Way Too Broad a Topic =D

[summa]

I've been thinking about wine and food foodie, believe me =D good advice. Also wrote up a little something the waiters could throw in their books to match up wines with our entrees.
Ik Thanks That Really Helped a lot =D, pinot is already becoming a much better seller at the restaurant as by the glass it's (right now) our best red for the food we serve.
Working on a new list as well, which being a restaurant, will be too california heavy I'd guess <sighs>...still need to train the waiters and there's a bit too much turn over right now. Planning on going for zinfandel though, as well as italians, a shiraz and some french rhones. Whites are harder, most want chard, though I'm noticing a trend towards SB, and I'm a big fan of alsace reisling.
The good part is I can already offer over 700 different bottles from our cellar, and the wine list is undergoing a Complete overhaul =), with Many more wines by the glass...even flights. The menu will be as well, as we're getting in a young cordon bleu trained chef who recently worked hand in hand with a true master sommolier...yes I'm intimidated though excited, can't you tell I'm babbling.

So any particular secrets of wonderful wines or wineries you have right now? Looking more for things between 8-15 dollars wholesale right now, as the cellar has the higher end covered better. Actually, what are your personal "favorites" in this price range?

(And just as a side note we Don't have the restaurant markup, as we function as a retail wine store as well and it would be illegal for us to even charge a corkage fee I believe.)



[This message has been edited by summa (edited 08-04-2001).]