Oaked and Unoaked wines

[BobAndMegi]

Guys, Thank you all for explanations. Now I am a bit wiser, but on the other hand I can see how far I am in all The Wine Knowlegde.

I know how to check-in guest, make him pay [img]http://www.wines.com/ubb2/smile.gif[/img], write a program on PC, employ staff, do almost all managment stuff, but the wines? Brrrrr, a long way to come.

And as you wrote - it would be nice to let our guests know why theyt are paying £300 (pounds) for a bottle of wine...

I think I need to buy me a book [img]http://www.wines.com/ubb2/biggrin.gif[/img] a good and big Wine Book...

Hmmm, could I ask you one more thing? I'd like to know about champagnes - what is the best of the best from Champagnes? Any Prirority?
I know/think of:
1. Champagne (French, oryginal)
2. Russian Igristoje
3. Sparkling Wine (Australia), Cava (Spain)

but what about no. 1? How can I tell that the Champagne is good?

Sorry, maybe I am asking for too much...

Bob.