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Dear Fellow Wine Society Members:
Wow - how lucky can one person be? That's right, just to think, an ole (not old!) redneck from North Florida has the opportunity to serve as the Host for the International Wine Society for 2002.
While I have this chance, let me share with you how I attained this status in life, which, by the way, is one of my greatest accomplishments.
It was 1976 and Winton "Red" Blount, Postmaster General under President Nixon, wanted Puligny-Montrachet, Cristal and Chateau Glora for a party he was throwing for Nixon's cabinet. I smiled and nodded, but had no idea what he was talking about. At that moment, however, I decided I must learn more about wine. My crash course has expanded into quite a hobby. A few things I have learned along the way are that red wines no longer have to be paired with red meat and white wines no longer have to be paired with white meat and fish. Another thing that I learned is that one should drink the wines they like - some people like dry wines while others seem to consistently prefer sweeter wines. Also, another important thing I've learned is to drink the wines you can afford - expensive wines may not really be the taste you enjoy.
Over the years, I have discovered that wine variety has increased tremendously since the days when all good wine seemed to come from France. Other countries, such as Chile, Australia and Argentina make excellent wines at a reasonable price. But being an ole country boy from Florida, I am a "Flag Waver." That is to say, I love American wines.
The
increase in availability and decrease in the price of wines has sounded
a death knell for the old breed of wine tasters. I just hate it when
you see the wine snobs lecturing, swirling the glass to look at the
legs, curling their tongues and slurping. The new breed of wine drinker
just wants to enjoy the taste.When I do a wine tasting, I just set all the wines out; I do not lecture. I am available, however, to answer any questions that those present may have. It is my personal opinion that tasting and talking with guests is better received than a lecture.
Wines are loosely divided into three categories - red, white and rose. With a red wine, you're looking for body; it should be heavy on the tongue. A white wine is a lot lighter, and rose wines are very similar to white, but pink in color.
I am sure that by now you all realize that what I am saying are things you already know! However, the purpose of this is also part of my greater plan as the Host of the Society - to encourage each of us to share our knowledge with one another. I would like to encourage each of you to share your knowledge with the smaller clubs and not always focus on the larger ones. We are all in this industry together, and I would like the Wine Society to be the best that it can be by sharing knowledge, assisting food and beverage managers and being valuable to every club manager we meet.
Sincerely,
J.R. Gayle, CCM
2002 Host
Members of the Upper Midwest Chapter, along with spouses and guests, gathered Friday, November 16, 2001, for a gala educational evening at the Town & Country Club of St. Paul.
The black tie evening began with champagne and hors d'oeuvres in the beautiful River Room, which overlooks the Mississippi River and the skyline of downtown Minneapolis.
We then were educated by Barbara Fredell of Riedel Crystal. Wines were tasted in the different glasses Riedel makes for each wine. Tasting a chardonnay in a sauvignon blanc glass and then in a pinot noir glass, a cab glass and a regular banquet wine glass is a real eye-opener. Each participant received a tasting set of Riedel to take home with them.
We then moved on to a spectacular dinner by Chef Kelly Christopher Flynn. Richard Morgenson, our host for the evening, was given a standing ovation for the grand opening. Steve Watson, CCM, general manager at Mendakota, put this evening together for the chapter.
Many of us in the chapter have had Barbara Fredell
put on this educational event for our members. They are well-received, and we will do it again next year.
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Menu
Town
& Country Club Welcomes:
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CMAA
Members, Guests and Riedel to this Wine Tasting and Dinner Gala
Friday, November 16, 2001 |
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Blanquette
of Maine Lobster
Imported pappardelle pasta, veal sweetbreads, leeks, shiitake and morel mushrooms with lobster foam Marcelina Chardonnay v. 1997 |
Roasted
Lamb Rack and Braised Shank
Gâteau of root vegetables, natural jus and parmesan tuile Barolo Ornato v. 1996 |
Autumn
Opera Cake
Pecan
biscuit, white chocolate pumpkin mousse, pomegranate, praline buttercream
and pulled sugar garnish
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House
Smoked "Local" Duck
Salad of young greens, foie gras mousse, Oregon huckleberries and balsamic glaze Markham Petite Syrah v. 1998 |
Ashed
Chevreaux
Slow-roasted
yellow and red beet essence
Chateau Gravas Sauterne v. 1996 |
Bon
Appétit
Chef
Kelley Christopher Flynn
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Cellar
Notes - By
Lisa Caye Taylor, Cherokee Town & Country Club, Atlanta, GA
Question:
Lisa,
do you involve yourself in staff training? Do you allow á la
carte servers to sell wine or do you confine wine sales to management
personnel only?
Answer: Both wine stewards in our main dining room and I help train other servers in the club. Our dining room captains are key personnel for wine as they are the only servers on the floor during lunch, so they must have basic wine knowledge for by-the-glass sales and, occasionally, bottles. Each Tuesday evening, we offer our members a four-course, three-wine dinner. Written notes on these wines are provided to the entire dining room staff and all interested culinarians on the preceding Thursday. During line-up on Tuesday, I go over these wines answering any questions, and then the staff may taste the dinner and wines offered that evening. We are very focused on training during 2002. One of us will attend line-up in the Grill every Friday evening for a 15-minute class on wines and service. I have also held one- to two-hour classes for servers in our Grand Pub, our casual dining outlet, usually on Saturday afternoons. Banquet beverage servers are given more one-on-one training as individual needs arise. Education and training cannot be stressed enough and I find it best received in small doses. While reviewing the new wine list for our Grill, our newest assistant manager inquired about "Carneros" on the label. We talked about the region for only a few minutes, but it will apply many times over the years to many different wines.
Question: Lisa, what sort of pricing strategy do you follow for bottles that cost Cherokee more than $50 wholesale?
Answer: Basically, our formula is the same as for all wines on the list. I know some restaurants use a sliding price scale, but we don't. Our governing board has determined the formula used, and we follow it for most wines. There is some variance, though. Cherokee is fortunate to have a membership that allows us to lay wines away until they reach that optimum window of drinkability. Sometimes, we hold wines for five, 10 or even 20 years before listing them. Obviously, it doesn't make sense to base the selling price on our cost, so our theory is to add $1 for every year we've cellared the wine. Even then, some wines would be drastically underpriced, so I research through the Internet the retail prices and even check some restaurant Web sites like Charlie Trotter's in Chicago. We want to fall somewhere in that retail price range for older wines. I try to know what our competition down the street is charging as well. Our members will always have the best value in town on older wines.
Question: Lisa, how important is Cherokee's á la carte food offerings to the wine selections that you make to your list?
Answer: It's less important for us than for some clubs with smaller cellars. We have such a large selection from which to choose that there will always be appropriate wines, no matter the menu. It's also very difficult because we are buying wines today to sell five and 10 years down the road. I've been fortunate in my 22 years at Cherokee to have worked with only four different executive chefs. It takes a full year to see dishes from each season and understand where the chef is coming from. Generally, we favor chefs with very classical training. I find it much easier to pair wines with these familiar dishes of French or Italian influence. Know that food and wines from the same region marry very well. Don't be discouraged if the first or second wine you try with a course is less than harmonious. We sometimes try up to five wines when we are looking for a "perfect" match. You must experiment and try lots of different food and wine combinations before these theories cement. And don't forget that members often want to drink what they like, not what the books say is the ultimate time-tested affinity. If they don't like the wine, they won't enjoy the experience.
| "Ask
the Sommelier"
will become a regular column in the next few issues of Wine
Society News based on the number of questions that we
receive from you directed toward Lisa. Please fill out this form with your question(s) and FAX it to "Ask the Sommelier" at (703) 739-0124. |
Answer: Both wine stewards in our main dining room and I help train other servers in the club. Our dining room captains are key personnel for wine as they are the only servers on the floor during lunch, so they must have basic wine knowledge for by-the-glass sales and, occasionally, bottles. Each Tuesday evening, we offer our members a four-course, three-wine dinner. Written notes on these wines are provided to the entire dining room staff and all interested culinarians on the preceding Thursday. During line-up on Tuesday, I go over these wines answering any questions, and then the staff may taste the dinner and wines offered that evening. We are very focused on training during 2002. One of us will attend line-up in the Grill every Friday evening for a 15-minute class on wines and service. I have also held one- to two-hour classes for servers in our Grand Pub, our casual dining outlet, usually on Saturday afternoons. Banquet beverage servers are given more one-on-one training as individual needs arise. Education and training cannot be stressed enough and I find it best received in small doses. While reviewing the new wine list for our Grill, our newest assistant manager inquired about "Carneros" on the label. We talked about the region for only a few minutes, but it will apply many times over the years to many different wines.
Question: Lisa, what sort of pricing strategy do you follow for bottles that cost Cherokee more than $50 wholesale?
Answer: Basically, our formula is the same as for all wines on the list. I know some restaurants use a sliding price scale, but we don't. Our governing board has determined the formula used, and we follow it for most wines. There is some variance, though. Cherokee is fortunate to have a membership that allows us to lay wines away until they reach that optimum window of drinkability. Sometimes, we hold wines for five, 10 or even 20 years before listing them. Obviously, it doesn't make sense to base the selling price on our cost, so our theory is to add $1 for every year we've cellared the wine. Even then, some wines would be drastically underpriced, so I research through the Internet the retail prices and even check some restaurant Web sites like Charlie Trotter's in Chicago. We want to fall somewhere in that retail price range for older wines. I try to know what our competition down the street is charging as well. Our members will always have the best value in town on older wines.
Question: Lisa, how important is Cherokee's á la carte food offerings to the wine selections that you make to your list?
Answer: It's less important for us than for some clubs with smaller cellars. We have such a large selection from which to choose that there will always be appropriate wines, no matter the menu. It's also very difficult because we are buying wines today to sell five and 10 years down the road. I've been fortunate in my 22 years at Cherokee to have worked with only four different executive chefs. It takes a full year to see dishes from each season and understand where the chef is coming from. Generally, we favor chefs with very classical training. I find it much easier to pair wines with these familiar dishes of French or Italian influence. Know that food and wines from the same region marry very well. Don't be discouraged if the first or second wine you try with a course is less than harmonious. We sometimes try up to five wines when we are looking for a "perfect" match. You must experiment and try lots of different food and wine combinations before these theories cement. And don't forget that members often want to drink what they like, not what the books say is the ultimate time-tested affinity. If they don't like the wine, they won't enjoy the experience.
Cellar
Notes - BMI I and Wine Information
BMI I, "The Basic
Club Management School," offered exclusively at Georgia State University
in Atlanta, is designed for managers with a desire to explore the basic
elements of their profession in a comprehensive manner. While a vast majority
of hospitality and club-specific topics are covered in the five-day program,
one of the most intense and extensive areas is that of the wine seminars.
Course instructors John Jordan, CCM, CHE, of the Cherokee Town & Country
Club, and Lisa Taylor, Cherokee's sommelier, conduct two wine tasting
dinners throughout the week. The first, held at The Commerce Club, located
in downtown Atlanta, includes an introductory session on
wines. Topics such as variety of grapes, types of vineyards, the wine-making
process, bottling, storage, proper opening and serving techniques, among
many other areas, are covered during this combination three-hour lecture
and dinner. Later in the week, students attend the food-and-wine pairing
dinner hosted by Mr. Jordan and Ms. Taylor at Cherokee Town & Country
Club. This exquisite gastronomic experience includes a food and wine pairing
of eight different wines, ranging from aperitifs through dessert wines
and ports. An in-depth discussion, as well as a question-and-answer period,
accompanies each tasting. Students are provided with printed handout materials,
as well as reference materials, from each of the sessions.
BMI I, "The Basic
Club Management School," offered exclusively at Georgia State University
in Atlanta, is designed for managers with a desire to explore the basic
elements of their profession in a comprehensive manner. While a vast majority
of hospitality and club-specific topics are covered in the five-day program,
one of the most intense and extensive areas is that of the wine seminars.
Course instructors John Jordan, CCM, CHE, of the Cherokee Town & Country
Club, and Lisa Taylor, Cherokee's sommelier, conduct two wine tasting
dinners throughout the week. The first, held at The Commerce Club, located
in downtown Atlanta, includes an introductory session on
wines. Topics such as variety of grapes, types of vineyards, the wine-making
process, bottling, storage, proper opening and serving techniques, among
many other areas, are covered during this combination three-hour lecture
and dinner. Later in the week, students attend the food-and-wine pairing
dinner hosted by Mr. Jordan and Ms. Taylor at Cherokee Town & Country
Club. This exquisite gastronomic experience includes a food and wine pairing
of eight different wines, ranging from aperitifs through dessert wines
and ports. An in-depth discussion, as well as a question-and-answer period,
accompanies each tasting. Students are provided with printed handout materials,
as well as reference materials, from each of the sessions. By
Thomas Bertani, CCM, General Manager, The Racquet Club, St. Louis, MO
CMAA Wine Society members and their spouses were treated to a wine and food extravaganza at the annual Wine Society Dinner on Tuesday, February 5, 2002, hosted at the San Antonio Country Club. Kitchenmaster Kirk Reese with assistance from San Antonio CC General Manager Marvin Jones planned and executed an extraordinary culinary feast accompanied by superb wines.
The evening started in grand style as attendees were treated to glasses of Iron Horse Brut, Late Disgorged 1992 Champagne upon arrival. Coconut-encrusted lobster, cheese puff pastry pillows, foie gras terrine canapés and asparagus and ham roulade made delightful pairings with the sparkling wine.
In his opening remarks, Kirk commented, "In the true spirit of patriotism, the dinner was designed to be representative of an 'All American' menu and wines." Those in attendance were then serenaded by the one and only (thank God) Mitch Marron.
Dinner began with a salad of baby greens, tear drop tomatoes and phyllo wrapped Dallas mozzarella with apple dressing. Far Niente Chardonnay was paired with the salad and, not surprisingly, was outstanding. The just-released chardonnay had excellent fruit-acid balance and finished with its trademark hints of butter and toasted oak.
The second course was a ballotine of Arkansas rabbit with red wine-lavender sauce, garnished with caramelized chanterelle mushrooms. Etude Pinot Noir, 1999, was served and what a knock-out wine it was. A cherry nose gave way to ripe sweet fruit, matching well with the chanterelles.
Next came an anise infused breast of Bandera quail with currant-tarragon sauce served on white cheddar grits. Another stalwart of California wine making, Ridge, was represented with the Geyserville Zinfandel, 1999. A great "zin" and, surprisingly, matching well with the anise.
The main course was sugar-cured North Dakota bison tenderloin with rosemary demi-glace accompanied by poblano corn spoonbread. Kirk outdid himself by procuring for the dinner one of the most difficult wines to find and one of the top wines made in the world, the Diamond Creek Volcanic Hill, Cabernet Sauvignon, 1991. The wine is a "tour de force." Still in its adolescence, this wine was superb. Dark, brooding and intense, with hints of cedar and eucalyptus and a pronounced dark berry on the palate. It was memorable.
Dessert was a German chocolate pyramid with winter fruit salsa, chocolate Port sauce with cardamom and infused honey. Another great wine was offered, Dolce, 1998, vinified by Far Niente. Hedonistic. Honey, vanilla and sweet nectar made for layers of flavors. Boytritus at its wonderful best.
How else to end the night but with truffles and Remy Martin Cognac?
Executive Chef Philip Doyal, of the San Antonio CC, and his culinary staff are to be commended. The dinner was innovative and well-executed (I've learned never to say "well done" in front of a Chef). The "Old World" ambience of the club was exquisite, as was the professional, well-executed service of the dining room staff led by Clubhouse Manager Sylvia Cevallos and Banquet Manager Wesley Dowdy. Peter Perry, director of Sales for Far Niente, was a guest speaker and is a supporter of the Wine Society. Kirk made closing comments and thanked the San Antonio CC staff. The evening concluded with outgoing Host Sandy McGaughey receiving a well-deserved award for his outstanding efforts in 2001.
It is recommend to all Wine Society members that they sign up early for next year's annual dinner in Miami, as I'm sure it will sell out early.
CMAA Wine Society members and their spouses were treated to a wine and food extravaganza at the annual Wine Society Dinner on Tuesday, February 5, 2002, hosted at the San Antonio Country Club. Kitchenmaster Kirk Reese with assistance from San Antonio CC General Manager Marvin Jones planned and executed an extraordinary culinary feast accompanied by superb wines.
The evening started in grand style as attendees were treated to glasses of Iron Horse Brut, Late Disgorged 1992 Champagne upon arrival. Coconut-encrusted lobster, cheese puff pastry pillows, foie gras terrine canapés and asparagus and ham roulade made delightful pairings with the sparkling wine.
In his opening remarks, Kirk commented, "In the true spirit of patriotism, the dinner was designed to be representative of an 'All American' menu and wines." Those in attendance were then serenaded by the one and only (thank God) Mitch Marron.
Dinner began with a salad of baby greens, tear drop tomatoes and phyllo wrapped Dallas mozzarella with apple dressing. Far Niente Chardonnay was paired with the salad and, not surprisingly, was outstanding. The just-released chardonnay had excellent fruit-acid balance and finished with its trademark hints of butter and toasted oak.
The second course was a ballotine of Arkansas rabbit with red wine-lavender sauce, garnished with caramelized chanterelle mushrooms. Etude Pinot Noir, 1999, was served and what a knock-out wine it was. A cherry nose gave way to ripe sweet fruit, matching well with the chanterelles.
Next came an anise infused breast of Bandera quail with currant-tarragon sauce served on white cheddar grits. Another stalwart of California wine making, Ridge, was represented with the Geyserville Zinfandel, 1999. A great "zin" and, surprisingly, matching well with the anise.
The main course was sugar-cured North Dakota bison tenderloin with rosemary demi-glace accompanied by poblano corn spoonbread. Kirk outdid himself by procuring for the dinner one of the most difficult wines to find and one of the top wines made in the world, the Diamond Creek Volcanic Hill, Cabernet Sauvignon, 1991. The wine is a "tour de force." Still in its adolescence, this wine was superb. Dark, brooding and intense, with hints of cedar and eucalyptus and a pronounced dark berry on the palate. It was memorable.
Dessert was a German chocolate pyramid with winter fruit salsa, chocolate Port sauce with cardamom and infused honey. Another great wine was offered, Dolce, 1998, vinified by Far Niente. Hedonistic. Honey, vanilla and sweet nectar made for layers of flavors. Boytritus at its wonderful best.
How else to end the night but with truffles and Remy Martin Cognac?
Executive Chef Philip Doyal, of the San Antonio CC, and his culinary staff are to be commended. The dinner was innovative and well-executed (I've learned never to say "well done" in front of a Chef). The "Old World" ambience of the club was exquisite, as was the professional, well-executed service of the dining room staff led by Clubhouse Manager Sylvia Cevallos and Banquet Manager Wesley Dowdy. Peter Perry, director of Sales for Far Niente, was a guest speaker and is a supporter of the Wine Society. Kirk made closing comments and thanked the San Antonio CC staff. The evening concluded with outgoing Host Sandy McGaughey receiving a well-deserved award for his outstanding efforts in 2001.
It is recommend to all Wine Society members that they sign up early for next year's annual dinner in Miami, as I'm sure it will sell out early.
Grapevine
- Court of Master Sommeliers Announces 2002 Schedule
The
American Chapter of the Court of Master Sommeliers has announced its
2002 schedule of programs for wine and service professionals interested
in earning a Master Sommelier Diploma.
The Introductory Sommelier Course, which is the first step in earning a Master Sommelier Diploma, will be offered:
The Introductory Sommelier Course, which is the first step in earning a Master Sommelier Diploma, will be offered:
| July 1-2, 2002 | Telluride, CO |
| August 7-8, 2002 | Napa Valley, CA |
| September 8-9, 2002 | Boston, MA |
| October 21-22, 2002 | Orlando, FL |
Cost
for the Introductory Sommelier Course is $395. Registration for the
course can be completed by credit card on the court's Web site at
www.mastersommeliers.org.
To obtain a registration form and additional information, please call
(707) 255-7667 or send your name and address to courtofms@aol.com.
The Master Sommelier Advanced Course, the second step in attaining the Master Sommelier Diploma, was offered in April and will be held in the U.S. one more time this year. two times in the United States this year. The U.S. Master Sommelier Advanced Course is scheduled for:
October 14-18, 2002 San Francisco, CA
Admission to the advanced course is open to graduates of the Introductory Sommelier Course with a minimum of five years in the service industry. Applicants must have answered a brief questionnaire and submitted it by February 28 to Wayne Belding, MS, Education Chairman. Advanced course enrollment will be subject to the decision of the court of Master Sommeliers Selection Committee and will be based on merit, preparedness and letters of recommendation. The fee for the advanced course is $795, or the course may be audited for the first three days (without final examination) for $495. You cannot register for this course online.
For more information about the Court of Master Sommeliers, please call, write or e-mail:
Court of Master Sommeliers, American Chapter
1200 Jefferson Street
Napa, CA 94559
(707) 255-7667
FAX: (707) 255-1119
e-mail: courtofms@aol.com
Web site: www.mastersommeliers.org
The Master Sommelier Advanced Course, the second step in attaining the Master Sommelier Diploma, was offered in April and will be held in the U.S. one more time this year. two times in the United States this year. The U.S. Master Sommelier Advanced Course is scheduled for:
October 14-18, 2002 San Francisco, CA
Admission to the advanced course is open to graduates of the Introductory Sommelier Course with a minimum of five years in the service industry. Applicants must have answered a brief questionnaire and submitted it by February 28 to Wayne Belding, MS, Education Chairman. Advanced course enrollment will be subject to the decision of the court of Master Sommeliers Selection Committee and will be based on merit, preparedness and letters of recommendation. The fee for the advanced course is $795, or the course may be audited for the first three days (without final examination) for $495. You cannot register for this course online.
For more information about the Court of Master Sommeliers, please call, write or e-mail:
Court of Master Sommeliers, American Chapter
1200 Jefferson Street
Napa, CA 94559
(707) 255-7667
FAX: (707) 255-1119
e-mail: courtofms@aol.com
Web site: www.mastersommeliers.org
Grapevine
- Introducing La Doce Vita Wine Tours
La
Dolce Vita Wine Tours offers week-long tours in the wine regions of
Italy, including Tuscany, Piedmont, Umbria and Veneto/Friuli. We have
small, personalized groups (14 max.) and offer an enjoyable learning
experience for wine lovers of all levels - from serious collectors
to new enthusiasts.
We've designed two types of wine tours: 1) Epicurean tours, which focus on wine and cuisine. These include a cooking lesson and visits to artisan cheesemakers, olive oil presses, wine barrel makers and more. 2) Active tours, which incorporate either hiking or biking in the mornings, followed by an afternoon at the wine estates. All include gourmet wine dinners that highlight regional food/wine pairings. Our regular departures run from May through October. To see day-by-day itineraries, go to www.dolcetours.com. In addition, we offer custom tours and can design something specifically for your group.
For example:
* 10 percent off any regular tour of six or more days for any member of your wine club throughout 2002.
* Limited-time discount of an additional $100 off for our new epicurean tour, "Meet the Maremma: Tuscany's Rising Star."
Italian wine lovers know that Tuscany's hottest up-and- coming wine region is the coastal area called the Maremma. Come see where Sassicaia and other stellar wines are produced. To see a day-by-day itinerary and more details, go to http://dolcetours.com/ep_maremma.htm.
Our itineraries are developed and led by company cofounder Claudio Bisio. A native of Piedmont, Claudio grew up with wine as an integral part of his culture (pressing grapes by foot, in fact) and has spent the past decade leading tours in Italy.
We hope you'll spread word of these special offers to your club members through your newsletter or list-serve. We'd also be happy to mail you some of our brochures to distribute at your next gathering. If you have a print newsletter that accepts advertising, we'd love to get information on rates and deadlines.
La Dolce Vita Wine Tours
Claudio Bisio & Pat Thomson, Co-Founders
576 Fifth Street, Brooklyn, NY 11215
(718) 788-6365
FAX: (718) 499-2618
Web site: www.dolcetours.com
e-mail: info@dolcetours.com
We've designed two types of wine tours: 1) Epicurean tours, which focus on wine and cuisine. These include a cooking lesson and visits to artisan cheesemakers, olive oil presses, wine barrel makers and more. 2) Active tours, which incorporate either hiking or biking in the mornings, followed by an afternoon at the wine estates. All include gourmet wine dinners that highlight regional food/wine pairings. Our regular departures run from May through October. To see day-by-day itineraries, go to www.dolcetours.com. In addition, we offer custom tours and can design something specifically for your group.
For example:
* 10 percent off any regular tour of six or more days for any member of your wine club throughout 2002.
* Limited-time discount of an additional $100 off for our new epicurean tour, "Meet the Maremma: Tuscany's Rising Star."
Italian wine lovers know that Tuscany's hottest up-and- coming wine region is the coastal area called the Maremma. Come see where Sassicaia and other stellar wines are produced. To see a day-by-day itinerary and more details, go to http://dolcetours.com/ep_maremma.htm.
Our itineraries are developed and led by company cofounder Claudio Bisio. A native of Piedmont, Claudio grew up with wine as an integral part of his culture (pressing grapes by foot, in fact) and has spent the past decade leading tours in Italy.
We hope you'll spread word of these special offers to your club members through your newsletter or list-serve. We'd also be happy to mail you some of our brochures to distribute at your next gathering. If you have a print newsletter that accepts advertising, we'd love to get information on rates and deadlines.
La Dolce Vita Wine Tours
Claudio Bisio & Pat Thomson, Co-Founders
576 Fifth Street, Brooklyn, NY 11215
(718) 788-6365
FAX: (718) 499-2618
Web site: www.dolcetours.com
e-mail: info@dolcetours.com
Grapevine
- Attend
The World Wine Market 2002 Free Of Charge
If you haven't yet registered to attend World Wine Market 2002 on June 20-22 at the Fort Mason Center in San Francisco, do so now. Advance registration for the exhibition is FREE for the trade and media. Just log onto www.world-wine-market.com - you'll save $50 and avoid long lines at the door. Or phone the Registration Hotline, (800) 235-3332.
Discover Great New Values for Your Wine Line at the Exhibition ...
* Taste hundreds of wines at every price level from the world's major wine-producing regions.
If you haven't yet registered to attend World Wine Market 2002 on June 20-22 at the Fort Mason Center in San Francisco, do so now. Advance registration for the exhibition is FREE for the trade and media. Just log onto www.world-wine-market.com - you'll save $50 and avoid long lines at the door. Or phone the Registration Hotline, (800) 235-3332.
Discover Great New Values for Your Wine Line at the Exhibition ...
* Taste hundreds of wines at every price level from the world's major wine-producing regions.
*
Discover hand-crafted gems from small family-owned wineries in California,
the Pacific Northwest, Australia, Chile, France, Italy, South Africa
and more.
*
Meet the winemakers - the people behind the wines.
*
See the latest Exhibitor List on our Web site - it's growing by the
day.
. . . and Great New Ways to Improve Your Bottom Line at the Seminars and Tastings.
. . . and Great New Ways to Improve Your Bottom Line at the Seminars and Tastings.
*
It's the most comprehensive program of its kind -- more than 40
seminars and structured tastings presented by more than 120
industry leaders.
*
Whatever your wine business, these experts will show you how to make
it more profitable.
*
Whatever your needs, this program has something for you.
*
And the price is right: Just $40 per session, with daily rates that
are even more appealing.
*
See for yourself log onto www.world-wine-market.com/2002/semtas.html.
Following welcoming remarks by San Francisco Mayor Willie Brown, industry financial expert Vic Motto of Motto Kryla & Fisher will chair the keynote session, "The Impact of Globalization on the U.S. Wine Market: A Trade Perspective." Keynote panelists are Raymond Chadwick, Diageo Chateau & Estate Wines; John Gay, Southcorp Wines, The Americas; and John Scribner, Terlato Wine Group, Ltd. Don't miss this opportunity to learn these experts' views on the state of the industry - sign up now.
(NOTE: Seating is limited to the first 400 wine trade and media who register.)
We look forward to seeing you at World Wine Market 2002!
Gerard Parker, CEO
World Wine Market LLC
e-mail: gparker@world-wine-market.com
Phone: (415) 383-1226; FAX: (415) 383-0858
775 East Blithdale Avenue, #370
Mill Valley, CA 94941 USA
Following welcoming remarks by San Francisco Mayor Willie Brown, industry financial expert Vic Motto of Motto Kryla & Fisher will chair the keynote session, "The Impact of Globalization on the U.S. Wine Market: A Trade Perspective." Keynote panelists are Raymond Chadwick, Diageo Chateau & Estate Wines; John Gay, Southcorp Wines, The Americas; and John Scribner, Terlato Wine Group, Ltd. Don't miss this opportunity to learn these experts' views on the state of the industry - sign up now.
(NOTE: Seating is limited to the first 400 wine trade and media who register.)
We look forward to seeing you at World Wine Market 2002!
Gerard Parker, CEO
World Wine Market LLC
e-mail: gparker@world-wine-market.com
Phone: (415) 383-1226; FAX: (415) 383-0858
775 East Blithdale Avenue, #370
Mill Valley, CA 94941 USA
|
True
or False
1. False
2. True 3. True 4. False 5. False 6. True 7. False 8. True 9. True 10. True Fill In The Blank 11. Chardonnay,
Pinot Noir, Pinot Meunier
12. Dosage 13. Remulage or riddling 14. Dryness/sweetness, residual sugar, etc. 15. a.Moet & Chandon, b.Roederer, c.Veuve Cliquot, d.Perrier Jouet 16. Six
Matching 17. B
18. H 19. D 20. D 21. E 22. G 23. F 24. I 25. A |
Multiple
Choice
26. D
27. A 28. D 29. D 30. a. III, b. II, c. I, d. IV 31. I. D, II. A, III. B, IV. C 32. D, C, A, B, E 33. D 34. D Tie
Breaker
1. D 2. D 3. B The description: '98 St. Clement |
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