When was the last time you trained your servers on how to sell more wine?… your customers will reward you for it.

By in Bistros Eateries & Cheese, Tampa Bay Wine Pairing, Tampa Examiner Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

When was the last time you trained your servers on how to sell more wine? Wine is good. Wine is profit and your customers will reward you for it.

There is no substitute for actual tasting when it comes to learning about wine. Wine tasting should be part of new hire training, and an ongoing activity for all staff members. This can seem like an overwhelming task, but approach it from an easier and fun angle. It will really work!

 
Generally, but not always the case…the main areas to focus are: 

Limited wine information of management – it happens

Lack of structure in overall training program – sorely overlooked

Cost of wines used at employee tastings – wines do not need to be expensive to learn

Employee (or lack thereof) cooperation – most of the time it’s fear of the unknown

 

Do you have these challenges? All of them are easy to improve.

Rather than overwhelming servers with geography lessons, offer basic knowledge on grape varieties and regions. Depending on your wine list, you may want to offer some more detailed insight where appropriate.

There are at least five ideal times during a meal to sell more wine because there’s no reason not to get a bottle if you’re enjoying the wine; because even after dinner is a good time to sell a bottle…Especially these days when you can carry out and your list has a lot of wine not in stores.

Having that little bit of knowledge will go a long way in helping servers feel confident they’re pointing diners in the right direction.

So, train servers on knowing a detail of the wine’s story that they can share, even if it’s not something super specific. Find a sommelier that you can trust to help. You may need a Somm’s Somm. A coach for your Wine Director that will work together to help accomplish goals and additional profit.

What Makes a Good Bottle of Wine? How Do I pick a Good Bottle of Wine?

By in Bistros Eateries & Cheese, California Wine, French Wine, Spain Wine, Tampa Examiner Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather, Wine Scores and Reviews

Let’s make one thing clear. ‘Good wine’ is neither expensive, nor old. Cork or Screwcap doesn’t matter either. A screwcap only means that the wine is committed to quality right there and then.

If that the case…. What makes for a good bottle of wine? How do I pick?
There are so many! California Wine, French wine, Wine from Spain…etc.
 
Let’s go for the basics on this one.

The general tasting rules of Swirl, Smell and Taste are a start, but there’s more to learn when figuring out if a wine is worthy of your taste and money. So, let’s take a moment to get into it a little bit.

Look at the backside of the bottle.

Sometimes first appearance isn’t everything. Front labels can be tempting, but check out the full package before you buy. Also, the back labels usually have more information about a wine. These days, there are some clues about the wine like fruits, flavors, the aging process, importers and the wine region. Keep an eye out for any stamps of approval like awards or reviews—all signs of a currently popular wine. Go ahead and ask for recommendations. Don’t be afraid! “Ask the wine steward or a find a wine friend for a recommendation to help make your selection,” says Peter Click, president and founder of The Click Wine Group (Fat Bastard Wines). I read in a men’s magazine; If you’re on a date, almost always the woman you are with will appreciate your modesty, openness and refuge to ask for assistance from a trusted expert. * Quick Hint…It’s probably one of the easiest times for a man to show humbleness to a woman….LOL 😉

…Anyways, asking questions is a good thing.

 
Swirl and smell the wine.

Here’s where two fun rules of wine tasting 101 come into play. Does it have nice legs? You know; those lean teardrop lines of liquid that slowly drip down the sides of the glass. Legs don’t mean much when it comes to determining a good wine, but it gives you a clue on its alcohol content. Also, Smell it. always smell. Believe it or not; Tasting is mostly from the nose….

Okay. What do you smell? Honey? Cherries? Apple? Vanilla, Oak, Earthiness? I’ll bet, the more you smell, the better the wine may taste. If it’s juicy and you pick up two or of three types of fruits or aromas or things your nose knows you’re going to like the wine. What’s weird is even if the smell is something totally out of this world. It could make the wine interesting. I am a big proponent of smelling and swirling a lot; the taste is confirming your senses.

So, you see ‘Good wine’ is the combination of all that. So, when you are doing all of this and you think the wine is bad. It probably is, unless there is something else going on making the wine too complex to enjoy right there and then. (And that can be a lot of serious educated info too, remember wines been made for thousands of years).

Taste the wine.

Once you’ve swirled and smelled your way around the glass, go in for the sip. Let the juice move around your tongue. So yeah wine is pretty sexy … It requires you to focus …

Do you taste dark cherries, plums, grapefruit, minerals, earthiness? Use your taste buds to figure out how many diverse flavors you can pick up on. Guess…

*Quick Hint: as long as the wine is in balance and isn’t nasty-smelling, the more you can taste the more complex the wine is. It’s not always that straight forward. But it gives you an idea.

If it’s not in balance you will taste more acidity or more oak or more fruit. But when all the flavors stay on your tongue for some time, it’s awesome! Basically, if fruit flavors like plums, blackberry, cherry, raspberry, citrus, peaches, melons fill your tongue and the finish lingers in your mouth know you’ve got a ‘good wine’.

 

The AVA’s are coming into play in the USA…Similar to the way the French are hooked on the ‘Control’ of their Appellations – The USA is getting more detailed!

By in California Wine, New York Wine, Oregon Wine, Tastings, Travel, Washington State Wine, Wine Chatter and Blather

Here in the USA the more known your wine gets the more independence you want to be able to label your wine from where it comes from. If your wine is actually from Napa Valley or Yountville, you want to be able to say it proud and say it loud.

That’s what the American Vinicultural Area is about – The AVA’s are coming into play in the USA. Very similar in the way the French are hooked on the ‘Control’ of their Appellations – The USA is getting more detailed; which is great for the consumer and great for the winery or the area if it starts to get prevalent. For example, Stag’s Leap, Carneros, Alexander Valley, Paso Robles, Willamette Valley, Walla Walla Valley, Monticello and the Finger Lakes to name a bunch throughout the country.

An American Vinicultural Area (AVA) is a designated wine grape-growing region in the United States distinguishable by geographic features, with boundaries defined by the Alcohol and Tobacco Tax and Trade Bureau (TTB), United States Department of the Treasury. As of March 2015, there were 230 AVAs in the United States.

And just so you know the TTB defines AVAs at the request of wineries and other petitioners and current regulations push for extra requirements on an AVA.

For instance, the proof that the name of the proposed new AVA is locally or nationally recognized as denoting to the area. Also key is the historical or current evidence that the boundaries are legitimate (using maps); And the evidence that the terroir or growing conditions such as climate, soil, elevation, and physical features are distinguishing characteristics.

Once an AVA is established, at least 85% of the grapes used to make a wine must be grown in the specified area if an AVA is referenced on its label; per the TTB

Keep in mind that the state or county boundaries—such as for Oregon or Sonoma County—are not actually AVAs, even though they are used to identify and designate the source of a wine. The AVAs are reserved for situations where a geographically defined area has been using the name and it has come to be identified with that area. It is meant to be specific. So one can know with more detail where the wine is coming from, to be able to dig deeper to the source.

To illustrate, a vineyard may be in more than one AVA. Case in point, the Santa Clara Valley AVA and Livermore Valley AVAs are located within the territory of the San Francisco Bay AVA, which is itself located within the Central Coast AVA.

FYI, The Alcohol and Tobacco Tax and Trade Bureau (TTB) website, the Wine Institute and Wikipedia has a lot of this good listing and information here; for that matter.

So just be aware…The more popular wine areas get the more you’ll realize what’s on the label and be able to distinguish the efforts at better quality wine and how to use your pocketbook for a real distinguishable and solid AVA wine.

5 Killer Wines to try..that I enjoyed in 2016 and recommend

By in 2016 Top Wines, Australian Wine, California Wine, French Wine, Spain Wine, Wine and Food Pairings, Wine Chatter and Blather, Wine Scores and Reviews

These are five great wines that come to mind as I think of some of the best I’ve tasted this year. They are not value wines. They are serious and all of them can be cellared for enjoyment. The Domaine Serene Chardonnay is a special one to point out because it has a cerebral quality to it that is not often found in whites as well as the Glaetzer Bishop Shiraz which is diverse enough to be served with fish and Chinese food. Seek them out and enjoy!
 
Sierra Cantabria 2010 Reserva -Rioja  Excellent baked spices and toasty notes, herbs, plums, big flavors

 Domaine Serene 2013 Evenstad Reserve Chardonnay -Dundee Hills  Big fruit, really creamy exudes a mouthfeel that is very sensuous, nice long finish.

Glaetzer 2013 Bishop Shiraz  -Barossa Valley  Nice strong chewy Shiraz the way they should be; meaty with eucalyptus, glycerin and dollops of berry fruit.

 Château Calon Ségur 2013 -Saint Estèphe  Great fresh black fruits, vivid with integrated tannins; layers and a tautness in it that says ‘lay me down’.

Château Haut-Monplaisir 2012 Prestige Malbec – Cahors  Great concentration with mouthwatering acidity and black plums, complex, intense fruit and dry tannins

You’ll have to hurry if you want to scoop up any remaining 2013 Napa Valley Cabernet Sauvignon…2012’s too 2012 if any left on the shelves

By in 2016 Top Wines, California Wine, Cigars, Desert Wines, French Wine, Wine and Food Pairings, Wine Chatter and Blather

By Ralph Del Rio, Wine Correspondent

As 2016 ends and 2017 begins; You’ll have to hurry if you want to scoop up any remaining 2013 Napa Valley Cabernet Sauvignon certainly any 2012 left on the shelves. So I mean hurry!

On the West Coast in 2013, most winemakers reported a great year, a matching to the promising 2012. In many parts of France, though, it was another year of challenging conditions and lower yields. So the best Cabernet Sauvignon is definitely in the states.

By almost every account I looked into; it was one of the highest quality, most successful harvests in decades. Only a little smaller than the giving 2012 harvest, the 2013 harvest also saw just somewhat cooler temperatures heading into harvest, which led to a touch of higher acidity levels than 2012.

Hence, the only real debate about the quality of the 2012 and 2013 vintages in Napa Valley is which one might be better. Both are fantastic years. 2012 is a little more open, cheery and ready, and 2013 a bit more structured and intense. I prefer the 2013, but for Cab freaks they both present a wealth of great wines..

If you haven’t jumped in with both feet already; what does the best of 2013 Napa Cabernet taste like? In a nutshell… Magnificent. I love the cooler flavors and lower alcohols and for sure that the 2013 superior growing conditions across the board. The utmost fruitful wines have an unbelievable intensity thanks to super-juicy acidity, and their tannins are structured refined and smooth; with a very fresh character. Rich, ripe and fresh with structure.

It’s interesting that in the ones I’ve had; the tannin content of the 2013s was about the same as the top wines of 2012. But, the difference for me is the 2012s show much more fruit and delicacy than the 2013s. The 2013 Napa Valley Cabs are at tad heftier while The 2012s Cabs are delicious to drink right now and will be through their life. Both are really outstanding vintages so seek the remaining 2013s and 2012 if you are lucky – By the way the Zinfandels in Napa and Sonoma are very good as well.

I recommend these three…

2012 Mount Veeder Winery Napa Valley Cabernet Sauvignon ($40)

Lots of dark blackberry and cassis here, great acidity and with a light minty edge; an imposing mountain Napa Cabernet at a good price

2013 Turnbull Wine Cellars Napa Valley Cabernet Sauvignon ($50)

Nice and big with teeth gripping and tannin; great match to a medium rare Delmonico steak….and a nice cigar and port right after…

2013 Stag’s Leap Wine Cellars CASK 23 Napa Valley Cabernet Sauvignon ($250)

Massive level of complexity, blueberries and baked spice, rich and dense. Magnificent floral notes melded with the blueberry

A Grand List of Wines (mostly under $25) that will not dissapoint…Seek them out over 2015 and 2016

By in Argentina Wine, Australian Wine, Chile Wines, German Wines, Italian Wine, New York Wine, New Zealand Wine, Travel, Washington State Wine, Wine Chatter and Blather, Wine Scores and Reviews

A friend asked me to put together a wine list and this is what I did. Enjoy the list and happy searching.

 
 
2011 Abadia Retuerta Seleccion Especial Sardon de Duero, Ribera del Duero (750ml)

 

2014 Daou Vineyards Cabernet Sauvignon, Paso Robles (750ml)

 

2012 Bodega Norton Privada, Mendoza (750ml)

 

2010 Castello di Bossi Berardo Chianti Classico Riserva, Chianti (750ml)

 

2013 M.Chapoutier Domaine de Bila-Haut Occultum Lapidem, Cotes du Roussillon Villages (750ml)

 

2013 Villacreces Pruno, Ribera del Duero (750ml)

 

2012 Montes Alpha Syrah, Colchagua Valley (750ml)

 

2012 Fattoria Poggiopiano Chianti Classico, Chianti (750ml)

 

2011 Frescobaldi Castello di Nipozzano Chianti Rufina Riserva, Chianti (750ml)

 

2012 Freemark Abbey Cabernet Sauvignon, Napa (750ml) $32

 

2013 Ladera Cabernet Sauvignon, Napa (750ml) $29

 

2013 Newton Cabernet Sauvignon Unfiltered, Napa (750ml) $34

 

2012 St. Clement Cabernet Sauvignon Oroppas, Napa (750ml) $39

 

2012 Chateau Haut Bergey Rouge, Pessac-Leognan (750ml)

 

2006 Chateau La Vieille Cure, Fronsac (750ml)

 

2012 La Fleur de Bouard, Lalande de Pomerol (750ml) $29

 

2012 Chateau La Tour Carnet, Haut-Medoc (750ml) $33

 

2012 Saint Damien Les Souteyrades, Gigondas (750ml) $29

 

2013 Saint Cosme, Gigondas (750ml) $34

 

2010 Domaine Pallieres Gigondas Les Terrasse du Diable, Gigondas (750ml) $36

 

2013 Chateau Saint Roch La Chapelle, Côtes du Roussillon (750ml) $29

 

2012 Ridge Zinfandel Three Valleys, Russian River (750ml)

 

2012 Condado de Haza Tinto, Ribera del Duero (750ml)

 

2011 Allegrini Palazzo della Torre, Veneto (750ml)

 

2012 Tikves Bela Voda, Tikves (750ml)

 

2014 Turley Wine Cellars Juvenile Zinfandel, California (750ml)

 

2013 Duorum Colheita, Douro (750ml)

 

2012 Zolo Reserve Malbec, Uco Valley (750ml)

 

A list by Wine Correspondent Ralph Del Rio of Great Red Wines to be on the lookout for $25 and under… with a few exceptions.

By in 2016 Top Wines, Argentina Wine, Australian Wine, California Wine, French Wine, Italian Wine, Spain Wine, Tampa Bay Wine Pairing, Wine Chatter and Blather

By Ralph Del Rio, Wine Correspondent

I was asked by a friend to put together a list of red wines, short of notes, that I thought were a good buy to put in his wine cellar. The idea is to come up with some age-worthy wines under $25. So I took a crack at it and while I was putting the list together I realized that there were a lot of great wines on this list. These wines not only are great to drink today but could go 4-5 years and maybe a whole lot more. I hope you enjoy this shopping list. I have had the opportunity to taste all of these wines wines

It is 2016 and these are the wines to be on the lookout for. The majority are available for under $25 and under. There are a few exceptions because I wanted to get some very tasty French wines on this list…all wines are under $40

Good Luck, Enjoy and Happy Shopping!

2011 Abadia Retuerta Seleccion Especial Sardon de Duero, Ribera del Duero (750ml)

2014 Daou Vineyards Cabernet Sauvignon, Paso Robles (750ml)

2012 Bodega Norton Privada, Mendoza (750ml)

2010 Castello di Bossi Berardo Chianti Classico Riserva, Chianti (750ml)

2013 M.Chapoutier Domaine de Bila-Haut Occultum Lapidem, Cotes du Roussillon Villages (750ml)

2013 Villacreces Pruno, Ribera del Duero (750ml)

2012 Montes Alpha Syrah, Colchagua Valley (750ml)

2012 Fattoria Poggiopiano Chianti Classico, Chianti (750ml)

2011 Frescobaldi Castello di Nipozzano Chianti Rufina Riserva, Chianti (750ml)

2012 Freemark Abbey Cabernet Sauvignon, Napa (750ml) $32

2013 Ladera Cabernet Sauvignon, Napa (750ml) $29

2013 Newton Cabernet Sauvignon Unfiltered, Napa (750ml) $34

2012 St. Clement Cabernet Sauvignon Oroppas, Napa (750ml) $39

2012 Chateau Haut Bergey Rouge, Pessac-Leognan (750ml)

2006 Chateau La Vieille Cure, Fronsac (750ml)

2012 La Fleur de Bouard, Lalande de Pomerol (750ml) $29

2012 Chateau La Tour Carnet, Haut-Medoc (750ml) $33

2012 Saint Damien Les Souteyrades, Gigondas (750ml) $29

2013 Saint Cosme, Gigondas (750ml) $34

2010 Domaine Pallieres Gigondas Les Terrasse du Diable, Gigondas (750ml) $36

2013 Chateau Saint Roch La Chapelle, Côtes du Roussillon (750ml) $29

2012 Ridge Zinfandel Three Valleys, Russian River (750ml)

2012 Condado de Haza Tinto, Ribera del Duero (750ml)

2011 Allegrini Palazzo della Torre, Veneto (750ml)

2012 Tikves Bela Voda, Tikves (750ml)

2014 Turley Wine Cellars Juvenile Zinfandel, California (750ml)

2013 Duorum Colheita, Douro (750ml)

2012 Zolo Reserve Malbec, Uco Valley (750ml)

How do you explain the High Altitude wines? Are they any better?

By in Argentina Wine, French Wine, Italian Wine, Travel, Wine Chatter and Blather

What exactly should the limits be in order to call it a high altitude wine? Is it 1,000 feet above sea level? Was it 2,000?  What if you’re trying to market high-elevation wines…What do you need to explain? Will you confuse the consumer?

How do you explain the High Altitude wines? Are they any better? It’s all debatable.

Maybe 2000 feet should be the limit. Who knows…

Furthermore, what we do know is that unless something is certified it will be up for grabs.

We know this because unless a certification is granted clearly defining a category, something called high elevation or mountain wines would fall under the title or designation similar to “old vine” wines or “reserve” wines in which the categories have no officially sanctioned meaning or definitive guarantee.

In my opinion, even with altitude, Climate seems to be the single-most influence on wines these kind of wines. Cool temperatures at higher elevations manifest in wines that can be beautifully balanced with intense fruit with somewhat of a dry aspect.

One thing I found that is very interesting is there is research being done that is trying to verify that consumption of wines from high altitude vineyards may contribute to a greater life expectancy. That’s great especially when you combine it with the research that has shown new evidence on how wine might help prevent heart attacks. – particularly red wine rich in polyphenols which they say is very good.

With all this good info… High elevation/mountain vineyards are some of the more difficult to farm. It’s harder work to establish them, they’re lower yield. Also, it’s safe to say that the people who plant the vineyards at elevation are of a different type of character maybe than those you have vineyards at valley floor or flatland. Which is interesting to talk about.

Again, for the most part, I find the high elevation or mountain wines are bigger, with more alcohol, more tannin. Valley floor wines are softer and a little rounder, more feminine. I do find that high altitude wines are less plush. And have tighter structure without being hard and there is frequently a little kind of dry spice aspect or tannin aspect to them, not peppery spice though…

The Argentinian Malbec is probably a good indicator or a wine from Sardinia, Napa Valley Cabernet Sauvignon or Châteauneuf-du-Pape.

Unlike water, wine always has an aftertaste, a finish – however long or short. ‘The Wine Finish’… Let’s try to explain a few things about it!

By in Argentina Wine, Australian Wine, California Wine, Tampa Bay Wine Pairing, Tampa Examiner Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

Different people like different flavors in their red wines.

People like their Cabernet Sauvignon, Merlot and Syrah and their higher tannins seem to have much longer textures with the higher alcohol content.

Yet, there is an equal amount if not more folks liking lower tannin wines that do not elicit such an astringent mouthfeel such as Pinot Noir and Malbec.

When you drink wine and the aftertaste lingers. It is often a major indicator of a wines quality. There have been economic studies on this trying to find real conclusions and the debate goes on. Wine Finish really remains an understudied area in wine; but it is very related to the well-studied qualities of wine aroma and flavor. We know that.

Let’s try to explain a few things about it!

As much as wine lovers would love it to be socially acceptable to simply hold and swish wine in the mouth for hours on end…we know its unrealistic (okay, a little weird to the regular person too…).

But who wants to give up on all those great wine flavors? No one! That’s why a pleasant and memorable aftertaste is so important.

Unlike water, wine always has an aftertaste, a finish – however long or short. The wine components like sugars, acids, ethanol and tannin influence the perception of aroma and flavor in red wine and thus the ending of the wine.

The better the wine finish, the longer the wine’s flavor and tastes linger in your mouth and memory after swallowing a sip. So how do describe this sensation? How do you tell folks what the finish is like?
For me, a really great wine finish often stays on my mind for a while. Sometimes days or months even years later recalling the finish and remembering the exact moment you had the sensation and the wine. Probably because so many of the senses are engaged. That’s another story though…

In the same way; there is a very appropriate wine quote from Maynard A. Amerine who was one of the most significant wine scientists in the past century and it goes… “The fine wine leaves you with something pleasant; the ordinary wine just leaves.”  

Just what is it that you taste at the end? How do you explain it? You are already thinking about how to describe the aromas and the flavors you just picked up while you are smelling and tasting!
Which brings us to the finish line…Ha!  OK, let’s get into some descriptors for the Wine Finish

  • acidic
  • aftertaste
  • bitter
  • chocolate
  • clean
  • clipped at the end
  • crispy
  • dry
  • earthy
  • fruity
  • hot
  • lemon
 
  • lingering
  • long minerality
  • minty
  • oak
  • prolonged
  • persistent
  • short
  • sweet
  • tannic
  • vanilla
  • woody
  • Dusty

Spring time is a great time for wines from unsung varieties. Try a Loire Valley, Chenin Blanc; It’s a a hint of sunshine!

By in Bistros Eateries & Cheese, French Wine, Tampa Bay Wine Pairing, Tampa Examiner Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

Spring time is a great time for wines from unsung varieties and regions which are often good sources for wine bargains. They are often some of the best wines you can ever taste too.

Chenin Blanc for example is the foundation for many of the great white wines of France’s Loire Valley. In the cool Loire region, this grape variety performs at the peak of its potential, yielding wines with snappy acidity, hints of flowers and melon. Now doesn’t that sound refreshing?!?

A good wine for spring should be promising, but not too serious; young, with pleasure unfolds in the glass. A Loire Valley Chenin Blanc reveals exactly such qualities.  Recommend a white fish with a light sauce of butter, shallots and the white wine. Sounds great!

Besides after all those big red wines of winter, It’s good to gravitate toward a feminine, off-dry white, something floral with a hint of sunshine to it a wine with has roundness and warmth, but freshness, too. It just feels appropriate at this time of year. It really is hard to deny

They are French wines so look for producers of Vouvray. Remember, this pale gold wine is made from 100 percent Chenin Blanc grapes.

By the way, another menu suggestion is poached chicken breast in a delicate cream and fresh tarragon sauce. These herbs just compliment the wine so well. Herbs like Rosemary and Thyme too. The other thing Chenin Blanc is great with is goat cheese.  A Crostini with goat cheese spread on it as a pre-dinner snack is just awesome.
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