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Any advice is helpful - Printable Version

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- harvestmom - 06-03-2003

Hi all. I am new to this and I hope everyone is patient with me. I was just recently hired as the manager in a fine dining restraunt located in a casino. I am in the process of learning everything there is to know about this place. Learning wines is at the top of my list. I am not a drinker and do not really know much about wines. What is the quickest way to learn everything there is to know about wines? I have attended a wine tasting class but only tasted those that we plan to put on our new wine list. Any suggestions??!!


- ShortWiner - 06-03-2003

Hi, welcome to the board. You should get a book--Wine for Dummies is the one most often recommended to novices around here as a starting place. And keep tasting--you can't talk about wine if your knowledge is strictly academic. You'll never learn all there is to know (no one does--there's a lot), but you might enjoy yourself. Good luck!


- Thomas - 06-03-2003

Also, I read and hear a lot the words, "I am not a drinker." I suggest you look into your attitude about alcohol before attempting to work with wine, which is not drink, it is food.

[This message has been edited by foodie (edited 06-03-2003).]


- harvestmom - 06-03-2003

Thanks for the suggestions. And thanks foodie for pointing out the fact to me that wine IS NOT a drink, its a food. That is an attitude I need to have when asked about different wines we carry in the restraunt. I will invest in the book also. I think it will be real helpful for my staff as well as myself.
Thanks again.


- wondersofwine - 06-03-2003

Good luck with your position at the restaurant. Come back with additional questions as needed but do get that book.


- JagFarlane - 06-10-2003

Another good read is Creighton Churchills "The World of Wines" which will give you an excellent background as to the history of wines, though I will admit he is slightly biased in his choices, you can often pick-up helpful tidbits of information about virtually every country that makes wine. Its something that helped my father when he broke into the restaurant buisness [ironically, he worked at a casino for 8yrs as a roundhouse chef]. Hope that helps!


- Puccino - 06-11-2003

I know I am going to catch some heat for this comment, especially since I have only posted a handful of times, but...
Foodie, I must say, your comment regarding attitude towards wine seemed very pointed. The purpose of this board, as I understand, is to open up the wonderful world of wine to anyone interested. The fact that someone is posting a message certainly means they are interested at least a little in this subject so we should all appreciate that (even if many of the questions tend to repeat themselves). The tone of your comment seemed rather terse and unnecessary, especially as a reply to someone who has only 2 posts on the board - fortunately, Harvestmom responded pleasantly.
And really, who classifies wine as food instead of drink? How many times have you seen the wine options listed along with the entrees of a dinner menu?


- Thomas - 06-11-2003

Puccino, read harvestmom's reply to my post--my point was well taken. I don't think anyone can sell wine effectively with an attitude against alcohol or "drink."

You point out something I have been trying to make restaurateurs understand: wine should be presented as food. I believe the wine list should be incorporated into the menu; bottles should be priced on par with the main course prices; the choices should not come in a book the size of King James' Bible.

[This message has been edited by foodie (edited 06-11-2003).]


- winoweenie - 06-11-2003

Believe it or not, below that gruff exterior lies a heart of stone. WW [img]http://wines.com/ubb2/biggrin.gif[/img]


- Kcwhippet - 06-11-2003

Puccino,

To amplify on Foodie's post, in every country where wine plays a part in the culinary culture of the country, wine is always regarded as a food. Being in France I would think you'd be more aware of that, but I guess you might take it for granted. The puritanical forefathers who created the U.S. saw to it that wine (and other alcoholic beverages) was regarded as a tool of the devil and was to be feared and reviled. That attitude has come forward even into the modern era, as witness the Amendment to our Constitution creating Prohibition. In countries where wine has been made for many, many centuries, it has always been considered as an integral part of most meals, and is, therefore, regarded as a food item. All the people I know from France, Italy, Spain, etc. who grew up with wine on the table have that concept of wine as food rather than as just another alcoholic beverage. I don't mean to put words in Foodie's mouth, but I believe this may be part of what he was trying to convey (in a lot fewer words).

[This message has been edited by Kcwhippet (edited 06-11-2003).]


- wondersofwine - 06-11-2003

Some restaurants do suggest a particular wine with a listed entree. For example, with a description of a New York strip steak, it may recommend the Robert Mondavi Cabernet Sauvignon, and with a grilled salmon, the Saintsbury Carneros Pinot Noir. This does help incorporate wine as a food item I think.


- curious - 06-11-2003

can I jump in here on this topic? first, hi all, been a long time no "see".

I can see both side of this coin, from one perspective, I can see wine as a drink, it is liquid the same as tea, lemonade or pop. However, I fully agree with the concept that it is also a food. To me, it should be listed in restaurants with the food item as a choice, yet also separately, for those who want to explore different type with differnet foods. i.e. steak served with such and such wine. then a separate list with all wines offer by the facility.

As was stated, American's have a warped idea of what wine is, it is perceived by many as an alcoholic drink (I even did that when my hubby and I starting out exploring wine). It is only with knowledge about what wine really is that brings about the change in beliefs of what wine is seen as.

To me, it is both a food and a drink, but I don't see it as an alcoholic drink, such as whisky, beer or other liqueurs.

Curious (Janette)


- Jackie - 06-11-2003

Yet it's distribution is controlled by the same people who distribute whiskey and hard liquor. The infamous three-tier system.


- curious - 06-11-2003

its the sad fact of life, we are programed from childhood to perceive certain things, events, people and such in a specific manner.

What was considered abnormal 5, 10 or even 20 years ago is now seen as normal and acceptable.

The same goes with consuming something that has alcohol in it; whether it be wine, whiskey, or even eggnog! ! !
To some, it is unacceptable due to upbringing and religious taboo, to others, it is no differnet than having a glass of water beside their dinner plate.

I wish I had been raised with the belief and openminded concept that wine was a healthy contribution to a meal.
Oh well, all I can do is try to teach my kids that it is okay when consumed correctly.
Just my two cents worth (and with inflation, that is probably a minus nowdays, [img]http://www.wines.com/ubb2/smile.gif[/img] )

Curious (Janette)


- Slewfoot - 06-14-2003

I agree with you curious. Hi I'm just trying to catch up. I haven't been hear the last few days.
I think that people see you with wine an they
immediately think your a wino or something.When I grew up I was taught that it was wrong. All I remember was that people drank it to get drunk.
I'll admit if you drink to much you will.....
But I don't see anything wrong with it now.
I drink because it relaxs me and because its good for you.........


- harvestmom - 06-16-2003

I'm sorry that I kinda started an argument here but then again I got some helpful hints in all of the replies to my questions.
It has been a few week (or maybe a couple) since I first joined the group.
To let you all know.......working with it and learning alot from my customers is the best help I can get. I have not yet invested in the book because of the fact that I live in South Dakota and live 80 miles to the nearest bookstore to get one. I drive 41 miles one way to work..........but I will get the book.
Oh, and one more thing............my boss was born and raised in France so he looks at wine as a food. And personally I think it is when your dealing with a fine dining restraunt. I just need to learn it all and like I said, the experience I get working every day is THE BEST!!! I LOVE IT!!!
Any of you ever get to North Dakota (I work in ND), look up "The Hunter's Club" at the Prarie Knights Casino. That is the name of the restraunt that I manage.....GREAT PLACE!!! :-) The website is www.prairieknights.com
Have a good day!!!!


- Kcwhippet - 06-16-2003

HM,

Chances are a bit slim that I'd get to North Dakota any time soon. However, if I do get up that way, I'll be sure to stop in. It's refreshing to see that some people who work in fine dining establishments are proud enough of their affiliation that they'd invite all us here on the Wine Board to visit. It's too bad that not everyone in your situation is as eager to have the rest of us visit their restaurants.


- Georgie - 06-16-2003

Now, KC, I don't want to have to send you to the corner....


- Kcwhippet - 06-16-2003

Whatever do you mean? [img]http://www.wines.com/ubb2/biggrin.gif[/img]


- Thomas - 06-16-2003

Harvestmom, you give yourself away as an Internet novice: bet you can buy the book on Amazon.com [img]http://www.wines.com/ubb2/eek.gif[/img]

Also, I would love to hear of your wine experiences at the restaurant--at home too.