2000 Glen Carlou

[winoweenie]

AMEN BRO !!!!WW ( And as an aside... I doubt your Restaurants' whole cellar comes to 100,000Gs'). If your management is really interested in educating the staff on its' wines, staff tastings are where it's at. What Foodie and myself are trying to get across is wine is the most subjective and personal of product. His perception and mine on the same wine could be radically different and yet both be accurate. What Foodie said about the wholesalers is rite on. They have a lot of freebies to give out there. WW

[This message has been edited by winoweenie (edited 07-17-2002).]