Master of Wine, Peter McCombie recently convinced Irish restaurateurs to adopt lower profit margins on wine. At a recent trade event hosted by Searsons, 1 out of 3 restaurateurs said they would consider cash margins rather than percentage margin, for premium-priced wines. Peter McCombie was the guest speaker on ‘Creating Profitable Wine Lists’. He has […]
Wine Service tips for restaurant staff
These wine-service tips assume that you are working in a mid-priced restaurant, typically serving main courses at €15-€20. Winelist Always present the wine list. Don’t automatically give it to the man. Give it to the most interested person. In a business setting, establish who will take charge of ordering the wine. It is useful also […]
Napa wine and food experience
Last year’s wine highlight for me was a long-overdue visit to California, where I spent a week in the Napa valley. Hot days, tempered by foggy mornings, shade from the mountains to the east and west, precious alluvial fans, and altitude variations up to 2,600 feet create a very special environment for quality Cabernets and […]
Food and wine matching for Christmas
What to drink over Christmas? The short answer is anything you like really. If you follow some food and wine matching guidelines, however, you will notice that your wines take on a totally different dimension, as individual components synthesise to create a pitch-perfect sublime harmony on your palate. Starters frequently feature shellfish – generally a […]
Wine training for trade
Goat’s cheese and Sauvignon Blanc
Talking to people in the wine business, it is obvious that Sauvignon Blanc is THE fashionable grape variety of 2010! Typically dry, with good acidity and, depending on where it is grown, oozing with herbaceous and tropical fruit character (Marlborough Sauvignon Blanc) or showing elegant mineral character with some grassiness (Loire Valley). Add an extra dimension to your Sauvignon […]