Any advice is helpful

[Slewfoot]

I just want ya'll to know that I have laughed my butt off. This stuff is halarious. But you can tell when theres a trouble maker in the crowd.
Bye ..............

[Kcwhippet]

I've seen that guide, too, Randery. It's a nice little book, and it's a lot easier to read than some of the other pocket guides. Good info, too.

[winedope1]

holy moly Batman! Yogi Berra indeed! Best of luck to you, Harvestmom. Let us know how your job goes and if I'm in the area I'd love to try your new place! WD

[harvestmom]

HOLY COW!!! I'm almost tired after reading all responses to my ONE little topic. But again I learned a few more things.
I have a question for some of you....I have three wines that I am trying to get rid of off the shelves and I wondered if any of you maybe have a suggestion as to how to get rid of them. I have a Zabaeco Red Zinfandel, a Danzante Pinot Grigio and a Columbia Gawurztaminer. We do run weekend specials every week.....anyone have any suggestions as to what dishes I can offer along with these wines to perhaps get rid of them? I have new wines coming in and I need to get rid of these others. The Pinot Grigio seems to be the hardest one to get rid of. Some of my customers have tried this wine and don't care for it. I thought maybe perhaps offering it with a meal, maybe it would taste better. I personnaly have not tried the Danzante but have tried the Bella Sera Pinot Grigio and I do like that.
Any suggestions would be greatly appreciated.

[randery]

Some months ago hotwine suggested a pinot grigio with shrimp fra diavolo. I took his advice and the result was fabulous. The wine balanced the dish perfectly so as to become an important component of the meal. I have done a variation of that theme with scallops and shrimp, to excellent effect. I think a key is to go light on the red sauce so as not to overwhelm any element. At least that's what I do.

[winoweenie]

Gadzooks.!.!.! Leave town for a few and all blazes breaks out over an innocuos question and answer. Foodie gave a perfectly sane, strong, straight-forward answer to HMs' post. If she will be in the work place and serving wine it is IMPERATIVE she has the proper perspective that will enable her to field questions and offer advice to the casinos' patrons. Look-out SB, looks as if you're about to lose your position as Devils Advocate of the board. WW [img]http://www.wines.com/ubb2/biggrin.gif[/img]

[Drew]

Just curious, HM, what's the year on the Rancho Zabaco Zinfandel? If it's pre 2000 it's a lovely value zin that can be paired with grilled and bbq meats and chicken, specialty pizza, fahitas...you get the picture. If you want to get rid of those wines discount them as the "wine of the day" or discount them as a complete special wine and food pairing.

Drew

[stevebody]

HM,

The Zabaco: Pairs nicely with grilled meats, even poultry, especially if there's a spicy sauce or side involved. It can be wonderful with a pork chop or tenderloin, as the nutty character of the pork fills in the holes in the wine's profile.

The Pinot G: A little too assertive for most appetizers but would work nicely with a plainer chicken dish with little spice or can work well with a pasta in olive oil. I've served it with a whole lot of different fish, too, most notably pompano or tuna.

The Gewurtz: Great with Asian or Asian-spiced foods. Tough to pair with other stuff because of the sugar and the spruce/pineapple/cirtus notes. Nice with pungent cheeses and fish/meats served with a fruit salsa.

[winoweenie]

Well Foodie, Once again looks like you've run off a dissenting voice. Maybe SB put out a contract on Brom. Oh, What the Hay....They jes' don't make them Devils Advocates with the staying power they used to. WW(giggle)

[harvestmom]

Just a quick note to let you all know that WE FINALLY got rid of those wines that I needed to get rid of. Thanks to a terribly busy weekend with drawings and concerts at the casino. Thanks for all your suggestions getting rid of them.........THEY WORKED!!!!