for 63 shillings.
According to the Pacific Rim Riesling Wine Rules pamphlet, Riesling exports from Germany have been on the rise since 2001, with the U.S. becoming its second largest export market. Sommeliers are the front runners of its resurgence.
“It’s really not just one grape, it’s a bunch of different grapes depending on the style that you are playing with,” said Shayn Bjornholm, Master Sommelier and Education Director of the Washington State Wine Commission.
Riesling is classified as a noble varietal due to its diversity, age worthiness, complexity of aromatics, expression of place, historical relevance, acidity and food pairing qualities. It has the widest range in style of any other white grape: from sparkling to still wine, bone dry to ice wine and tba, and between 6.5 percent and 14 percent alcohol.
“There are not many 20 dollar wines that could age for 100 years,” said Geoff Kruth, Master Sommelier and Wine Director of Sonoma’s Farmhouse Inn. “What you get for your money is remarkable.”
According to Kevin Zraly of Windows on the World wine school, 90 percent of wines produced today are meant to be consumed within one year of bottling. Riesling is one of the few white grapes that come into its own with age, developing secondary tertiary aromas. It makes for a wise investment as a buyer because you don’t have to worry about selling it quickly.
The Germans make their wine like they make their cars: with precision. Twenty percent of Germany’s vineyards are planted with Riesling, most of which are on steep mountainside slopes to increase sun exposure. This demands hand harvesting and makes rich soils scarce due to avalanches from rain.
“It is noble because it’s a diva and needs the right conditions to grow well,” said Singh.
Because Riesling needs the perfect conditions to thrive, there is not anymore area to expand production in Germany. The majority of winemakers only produce 50-75,000 bottles a year, which is mostly consumed locally or throughout Europe. The laws of supply and demand would say that Riesling is a hot commodity.
Unlike any other grape, Riesling expresses a unique place. Fernando Beteta, Master Sommelier and Education Director for Chicago’s Tenzing Wine and Spirits says it serves as an amplifier of terrior, meaning it is a blank canvas for the soil and climate to express itself.
Riesling is also known for having lower alcohol and piercingly high acidity, food pairings best friend. We have all heard of pairing Riesling with complex, spicy cuisines like Thai Food,but it’s time to start thinking out of the box.
“Its structure lends itself to different foods more than any other wine,” said Kruth. Try Korean barbecue and beef short ribs. The Riesling cuts through the fat and complements the charred flavors, mirin, soy and brown sugar. Other pairing ideas include bright summer sauces, grilled vegetables and barbequed meats or salty pork dishes.
The first 100 percent Riesling vineyard was planted in 1716 at Schloss Johannisberg in the Rheingau, thus the origin of the term, Johannisberg Riesling. It is hard to classify a grape with such a strong history as simply a summer quaffer. But the lower alcohol levels make it an optimal choice for drinking under the sun.
“Riesling can make a good porch pounder,” said Bjornholm.“The higher acidity leaves you feeling quenched and lifted up instead of weighted down.”
To target the 90 percent of consumers that are still out of the Riesling loop, you must know your audience. The two largest groups of wine consumers are the baby boomers at 77 million and the millennium generation at 70 million. Zraly says that of the two, the millennium is consuming the most.
According to Kruth, the best way to appeal to the consumer is to either use appropriate pairings or sell them old enough so the sweetness is not as obvious. He also says it is important to not push Riesling on the wrong people.
“Once they get it in the glass, the majority of folks usually dig it,” explained Bjornholm.
Riesling is grown in many regions around the world. Although Germany is often considered the benchmark, other regions to look for include Washington State, New York, New Zealand, Austria and Alsace.
“People are starting to understand the grape and trust sommeliers. I am looking forward to the future of Riesling blowing up,” stated Bjornholm.
Friday, June 24, 2011
Michelin and A Mom
http://karjay.wordpress.com/2011/06/24/fish-n-chips/
Check out my first blog with Chef Jason McLeod recommending wines for his take on Fish n Chips. I started off by offering three choices to show people that there isn't always just one option for pairing wine. It isn't a science, it's a subjective art.
Check out my first blog with Chef Jason McLeod recommending wines for his take on Fish n Chips. I started off by offering three choices to show people that there isn't always just one option for pairing wine. It isn't a science, it's a subjective art.
Wednesday, May 25, 2011
Soda Fountain Dispensers Get a Facelift
Link to Medill article published May 24, 2011
Coca-Cola Co. and PepsiCo Inc. bring their fountain dispensers to the digital age.
Coca-Cola Co. and PepsiCo Inc. bring their fountain dispensers to the digital age.
It is like an i-Pod married to a fountain dispenser. That's what consumers at the National Restaurant Association Hotel-Motel Show at the McCormick Place were saying about Coca-Cola Co.'s new vending machines.
The new Freestyle self-serve soda fountain offers hundreds of Coca-Cola beverage options, including 96 caffeine-free, 72 with low or no calories, 52 non-carbonated and 82 beverages that are exclusive to Freestyle. The unit uses an interactive touchscreen interface and allows people to use credit or debit cards. There is no upfront cost to install the machine, but there is a small monthly fee.
The new technology offers features that make daily maintenance easier for business owners, according to the company. The machine tracks consumer behavior through the BevLogic reporting system.
Jeff Drake, co-founder and president of Go Roma has had the Freestyle fountain dispensers in four of his six Chicago locations since November 2010. He says the BevLogic system helps the managers with inventory management based on calculations of previous history.
Coca-Cola promises a 10 to 15 percent increase in beverage sales for businesses that upgrade.
“Since installation, our sales in beverages sold per entrée increased about 15 percent,” attested Drake. “There has been a lot of positive feedback. It has been interesting to see how different age groups and demographics respond. I was afraid that the older generations would be turned off by the technology. But people are pleased by the variety.”
Dr. Pepper lover Sophia Dimapoulos agreed that the machine is very user friendly. “I am just floored how the new model integrates our futuristic society,” she said.
“It’s like sliced bread for the beverage industry,” raved consumer Dianne Samartizis. “It really tapped into the right market.”
This month marks the 125thanniversary of the soda giant, and it has stepped up to the occasion, introducing 19 new products. They have been available at more than 400 outlets in 25 markets across the U.S. since May 8. A few of the new products include Coke with lime, Barq’s vanilla and Hi-C raspberry lime. “Thinking of new ways to please guests and help operators deliver a better beverage experience is at the very essence of who we are as The Coca Cola Company,” said Gene Farrell, vice president of Coca-Cola Freestyle, Coca-Cola Refreshments USA. “Coca-Cola Freestyle’s 125 brands honor a 125-year legacy of creative development and give you a glimpse of where we’re headed in the future.”
Passersby were able to interact with the new dispenser and taste the new products at the NRA, the restaurant and hospitality industry’s most comprehensive trade show, at McCormick Place May 21 through 24. The convention attracts about 60,000 visitors to the city of Chicago, as well as 1,700 displays that unveil new products.
Coca-Cola is not the only soda company to take fountain dispensers into the digital age.
PepsiCo Inc. announced its Social Vending System in April. Using the touchscreen interface, customers can purchase a soda for a friend from across the country. The machine sends a text message with a unique code that the recipient can use at the nearest Social Vending System. There is also an option to further personalize the gift with a short video recorded right at the machine.
“Our vision is to use innovative technology to empower consumers and create new ways for them to engage with our brands, their social networks and each other at the point of purchase,” said Mikel Durham, chief innovation officer at PepsiCo Foodservice. “Social Vending extends our consumers’ social networks beyond the confines of their own devices and transforms a static, transaction-oriented experience into something fun and exciting they’ll want to return to, again and again.”
Wednesday, May 18, 2011
Wine Consumption Reveals Slowly Rebounding Economy
edu/chicago/news.aspx?id=186340
A better glass of wine a day could keep another recession away.
This was hands down one of my favorite articles to write so far. I feel like my background in wine and education at Medill finally came together in harmony for the first time. It is also my official second by-line!
Summary: Some people use the U.S. gross domestic product to gauge the health of the economy. But wine consumption trends may be a more appropriate indicator of people's spending habits. People are starting to spend more on wine, industry experts say, but rising gasoline prices are slowing the economic rebound. Industry experts, such as Rachael Lowe from Trump Hotel and Chris Pawlisz from Table Fiftey-Two, share their insight.
A better glass of wine a day could keep another recession away.
This was hands down one of my favorite articles to write so far. I feel like my background in wine and education at Medill finally came together in harmony for the first time. It is also my official second by-line!
Summary: Some people use the U.S. gross domestic product to gauge the health of the economy. But wine consumption trends may be a more appropriate indicator of people's spending habits. People are starting to spend more on wine, industry experts say, but rising gasoline prices are slowing the economic rebound. Industry experts, such as Rachael Lowe from Trump Hotel and Chris Pawlisz from Table Fiftey-Two, share their insight.
Tuesday, May 17, 2011
Calorie Counts Gobble Up Downtown Chicago
Just a few blocks away from Protein Bar, Hannah's Bretzel serves up fresh ingredients and provides calorie counts on its menu.
Wednesday, December 2, 2009
Turkey Day Indulgence
Thanksgiving is a time to be thankful for what we have and celebrate with our loved ones. Having missed most holidays due to the glorious hours of the restaurant industry, it was especially hard for me this year being my first time missing it in another city. Then I realized I was missing the point: Thanksgiving is about making new friends and family, just like our ancestors did when they first commenced this tradition. Which is precisely what we did ...
It was a brisk Chicago day outside, yet filled with warm laughter, food and wine...well the wine wasn't exactly served warm, it was just right. Here are some of the wines we shared with our delicious Thanksgiving spread; Godmé Champagne, a magnum of Bruno Paillard, Marcel Deiss Riesling, a magnum of Chateau de Beaucastel rouge, Chateau de Beaucastel blanc, Marcel Deiss Schoenenbourg Alsacian Grand Cru Edelzwicker, Vincent Girardin Savigny les Beaune 1er Cru Les Vergelesses, Marcel Deiss Altenburg de Burgheim, and last, but certainly not least, Wegeler Estate Berkasteler Doctor Kabinett Riesling.
The star of the show for most of us was the Beaucastel Rouge, which complimented nearly every dish. Perhaps it was the allure of the magnum, they say bigger is better after all. The Beaucastel Blanc was my secret indulgence that I went back for seconds...twice. It was highly aromatic with a perfumy nose, bright acidity to cut through the fatty dishes and a finish that made this wino go back for more. It was perfect on its own yet a friendly pairing with all dishes. A close second for me was the Marcel Deiss Schoenenbourg Alsacian Grand Cru Edelzwicker. It showed aromas of baked apple pie, macerated pineapples, canned peaches, lychee's and Grandma's baking spices. The hue was a golden yellow and the palate was off dry with a leesie quality that made for a perfect pairing. Like frosting on a cake, the wine was a better compliment to the food then on its own. Then again, I have never been much of a frosting kind of girl.
Although the day started as a blur of dissappointment being 1728.69 miles away from 'home' and family, the day ended with a smile. They say home is where the heart is and this heart has learned to appreciate where I am; making new friends, establishing my own family, tasting new wine and creating new memories. In the end, it was a very happy Thanksgiving indeed.
Sunday, November 22, 2009
Turkey Day Wine Pairings
It is that time of year...the holidays have snuck up on us again. Being new to Chicago, I am learning new traditions. Yesternight, we experienced the Festival of Lights for the first time. Let me paint the picture for you...people crowded in the streets waiting in anticipation to see Mickey Mouse, bundled up in many layers (you can see your breath it is so cold), fighting to get front row seats to the show, children screaming, most of which are on their parents shoulders, ambulances driving through the crowd every half hour, stepping over piles of horse manure. Every 10 minutes, a float would come by with a Disney character and the crowds would scream. Ending the spectacle with fireworks, officially announcing "let the shopping begin!"
Before the Black Friday and battle over who gets this years hot trend first commences, a pleasant holiday called Thanksgiving must pass. It is one of my favorite holidays because the sole purpose is to be thankful for what we have, express gratitude, and enjoy each others company. It does not revolve around the practice of giving, or in most cases taking, gifts. Even though we know that our stomach is the size of our fist, we manage to fit 2 or sometimes 3 platefuls of food in our bellies. Then wonder why we feel tired and blame it on the amino acid L-triptothen. Also blaming the lack of self control on adding a winter coat of fat layer to protect us from the cold. Before the fun begins, we must ask the most important questions of all... what wine pairs best with the Thanksgiving feast?
I’d suggest one of two things, and both together if you can manage it. First, the Champagne shouldn’t be too dry, and second, it should be mostly Pinot Noir. A great option (if you can find it) is Vilmart Cuvée Rubis (Rosé) or even harder to find, the vintage version of it. But really any Vilmart will work, as this vintner is sensible as regards dosage. His NV Grand Cellier has 12 grams/liter, and if I had to pick a single wine from my portfolio for that meal, this is the one. However, the best possible option is German Riesling with a certain sweetness. We ourselves will have a Pfalz wine, probably with 10-15 years bottle age, of Spätlese or even Auslese ripeness.
There you have it, ladies and gentleman, a perfect pairing! I remember the first time I tried Turkey with a Spätlese Riesling, it was life changing! We called it Mission Gobel Gobel. From the back of the employee entrance, we spotted it, a left over perfectly good turkey that was going to waste. As one of us watched the halls for security and loitering guests, the other went in for the goods. Moments later, we triumphed, glaoting over our turkey as it was being carved. Then we tasted it, a perfectly seasoned piece of turkey with a Donnhoff Spätlese Riesling, the usual suspect, to wash it down. It reminded me of the first time I had popcorn and chocolate together, an unlikely match, but as they say...opposites attract. After all these years of being fooled into thinking Pinot Noir was the ultimate wine for the Thanksgiving experience, I was missing out.
May your Thanksgiving be filled with loved ones, Turkey and Riesling and plenty of it!
May your Thanksgiving be filled with loved ones, Turkey and Riesling and plenty of it!
Friday, November 20, 2009
Qu'est-ce que c'est?
Q & A
What is a Sommelier?
This is the most commonly asked question after I tell people what I do for a living. It actually started in the days of the Pharaohs when there was constant rivalry for the throne and they needed someone to taste their food and drink before them to make sure it was not poisoned. It has, of course, developed since them into something more refined and civilized. It is in a way a form of artistic expression; pairing wine and food perfectly to balance flavor, acid and textures, performing decanting and Champagne through a restaurant service, being in tune with your senses to detect a flawed or corked wine ensuring it does not reach guests, having a keen skill of organizing to keep track of an extensive inventory and an extensive memory and knowledge base of wine regions and producers from around the world and communicating this to guests.
Does that mean you are from Somalia?
This one is my favorite and puts a smile on my face nearly every time.
How does one become a Sommelier?
The most well recognized program called the Court of Master Sommeliers and is based out of London. They proctor exams on a bi-weekly, monthly and annual basis depending on the level. There are 4 levels to the exam, the Introductory, the Certified, the Advanced and the Masters. There are only 171 Master Sommeliers in the world so it is an extremely prestigiuous title. The exams are based on 3 sections; blind tasting, service and theory. Training is all self taught, on site training and resources such as the Internet or textbooks like The World Atlas of Wine or Sotheby's Wine Encyclopedia.
So you are saying I can become a Sommelier by drinking a lot?
This one is guaranteed to piss me off. It would be like me going up to a lawyer and saying, you mean I can become a lawyer by arguing a lot? Or going up to a psychologist and saying, you mean I can become a psychologist by listening to peoples problems? These are, of course, generalizations, but seriously? Wine is a lifestyle, not just a profession. It is a form of art, and just as the colloquialism of a starving artists, a Sommelier is starving until they have made a name for themselves. The amount of dedication, invested time and emotion that goes into studying for the exams cannot be described in words. Being a Sommelier is a career for people who want to continuously be humbled, challenged and learn something new, because the world of wine is always changing faster than you can possibly keep up with. So to reply to your question: you may see me in action for the most enticing part of my job, tasting your wine before you do. But do not assume that is all I do, you know what they say about assuming....
What is a Sommelier?
This is the most commonly asked question after I tell people what I do for a living. It actually started in the days of the Pharaohs when there was constant rivalry for the throne and they needed someone to taste their food and drink before them to make sure it was not poisoned. It has, of course, developed since them into something more refined and civilized. It is in a way a form of artistic expression; pairing wine and food perfectly to balance flavor, acid and textures, performing decanting and Champagne through a restaurant service, being in tune with your senses to detect a flawed or corked wine ensuring it does not reach guests, having a keen skill of organizing to keep track of an extensive inventory and an extensive memory and knowledge base of wine regions and producers from around the world and communicating this to guests.
Does that mean you are from Somalia?
This one is my favorite and puts a smile on my face nearly every time.
How does one become a Sommelier?
The most well recognized program called the Court of Master Sommeliers and is based out of London. They proctor exams on a bi-weekly, monthly and annual basis depending on the level. There are 4 levels to the exam, the Introductory, the Certified, the Advanced and the Masters. There are only 171 Master Sommeliers in the world so it is an extremely prestigiuous title. The exams are based on 3 sections; blind tasting, service and theory. Training is all self taught, on site training and resources such as the Internet or textbooks like The World Atlas of Wine or Sotheby's Wine Encyclopedia.
So you are saying I can become a Sommelier by drinking a lot?
This one is guaranteed to piss me off. It would be like me going up to a lawyer and saying, you mean I can become a lawyer by arguing a lot? Or going up to a psychologist and saying, you mean I can become a psychologist by listening to peoples problems? These are, of course, generalizations, but seriously? Wine is a lifestyle, not just a profession. It is a form of art, and just as the colloquialism of a starving artists, a Sommelier is starving until they have made a name for themselves. The amount of dedication, invested time and emotion that goes into studying for the exams cannot be described in words. Being a Sommelier is a career for people who want to continuously be humbled, challenged and learn something new, because the world of wine is always changing faster than you can possibly keep up with. So to reply to your question: you may see me in action for the most enticing part of my job, tasting your wine before you do. But do not assume that is all I do, you know what they say about assuming....
Le Premier
As I stare at a list of the 1855 Classifications of Bordeaux, I start to daydream a way to procrastinate studying. And it comes to me after watching the inspirational movie Julie and Julia,
However, this time I am going to use my distraction to benefit my studies. My goal is to write about and regurgitate what I learn, teach and taste. I figure the key to memorization is repetition and this will instill it in my brain. Not to mention that I hope that writing daily about my journey will keep me in check to learn something new every day.
I am aware that most people who read this will either be related to me or a childhood friend. But I still choose to remain nameless, simply because I can. Let the journey begin!
I will start a blog telling the world about the curious profession that is wine. All the perks and benefits along with the frustrations and time invested.So here I am. For some reason, when the pressure is on, I never fail to collapse. When I was younger and had a photo shoot the next week, that cookie all of the sudden looked more appealing. Or lounging on the couch was much more enticing than a run on the beach. For example, I currently have the Top Sommelier competition in January and the Advanced exam soon to follow and I am choosing to write a blog.
However, this time I am going to use my distraction to benefit my studies. My goal is to write about and regurgitate what I learn, teach and taste. I figure the key to memorization is repetition and this will instill it in my brain. Not to mention that I hope that writing daily about my journey will keep me in check to learn something new every day.
I am aware that most people who read this will either be related to me or a childhood friend. But I still choose to remain nameless, simply because I can. Let the journey begin!
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