Hired, opening as server at a high end restaurant. Need help navigating our wine list.
I'm excited and honored to have been hired as a server at a fine dining steakhouse. However, I'm a little intimidated by the wine list. Not only is it tremendous, but riddled with expensive wines I've never tasted.
I look forward to eventually knowing these wines intimately and first hand. I'll be looking for local wine tasting events. But I was hoping to get some input here from anyone who has tried any of these and can offer a few words on them.
We open in a few weeks and I'm doing my homework. Training starts in one week. I really want to establish myself as a valuable team member early. Any help will be greatly appreciated.
Here's the juice…
CHAMPAGNE AND SPARKLING WINE: KRUG DOM PERIGNON VEUVE CLICQUOT MUMM TAITTINGER PERRIER-JOUET
SAUVIGNON BLANC: CAKEBREAD MERRY EDWARDS RODNEY STRONG CRAGGY RANGE STAGS' LEAP BERINGER
CHARDONNAY: CAKEBREAD CHATEAU MONTELENA FAR NIENTE GROTH JORDAN KISTLER ROMBAUER SONOMA CUTRER
MERLOT: CAKEBREAD DUCKHORN PLUMPJACK PRIDE MOUNTAIN SHAFER TWOMEY
PINOT NOIR: BELLE GLOS CHERRY PIE EN ROUTE ETUDE GOLDENEYE KOSTA BROWNE BEAUX FRERES PAUL HOBBS ARCHERY SUMMIT REX HILL LA CREMA
BLENDS AND OTHER REDS: CAIN FIVE CHATEAU ST. JEAN CONTINUUM FLORA SPRINGS – TRILOGY FRANCISCAN MERRYVALE JUSTIN ISOSCELES OPUS ONE QUINTESSA TURLEY
FRENCH BORDEAUX AND BURGUNDY: CHATEAU BEAUCASTEL LOUIS JADOT PICHON LALANDE
ITALIAN: ANTINORI TIGNANELLO GAJA SILVIO NARDI IL POGGIONE SASSICAIA BERTANI
CABERNET SAUVIGNON: BURGESS CAKEBREAD CARDINALE CAYMUS CHATEAU MONTELENA CLOS DU VAL CONTINUUM DARIOUSH DOMINUS DUNN FAR NIENTE FAUST GEYSER PEAK GRGICH JORDAN JOSEPH PHELPS JUSTIN KATHRYN HALL KRUPP BROS. M. ETAIN HEITZ MT. BRAVE NEWTON NICKEL & NICKEL ORIN SWIFT OPUS ONE PAHLMEYER PLUMPJACK ROBERT MONDAVI RODNEY STRONG SEQUOIA GROVE SHAFER SILVER OAK SPOTTSWOODE STAGS' LEAP STAGLIN TREFETHEN ZD
Submitted June 07, 2017 at 09:35PM by TanikaTubman
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