Updating Our Wine Menu
I met with one of my wine distributors today. It’s one of the pleasures we have in the restaurant business. This particular wine house sells what we consider ‘boutique wines’, which are out of the mainstream market. My wife and I have always tried to stay out of the mainstream. We offer that which others usually don’t offer. Today I sampled some very appealing wines, both in terms of taste as well as value. I’ve found that our customers, while looking for a great value, are not timid about spending for what they believe is exceptional. We have gone to great lengths to make sure we deliver what our customers desire. That being said, todays’ tasting delivered what they (and I) were/was looking for. Proper grammer? I don’t know. Just finished a wine tasting, so don’t critique, just read! As a boutique wine house, part of their problem is availability, since they work with smaller suppliers. As well, other wines form different suppliers are playing ’hard to get’. So it was time to re-vamp the list. Amoung those wines tasted, some of them stand out. A traditional Riesling, called Wurzburger Stein Spatlese Troken, was unbelievable. It brought me back to a trip I took to Europe when I was sixteen. Any wine that can invoke that response must appear on the list! Most Americans think Riesling should be sweet. I challenge you to taste a dry Riesling and let your taste buds decide, not what wine critics tell you to drink. They underestimate our intelligence for the most part. Another was the Steven Vincent Sauvignon Blanc. Most Sauvignon Blancs are dry and aggressive. This one has a subtle start and a bold, dry finish. Very surprising! We have been trying to find a replacement for our German Sylvaner. This Sylvaner is from the Alsace region, which is the area tossed about by the Germans and the French for hundreds of years. The result is an influence of both countries wine perception. The wine is sweet, yet dry with tones of citrus. With all the wine to choose from, the pick from Ann, my sales consultant, was a wine produced in Michigan. Michigan? Yes. Round Barn Winery makes a Vineyard Demi-Sec that I think fits the mold very well. Thus proving that Michigan wines CAN hold their own against other wines of the world!
I should talk about the fact that every restaurant looks for a great house pour at a reasonable price for us as well as the customer. A winery called Oak Grove is just what the doctor ordered. The wine that surprised me with its subtle aromas and taste was the Cabernet Sauvignon. More so than the Merlot and Petit Sirah. As we finished the tasting, I tried a spanish wine, which I haven’t tried since our first wine list. There was a time when Spanish wines dominated our wine list, because that is all we could get in our location. The Anciano Tempranillo, a 2004 vintage was very smooth yet earthy. The climate in Spain is dry and arid for the most part. The soil has a high clay content in most regions, giving the wines a distinct flavor. Most are very robust. This one is very smooth, yet full flavored.
I hope this gives you a perspective of the thought a restaurant puts into making sure you have a great dining experience. I know at least it is true of our restaurant. Thanks for taking the time to read my thoughts!
Your personal chef,
Chef Tad
